Ingredients:

  • 4 cups (about 500g) fresh blackberries, rinsed and patted dry
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (24g) all-purpose flour, for thickening
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 1/2 cups (192g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) whole milk
  • 2 tablespoons (30ml) milk or cream, for brushing (optional)
  • Turbinado sugar (or granulated sugar), for sprinkling (optional)

Instructions:

  1. Gently combine blackberries, sugar, lemon juice, flour, cinnamon (if using), and salt in a large bowl. Toss to coat evenly.
  2. Pour the blackberry filling into the prepared baking dish or skillet.
  3. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
  4. Cut the cold butter into the dry ingredients using a pastry blender or fork until the mixture resembles coarse crumbs.
  5. Gradually add the milk, stirring until just combined. Do not overmix.
  6. Drop spoonfuls of the biscuit dough evenly over the blackberry filling, leaving a little space between each drop.
  7. Brush the biscuit topping with milk or cream and sprinkle with turbinado sugar, if desired.
  8. Bake in a preheated oven at 375°F (190°C) until the topping is golden brown and the filling is bubbly, about 35-40 minutes.
  9. Let the cobbler cool for at least 15 minutes before serving.