Black Raspberry Cobbler ~ A classic dessert cobbled together in a flash – substitute blackberries or blueberries as desired. 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.
Black raspberries are sweeter than their red cousins and more like blackberries without seeds. 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!
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!
Don’t forget to PIN to your favorite dessert board 🙂
- 6 cups black raspberries, or other berries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 cup boiling water
- 1 tablespoon butter
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, cut into 1/2" pieces
- 3/4 cup buttermilk, well shaken
- coarse sugar and milk for garnish
Preheat oven to 375 degrees F.
- In a large saucepan combine 3/4 cup granulated sugar, 2 tablespoons cornstarch and 3/4 cup 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.
- 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.
Shortcake biscuit topping inspired by a recipe in the Betty Crocker Cook Book circa 1950
Summer is flying by and there are a hundred recipes I still want to make! Do you have a favorite cobbler recipe? If so I hope you have some soon. Thanks so much for stopping by – and have a great weekend!