Blackberry Cobbler with Ginger Biscuits
This post may contain affiliate links. Please read our disclosure policy.
For a taste of summer, treat yourself to a homemade blackberry cobbler. This delicious recipe features fresh blackberries, cinnamon, and, for a unique twist, the most scrumptious ginger biscuit topping.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Where I come from, blackberries grow on almost every untended slope, ravine, and field—literally everywhere. They are unpopular at times because of their almost invasive growth pattern and their prickly vines or brambles (of which I’m familiar, learning early to pick with long sleeves only).
But to me, they are just summer. Deliciously, wonderfully… summer.
What I Love About This Blackberry Cobbler
Well, for starters… blackberries! I begin eyeing the blackberry blossoms as early as May and imagining those juicy berries ripening in the summer sun.
And when they’re ripe, this Blackberry Cobbler isn’t far behind!
Blackberry Cobbler Ingredients
Here’s what you need to make this delicious summer cobbler recipe.
Blackberry Filling
- Fresh blackberries
- Cornstarch to thicken the billing
- Granulated sugar
- Ground cinnamon
- Salt
- Butter, my preference is salted butter
Ginger Biscuit Cobbler Topping
- All-purpose flour
- Baking powder and salt
- Cold butter, diced
- Granulated sugar
- Ground cinnamon
- Crystallized ginger, minced
- Buttermilk
- Large beaten egg
For me, it isn’t blackberry cobbler without vanilla ice cream!
How to Make Blackberry Cobbler
You can make this cobbler the traditional way in a square baking pan, or individually in ramekins. The baking time will vary only slightly.
Begin by preheating the oven to 400°F and lightly greasing either six 6-8 eight-ounce ramekins or a square baking pan. If baking the cobbler in individual ramekins, bake in a foil lined pan to help catch residual juices. If baking in a square pan, set it on a sheet pan for easy cleanup.
1. Blackberry Filling
Stir together the blackberries, sugar, cinnamon, salt, flour, and butter in a large bowl. Then, divide the berry mixture among the ramekins or transfer to the prepared baking pan. Bake for 12-15 minutes or until it begins to bubble.
2. Ginger Biscuits
Whisk together baking powder, salt, flour, and 3 tablespoons of sugar in a large bowl. Cut butter into the flour mixture using a pastry blender until it resembles small peas. Add crystallized ginger and cinnamon, tossing to combine.
Pour in the buttermilk, stirring just until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface and knead 3 to 4 times. Pat into a 3/4-inch-thick rectangle (about 7 by 5 inches). Cut into 6 pieces, about 3 by 2 1/2 inches.
3. Final Step
Remove the ramekins or baking pan from the oven and carefully place the biscuit dough over the hot filling in the ramekins or baking dish. Brush the dough with the beaten egg and sprinkle with the remaining sugar.
Return to the oven and bake until the fruit is bubbly and the biscuits are golden, 22 to 25 minutes. Let stand 20 minutes. Top with vanilla ice cream if desired.
Fruit Cobblers
If you’re like me and mark the days of summer according to the fruit season, and maybe especially cobbler season, you will want to try my easy blueberry cobbler in late June or July during the season.
In August when the peaches are ripening, you may love to make an old fashioned Peach Cobbler or for a quick and easy version, the Skillet Peach Cobbler.
How to Add Blackberries to Your Diet
Blackberries are wonderful eaten straight off the vine (washed, of course), in salads, smoothies, jams, ice creams and sorbets. But truthfully?
Nothing beats Blackberry Cobbler. It’s decadent — but so worth it!
Blackberry Cobbler with Ginger Biscuits
Equipment
Ingredients
Blackberry Filling
- 6 cups fresh blackberries
- 1 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons salted butter diced
Ginger Biscuit Topping
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/3 cup granulated sugar divided
- 1/2 cup cold salted butter diced
- 1/2 cup minced crystallized ginger
- 1/4 teaspoon cinnamon
- 2/3 cup buttermilk
- 1 large egg lightly beaten
Instructions
Blackberry Filling
- Preheat oven to 400°F and lightly grease 6 to 8 eight-ounce ramekins or a square pan. If baking individual ramekins, set in a foil lined baking pan, if making in one pan, set on a sheet pan for easy cleanup.
- Stir together the blackberries, sugar, cinnamon, salt, cornstarch, and butter in a large bowl. Then, divide the berry mixture among the ramekins or transfer to the prepared baking pan. Bake for 12-15 minutes or until it begins to bubble.
Ginger Biscuits
- Whisk together baking powder, salt, flour, and 3 tablespoons of sugar in a large bowl. Cut butter into the flour mixture using a pastry blender until it resembles small peas. Add crystallized ginger and cinnamon, tossing to combine.
- Pour in the buttermilk, stirring just until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface and knead 3 to 4 times. Pat into a 3/4-inch-thick rectangle (about 7 by 5 inches). Cut into 6 pieces, about 3 by 2 1/2 inches.
- Remove the ramekins or baking pan from the oven and carefully place the biscuit dough over the hot filling in the ramekins or baking dish. Brush the dough with the beaten egg and sprinkle with the remaining sugar. Return to the oven and bake until the fruit is bubbly and the biscuits are golden, 22 to 25 minutes. Let stand 20 minutes. Top with vanilla ice cream if desired.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Easy Dessert Recipes to Try
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.