Indulge in a deliciously sweet and tangy dessert with our Blackberry and Rhubarb Cobbler recipe! This easy-to-make cobbler is made with fresh blackberries, rhubarb, and a classic cobbler topping that is sure to delight your taste buds. Perfect for summer gatherings or cozy nights in, this fruity cobbler will become your go-to recipe in no time.
This old school dish might not seem like a fuss free dish, but it requires less effort than a pie with the same amount of impress em factor! Especially when you have the thick crust of the biscuits atop your soft baked fruit. Also, this is another vessal for a serving of cream or ice cream.
Cobbler has been around for a while for good reason and it's once you make one that you realize how easy this is to make and how little effort it requires. In fact, if you can't be bothered making pie dough and shaping the edges, then cobbler has got you sorted!! Trust me, just look at the instructions and give it a go and see for yourself!
Why you'll love this
Deliciously sweet and tangy
My Blackberry and Rhubarb Cobbler recipe features juicy blackberries and tart rhubarb, creating a perfect balance of sweet and tangy flavors that will tantalize your taste buds. Plus, the buttery cobbler topping is the perfect complement to the fruity filling.
Easy to make
This recipe is simple and foolproof, making it a great option for both novice and experienced bakers alike. With detailed instructions and helpful tips, you'll be able to create a beautiful and delicious cobbler in no time.
Perfect for any occasion
Whether you're hosting a dinner party or just want to treat your family to a special dessert, my Blackberry and Rhubarb Cobbler recipe is a versatile option that can be enjoyed any time of year. It's a great way to showcase seasonal produce, and can be served warm with a scoop of vanilla ice cream for a truly decadent treat.
How to prepare your Blackberry and Rhubarb Cobbler
- Crumble mixture: Place the flour, baking powder and butter into a bowl and combine with a pastry blender until the butter is pea sized and refrigerate.
- Combine the fruit: Cut the rhubarb stalks and combine with the blackberries and other fruit ingredients:
- Into the baking dish: Spoon the fruit into the baking dish.
- Create the dough: Remove the flour mixture from the fridge and add in the cream, combining with a pastry blender until the dough forms.
- Cobbled dough: Take large tablespoon amounts of dough at a time, roll and flatten slightly and place on top of the fruit.
- Bake: Bake until golden on top.
- Allow to cool: No burning of the mouth here! Let this baby cool for at least 30 minutes.
- Spoon it up: Spoon into serving bowls, serve with cream or ice cream and dig in!
Tips for the best Blackberry and Rhubarb Cobbler
Type of cream: The type of cream used here is thick double cream, if you use a pouring cream you might only want to initially use 150 milliliters / ⅔ cup of the cream and add more as needed due how much quicker the dough will come together.
How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone dough than pie dough.
Weight of blackberries: The blackberries equaled 11.3 ounces or 0.70 pounds so slightly less than stated on the recipe, though ¾ of a pound would also work well in this recipe.
Fruit subs: If you aren’t a fan of rhubarb or blackberries, feel free to sub in equal measure raspberries, strawberries, apricots or plums here, really any stone fruit or berry would work well.
More berry recipes you'll enjoy
White Chocolate Blackberry Bundt Cake
How to make Blackberry and Rhubarb Cobbler:
Preheat the oven to 200C/390F.
To make the cobbler dough, stir the flour and baking powder together and make a well in the center.
Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
Place into the fridge for 15 minutes.
Meanwhile, cut the rhubarb into 2 inch lengths and place into a bowl, add the blackberries, cornflour and sugar and stir together.
Spoon into your baking dish, making sure the fruit is evenly scattered throughout the dish.
Remove the flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.
Flatten slightly and place on top of the fruit, repeat with the remaining dough until the fruit is completely covered with dough.
Place into the oven and bake for 35 minutes until golden on top.
Remove and allow to cool for 30 minutes.
Spoon into serving bowls and drizzle over pouring cream or ice cream.
Serve immediately.
Blackberry and Rhubarb Cobbler
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: + cool down 1 hour 30 minutes
- Yield: Serves 6
- Category: Crumbles and Puddings
Description
Sweet and warming, this blackberry and rhubarb cobbler recipe hits all the right spots with it's fruits and tart filling.
Ingredients
Cobbler dough
240 grams / 1 ½ cups plain flour
8 grams / 2 teaspoons baking powder
85 grams / 3 ounces cold, cubed butter
250 milliliters / 1 cup heavy cream
Fruit
125 grams / ⅔ cup superfine/caster sugar
18 grams / 2 tablespoons cornflour
300 grams / 10.58 ounces rhubarb, sliced into 1 inch lengths
320 grams / 11.28 ounces blackberries (see note)
Instructions
Cobbler dough
- Preheat the oven to 200C/390F.
- To make the cobbler dough, stir the flour and baking powder together and make a well in the center.
- Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
- Place into the fridge for 15 minutes.
Fruit
- Meanwhile, cut the rhubarb into 2 inch lengths and place into a bowl, add the blackberries, cornflour and sugar and stir together.
- Spoon into your baking dish, making sure the fruit is evenly scattered throughout the dish.
- Remove the flour from the fridge and add the cream, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
- Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.
- Flatten slightly and place on top of the fruit, repeat with the remaining dough until the fruit is completely covered with dough pieces.
- Place into the oven and bake for 35 minutes until golden on top.
- Remove and allow to cool for 30 minutes.
- Spoon into serving bowls and drizzle over pouring cream or ice cream.
- Serve immediately.
Notes
Type of cream: The type of cream used here is thick double cream, if you use a pouring cream you might only want to initially use 150 milliliters / ⅔ cup of the cream and add more as needed due how much quicker the dough will come together.
How your dough should feel: The dough should be soft enough to pull apart, more closely resembling scone dough than pie dough.
Weight of blackberries: The blackberries equaled 11.3 ounces or 0.70 pounds so slightly less than stated on the recipe, though ¾ of a pound would also work well in this recipe.
Fruit subs: If you aren’t a fan of rhubarb or blackberries, feel free to sub in equal measure raspberries, strawberries, apricots or plums here, really any stone fruit or berry would work well.
Recipe by Roamingtaste
Nutrition
- Calories: 515 calories per serve
Keywords: spring dessert, pudding
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