Black-Raspberry-Shortcake-1

Black Raspberry Cobbler

Imagine an upside down pie, where all the berry goodness rests on the bottom of the pan while the flaky crust decorates the top- this is that, but better. The biscuits are sweet and fresh with sprinkled sugar on top of a bed of fruit jam. Breakfast, dessert, entree- whatever the culinary occasion, you can’t go wrong with this recipe. But please, don’t take my word for it; try it and see for yourself.

AuthorMackieDifficultyBeginner

Black Raspberry Filling
 6 cups Black raspberries
 ¾ cup Sugar
 2 tbsp Cornstarch
 ¾ cup Boiling water
 1 tbsp Butter
Biscuits
 2 cups Flour
 3 tbsp Sugar
 3 tsp Baking powder
 ½ tsp Salt
 5 tbsp Unsalted butter
 ¾ cup Buttermilk
 Additional milk & sugar for garnish

Black Raspberry Filling
1

In a large saucepan, combine sugar, cornstarch, and boiling water. Bring mixture to a boil over medium high heat, then cook for 1 minute or until the mixture starts to thicken. Add the black raspberries and stir gently.

2

Heat until the berries become hot, but don't boil or overcook them or they will completely break down. Pour the berry mixture into a 9 inch skillet or baking dish. Dot the top with butter and set aside.

Biscuits
3

Preheat the oven to 375 degrees.

4

In a medium mixing bowl, combine the dry ingredients and whisk to combine. Cut the butter into the dry ingredients until all the butter is no larger than a pea. Add the buttermilk and stir to combine. Drop spoonfuls of dough on top of the berries.

5

Brush the tops of the biscuits with milk and then sprinkle with sugar. Bake 30-40 minutes or until the biscuits are lightly brown and the berries are bubbling. Cool slightly before serving.

Ingredients

Black Raspberry Filling
 6 cups Black raspberries
 ¾ cup Sugar
 2 tbsp Cornstarch
 ¾ cup Boiling water
 1 tbsp Butter
Biscuits
 2 cups Flour
 3 tbsp Sugar
 3 tsp Baking powder
 ½ tsp Salt
 5 tbsp Unsalted butter
 ¾ cup Buttermilk
 Additional milk & sugar for garnish

Directions

Black Raspberry Filling
1

In a large saucepan, combine sugar, cornstarch, and boiling water. Bring mixture to a boil over medium high heat, then cook for 1 minute or until the mixture starts to thicken. Add the black raspberries and stir gently.

2

Heat until the berries become hot, but don't boil or overcook them or they will completely break down. Pour the berry mixture into a 9 inch skillet or baking dish. Dot the top with butter and set aside.

Biscuits
3

Preheat the oven to 375 degrees.

4

In a medium mixing bowl, combine the dry ingredients and whisk to combine. Cut the butter into the dry ingredients until all the butter is no larger than a pea. Add the buttermilk and stir to combine. Drop spoonfuls of dough on top of the berries.

5

Brush the tops of the biscuits with milk and then sprinkle with sugar. Bake 30-40 minutes or until the biscuits are lightly brown and the berries are bubbling. Cool slightly before serving.

Black Raspberry Cobbler

Thanks to Saving Room For Dessert for the recipe!

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