Use the season’s best berries for these Blackberry Cobbler Mugs. Make this recipe as individual servings, or as one big cobbler in a 13×9-inch dish.
Who doesn’t love a summer cobbler? I have too many favorites! Peach cobbler, for example. I have two recipe published on the blog (here and here), and about 5 more I intend to share. Fresh berry cobblers are also my weakness. There’s nothing better than the smell of warm berries stewing on the stove top. It’s the scent you’ll find at a berry farm on a hot day, with blackberries warmed by the sunshine.
My friend Christen and I recently went blackberry picking on a sweltering summer day. We made the best of it though, finding shade where we could and admiring ancient-looking trees on Beauchene’s Berry Farm. It’s a beautiful piece of land that’s just a stone’s throw from my house. They have neatly groomed rows of vines and that makes for the easiest picking!
I love to make cobbler with freshly foraged berries (second only to muffins). My favorite way to serve cobbler is in individual portions, baked in little heat-proof mugs with buttermilk drop biscuits for crust.
When it comes to biscuit-topped cobblers, I like to partially bake my biscuits on a baking sheet until they are just set but still pale. I take them out of the oven, brush them well with melted butter, then place them on top of the cobbler filling and bake until the biscuits turn golden.
I’m pretty picky when it comes to biscuits, and I just can’t abide a doughy biscuit bottom- which can happen when the biscuit dough is dropped on top of the filling and baked. Some people prefer that doughy dumpling texture -and they prefer to make it all in one big casserole dish – so I’ve provided the traditional preparation instructions in addition to my own method.
These little Blackberry Cobbler Mugs make me feel like I’ve had an authentic summer! They’re bursting with sweetness and the buttermilk biscuit does a good job of soaking up that beautiful magenta berry sauce. I’d urge you to try them even if you do your berry picking at the grocery store.
Blackberry Cobbler Mugs
- 8 six ounce mugs, or one 13×9-inch baking dish
- 1 cup granulated white sugar
- 2 tablespoons cornstarch
- 8 cups fresh blackberries or frozen, but thaw them before using
- 1/4 cup water
- 2 teaspoons lemon juice
Drop buttermilk biscuits
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter cubed and kept cold
- 1/2 cup buttermilk cold
- 1 tablespoon unsalted butter melted
- Line a baking sheet with a piece of parchment paper. Preheat oven to 400F.
- For the filling, place sugar and cornstarch in a large saucepan. Stir in blackberries, water and lemon juice. Place saucepan over medium-low heat and let cook while you prepare the drop biscuits.
- For the biscuits, whisk together flour, baking powder, soda and salt in a medium mixing bowl. Cut the butter into the flour mixture using a pastry blender until fine crumbs form. Add the buttermilk and stir until a wet dough forms. If biscuit dough feels too dry, add another small splash of buttermilk.
- Drop biscuit dough on the prepared baking sheet in heaping tablespoons, you should have eight or nine drop biscuits when all the dough is used.
- Bake for 12 minutes, or until biscuits are set but still pale. Remove from the oven and brush with melted butter.
- Stir the berry filling and increase heat to medium-high. When mixture bubbles, remove from heat and divide filling evenly between eight 6 oz. mugs (about 1/2 cup filling in each mug). Place mugs on a large baking sheet with a lip (in case the filling bubbles out like mine did) and place a biscuit on top of the filling in each mug. Bake at 400F for an additional 10-12 minutes, or until biscuits are golden brown.
- Serve warm with whipped cream or vanilla ice cream.
- Prepare berry filling as directed above. Pour filling into a greased casserole dish (9×13-inch). Double the biscuit recipe and prepare dough as directed but do not bake on a baking sheet. Drop dough by the spoonsful over the hot berry mixture in the casserole dish. Bake at 400F for 20-25 minutes or until biscuits are golden brown.