Easy blackberry cobbler

Archived: February, 2011 | Related topics: , ,

Today it hit 70 degrees for the first time in months. I felt like crying with relief that my teeth didn’t chatter as I walked to my car from work. I wanted to bust out into synchronized dance, but my hands were full so I contained myself. Anyway, in honor of this pre-warm weather spell I wanted to make a quick cobbler. I had never had cobbler until I moved to the south, but now it is synonymous with summer in my mind. Cobbler goes along with sweet tea, lightning bugs, kudsu and watermelon. I know I sound like some feel good southern movie, but it’s true.

You may have noticed that my recipes have been getting simpler as time goes on. I think its because I’m cooking in a restaurant all day, and when I get home I really don’t feel like spending hours on dinner. So this recipe reflects that. Here goes…


  • 6 cups frozen blackberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups buttermilk baking mix (like a Bisquick mix)
  • 1 1/2 teaspoons finely grated lemon peel
  • 1/2 cup cold heavy whipping cream
  • Vanilla ice cream


Preheat oven to 375°F.

  1. Toss berries, 1/3 cup sugar, cornstarch and lemon juice in big bowl. Let stand 10 minutes, stirring every so often.
  2. Pour into a 9-inch deep-dish glass pie plate or any glass dish about that size. Bake until berries soften, about 15 minutes.
  3. While thats cooking, combine baking mix and lemon peel in bowl. Add cream, tossing until soft dough forms.
  4. Scoop dough a tablespoon at a time on top of filling.
  5. Sprinkle a couple tablespoons sugar over it all and cook for about 25 minutes. You’ll know its done when a toothpick inserted into the biscuit part comes out clean and the mix is all bubbly.
  6. Scoop into to bowls, smother it with vanilla ice cream and serve it to someone you love.

Super easy, right? Don’t forget, fresh is best so grab fresh berries in the summer. It’s even better!