Ingredients45 m servings 555 cals
- Preheat an oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
- Place the blackberries in a mixing bowl, and sprinkle with lemon juice. Toss with 1 cup sugar and cornstarch until evenly coated. Place into the prepared baking dish, and arrange the cubes of butter on top. In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together. Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea. Stir in the buttermilk until a batter has formed. Spoon the batter evenly over the blackberries. Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
- Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.
Per Serving: 555 calories; 24.2 g fat; 79.1 g carbohydrates; 7.7 g protein; 62 mg cholesterol; 1250 mg sodium. Full nutrition
ReviewsRead all reviews 5
I did not care for this cobbler recipe. I could not stir the 4C flour etc. Not happy as I just lost 1/2# of butter along with all the other ingredients. Don't know if it was my mistake or the r...
The filling was wonderful! I found the dough/crust to be very thick and almost biscuit like. Next time I will use the filling recipe and find a thin, flaky crust recipe to use.
Perfect!! Just the perfect mixture of sweet and tart. Works great in ramikins too.
Very nice light biscuit cobbler, however, this was TOO much dough. Half of the recipe would be ample. I made the cobbler using peaches; also very good.