Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Blackberry Cobbler with Pistachio Biscuit Topping

photo: Scott Phillips

Servings: 8 to 10

The homey drop biscuit topping of this cobbler makes for quicker assembly than the traditional roll-and-cut biscuits, and has a softer texture once baked.

Ingredients

For the biscuit topping

  • 11 oz. (2-1/3 cups) all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup chopped pistachios
  • 1-1/2 cups heavy cream

For the filling

  • 1/2 cup granulated sugar; more to taste
  • 1 Tbs. cornstarch; more as needed
  • 3 lb. blackberries

Nutritional Information

      Nutritional Sample Size based on 10 servings
      Calories (kcal) : 470
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 70
      Sodium (mg): 330
      Carbohydrates (g): 58
      Fiber (g): 8
      Sugar (g): 28
      Protein (g): 6

Preparation

Make the biscuit dough

  • In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt to combine, 15 to 30 seconds.
  • Add the butter and pulse until the mixture resembles coarse meal with pieces no larger than the size of a pea, 1 to 2 minutes more.
  • Transfer to a medium bowl. Stir in the pistachios.
  • Make a well in the center of the bowl, pour in the cream, and toss well to combine. Gently combine the mixture into a dough, being careful not to overmix (the mixture will be slightly tacky).
  • Cover the bowl with plastic wrap and refrigerate while you make the filling. (The biscuit topping can be made up to 1 day ahead; keep covered in the refrigerator.)

Make the filling

  • In a small bowl, combine the sugar and cornstarch (if your berries are especially juicy, add an additional 1 or 2 tsp. of cornstarch). In a large bowl, toss the blackberries with the sugar mixture.

Assemble and bake the cobbler

  • Position a rack in the center of the oven and heat to 400°F.
  • Butter a shallow 3-quart baking dish (or individual dishes; see tip). Pour the fruit into the prepared dish. Using two spoons or a scoop, dollop the dough over the fruit about 1 inch apart.
  • Transfer the cobbler to the oven, and bake until the biscuits are evenly golden and the fruit filling is bubbly in the center of the dish, 30 to 35 minutes. Rotate the cobbler halfway through baking time for even browning. If browning too quickly, reduce the oven temperature to 375°F and tent the baking dish with foil. Let the cobbler cool for at least 45 minutes before serving warm.

Tip

Individual-size cobblers are a great option. Here’s how to make them:

Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.

Divide the biscuit dough evenly among the tops of the cobblers.

Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks