Drop Biscuit Blackberry Cobbler

Recipes are a lot like plants in that they are fun to share. I received this recipe from Tandra Watkins at the Capital Hotel restaurant, Ashley's. The Capital Hotel is a historic hotel in my home town Little Rock, Arkansas.

Tandra said she had been making this cobbler since she was a teenager and I can see why. It tastes great and preparing it is just a matter of mixing, topping and baking.




Combine the blackberries, 1 cup sugar, 2 teaspoons cornstarch and 1 tablespoon lemon juice in a mixing bowl. Gently stir the berries to coat.

Spoon the berries into individual ramekin baking dishes and bake for 10 minutes in a pre-heated 425 degree F oven.

To make the biscuit topping whisk together 3 cups of all-purpose flour, 1 1/2 cups of sugar, 2 teaspoons of baking powder, and 1 1/2 teaspoons of salt.

Cut butter into the dry ingredients. This can be done in a food processor or with a hand pastry cutter.

Add 1 cup of boiling water to this, and we're going to mix that together.

Drop a spoonful of the biscuit topping onto your baked berries. Sprinkle with Turbinado sugar to give it some crunch.

Put the ramekins bake in the oven for 15 to 20 minutes at 425 degrees. Bake just until golden-brown and the fruit is bubbling.

Allow the cobblers to rest for about 45 minutes before serving.

This dessert is easy and delicious, and it can certainly be customized to any fruit that is in season.


Recipe provided by Tandra Watkins Ashley's at the Capital Hotel.

Time to prepare: 1 hour, 15 minutes.

Serves 7 - 10.


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