Go Back
+ servings
Blackberry Cobbler with Biscuits
Print Recipe
5 from 1 vote

Blackberry Cobbler with Brown Sugar Pecan Biscuits

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Nikki


Cobbler Filling

  • 7 cups blackberries
  • 3/4 to 1 cup granulated sugar Taste your berries for sweetness first.
  • 1/4 teaspoon kosher salt
  • 2 tablespoons amaretto or sub 1 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 4 Tablespoons salted butter, diced

Brown Sugar Biscuits

  • 1 3/4 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons brown sugar
  • 1/2 cup salted butter, cold, diced
  • 3/4 cup candied pecans, chopped
  • 2/3 cup buttermilk

Biscuit Topping

  • 1 Egg, lightly beaten
  • 2 tablespoons Turbinado sugar
  • Vanilla Ice Cream


  • Preheat oven to 400 degrees. Grease 6 - 8 ounce ramekins and place on an aluminum foil lined baking sheet. 
  • Stir together the blackberries, sugar, amaretto, salt, flour, and butter in a large bowl. Divide berry mixture into each ramekin.  Bake in preheated oven for 13 to 15 minutes or until just bubbling.

Prepare Brown Sugar Biscuits

  • Whisk together flour, baking powder, salt and and brown sugar in a large bowl. Cut butter into flour mixture with a pastry blender until it looks like small peas. Add candied pecans until just combined. Add buttermilk, stir until dry ingredients are just moist. Turn the dough onto a floured surface. Knead 3 to 4 times. Pat out into a rectangle about 5 by 7 inches. Cut into 6 pieces.
  • Remove ramekins from the oven. Top the filling with dough and brush on egg and sprinkle on Turbinado sugar. Return to oven and bake until fruit is bubbling and biscuits are a golden brown color. About 20 minutes.  Let stand for 10 to 15 minutes and serve topped with vanilla ice cream.