My Grandma’s Blackberry Cobbler recipe is a family favorite. It’s an easy blackberry cobbler made with fresh blackberries and a baking powder biscuit dough that bake together into a sweet, juicy dessert you don’t want to miss.
Grandma’s Blackberry Cobbler
My Grandma’s Blackberry Cobbler is one of my favorite childhood memories. I was lucky enough to grow up with a grandma that had a huge garden in her back yard and made everything from scratch. In the summer every meal was accompanied by fresh sliced tomatoes and, if you were lucky, dessert was her homemade blackberry cobbler, made with blackberries picked from the garden that morning. It was one of my favorite parts of summer visits to Grandma’s house.
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The most important part of the blackberry cobbler recipe, other than the blackberries of course, is grandma’s baking powder biscuit recipe. This is used to make the top layer of the cobbler. Now, my grandma liked her crust to be thin, so she rolled it out almost like a pie crust to make the top of her blackberry cobbler. I opted to drop the baking powder biscuit dough into the blackberry cobbler instead because I love a lot of crust and when those fluffy balls of biscuit dough bake in the cobbler they soak up all of that blackberry juice and….OMG, it’s amazing!
How to Make Blackberry Cobbler:
- Toss your blackberries in sugar and cornstarch.
- Place them in a greased casserole dish and top with a few pats of butter.
- Drop your baking powder biscuit dough in small amounts all over the top of the blackberry cobbler.
- Bake at 350 degrees F for 35-45 minutes, or until biscuit dough begins to brown and the blackberry mixture is bubbling.
- Serve with a scoop of vanilla ice cream!
Tips for Making Blackberry Cobbler:
- You can use fresh or frozen blackberries to make this easy blackberry cobbler. If you choose to use frozen just defrost them and drain off any excess liquid before using.
- Like all berries some blackberries are sweeter than others. Make sure to taste the sugared blackberry mixture and add more sugar as needed before putting them in the cobbler.
- This is a cobbler not a pie, it’s going to be juicy, and runny. Don’t fight it :). Those delicious biscuits are going to be swimming in a sea of blackberries and blackberry juice. Scoop it all up and put it in a bowl along with a scoop of ice cream and enjoy!
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Every bite of this easy blackberry cobbler reminds me of Grandma and sitting at her kitchen table while she rolled out her biscuit dough, and my sister and I ate fresh blackberries dipped in sugar. I hope you guys like it as much as I do!
GRANDMA’S BLACKBERRY COBBLER
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My Grandma's Blackberry Cobbler recipe is a family favorite. It's an easy blackberry cobbler made with fresh blackberries and a baking powder biscuit dough that bake together into a sweet, juicy dessert you don't want to miss.
- 2 cups All-purpose Flour sifted
- 3 teaspoons Baking powder
- 1 teaspoon Salt
- 1/4 cup Shortening
- 3/4 cup Milk
- 6 cups Blackberries about 30 oz.
- 1 tablespoon Lemon juice
- 3/4 cups Sugar
- 4 tablespoons Butter
Sift the dry ingredients together and cut in the shortening until all ingredients are well mixed.
Add milk, stirring until all flour is moistened.
Turn the dough out on a lightly floured surface.
Work the dough for about 20 seconds.
Place the dough in a bowl until ready to use.
Preheat oven to 350 degrees F.
Wash blackberries and pat dry.
Toss blackberries with lemon juice and then add sugar tossing until they are well coated. Place berries in a greased 11"x7" casserole dish.
Cut 2 tbsp of butter and distribute over the top of the berries.
Drop the biscuit dough into the blackberry mixture in 2 tablespoon portions (this doesn’t have to be exact but don’t use too much more dough for each drop biscuit or it will take longer to bake. Cover the top of the cobbler with some berries peeking through.
Bake in 350 degrees F. oven for 30 minutes. Melt the remaining 2 tablespoons of butter and in the last 10 minutes of baking brush it over the biscuit tops to help them brown. Continue baking 10-15 minutes or until mixture is bubbling and biscuit dough is golden brown.
Let cool for 15 minutes before serving.