Classic, comforting blackberry cobbler, that can be made with fresh or frozen blackberries, with a bit of diced pear or apple. Make individual servings or one large dish.
This delicious blackberry cobbler is the perfect dessert to sink in to on the cooler nights of September. With a little added pear (or apple) for extra flavour and texture and a golden, scone-like cobbler topping on top.
This cobbler is wonderful enjoyed on its own, or top it with a dollop of creme fraiche or a scoop of vanilla ice cream.
Blackberries - you can use either fresh or frozen blackberries for this cobbler. If using frozen, you'll want to set them to thaw in a colander and drain off the excess liquid before mixing up the filling.
Pears or Apple - I like to add up to 1 cup of pear or apple to the blackberries. Not only does it add some additional flavour and bulk to the filling, it also adds some natural sugar, so you can reduce the amount of additional sugar you need to add to sweeten the blackberries. I've used a pear here, which is a lovely combination with the blackberries. As my Bosc pear was nice and ripe and soft, I cut them into a little larger dice. If using apples, use a sweet, softer apple and keep your apple diced a little smaller, so it will be sure to soften nicely in the 30 minute cook time.
Step 1: Make the blackberry filling, by stirring together the filling ingredients. Set aside while you make the cobbler dough.
Step 2: Make the cobbler dough by whisking together the dry ingredients. Add the cold butter and rub into the flour mixture, then add the sour cream. Stir until you have a shaggy, moist dough. Dump the dough out onto a floured work surface. Pat into a ball, then roll out into a circle about 9-inches round.
Step 3: Cut 4 or 5 rounds from the dough, then you can re-roll the scraps and cut an additional 1 or 2 rounds from the dough. Place one round on top of each individual cobbler, or place the rounds on top of the filling if making one large cobbler.
- You can make this cobbler in individual portions, as I have done here, or bake it up as one large cobbler. It will work the same either way. For individual dishes, cut your cobbler dough to fit your dishes, leaving a 1/2-inch or so around the outside. I used a 3-inch cutter for my dishes here.
- For one large cobbler, go for a dish about 9-inches square or round, or a similar shallow baking dish that will hold all the fruit comfortably. Then, simply cut rounds of dough as for the individual dishes, and arrange them on top of the fruit, leaving some space between them.
- If your dish or dishes seem full, be sure to bake on top of a baking sheet to catch any bubble-overs of the fruit mixture.
Blackberry Cobbler with Pear or Apple
- 4 1/2 cups blackberries, fresh or frozen blackberries that have been thawed and drained (about 1 1/2 pints, for fresh)
- 1 cup pear or apple, peeled, cored and diced, see Note 1
- 1/4 cup white granulated sugar
- 4 tsp cornstarch
- 1 tsp lemon juice, optional
- 1 1/2 cups all purpose flour
- 1/4 cup granulated white sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt, reduce to 1/4 tsp if using salted butter
- 6 Tbsp butter, cold, cut into 6 pieces
- 1/2 cup sour cream, full fat recommended
- 1/4 tsp baking soda
- 1 tsp vanilla
- 1 large egg, mixed with 1 Tbsp water
- White or turbinado sugar, for sprinkling top before baking
- *If using frozen blackberries, you'll need to thaw them ahead in a colander, draining off and discarding any excess liquid, before mixing up the filling.
- Preheat oven to 375F.
- Prepare the filling by stirring together the filling ingredients.4 1/2 cups blackberries, 1 cup pear or apple, 1/4 cup white granulated sugar, 4 tsp cornstarch, 1 tsp lemon juice
- Divide filling between 5-6 ramekins or place it all into one larger baking, shallow baking dish, about 9x9-inches or similar size. Don't go too big with your baking pan, or your filling will be quite thin once cooked. So make sure the filling fills the pan nicely and has some height, as it will reduce in height after it is baked. Set aside while you make the cobbler dough.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the butt and using your fingertips, rub the butter into the flour mixture until you have an even crumb, with some pea-sized pieces.1 1/2 cups all purpose flour, 1/4 cup granulated white sugar, 1 1/4 tsp baking powder, 1/2 tsp salt, 6 Tbsp butter
- In a measuring cup, stir together the sour cream, baking soda and vanilla. Pour the sour cream mixture into the flour mixture and use a fork to mix until the flour is moistened.1/2 cup sour cream, 1/4 tsp baking soda, 1 tsp vanilla
- Pour dough out onto a floured work surface and pan dough into a flat round, then use a rolling pin to roll the dough out into about a 9-inch circle. Use a 3-inch biscuit cutter to cut rounds from the dough. Place one round on top of the fruit if using individual dishes, or cut 5-6 from the dough and place randomly over-top of the fruit if making one large dish.
- Brush top of dough rounds with egg wash and sprinkle with a bit of white or turbinado sugar. Place the ramekins or baking dish on top of a baking sheet (to catch any bubble-overs).1 large egg, White or turbinado sugar
- Bake in preheated oven for 28-30 minutes or until fruit is bubbly and cobbler dough is golden.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.