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Apple-Blackberry Cobbler
A warm, comforting fruit dessert featuring sweet Gala apples and tart fresh blackberries baked under a tender biscuit topping. The filling is brightened with fresh lemon zest and cinnamon, while the buttermilk biscuit dough gets a crunchy finish from sliced almonds. It makes a wonderful weekend baking project or a cozy dessert for family dinners. The bubbling fruit juices thicken perfectly beneath the golden, buttery crust.
Ingredients
- 6 large Gala apples (3 lb. total), peeled and sliced (9 cups)
- 2 (6-oz.) containers fresh blackberries (about 3 cups)
- ½ cup packed light brown sugar
- ¼ cup cornstarch
- 1 tsp. ground cinnamon
- 1 tsp. grated lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 1½ tsp. baking powder
- ½ tsp. kosher salt
- ½ cup cold unsalted butter
- ⅔ cup whole buttermilk
- 2 Tbsp. sliced almonds
Instructions
- 1Preheat the oven to 375°F. Gently toss the sliced apples, blackberries, brown sugar, cornstarch, cinnamon, lemon zest, and lemon juice together in a large bowl. Transfer the fruit mixture into a 13-by-9-inch baking dish that has been coated with cooking spray.
- 2Whisk the flour, granulated sugar, baking powder, and kosher salt together in a medium bowl. Use the large holes of a box grater to grate the cold butter directly into the dry ingredients, then toss the mixture to coat the butter pieces.
- 3Pour the buttermilk into the flour and butter mixture, stirring just until the dry ingredients are moistened. Portion the dough into eight quarter-cup scoops and drop them evenly over the fruit filling, then scatter the sliced almonds on top.
- 4Bake for 45 to 55 minutes until the fruit is bubbling and the biscuit topping is browned. Cover the dish with aluminum foil halfway through the baking time to prevent the top from getting too dark. Let the cobbler cool for 15 minutes before serving.