Blackberry Cobbler

This recipe can also be made from raspberries, blueberries, cherries, or a combination, which is sometimes called jumbleberry. The berry juice soaks into the biscuits, giving them enormous flavor. The whole wheat in the biscuits adds protein and fiber.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 1 3⁄4 cups all-purpose flour, divided
  • 1 1⁄2 cups whole-wheat flour
  • 4 1⁄2 tsp. baking powder
  • 1 1⁄2 tsp. salt
  • 1 Tbsp. plus 3⁄4 cup sugar, divided
  • 6 Tbsp. cold butter
  • 1 1⁄4 cups buttermilk
  • 8 cups blackberries
  • 1⁄4 cup cream


  • Preheat oven to 350°F.
  • Combine 1 1⁄2 cups all-purpose flour, wheat flour, baking powder, salt, and 1 tablespoon sugar in a mixing bowl. Add butter and mix with a pastry cutter or your fingers until mixture is pea-sized pieces. Add buttermilk and mix with wooden spoon until dough forms. Roll dough on floured board to 1 inch thickness. Cut biscuit circles out, and set them aside.
  • Toss blackberries, remaining 1⁄4 cup all-purpose flour, and remaining 3⁄4 cup sugar together, then put mixture into a 9-by-11-inch baking dish.
  • Bake blackberries for 25 minutes, remove from oven, and place unbaked biscuits on top over hot berries.
  • Brush biscuit tops with cream and return cobbler to oven to bake for another 25 minutes. Serve warm.