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Ina Garten Blackberry Cobbler

Ina Garten Blackberry Cobbler - recipe card
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A warm, bubbly blackberry cobbler with a tender, buttery biscuit topping, inspired by Ina Garten’s rustic style. The deep, jammy berry filling contrasts beautifully with the golden, slightly sweet crust, making it a perfect summer dessert served warm with vanilla ice cream.

Ingredients

Scale
  • For the berry filling:
  • 4 cups fresh or frozen blackberries (680 g; if frozen, do not thaw)
  • 1/2 cup granulated sugar (100 g)
  • 2 tablespoons cornstarch (16 g)
  • 1 teaspoon fresh lemon juice (5 ml)
  • 1/4 teaspoon finely grated lemon zest (from about half a small lemon)
  • Pinch kosher salt
  • For the biscuit topping:
  • 1 cup all-purpose flour (120 g), plus more for dusting
  • 1/4 cup granulated sugar (50 g)
  • 1 teaspoon baking powder (4 g)
  • 1/4 teaspoon baking soda (1.5 g)
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into small pieces (42 g)
  • 1/3 cup whole buttermilk, cold (80 ml)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (for sprinkling; 12 g)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Position the rack in the center of the oven to ensure even baking. Place a baking sheet (lined with foil for easier cleanup) on the lower rack to catch any drips from the cobbler.
  2. Prepare the filling: In a large bowl, gently toss the blackberries with 1/2 cup granulated sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt until the berries are evenly coated. Let the mixture sit for 5 minutes to allow the berries to release some juice and the sugar to begin dissolving.
  3. Pour the berry mixture into a 2-quart (8×8-inch) baking dish or four 10-ounce ramekins. Spread the berries into an even layer. Set aside.
  4. Make the biscuit topping: In a separate medium bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon kosher salt. Ensure there are no lumps.
  5. Add the cold butter pieces to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This creates flaky layers in the biscuits. Work quickly so the butter stays cold.
  6. In a small measuring cup, stir together the cold buttermilk and vanilla extract. Make a well in the center of the flour-butter mixture and pour the buttermilk mixture into it. Stir with a fork just until a shaggy dough forms. Do not overmix, or the biscuits will be tough.
  7. Turn the dough out onto a lightly floured work surface. Gently knead it 2-3 times just to bring it together. Pat the dough into a 1/2-inch-thick round. Use a 2-inch biscuit cutter (or a floured drinking glass) to cut out rounds — you should get about 8 biscuits. Re-roll scraps only once to avoid overworking the dough.
  8. Arrange the biscuits on top of the berry filling in an even but slightly overlapping pattern (for ramekins, place 2 biscuits on each). This allows the biscuits to bake up soft on the bottom and crisp on top.
  9. Sprinkle the tops of the biscuits evenly with turbinado sugar for a crunchy, golden crust.
  10. Place the baking dish or ramekins on the prepared baking sheet. Bake for 35-40 minutes (for a large dish) or 22-28 minutes (for ramekins), until the filling is bubbling thickly around the edges and the biscuits are deep golden brown and cooked through. If the biscuits brown too quickly, tent loosely with foil after 25 minutes.
  11. Remove from the oven and let the cobbler cool on a wire rack for at least 15 minutes. This allows the filling to set slightly so it’s not too runny when served. Serve warm, spooned into bowls with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Notes

Storage: Cover leftover cobbler tightly with foil or plastic wrap and refrigerate for up to 3 days. The biscuits will soften over time. Reheat in a 350°F (177°C) oven for 10-15 minutes until warmed through; avoid microwaving as the biscuits become gummy. Freezing: Not recommended because the texture of thawed blackberries turns mushy, and the biscuit topping loses its structure. If you must freeze, assemble (without baking) in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 45-50 minutes, adding 5-10 minutes as needed.

Nutrition

Keywords: blackberry cobbler, Ina Garten cobbler, berry cobbler dessert, rustic fruit cobbler, summer berry dessert, easy cobbler recipe, baked fruit dessert, homemade cobbler, blackberry dessert, biscuit-topped cobbler

Find it online: https://inagartendishes.com/ina-garten-blackberry-cobbler/