Easy Blackberry Cobbler Recipe
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- Опубліковано 22 тра 2024
- This incredibly delicious blackberry cobbler recipe is made with tasty homemade drop biscuits and fresh blackberries coated in sugar and lemon juice. Subscribe ► bit.ly/2zBklap
Ingredients for this recipe:
For the filling:
• 5 cups fresh blackberries
• juice of ½ lemon
• zest of ½ lemon
• 1 cup sugar
• 2 ½ tablespoons cornstarch
For the biscuits:
• 2 cups all-purpose flour
• 1 ½ tablespoons baking powder
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ cup sugar
• 1 grated stick unsalted butter
• 2 large eggs
• ½ cup whole milk
Serves 12
Prep Time: 10 minutes
Bake Time: 50 minutes
1. Preheat the oven to 375°.
2. Filling: Add all of the ingredients together in a large bowl and gently fold to mix until combined. Refrigerate until needed.
3. Biscuits: In a separate large bowl whisk together the flour, baking powder, cinnamon, salt, and sugar until completely combined. Gently fold in the grated butter until mixed in.
4. In a separate medium-size bowl whisk together the eggs and milk until completely combined and add it to the dry ingredients bowl and mix until just combined.
5. Add the blackberries to a 10x7 casserole dish and flatten out using a spatula.
6. Using 2 spoons drop 3 tablespoon size dough biscuits right over top of the blackberries in the casserole pan. Repeat the process until 12 total biscuits are laying overtop of the blackberries.
7. Bake in the oven at 375° for 50-60 minutes or until browned on top and the biscuits are cooked through.
8. Cool slightly before serving with optional ice cream and caramel.
Chef Notes:
Make-Ahead: You can make this up to 1 day ahead of time. Serve cold or reheat before serving.
How to Reheat: Cover with foil and bake in the oven at 350° for 15 to 20 minutes or until hot. You can also take your desired amount and cook in the microwave on a microwave-safe plate or bowl until hot.
How to Store: Once cooled to room temperature, cover and keep in the refrigerator for up to 5 days. It will freeze well covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
For both the blackberries and biscuit dough, you’ll know when it is mixed enough when there is no visible sign of dry cornstarch or flour.
Other options for pans can be a 9x9 or a 13x9. - Навчання та стиль
I baked this while drunk for my friends !!! It was so easy yet delicious also impressive to my friends!!! I’m gonna keep using this recipe!!! Ty!!
A tried and true recipe. Cobbler is one of those desserts that warms my soul.
Yes!!
I am such a klutz in the kitchen but when I watch your video, I somehow feel like I can make these magical things. You are an awesome teacher. I will give this recipe a try when I can get my hands on some good blackberries. Thank you!
I really appreciate that, thank you.
⁰⁰
Blackberries are almost ready to pick where I live. I’ve been looking for a good cobbler recipe. I love that you grated the butter. I also love the idea of adding cinnamon! Your videos are well produced, efficient, and very motivational. Anyone who sees these can be successful if they follow your recipes and well done demonstrations.
Bro....this is insane....thank you for making this work of art and sharing this
Made this tonight sans caramel, turned out great 👍 Thank you for the recipe!
I made this and added 1/4 tspn of mace as well. So perfect!
Made this for our Mother’s Day celebration. It was pretty tasty, tho I had to sub lime juice/jest for the lemon and decided to use fresh nutmeg instead of cinnamon. Next time will probably use mace. I also topped with turbinado sugar for an extra crunch (less sugar in biscuit mix) and covered for probably 20 min of the cooking time so it wouldn’t overbrown. Quite tasty!!
Such a great recipe chef, can’t wait to try it and thanks for sharing! 😍🤗
I love your recipes, I have made a few and turn out so well. So often I see recipes on youtube that are overly complex or are so specific in the instructions it seems impossible, but you make it easy for the every day person to make these delicious things! thank you
That’s so nice of you to say, thank you!
I love blackberries and figs!! So good!, thanks for video!
Just made this in my Cuisinart Air fryer. Looks amazing. I picked wild blackberries.
Going to make this today for my mom! Thanks Chef Billy!
nick meyer how it turned out?
You were on youtube as creator on the rise and i subscribed 3 minutes into the first video i watched!! you’re incredible and make super yummy food :)
That is so nice of you to say, thank you kindly.
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I LOVE THIS RECIPE
I have just watched your UA-cam channel ...and I Really Enjoyed learning How You Teach ...So easy to listen To and ilike The Recipe
Thanks for watching!
Love it!! So great!
This look amazingly delicious.. I will attempt to do this. Thanks!!
Hope you enjoy
Looks incredible and sweet .thank you chef
So nice of you
Love this recipe! Thanks ❤
Thank you so kindly!!
I made this a day before your video... Great minds think alike! 😋👩🏽🍳🍷♥️
Awesome!
my fav
I'm a huge cobbler fan as well Chef Billy😋😍✨🙌🌟👍💫👌💕💃!!!
So good!
This is heaven 😍😍
Yep. I'm making this today. lol
Nice
I have a ton of blackberries I picked this summer.. made some jam made some syrup and froze the rest.. it's happening this weekend! I'll have to stop at the ice cream though the caramel and the mint are a little much for me thanks for sharing your wonderful recipe.
Damn! This looks delicious! I just made the vanilla rice pudding on your channel and wowowow! It was perfect!
Thanks for giving it a shot
I’m new and already hooked to your wonderful Chanel 👍 Grate Butter...Who knew? Thank you 🤗😍
Thank you so kindly
I’m wondering if this recipe can be adapted to use Sourdough discard?
What was the video all about? 🤔🧐 as I only saw and heard your voice and it put me in a trance 🌀of❤️
Love from🏴
Looks great but I like to semi smash HALF of the berries when I add the sugar. Makes almost like a jam filling, but you still have the whole blackberries for texture also! This is more of a southern twist though, we tend to like our cobbler a bit more "wet" on the bottom. Really makes the biscuit soak it up better :)
Do u have a quiche recipe
Thanks
Yummy
I love your videos
Can you do a video on making a Paella? Something I've been really wanting to try and make for awhile!
It's definitely been on my list and will most likely do it this summer. The hard part is there are so many different versions depending on the country. I also want to make sure I can get really fresh seafood.
@@ChefBillyParisi Absolutely agree with that! Every version I've found online/UA-cam has been different ingredients.
Your recipe looks so good. One question, can you refrigerate the left over caramel? Thank you for the recipe.
Yes you can!
Looks unreal!! Quick question, blackberries aren’t really in season in the Southern Hemisphere right now, is this something I can do with frozen blackberries?
You. Can use frozen or blue as well
Chef Billy Parisi amazing! Can’t wait to try it!!
I LOVE THAT SINK! what is the brand? Love your channel Billy!
Franke
Can you tell me the mesures I love cabler
All in the video and description
I’m sorry I’m not to good where exactly is that where is descripción?👍😞
Can I use frozen blackberries? I can’t find fresh.
Abigail loves this! (Stardew Valley game)
When making flavoured sourdough bread, at what point do we add the ingredients? ex; walnuts and cranberries. Would that be when you first mix all the ingredients or after the first proof?
Is this for this cobbler recipe?
@@ChefBillyParisi No sorry, Meant to comment under your "the perfect sourdough bread recipe" video.
Its amazing how you are doing this with such a charismatic vibe ...can you pin this please?
what do you mean pin it? you can see the full recipe at www.billyparisi.com/easy-blackberry-cobbler-recipe/
Chef Billy Parisi he means to pin his comment
What a cutie pie
Where did u get that fly apron ?
We make them i house!
can I use gluten-free baking mix for this? I miss cobblers so much.
Maybe?
@@ChefBillyParisi thanks
Just made half a batch of this. Tastes amazing, but I took it out of the oven too early. I was mislead by the browning of the top. The interior is very moist and it really needs a lot of time to cook through. Your warned, I didn't listen... I put it back to see if it was saveable, but certain bit remained mooshie-mooshie... Nevertheless, I will try to make it again, and it is an excellent dessert for gatherings. Beats a fruit crumble everyday for me!
The butter is around 125gr? Great recipe i will make it as soon as you tell me about the butter 😜
Right
@@ChefBillyParisi thank youuu!!!
☺☺☺
Can we use frozen berries?
Sure
Da fukin Best!!!!!! I'm eating as I type this 😋
I was taught to soak the berries in a bucket so all the little worms rise to the top yet no one does it
I do that, too. When we pick the blackberries, I soak them in salted water for 15 minutes. It kills the bugs, and they float to the top.
Support for Billy. Great content but doesn't have much views :( click like and subscribe for him n his team!! Good recipes and insightful tips.
mine is currently in the oven, i followed the ingredients perfectly and my dough was really runny :/ my filling is good tho:) i’ll give update soon
Keep cooking it. You may need to have your oven recalibrated
Chef Billy Parisi thank you, but my dough wasn’t tough like yours it was runny. just confused i don’t think i messed up on the recipe
@@donovan9237 Mines currently in the oven too! And the dough was runny for mee too
Terrible this video cause now I have to make this on top off all that bread making, Comie!
😂😂😂
God I just want to marry you.