Healthy Blackberry Cobbler Recipe

This cinnamon sugar biscuit-topped Blackberry Cobbler has delicious blackberries. You can enjoy this cobbler year-round by using frozen blackberries!


FOR THE BLACKBERRY FILLING: – 5 cups (700 grams) fresh or frozen blackberrie – 3/4 cup (150 grams) granulated sugar – 2 and 1/2 tablespoons (22 grams) cornstarch or cornflour – 1 tablespoon (15 ml) fresh lemon juice FOR THE TOPPING: – 1 cup (125 grams) all-purpose flour (spooned & leveled) – 1/3 cup (65 grams) granulated sugar – 1 teaspoon baking powder – 1/4 teaspoon ground cinnamon – 1/4 teaspoon salt – 3 tablespoons (45 grams) cold unsalted butter, cubed – 1/3 cup + 1 tablespoon (95 ml) milk – Coarse sugar for sprinkling on top optional


Step 1

FOR BLACKBERRY FILLING: Heat the oven to 400°F (204°C). Prepare an 8-inch square baking pan or 9-inch circular pie dish with non-stick cooking spray.

Step 2

Stir blackberries, granulated sugar, cornflour, and lemon juice in a large pot. Stir the pot occasionally over medium heat until the berries release their juices and the mixture boils. 

Step 3

Boil for 3-5 minutes to soften blackberries and thicken mixture. Pour the blackberry filling into the baking dish and put aside after removing from heat.

Step 4

MAKE TOPPING: Mix flour, granulated sugar, baking powder, cinnamon, and salt in a medium basin. 

Step 5

Use a pastry cutter or fork to make pea-sized crumbs from cold cubed butter. Mix in the milk until almost mixed.

Step 6

Drop equal-sized spoonfuls of the topping on top of the blackberry filling (I use 9 for an 8-inch square pan and 7 for a 9-inch round dish). If desired, sprinkle coarse or granulated sugar on top.

Step 7

Bake until the filling is bubbling and the biscuits are softly golden brown and heated through, 20–25 minutes. Remove from oven and cool for 20–30 minutes before serving.


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