Old-Fashioned Southern Blackberry Cobbler
This Old-Fashioned Southern Blackberry Cobbler is everything I’ve ever wanted in a cobbler—and after years of testing, tweaking, and tasting, I can finally say: this is the one.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: baked
- Cuisine: American
Ingredients
Biscuit topping
- 1/4 cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. kosher salt -
- 1 1/4 cups all-purpose flour
- 3/4 cup white cornmeal
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup chilled buttermilk
- 1/4 tsp allspice
- 1/4 tsp ground cinnamon
Blackberry filling
- 32-36 ounces blackberries
- ¼ cup bourbon
- 1 cup granulated sugar
- Juice from 1 lemon
- 1/4 cup cornstarch
- 1/2 tsp allspice
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375 degrees.
- Make the blackberry filling by mixing all the berry filling ingredients in a large bowl and setting aside.
- Make the biscuit topping by whisking the flour, sugar, baking powder, allspice, cinnamon, and salt together. Then, press the butter pieces into the flour mixture until they are pea-sized and evenly dispersed Stir in buttermilk with a flexible spatula until the entire mixture is hydrated. I will also use my hands to make sure everything is mixed and there are no dry spots.
- Pour the berry mixture into a 9x13 baking dish. Break off and stretch pieces of the topping so that they are no more than 1/2 inch thick, and cover the top of the berries.
- Place on a foil-lined half-sheet pan and bake until biscuits are golden brown and fruit is bubbling hot in very center, about 40-45 minutes. Cool at least an hour before serving, to allow filling to thicken. Covered in foil, leftovers will keep 2 or 3 days at room temperature.