Description
This delicious Blackberry Cobbler is a comforting dessert featuring fresh blackberries topped with a tender, golden crust. Sweetened with honey and infused with lemon and vanilla, it’s perfect for any occasion and easy to prepare in under an hour.
Ingredients
Scale
Berry Mixture
- Cooking spray
- 1 ½ tablespoons cornstarch
- Pinch salt
- 5 cups fresh blackberries (or frozen, thawed, and drained; about 25 ounces total)
- ¼ cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Topping
- ½ cup all purpose flour (preferably unbleached)
- 2 tablespoons sugar (or monk fruit sweetener)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch salt
- 2 tablespoons chilled sweet whipped butter (cut into small pieces, such as Land O Lakes)
- ⅓ cup low-fat buttermilk
- ½ teaspoon vanilla extract
- 1 tablespoon neutral oil (such as avocado oil)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and spray a pie dish evenly with cooking spray to prevent sticking.
- Mix the Berry Filling: In a large bowl, whisk together cornstarch and a pinch of salt. Gently toss in the blackberries to coat them evenly. Add honey, fresh lemon juice, lemon zest, and vanilla extract, mixing carefully to combine. Transfer this mixture into the prepared pie dish.
- Bake Initial Berry Layer: Bake the berries in the oven for about 20 to 25 minutes, until they are hot and bubbling around the edges.
- Prepare Topping Dry Ingredients: While the berries bake, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt in a medium bowl.
- Cut in the Butter: When the berries are ready to come out of the oven, cut in the very cold chilled butter pieces into the dry ingredients using a pastry cutter or two knives until the mixture forms pebble-sized pieces.
- Mix Wet Ingredients for Topping: In a small bowl, mix together buttermilk, vanilla extract, and neutral oil until well combined. Add this liquid to the dry mixture and gently stir until just moistened, taking care not to over-mix.
- Add Topping and Adjust Oven Temperature: Carefully remove the dish from the oven and increase the oven temperature to 400°F (200°C). Spoon the batter evenly over the hot blackberries.
- Final Bake: Return the dish to the oven and bake for an additional 15 to 18 minutes, or until the topping is golden brown and cooked through, and the berries are bubbling vigorously.
- Cool and Serve: Remove the cobbler from the oven and let it cool for 15 to 20 minutes before serving to allow the filling to set and flavors to meld.
Notes
- You can switch up the berries by using strawberries, raspberries, blueberries, or a combination of two or three types for varied flavor.
- Adjust the sweetness to your liking: if your berries are very sweet, reduce the honey; if too tart, increase it slightly.
- Try substituting orange juice and zest instead of lemon for a different citrus flavor profile.
- If you don’t have buttermilk, make a substitute by mixing 1 teaspoon of vinegar or lemon juice with enough 2% milk to fill ⅓ cup and let it sit for a few minutes.
- For a gluten-free version, replace cornstarch with arrowroot powder and all-purpose flour with a 1:1 gluten-free flour blend such as Cup4Cup.
Nutrition
- Serving Size: 1/2 cup
- Calories: 153.5 kcal
- Sugar: 16.5 g
- Sodium: 100 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 2.5 g
- Cholesterol: 5.5 mg
