Mohamed Shili This delicious blackberry cobbler by Paula Deen is the ultimate quick and easy dessert, perfect for any occasion. Bursting with juicy blackberries and topped with golden, buttery biscuits, it’s a comforting classic that comes together with simple pantry ingredients. Serve it warm for a cozy treat, or pair with ice cream for an indulgent finish!
Recipe Ingredients:
- 6 cups fresh blackberries
- 1⅓ cups sugar, divided
- 2 teaspoons lemon zest
- 2¼ cups all-purpose flour, divided
- 1¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup cold unsalted butter, cubed
- ¾ cup plus 2 tablespoons whole buttermilk
- 1 large egg, lightly beaten
- 2 teaspoons water
- 2 teaspoons turbinado sugar
How To Make Blackberry Cobbler?
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Prepare the blackberry filling: In a 30cm / 12-inch ovenproof skillet, combine the blackberries, 200g / 1 cup of the sugar, and the lemon zest. Cook over medium heat for 8–10 minutes, stirring occasionally, until the blackberries soften and the sugar dissolves. Stir in 30g / ¼ cup of the flour until the mixture is combined. Remove the skillet from heat.
- Make the biscuit topping: In a large mixing bowl, whisk together the remaining 250g / 2 cups of flour, baking powder, kosher salt, and the remaining 65g / ⅓ cup of sugar. Using a pastry blender or two forks, cut in the cold cubed butter until the mixture becomes crumbly. Gradually stir in the buttermilk until just combined.
- Drop the dough onto the filling: Using a spoon, drop dollops of the biscuit dough evenly over the blackberry mixture in the skillet.
- Prepare and apply the egg wash: In a small bowl, whisk together the beaten egg and water. Brush this mixture over the biscuit topping.
- Add a sugary finish: Sprinkle the turbinado sugar evenly over the brushed dough for a crisp and sweet topping.
- Bake the cobbler: Place the skillet in the preheated oven and bake for about 30 minutes, or until the topping is golden brown and the fruit is bubbling.
- Cool before serving: Allow the cobbler to cool for at least 30 minutes before serving. This resting period helps the filling set and enhances the flavors.
Recipe Tips :
- Use fresh, ripe blackberries: For the best flavor, pick blackberries that are plump and juicy. If fresh berries aren’t available, frozen ones work too—just thaw and drain them first.
- Keep the butter cold: Cold butter is key to making the biscuit topping light and flaky. Cut it into cubes and chill it in the fridge before mixing.
- Don’t overmix the dough: When combining the buttermilk and dry ingredients, stir gently. Overmixing can make the biscuits dense instead of fluffy.
- Bake in an ovenproof skillet: Using a skillet helps the cobbler cook evenly and gives it a rustic, beautiful presentation straight from the oven.
- Let it cool before serving: Cooling for 30 minutes allows the juices to thicken and the flavors to develop, ensuring perfect slices and no runny filling.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover blackberry cobbler cool to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Allow the cobbler to cool completely before freezing. Wrap it tightly in plastic wrap and then foil, or store it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and enjoy chilled .
- Reheat: Place a portion of the cobbler on a microwave-safe plate and heat in 30-second intervals until warm, checking frequently to avoid overheating.
Nutrition Facts
- Calories: 488
- Total Fat: 13g
- Saturated Fat: 8.1g
- Cholesterol: 35mg
- Sodium: 455mg
- Potassium: 227.7mg
- Total Carbohydrate: 88g
- Dietary Fiber: 4.8g
- Sugars: 52g
- Protein: 6.5g
Check out More Recipes:
Paula Deen Blackberry Cobbler
Description
This delicious blackberry cobbler by Paula Deen is the ultimate quick and easy dessert, perfect for any occasion. Bursting with juicy blackberries and topped with golden, buttery biscuits, it’s a comforting classic that comes together with simple pantry ingredients. Serve it warm for a cozy treat, or pair with ice cream for an indulgent finish!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Prepare the blackberry filling: In a 30cm / 12-inch ovenproof skillet, combine the blackberries, 200g / 1 cup of the sugar, and the lemon zest. Cook over medium heat for 8–10 minutes, stirring occasionally, until the blackberries soften and the sugar dissolves. Stir in 30g / ¼ cup of the flour until the mixture is combined. Remove the skillet from heat.
- Make the biscuit topping: In a large mixing bowl, whisk together the remaining 250g / 2 cups of flour, baking powder, kosher salt, and the remaining 65g / ⅓ cup of sugar. Using a pastry blender or two forks, cut in the cold cubed butter until the mixture becomes crumbly. Gradually stir in the buttermilk until just combined.
- Drop the dough onto the filling: Using a spoon, drop dollops of the biscuit dough evenly over the blackberry mixture in the skillet.
- Prepare and apply the egg wash: In a small bowl, whisk together the beaten egg and water. Brush this mixture over the biscuit topping.
- Add a sugary finish: Sprinkle the turbinado sugar evenly over the brushed dough for a crisp and sweet topping.
- Bake the cobbler: Place the skillet in the preheated oven and bake for about 30 minutes, or until the topping is golden brown and the fruit is bubbling.
- Cool before serving: Allow the cobbler to cool for at least 30 minutes before serving. This resting period helps the filling set and enhances the flavors.
Notes
- Use fresh, ripe blackberries: For the best flavor, pick blackberries that are plump and juicy. If fresh berries aren’t available, frozen ones work too—just thaw and drain them first.
- Keep the butter cold: Cold butter is key to making the biscuit topping light and flaky. Cut it into cubes and chill it in the fridge before mixing.
- Don’t overmix the dough: When combining the buttermilk and dry ingredients, stir gently. Overmixing can make the biscuits dense instead of fluffy.
- Bake in an ovenproof skillet: Using a skillet helps the cobbler cook evenly and gives it a rustic, beautiful presentation straight from the oven.
- Let it cool before serving: Cooling for 30 minutes allows the juices to thicken and the flavors to develop, ensuring perfect slices and no runny filling.
Paula Deen Blackberry Cobbler
