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Black Raspberry Cobbler ~ A classic dessert cobbled together in a flash
Make the most of your summer berries!
My mom was a very good baker and we all loved her desserts, cookies and cobblers. Every summer, when I was young, we dressed in long sleeved shirts, long pants and a healthy dose of bug spray, and headed out in the early morning hours to pick wild blackberries.
This was a family affair enjoyed by parents and children alike. We knew if we picked buckets full of ripe berries, my mom would make her famous blackberry cobbler and a big batch of amazing jam.
When our children were small we carried on the tradition by picking blackberries until our fingers turned purple.
I always made my mom’s cobbler recipe using pie crust in a kind-of “free-floating” soupy cobbler. Amazing, delicious stuff. I posted it a few years ago HERE. When I mentioned to my son that I’d picked berries at Miller Farms Market, he wanted to know what time they should stop by for some Black Raspberry Cobbler.
My husband declared they are his favorite berry – which was news to me after 30 years of marriage! Anyway – I wanted to make a traditional cobbler with a sweet biscuit top so I cobbled the ingredients together and popped it in the oven!
Cobblers can be made with pastry crust or drop biscuit toppings
I thought it looked and tasted pretty terrific but both my son and husband mentioned it wasn’t like the one I always made with pie crust. They said it was really good but I could sense the disappointment. Don’t you know I’ll be making another cobbler that my family will enjoy even more – but hey I’m a food blogger, I’ve gotta try new recipes along with the old ones.
Guess I should have known … you can’t mess with family recipes. Please check out my Mom’s Blackberry Cobbler if you want something different and delicious!
Served warm with a scoop of vanilla ice cream I think my guys liked it just fine – it’s all gone so somebody enjoyed a bowl or two 🙂
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Black Raspberry Cobbler
For the berries:
- 6 cups black raspberries, or other berries
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- ¾ cup boiling water
- 1 tablespoon butter
For the shortcake biscuits:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cut into ½-inch pieces
- ¾ cup buttermilk, well shaken
- coarse sugar and milk for garnish
- Preheat oven to 375°F.
To prepare the berries:
- In a large saucepan combine ¾ cup granulated sugar, 2 tablespoons cornstarch and ¾cup of boiling water. Warm over medium-high heat until the mixture boils, cook for 1 minute or until it starts to thicken. Add the black raspberries and stir gently. Heat until the berries are hot. Do not boil or overcook. You don't want the berries to completely break down.
- Pour the berry mixture into a 9-inch cast iron skillet or other deep baking dish. Dot with the 1 tablespoon of butter. Set aside.
To prepare the biscuits:
- In a medium mixing bowl combine the flour, 3 tablespoons sugar, baking powder and salt. Whisk to combine. Cut the butter into the flour mixture until it resembles a coarse meal. Some chunks of butter the size of peas is okay. Add the buttermilk and stir to combine.
- Drop scoopfuls of dough on top of the berries.
- Brush the biscuits with milk and sprinkle with coarse sugar. Bake 30-40 minutes or until the biscuits are lightly browned and the berries are bubbly. Cool slightly before serving.
Here are a few more of our favorite cobblers you might enjoy:
Savory Tomato Cobbler – it’s hard to come up with enough superlatives to describe this wonderful, delicious cobbler! It’s slightly sweet, savory, rich and absolutely delightful direct from our garden to the table!
Old Fashioned Peach Cobbler with Shortcake Biscuit Crust – homey and comforting just like mom used to make!
Bake the season with our Easy Strawberry Cobbler. Dessert doesn’t get much better than this!