Dessert: Canada – British Columbia, Pacific Canada – Pacific Blackberry Cobbler

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 5 cups (600 g) fresh wild Pacific blackberries
- 2/3 cup (135 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (1.8 g) grated lemon zest
- 1/4 tsp (1.25 g) kosher salt
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar (for topping)
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 6 tbsp (85 g) unsalted butter, very cold, cut into small cubes
- 3/4 cup (180 ml) buttermilk (or 3/4 cup (180 ml) milk mixed with 1 tbsp (15 ml) lemon juice, rested 5 minutes)
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, melted (for dotting)
- 1 tbsp (15 g) coarse sugar (turbinado) for sprinkling (optional)

Instructions

Short Description:
A warm cobbler built on intensely flavored wild Pacific blackberries with a tender, biscuit-like topping that balances the berries' bright tartness. Baked until the fruit bubbles and the topping is golden, it is best served warm with cream or vanilla ice cream.

Regional Notes:
This British Columbia version uses wild Pacific blackberries, which are smaller and more intensely flavored than cultivated berries, so the filling is lightly sweetened and brightened with lemon. The topping is biscuit-like (not cake-like), a regional preference that complements the tart, concentrated berry flavor found along the Pacific coast.

1. Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) square or similar-sized ovenproof baking dish.
2. In a large bowl, combine the blackberries, 2/3 cup (135 g) sugar, cornstarch, lemon juice, lemon zest, and 1/4 tsp (1.25 g) kosher salt. Gently toss to coat and let sit 10 minutes so the berries release some juice and the cornstarch hydrates.
3. Transfer the berry mixture to the prepared baking dish, spreading into an even layer and scraping in any juices left in the bowl.
4. In a separate bowl, whisk together the flour, 2 tbsp (25 g) sugar, baking powder, baking soda, and 1/2 tsp (3 g) salt.
5. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
6. Stir in the buttermilk and vanilla just until a sticky, shaggy dough forms; do not overmix.
7. Drop spoonfuls of the biscuit dough over the berry layer, spacing them so some berry shows between the pieces (the dough will spread while baking). It is fine if the dough doesn’t fully cover the fruit.
8. Drizzle or brush the melted 2 tbsp (28 g) butter over the dough pieces and sprinkle the coarse sugar (if using) over the top.
9. Bake in the preheated oven for 35–45 minutes, until the biscuit topping is golden brown and the berry filling is bubbling thickly at the edges.
10. Remove from the oven and let the cobbler rest 15–20 minutes to thicken slightly before serving. Serve warm with whipped cream or vanilla ice cream if desired.