Desserts are always a special treat in our house, especially when Kim hand-makes something. Her desserts are always hits with friends and family. Back when we first got together, we had friends pay Kim to make desserts for their parties – and there’s no telling what she would fetch for this Wild BlackBerry Cobbler Recipe. I mean, just look at it!
So, when Kim told me she was ready to make this, it was time to break out the camera and get to work. This isn’t your mother’s Blackberry Cobbler recipe – this time we’re taking it up a level with a buttermilk and bisquick base, topped with fresh wild blackberries to really infuse the flavor.
Once this masterpiece had a chance to rest for 15 minutes, we topped with with some vanilla ice cream and a whole lot of smiles. Try this one tonight!
Wild Blackberry Cobbler RecipePrint
- 1 cup bisquick
- 1 cup buttermilk
- 1 1/4 cup sugar
- 1 tbsp coconut oil (for greasing)
- 1/4 tsp cinnamon
- 1 tsp vanilla
- 4 tbsp butter (melted)
- 2 cups wild blackberries
- 2 tsbp cinnamon-sugar mixture
- vanilla ice cream (optional)
- Preheat oven to 350 degrees
- Grease a 9×9 baking pan with coconut oil
- In a large bowl, mix together 1 cup sugar, vanilla, cinnamon and bisquick.
- Whisk until smooth
- Add melted butter to mixture
- Continue to wisk until butter is mixed in.
- Transfer batter to baking pan, run spatula through the batter to allow for a rough top (which will help berries settle)
- Add blackberries by placing them in small handfuls on top of the batter. They will settle in during baking, so do not push them in the mixture, simply spread them evenly across the top.
- Dust top with remaining sugar
- Bake for 40 minutes, until crust just barely turns brown
- Remove from oven, bush cinnamon-sugar mixture over top
- Return to oven for 15 minutes and bake until top is golden brown.
- Let rest for 15 minutes after taking out of oven.
- Serve it on it’s own, or dollop on some vanilla ice cream and dive in!
- Category: Dessert
- Cuisine: American