Apricot Blackberry Cobbler Recipe

Recipe by David Leite

For the filling

• 2 pounds apricots, pitted and sliced
• Three baskets blackberries (about 3 cups)
• 1/3 to 1/2 cup granulated sugar (depending on the ripeness of fruit)
• 1/2 teaspoon coarse salt
• Juice of 1/2 lemon
• 2 1/2 tablespoons cornstarch

For the biscuit dough

• 1 1/3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons (3 oz) cold unsalted butter, cubed
• 1/3 cup buttermilk (either low-fat or full-fat), plus extra for brushing
• Sanding or granulated sugar, for finishing

Prepare the oven

• Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. This ensures even baking and a perfectly golden crust.

Make the filling

• In a large bowl, gently toss together the sliced apricots, blackberries, granulated sugar (remember to adjust based on the fruit’s sweetness), coarse salt, lemon juice, and cornstarch. The cornstarch is crucial for thickening the fruit juices into a luscious, not watery, filling. Once combined, transfer the fruit mixture to a 13-by-9-inch baking dish or, for individual servings, distribute it among 8 ramekins or gratin dishes. If using individual dishes, place them on a baking sheet lined with aluminum foil or a nonstick silicone baking mat to catch any potential drips.

Make the biscuit dough

• In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and coarse salt until well combined.
• Add the cubed cold unsalted butter to the dry ingredients. Working quickly with your fingers (or a pastry blender) to avoid warming the butter, cut the butter into the flour mixture until it resembles coarse crumbs. This step is vital for achieving that desirable flaky texture in your biscuit topping. Next, add the buttermilk and fold it into the mixture with a rubber scraper or your hands until the buttermilk is fully absorbed and no dry patches of flour remain. Be careful not to overwork the dough; it will be noticeably wet and sticky, which is perfectly normal and contributes to its tenderness.

Assemble and bake the cobbler

• Immediately after mixing, spoon dollops of the wet biscuit dough on top of the fruit filling. Resist the urge to spread it evenly or cover the entire surface; as the cobbler bakes, these dollops will naturally spread and merge, creating those coveted craggy, crispy edges. Brush the surface of the dough with a little extra buttermilk to promote browning, and then sprinkle generously with sanding or granulated sugar for a beautiful, sparkling finish.
• Bake for 30 to 35 minutes, or until the biscuit topping is a lovely golden brown and cooked through. You’ll know it’s done when the fruit filling is bubbly around the edges. Serve your apricot blackberry cobbler warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, or enjoy it at room temperature. Both are equally delicious!

Achieving the Perfect Cobbler Topping Texture

When we advise you to simply spoon dollops of the sweet biscuit topping onto the fruit, we mean it! It might feel counterintuitive, but completely covering the top of your cobbler (a common mistake) can lead to a steamed, rather than baked, topping. This means both the fruit and the underside of the biscuit can become soggy. By strategically dropping the dough in dollops, you allow steam to escape and hot air to circulate, resulting in beautifully craggy, golden-brown biscuits with perfectly caramelized fruit peeking through. It’s the secret to those delicious crisp edges.

Fruit Selection & Sugar Adjustment

The success of your cobbler largely depends on the quality of your fruit. Choose ripe, fragrant apricots that are slightly soft to the touch and plump, juicy blackberries. If your fruit is particularly sweet, you might reduce the sugar in the filling to 1/3 cup. If it’s on the tart side, go for 1/2 cup or even slightly more. A quick taste of your fruit before mixing will guide you perfectly.

The Magic of Cold Butter and Buttermilk

For the biscuit topping, keeping your butter very cold is paramount. Cold butter creates pockets of steam during baking, which translates to a wonderfully flaky texture. Similarly, buttermilk reacts with the baking powder and baking soda, creating a light, airy crumb. Don’t worry if the dough feels wet; this is intentional and contributes to its tender finish.

Personalize Your Cobbler

Feel free to enhance the flavor of your cobbler. A pinch of cinnamon, nutmeg, or even a hint of cardamom added to the biscuit dough can elevate the spice profile. A touch of orange zest in the fruit filling can also brighten the overall taste. For those who enjoy a richer topping, try brushing the dough with melted butter instead of buttermilk before sprinkling with sugar.

Adapted From

This exquisite recipe finds its roots in the esteemed collection of The SoNo Baking Company Cookbook, a testament to classic baking principles and delightful flavor combinations. It’s a culinary gem that has inspired many home bakers.

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