Blackberry Cobbler with Canned Biscuits
This Blackberry Cobbler recipe uses the convenience of canned biscuits without sacrificing any of the homemade flavors that you love. It’s made with fresh or frozen blackberries, whipping cream and brown sugar making it a quick and easy, yet delicious homemade recipe that everyone is sure to enjoy.
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Blackberry Cobbler with Biscuit Topping
Nothing says down home country cookin’ to me like a homemade cobbler. There are many ways to make cobbler, but sometimes you just want a quick recipe that makes minimal mess.
This recipe for Blackberry Cobbler uses store-bought canned biscuits, which means all you need to do pretty much, is whip up your filling, layer your biscuits and boom. Homemade dessert.
Feel free to substitute your favorite fruit if blackberries aren’t your thing. Fruit such as peaches, blueberries, cherries, raspberries or apples make a fantastic cobbler.
And oh yeah, don’t forget the vanilla ice cream to go on top because afterall, is it really cobbler without ice cream? If you’re looking for more quick and easy dessert ideas, then be sure to click the links below and happy baking friends!
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Want more quick and easy dessert recipes? Here are a few of our favorites:
- Cherry Cheese Danish Cups
- Apple Spice Upside Down Cake
- Cake Mix Sugar Cookies
- Cherry Limeade Bundt Cake
Ingredients for Blackberry Cobbler:
- southern homestyle biscuits
- heavy cream
- brown sugar
- frozen blackberries
- sugar
- cornstarch
- lemon juice
- vanilla extract
- salt
Directions for Blackberry Cobbler:
Preheat the oven to 375 degrees F.
Spray a 9×13 casserole dish with nonstick cooking spray.
Take four of the biscuits and pull them apart horizontally, giving you eight thin biscuits.
Place the thin biscuits into the casserole dish and press into a crust.
Brush the tops of the biscuits with half of the heavy cream.
Sprinkle half of the brown sugar over the biscuits.
Bake the crust for 10 to 12 minutes or until the biscuits are beginning to brown on the edges.
While the biscuits are baking, stir together the blackberries, sugar, cornstarch, vanilla, and salt until well combined.
Remove the biscuits from the oven and spread the blackberry mixture over the biscuits.
Take the remaining four raw biscuits and pull them apart horizontally making eight more thin biscuits.
Arrange the raw biscuits over the top of the blackberries.
Brush the biscuits with the remaining heavy cream and sprinkle with the remaining brown sugar.
Place the casserole into the oven and bake for 15 minutes or until the biscuits are cooked through.
Allow the casserole to rest for 15 minutes prior to serving.
Serve topped with vanilla ice cream or whipped topping.
Blackberry Cobbler with Biscuit Topping
Equipment
Ingredients
- 1 8 count southern homestyle biscuits, divided
- 2 tablespoons heavy cream divided
- 2 tablespoons brown sugar divided
- 2 16 ounce bags frozen blackberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 375 degrees F.
- Spray a 9x13 casserole dish with nonstick cooking spray.
- Take four of the biscuits and pull them apart horizontally, giving your eight thin biscuits.
- Place the thin biscuits into the casserole dish and press into a crust.
- Brush the tops of the biscuits with half of the heavy cream.
- Sprinkle half of the brown sugar over the biscuits.
- Bake the crust for 10 to 12 minutes or until the biscuits are beginning to brown on the edges.
- While the biscuits are baking, stir together the blackberries, sugar, cornstarch, vanilla, and salt until well combined.
- Remove the biscuits from the oven and spread the blackberry mixture over the biscuits.
- Take the remaining four raw biscuits and pull them apart horizontally making eight more thin biscuits.
- Arrange the raw biscuits over the top of the blackberries.
- Brush the biscuits with the remaining heavy cream and sprinkle with the remaining brown sugar.
- Place the casserole into the oven and bake for 15 minutes or until the biscuits are cooked through.
- Allow the casserole to rest for 15 minutes prior to serving.
- Serve topped with vanilla ice cream or whipped topping.
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