A sweet summertime dessert that everyone is sure to love! This Old Fashioned Blackberry Cobbler is juicy, perfectly sweet, and bursting with deliciously sweet blackberries. There is no better easy-to-make dessert to enjoy all spring/summer long!
Spray 9 inch round pan with cooking spray. Set aside.
In a large bowl, mix together blackberries, sugar, zest, and cornstarch.
Pour into prepared pan. Set aside.
Topping
In a small bowl, whisk together cream, egg white, and vanilla. Set aside.
In a medium bowl, whisk together flour, baking powder, and sugar.
Grate butter over the top of flour mixture.
Gently toss together with a rubber spatula.
Add wet ingredients.
Mix gently, just until combined.
Drop by spoonfuls on top of blackberry mixture.
Bake for 35 minutes, or until fruit is bubbly and topping is golden brown.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 gto the measurement for each cup of flour.Substitutions:
You can use frozen blackberries for this recipe.
To make this cobbler vegan, use a vegan heavy whipping cream, your favorite vegan egg substitute (we like aquafaba) and your favorite plant-based butter.
To make this recipe gluten-free, use your favorite 1:1 gluten-free all-purpose flour blend.
You can use a different berry or even a mix of berries for this recipe!
Expert Tips:
When making the filling, be careful to not smash/mush the blackberries!
Do not over mix the dough for the topping! It’s best to use a rubber spatula to fold/mix the cream into the dry ingredients.
Baking times may very depending on how your oven bakes. Keep an eye on it!
If you’re unsure if the cobbler is done, you can use an instant read thermometer. Place the thermometer in the thickest part of the topping and, if it reads around 200 degrees Fahrenheit, the cobbler is done.
Let the cobbler cool slightly before serving. The longer it cools, the less juicy it will be when you cut into it.