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Blackberry Drop-Biscuit Cobbler
Melissa Hart

Blackberry Drop-Biscuit Cobbler

Fresh blackberries make an inky, tart filling that stays lively beneath soft cream biscuits. Frozen berries also work straight from the freezer, but need an extra spoonful of cornstarch and several more minutes in the oven. Wide gaps between the biscuits are useful—they let the center cook instead of steam.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 7 cups fresh blackberries
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract

Method
 

  1. Heat the oven to 375°F and butter a 3-quart baking dish.
  2. Fold the blackberries with 3/4 cup sugar, cornstarch, lemon juice and 1/4 teaspoon salt, then spread them in the dish.
  3. Whisk the flour, 1/3 cup sugar, baking powder and 1/2 teaspoon salt; rub in the butter until coarse crumbs form.
  4. Stir the vanilla into the cream, pour it over the flour mixture and fold only until no dry pockets remain.
  5. Drop the dough in eight loose mounds over the berries without covering the entire surface.
  6. Bake for 40 to 42 minutes until the topping is deeply golden and the filling bubbles in the center; cool for 25 minutes.