The older I get the more I love sonkers, cobblers and fruit crisps. And I can't resist trying new recipes! This one, as you can tell by the title of this post, is a quick blackberry cobbler. It's a little different from my others in that it calls for cornstarch in the filling and has an egg in the biscuit topping. It's quicker because you mix the filling the skillet and only bake for about 20 minutes.

Quick Blackberry Cobbler recipe with a drop biscuit topping.

This recipe can be made in full in an 8-inch or similar size casserole dish or you can scale it down to fit an even smaller size casserole dish. I like to cut the recipe in half and make it in this little Le Creuset Heritage Collection dish from TJ Maxx, but I also find baking dishes at thrift stores. Shout out to fellow thrift store lovers out there.

But back to the cobbler. To make this one, you mix the cornstarch, sugar, berries, and water in a saucepan and stir over medium heat until thick and clear. Add a little butter, spread in the pan and sprinkle on some lemon juice. You then mix together a quick drop biscuit batter and spoon balls of batter over the top. Sprinkle on a little more sugar and bake at 400 for about 20 minutes. Here's mine before I put it in the oven.

Quick Blackberry Cobbler recipe unbaked to show biscuit topping.

Cobbler Variations

This dessert is always so good. If you are watching sugar, you can make it with a sweetener other than sugar and use something like Fiber Gourmet (a product I've been experimenting with) for the biscuit mix. And of course you can throw in a peach or some other fruit if you have it. Just don't add too much extra fruit or it will thin out the sauce.

Recipe

Quick Blackberry Cobbler

Anna

This cobbler is perfect for a quick dessert. To make cobbler for two, use half of the ingredients and a small size casserole dish or standard loaf pan.

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Prep Time 10

Cook Time 45

Cooling Time 30

Total Time 1 25

Course Dessert

Cuisine American

Servings servings

Equipment

1 small casserole dish

Ingredients

Fruit Filling

2 tablespoons softened butter, plus a little more for the dish
½ cup sugar (100 grams)
2 tablespoons cornstarch (16 grams)
½ cup cold water
2 ½ cups fresh blackberries (about 14 oz or a little under a pound)
⅛ teaspoon cinnamon (optional)
1-2 teaspoons fresh lemon juice (optional)

Batter

½ cup flour
1 ½ teaspoon baking powder
1 tablespoon sugar plus a little extra for topping
⅛ teaspoon salt
4 tablespoons butter, cut into chunks and softened
¼ cup milk
1 large egg

Instructions

Preheat oven to 400 degrees F. Grease a casserole dish with about ½ to 1 tablespoons of the butter. Reserve remaining butter.
In a saucepan, stir together the sugar, cornstarch, and water. Add the berries and cinnamon (if using). Turn heat to medium and cook until mixture becomes thick and translucent. Stir in the reserved butter and let melt, then pour into the greased dish. Sprinkle the lemon juice over the top.
In a mixing bowl, mix together flour, baking powder, sugar and salt. Add softened butter and stir until dry mixture is crumbly.
Mix together the milk and egg, then pour all at once over the flour mixture and stir to make a fluffy, spoonable batter. Use heaping tablespoons and drop about 10 to 12 balls of batter over the berries, spacing as evenly as you feel like.
Sprinkle some extra sugar over the balls of biscuit batter.
Bake for 20 to 22 minutes or until batter is golden brown. Serve right away or let cool, then reheat. Cover leftovers and chill overnight for cold, thick cobbler.