Ingredients:

  • 6 cups (900g) Blackberries (fresh or frozen, unthawed)
  • 3/4 cup (150g) Granulated Sugar (for filling)
  • 2 tablespoons (30g) All-Purpose Flour (for filling)
  • 1 tablespoon (15ml) Lemon Juice (freshly squeezed)
  • 1/8 teaspoon Salt (for filling)
  • 2 cups (250g) All-Purpose Flour (for topping)
  • 1/4 cup (50g) Granulated Sugar (for topping)
  • 1 tablespoon (15g) Baking Powder
  • 1 teaspoon (5g) Fine Sea Salt (for topping)
  • 6 tablespoons (85g) Unsalted Butter, chilled and cubed
  • 3/4 cup (180ml) Buttermilk, cold
  • 1 large Egg (beaten with 1 tsp water, optional egg wash)
  • 1 teaspoon Coarse Sugar (e.g., Demerara, optional glaze)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish.
  2. Prepare the Filling: In a large bowl, whisk together the 3/4 cup sugar, 2 tablespoons flour, and the pinch of salt.
  3. Gently fold the blackberries and lemon juice into the dry mixture until the fruit is lightly coated. Pour the fruit mixture into the prepared baking dish and spread evenly. Set aside.
  4. Prepare the Topping: In a separate medium bowl, whisk together the 2 cups flour, 1/4 cup sugar, baking powder, and 1 teaspoon salt.
  5. Cut in the Fat: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse breadcrumbs, with some pea-sized pieces remaining.
  6. Add Liquid: Pour in the cold buttermilk. Stir only until the dry ingredients are moistened and the dough is shaggy and sticky. Do not overmix.
  7. Assembly: Using a large spoon or ice cream scoop, drop large mounds of the biscuit dough onto the fruit filling. Do not spread the dough out entirely; the fruit needs space to bubble up.
  8. Optional Glaze: If desired, brush the dough mounds lightly with the beaten egg wash and sprinkle with coarse sugar for added crunch.
  9. Bake the cobbler for 40 to 45 minutes, or until the biscuit topping is deep golden brown and the fruit filling is thick, sticky, and bubbling vigorously around the edges.
  10. Cool: Remove from the oven and allow to cool on a wire rack for at least 15 minutes before serving. This allows the filling to set up properly.