Black and blue cobbler
Packed full of juicy, sweet blackberries and blueberries and topped with a cornmeal biscuit dough this cobbler is the perfect addition to your summer barbecue!
Serves: 6
  • For the berry filling:
  • 2 cups of blackberries
  • 2 cups of blueberries
  • ½ cup natural cane sugar
  • 1 tablespoon corn starch
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon freshly grated lime zest
  • For the biscuit topping:
  • ½ cup whole wheat pastry flour
  • ½ cup cornmeal
  • 3 tablespoons natural cane sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter cut into small pieces
  • ½ cup cold buttermilk
  • 1 tablespoon turbanido sugar
  1. Pre-heat the oven to 425 degrees
  2. Butter a 2-quart ovenproof dish. Add the blackberries, blueberries, cornstarch, cinnamon, salt, sugar, lime juice and zest and toss to combine. Let stand while you prepare the biscuit dough. This can be done up to 2 hours ahead, just let the mixture rest in the fridge until you are ready to add the biscuit dough.
  3. For the biscuit dough:
  4. In a bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Add the butter to the mixture and using your fingers break the butter into the mixture until you have pea-sized bits of butter mixed in with the flour. Gently mix in the buttermilk and mix with a spoon just until the dough comes together.
  5. Drop spoonfuls of the dough on top of the fruit mixture in a random pattern. It should be uneven and not cover the entire surface of the filling. Sprinkle the turbanido sugar over the top of the biscuits.
  6. Bake until the juices have thickened and the biscuit top is golden brown, 20 to 25 minutes. Let cool slightly.
  7. Scoop the cobbler into dishes and serve with vanilla ice cream while still warm.
Recipe by Scaling Back at