Blackberry Cobbler with Almond Biscuit Crunch

There is nothing more comforting to me than a big piece of warm blackberry cobbler with a colossal scoop of vanilla ice cream slowly melting into the gooey purple filling. It’s got fruit in it, so it’s healthy right? I mean Blackberries are an excellent source of vitamin C, manganese, and vitamin K. They also provide high amounts of antioxidants that may boost memory function, if I remember correctly! So why not eat as many blackberries as you can.

Now that Blackberries are available almost all year long the season to make blackberry cobbler is equally as long, and that is good news to me. As if you haven’t figured out from reading this blog I love blackberries. Picking and eating blackberries are a huge part of my childhood. There are several blackberry recipes here on my blog, and they are all great, especially the Blackberry Muffins and the Almond Blackberry Tart. The Blackberry Cobbler Ice Cream post goes into my childhood and where my love for these delectable juicy berries really comes from.

Almond and blackberries seem to be the perfect combination. I decided to change my brown sugar cobbler topping recipe and add ½ almond flour to bring the almonds to this party. The crunch of the sliced almonds that toast as the cobbler bakes adds the finishing touch and makes this cobbler into an incredible dessert that will please almost anyone.

This cobbler is also very easy to make. By the time the oven is pre-heated you can have the cobbler ready to bake. And in an hour or so later, your kitchen will be smelling of warm blackberry cobbler goodness. I love to top this cobbler with a huge scoop of vanilla ice cream, or if you’re up for a bit of fun try topping this blackberry cobbler with scoops of this recipe for Buttered Popcorn Ice Cream. It was one of my first posts and still one of the best ice creams I’ve ever made. The browned butter in that recipe would be incredible over this cobbler.

Let me know in the comments below if you make this recipe and what you have done for topping it.

Print

Blackberry Cobbler with Almond Biscuit Crunch

Prep Time

10 mins

Cook Time

1 hr

cooling

20 mins

Total Time

1 hr 10 mins

 

A warm hug of a dessert. bubbling blackberry filling covered with an almond biscuit topping, covered with crunchy toasted almonds

Course: Dessert, picnic

Cuisine: American

Keyword: blackberries

Servings: 8 people

Ingredients

Filling

• 6 cups blackberries
• 2/3 cup granulated sugar
• 2 tablespoons lemon juice from 1 lemon
• 3 tablespoons cornstarch
• ½ teaspoon cinnamon
• ½ teaspoon ground coriander optional

Topping

• ¾ cup all-purpose flour
• ¾ cup almond flour
• ½ cup packed brown sugar
• 2 teaspoons baking powder
• 1 tablespoon grated lemon rind from 1 lemon
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter cut into cubes
• 1 tablespoon vanilla
• 3/4 cup heavy cream
• ½ cup sliced almonds for the top

Instructions

1. Preheat the oven to 350°
2. Butter a 9-inch square or any baking dish that holds around 8 cups. I used a 7 x 10 casserole dish.

For the filling.

1. Grate the lemon rind first from the lemon for the topping and then squeeze the juice from the lemon for the filling. Set both aside
2. In a large bowl, toss together the blackberries, granulated sugar, lemon juice, cornstarch, cinnamon, and ground coriander if using. Spread evenly into the prepared pan

To make the topping.

1. In a medium bowl whisk together the all-purpose flour, the almond flour, brown sugar, baking soda, lemon rind, and salt.

2. Using your hands break up any lumps of the brown sugar, tiny pieces are OK.

3. Cut the butter into the flour mixture using a pastry blender or some knives until the mixture resembles coarse crumbs.
4. Add the vanilla to the cream, stirring to combine.

5. Using a fork, stir the cream mixture into the flour and butter mixture. Fluff and stir until it is just combined. Try not to over mix it.

6. Drop big spoonfuls of the topping evenly over the prepared blackberry filling. It is not necessary to completely cover the filling, but have the topping cover most of it, letting a few places for the filling to bubble through.

7. Sprinkle over the finished cobbler with the sliced almonds.

8. Bake for 55-65 minutes until the filling is golden brown and the filling is bubbling.
9. Let cool for 20 minutes before serving.

Recipe Notes

Serve with vanilla ice cream, if desired.