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Black Raspberry Cobbler

Black Raspberry Cobbler

Black Raspberry Cobbler is a warm, jammy berry dessert topped with buttery biscuits and baked until golden. It’s easy to make, full of black raspberry flavor, and perfect with a scoop of ice cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time: 10 minutes
Total Time 1 hour
Servings: 8 Serves
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

For the berries:
  • 6 cups black raspberries or any mix of berries: blackberries, blueberries
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¾ cup boiling water
  • 1 tablespoon butter
For the shortcake biscuits:
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter cut into ½-inch pieces
  • ¾ cup buttermilk well shaken
  • Milk and coarse sugar for topping

Equipment

  • Mixing bowls
  • 9×13 inch baking dish
  • Whisk
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Oven

Method
 

Step 1: Prep the berry filling
  1. In a large bowl, mix the black raspberries with sugar and cornstarch. Pour the boiling water over the mixture and stir until the sugar and cornstarch dissolve. Pour into your baking dish and dot with small pieces of butter.
Step 2: Make the biscuit dough
  1. In another bowl, whisk the flour, sugar, baking powder, and salt. Add the cold butter pieces and cut them in using a pastry cutter or fork until the mixture looks crumbly. Pour in the buttermilk and stir until just combined—don’t overmix.
Step 3: Top the berries
  1. Drop spoonfuls of biscuit dough over the berry filling, leaving a few gaps for steam to escape. Brush the tops with a little milk and sprinkle with coarse sugar for crunch.
Step 4: Bake
  1. Bake at 375°F (190°C) for 30–35 minutes, or until the biscuits are golden and the filling is bubbling. Let it cool for at least 10 minutes before serving so the filling can set up a bit.