Biscuit-Topped Blackberry Cobbler

A sweet blackberry filling is topped with tender, lightly sweet drop biscuits and baked to perfection in this easy blackberry cobbler recipe.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Preheat oven to 400°F. Grease (1) 9x9-inch baking dish. Set aside.
In a large bowl, gently stir the blackberries with the sugar, flour, salt, and lemon juice. Add to the prepared baking dish, then dot with the 2 tablespoons of butter.
4 heaping cups fresh or frozen blackberries, 1 cup granulated sugar, ½ cup all-purpose flour, ¼ teaspoon fine sea salt, 2 teaspoons lemon juice, 2 tablespoons unsalted butter
Bake for 15 minutes, or until the berries are juicy and bubbly.
While the filling bakes, make the biscuit topping. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Use a pastry blender or two knives to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
1 cup all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, ¼ cup unsalted butter
In a small bowl or measuring cup, whisk together the milk and egg. Using a fork, stir this into the flour mixture until no dry ingredients remain.
⅓ cup milk, 1 large egg
Remove the filling from the oven and use a spoon to drop spoonfuls of the biscuit dough across the hot filling. Return to the oven and continue baking for an additional 20-25 minutes, or until the topping is golden.
Allow to cool before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Best served on the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating leftovers in the microwave for 30-60 seconds before enjoying.