Blackberry Cobbler

Blackberry Cobbler

40 minutes


35 minutes

6 servings

We are enjoying fruits of summer including blackberries, blueberries, and figs.  As a child, I detested blueberries primarily because of their texture I think.  Fortunately, I did not pass my childhood aversion to my own children whom pop blackberries and blueberries like candy.  This recipe uses an abundance of fruit with a delicious biscuit topping laden with little gems of crystallized ginger.  Oh how I love anything with crystallized ginger! Consider adding blueberries and white peaches to the blackberries.


  • Filling
    • 7 cups of fresh blackberries
    • 1/3 cup of granulated sugar
    • 1/4 teaspoon of almond extract
    • 1/4 teaspoon of kosher salt
    • 1/4 cup of All-Purpose flour
    • 2 tablespoons of salted butter, diced
  • Almond-Ginger Biscuits
    • 2 teaspoons of baking powder
    • 1/2 teaspoon of kosher salt
    • 1.75 cups of All-Purpose flour
    • 1/4 cup of Raw sugar, divided
    • 1/2 cup of cold salted butter, diced
    • 2/3 cup of sliced almonds, lightly toasted
    • 3 tablespoons of minced crystallized ginger
    • 2/3 cup of buttermilk
    • 1 large egg, lightly beaten
  • Vanilla ice cream


  1. Preheat the oven to 400 degrees.
  2. Stir together the blackberries, sugar, almond extract, salt, flour, and butter in a large bowl.
  3. Grease either a 9×13 baking dish or individual ramekins. Pour the mixture into your desired dish. Bake in the oven until the mixture begins to bubble, about 12-14 minutes.
  4. To prepare the almond-ginger biscuits, whisk together the baking powder, salt, flour, and 3 tablespoons of raw sugar.
  5. Cut 1/2 cup of butter into the flour mixture using a pastry blender, until the mixture resembles small peas.
  6. Add the almonds and crystallized ginger to the flour mixture and toss to combine. Add buttermilk stirring just until the dry ingredients are moistened.
  7. Turn dough out onto a floured surface and knead 3-4 times. Roll out dough about 3/4-inch thick. Cut into 6 pieces (about 3 by 2 1/2 inches).
  8. Place the dough over the hot filling. Brush with egg and sprinkle the remaining tablespoon of raw sugar.
  9. Return to the oven and bake until the fruit is bubbly and the biscuits are golden, about 22-25 minutes.
  10. Remove and let stand for about 20 minutes. Serve with vanilla ice cream!  

Article Provided By: Allison Thomas