One-Bowl Blackberry Cobbler With Easy Cinnamon-Sugar Buttermilk Biscuits 16.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Jun 10, 2019

Here, sweetened blackberries are blanketed with a glorious topping of easy-peasy biscuits that do not require a biscuit cutter. (You’re welcome.) The biscuits are not only lightly sweetened and flavored with cinnamon, they are also topped with cinnamon sugar and a sprinkling of raw sugar, too, for sparkle and crunch.

If you would like to use a different berry, you may need to reduce the amount of thickener, as blackberries require more than other berries. The amount of sugar you use will depend on how tart or sweet your fruit is, so once you've stirred in the lesser amount of sugar, taste and assess before adding more.

Serve with vanilla ice cream or a drizzle of heavy cream (the author’s favorite).

Make Ahead: The cobbler will keep loosely covered with plastic wrap at room temperature or in the refrigerator for up to 3 days. Leftovers are best covered with foil and reheated in a 300-degree oven for a few minutes before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings

  • For the filling
  • 1 to 1 1/2 cups (300 grams) granulated sugar, or as needed
  • 6 tablespoons (39 grams) arrowroot powder or cornstarch
  • 1/2 teaspoon (3 grams) table salt
  • About 2 1/2 pounds (8 cups) fresh blackberries
  • 2 tablespoons fresh lemon juice
  • For the biscuit topping
  • 2 cups (290 grams) self-rising flour, or more as needed
  • 1/4 teaspoon (2 grams) baking soda
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 teaspoons (3 grams) ground cinnamon, preferably freshly ground from soft sticks
  • 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup regular or low-fat buttermilk
  • 1 large egg
  • 1/4 teaspoon (1 gram) table salt
  • Raw sugar, for sprinkling


For the filling: Preheat the oven to 425 degrees.

Whisk together 1 cup (200 grams) of the granulated sugar, the arrowroot powder or cornstarch and the salt in a 13-by-9-by-2-inch baking dish (preferably ceramic, but metal or glass work as well). Add the blackberries and toss to coat using your fingers or a wooden spoon. Pour the lemon juice evenly over the mixture and toss gently to coat. Taste a well-coated berry, and add more or all the remaining 1/2 cup (100 grams) of granulated sugar, as needed.

For the biscuit topping: Whisk together the flour, baking soda, 1/4 cup (50 grams) of the granulated sugar and 1 teaspoon (2 grams) of the cinnamon in a mixing bowl. Add the cold, cubed butter and use your fingers to rub it into the flour mixture. Pour in the buttermilk and stir with a wooden spoon, to form a shaggy dough.

Dump the dough onto a work surface, making sure to include all bits of from the bowl. You should not need to dust your work surface or your hands with extra flour, but if your dough is unusually sticky, by all means, do so. Knead the dough once or twice, divide it in half and roll each portion into a skinny 12-inch log. Slice each log into twelve 1-inch rounds, gingerly arranging them in rows on top of the blackberry filling and reshaping/correcting their round shapes, as needed, as you work.

Whisk together the egg and salt (in the measuring cup you used to measure the buttermilk); use this to brush the tops of the dough rounds.

Wipe out the now-empty mixing bowl with paper towel, as needed. Add the remaining 1/4 cup (50 grams) granulated sugar and the remaining 1/2 teaspoon (1 gram) cinnamon, whisking to blend well. Sprinkle the mixture evenly over the rounds of dough, then sprinkle a little raw sugar on each one.

Bake (middle rack) for 10 minutes and then reduce the heat to 375 degrees; continue to bake for 40 to 50 minutes total, until the biscuits are nicely browned and the filling is bubbling between them. Check on the cobbler at 40 minutes, by inserting the tip of a paring knife between the biscuits in the center to check on the filling beneath, and to see whether the biscuits are cooked through.

If the biscuits are nicely browned on top, but not beneath, and/or the filling is not bubbling in the center, cover the cobbler with foil and continue to bake until bubbling is uniform across the top of the cobbler, and the biscuits are cooked through, about 5 minutes more.

Let cool slightly before serving. The filling will continue to set as it cools; for a less-runny filling, try waiting until the cobbler cools to room temperature.

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Recipe Source

From cookbook author Jessie Sheehan.

Tested by Bonnie S. Benwick.

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