Blackberry Cobbler with Canned Biscuits

A Serving of golden brown blackberry cobbler on a round white plate with a large scoop of ice cream next to it.

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.

A Serving of golden brown blackberry cobbler on a round white plate with a large scoop of ice cream next to it.

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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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A Serving of golden brown blackberry cobbler on a round white plate with a large scoop of ice cream next to it.

Want more quick and easy dessert recipes? Here are a few of our favorites:

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.

Raw biscuits in baking dish with cream and brown sugar on top.

Bake the crust for 10 to 12 minutes or until the biscuits are beginning to brown on the edges.

Golden brown biscuits topped with cream and brown sugar.

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.

Cobbler topped with biscuit dough before going into the oven.

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 in a baking dish with a slice lifted out on a spatula.

Blackberry Cobbler with Biscuit Topping

A biscuit crust, topped with a sweet blackberry filling and then topped with another biscuit crust, then sprinkled with sugar and baked to golden perfection.
Cook Time25 minutes
Resting Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: blackberry, canned biscuits, cobbler, dessert
Servings: 8 servings
Calories: 179kcal

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.

Nutrition

Calories: 179kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 257mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 56IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg

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