Blackberry Cobbler with Ginger Biscuits Recipe

This blackberry cobbler with ginger biscuits is one of my favorite desserts to make when I want something warm, comforting, and full of bold flavors. I love how the juicy blackberries bubble up under the golden biscuits, and the touch of crystallized ginger adds a spicy-sweet twist that makes it extra special.

Why You’ll Love This Recipe

I like this recipe because it balances sweet, tart, and spicy flavors perfectly. The blackberries create a rich filling, while the ginger biscuit topping bakes up light and fluffy with a little crunch. It’s rustic and homey, yet unique enough to impress guests. I especially enjoy serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.
2. For the filling, I combine the blackberries, sugar, cinnamon, salt, and cornstarch in a large bowl. I toss everything until the berries are well coated, then I spread the mixture evenly in the prepared baking dish. I dot the top with diced butter.
3. For the biscuit topping, I whisk together the flour, baking powder, salt, ¼ cup sugar, crystallized ginger, and cinnamon in a bowl.
4. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
5. I stir in the buttermilk and egg just until a soft dough forms.
6. Using a spoon, I drop portions of dough evenly over the blackberry filling, leaving some gaps for the juices to bubble through. I sprinkle the remaining sugar on top for a touch of crunch.
7. I bake the cobbler for 35–40 minutes, or until the biscuits are golden brown and the filling is bubbling.
8. I let it cool for about 15 minutes before serving so the filling can set slightly.

Servings and Timing

This recipe makes about 8 servings. It takes me 20 minutes to prepare and about 40 minutes to bake, so the total time is around 1 hour.

Variations

I sometimes mix blueberries or raspberries with the blackberries for a more complex berry flavor. If I want a stronger ginger kick, I add a teaspoon of ground ginger to the biscuit dough. For a cozier flavor, I swap the cinnamon with nutmeg or cardamom. When I’m feeling indulgent, I top the cobbler with vanilla ice cream or drizzle it with caramel sauce.

Storage/Reheating

I store leftovers in the refrigerator, covered, for up to 3 days. To reheat, I place a portion in the microwave for 20–30 seconds or warm the whole dish in the oven at 325°F (165°C) for about 15 minutes. I don’t recommend freezing the baked cobbler since the biscuits lose their texture, but I sometimes freeze the filling separately and bake it fresh with the topping.

FAQs

Can I use frozen blackberries?

Yes, I can use frozen blackberries, but I don’t thaw them first to avoid excess liquid.

Can I make the topping ahead of time?

Yes, I prepare the dough and refrigerate it for up to a day before baking.

Do I need to peel the blackberries?

No, blackberries don’t need peeling—they soften beautifully when baked.

Can I use heavy cream instead of buttermilk?

Yes, but I prefer buttermilk for the tangy flavor and tender biscuits.

Can I make this gluten-free?

Yes, I substitute an all-purpose gluten-free flour blend for the regular flour.

How do I know when the cobbler is done?

I look for golden biscuits on top and bubbling fruit around the edges.

Can I reduce the sugar in the filling?

Yes, I sometimes use ¾ cup sugar if my berries are very sweet.

What’s the best way to serve it?

I love serving it warm with vanilla ice cream or whipped cream.

Can I replace crystallized ginger?

Yes, I can use ground ginger or simply leave it out if I prefer a milder flavor.

Will the filling thicken as it cools?

Yes, the cornstarch works best once the cobbler rests for at least 10–15 minutes after baking.

Conclusion

I love how this blackberry cobbler with ginger biscuits combines sweet, tart, and spicy notes in every bite. The juicy berry filling and fluffy biscuits make it a cozy, satisfying dessert that’s perfect for any occasion. It’s rustic, flavorful, and always a hit at the table—especially when I serve it warm with a scoop of ice cream.

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