1 / 1
Apple-Blackberry Cobbler
Sweet Gala apples and tart blackberries bubble beneath a tender, golden buttermilk biscuit crust. This comforting dessert balances the bright, citrusy notes of fresh lemon zest with the warm spice of cinnamon. You'll love how the grated cold butter creates incredibly flaky biscuits, while sliced almonds add a toasted crunch on top. It's a cozy, rustic bake that's guaranteed to bring everyone to the table.
Equipment
- Oven
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 coated with cooking spray.
- 2Whisk the flour, granulated sugar, baking powder, and kosher salt together in a medium bowl. Grate the cold butter directly into the dry ingredients using the large holes of a box grater, then toss to coat the pieces. Grating the butter ensures even distribution for a flakier biscuit.
- 3Pour the buttermilk into the flour and butter mixture, stirring just until the dry ingredients are moistened. Portion the dough into 8 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 so the top doesn't get too dark. Let the cobbler cool for 15 minutes before serving so the fruit juices have time to thicken.
Notes
- Serving: Serve warm with a generous dollop of sweetened whipped cream or a scoop of vanilla ice cream.
- Storage: Keep leftover cobbler covered in the fridge for up to 3 days. Reheat gently in the oven or microwave.
- Tip: Make sure your butter is very cold before grating so it doesn't melt into the dough prematurely.