Enjoy the best of both worlds with this delectable blackberry shortcake cobbler, featuring a buttery biscuit topping over a sweet and juicy berry filling.
Blackberry Shortcake Cobbler
Makes 8 to 10 Servings
Ingredients
- 8 cups fresh blackberries
- ¾ cup plus 3 tablespoons granulated sugar, divided
- ¼ cup water
- 3 tablespoons cornstarch
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt, divided
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup cold unsalted butter, grated
- ½ cup cold heavy whipping cream
- 3 to 4 tablespoons sparkling sugar
- Vanilla ice cream, to serve
Instructions
- Preheat oven to 400°.
- In a 10-inch enamel-coated cast-iron skillet, stir together blackberries, ¾ cup granulated sugar, ¼ cup water, cornstarch, lemon juice, and ¼ teaspoon salt.
- Bake until thickened and bubbling, 45 to 50 minutes.
- Meanwhile, in a large bowl, stir together lemon zest, flour, baking powder, remaining 3 tablespoons granulated sugar, and remaining ¼ teaspoon salt with a rubber spatula until well combined. Add cold butter, and toss until butter is evenly distributed and not clumped together. Add cold cream, and stir until well combined. Very lightly and quickly knead mixture with your hands; pinch apart into 2-to 3-inch disks.
- Top hot blackberry mixture with dough disks, and sprinkle with sparkling sugar.
- Bake until topping is puffed and lightly golden, 15 to 20 minutes. Serve warm with vanilla ice cream.
