Blackberry Cobbler with Buttermilk Biscuits
Inspired by techniques from Serious Eats.
A deep dish of jammy blackberries topped with tender, golden buttermilk biscuits and a crunchy demerara finish.
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Method
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Equipment
- 23 × 33 cm baking dish
- mixing bowls
- pastry cutter or fork
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 310 kcal |
| Protein | 4.2 g |
| Carbohydrate | 52.7 g |
| of which sugars | 29.9 g |
| of which free sugars | 23.7 g |
| Fat | 10.2 g |
| of which saturates | 6 g |
| Fibre | 6.4 g |
| Salt | 0.63 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Fruit
- 1.1 kg blackberries fresh, or frozen and not thawed
- 200 g caster sugar
- 30 g cornflour
- 1 tbsp lemon juice
- ¼ tsp ground cinnamon
- 1 g fine sea salt or table salt a pinch
Biscuit topping
- 190 g plain flour
- 25 g caster sugar
- 2 tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 115 g cold unsalted butter, cubed
- 160 ml cold buttermilk
- 12 g demerara sugar, for sprinkling about 1 tbsp
- 1
Heat the oven. Heat the oven to 190 °C (170 °C fan) and line a tray for the shelf below.
- 2
Fill the dish. Stir the sugar, cornflour, cinnamon and salt together, then fold through the blackberries and lemon juice and spread in the dish. Bake the fruit alone for 15 minutes so it heats through and starts releasing juice before the dough goes on.
- 3
Make the biscuit dough. Mix the flour, sugar, baking powder and salt, then cut in the cold butter until the pieces are pea-sized. Add the buttermilk and stir just until a shaggy dough forms; overmixing makes the biscuits tough.
- 4
Top. Drop 10-12 rough spoonfuls of dough over the hot fruit, leaving gaps for steam to escape, and sprinkle with demerara.
- 5
Bake. Bake 30-35 minutes more, until the biscuits are deep golden and cooked through underneath and the fruit bubbles thickly around them.
- 6
Rest. Let it settle for 20 minutes before serving so the berry juices can thicken.
Storage
Cover and refrigerate for up to 3 days. Reheat at 180 °C (160 °C fan) for 15 minutes.
