Easy blackberry cobbler from scratch with fresh blackberries and easy homemade dough. This classic dessert is perfect for the holiday season, easier than making pie, and done in just under 30 minutes. Plus, goes amazing over ice cream!
Add 1 cup sugar, 4 cups blackberries and cornstarch that dissolved in cold water to a large ovenproof skillet (like a cast iron or coated cast iron pan).
Heat blackberries over medium, stirring frequently until boiling. They will start to change from their dark color to a pink.
Boil blackberries for 2-3 minutes until sugar is completely dissolved. Remove from heat.
In a mixing bowl, add flour, remaining 1/2 cup sugar, tsp of baking powder, salt and mix well.
Add butter ( I find it easier to cut butter into tablespoons) and use a pastry blender to cut in butter until mixture is small and crumbly.
Add boiling water and mix just until combined, being careful not to over mix.
Spoon dollops of dough onto the top of the blackberries.
Sprinkle top of dough with coarse sugar (Note that its fine to sprinkle the whole pan with sugar if you like)
Bake cobbler for 20-25 minutes or until brown on top.
Remove from oven and let stand until cooled a bit and serve as is or over vanilla ice cream.
Lemon juice is optional in this recipe, but cuts some of the sweetness for a nice balance.
If your blackberries come in a container with a bit extra, its fine to use the whole container. My 2 containers had about 1/2 cup extra blackberries and I added with no problems.
To cut some of the sugar, use only 1/2 a cup in the pan with blackberries instead of a full cup - entirely up to you if you want a sweet or tart cobbler. It also can depend on the berry itself as not all berries have the same amount of sweet.
Want to add a little flavor? Try a pinch of cinnamon, allspice, or nutmeg for some fall flavors.
Serve over ice cream or add a bit of whipped cream on top for the full experience.