Blackberry Cobbler! This one always reminds me of Stardew Valley. There’s a few days in fall where the valley is overflowing with the most delicious blackberries I’ve ever tasted. If you can get your hands on some, I’d highly recommend them for this simple cobbler.—Queen of Sauce, 14 Fall, Year 2
Stardew Valley’s blackberry cobbler isn’t a very Halloween-esque recipe, but it is the recipe that won the October poll over on Patreon. The cobbler does show up on the feasting tables at Spirit’s Eve, a festival in the game that takes place at the end of fall and appears inspired by American Halloween (or certainly has similar spooky elements). In the real world it would be a perfect addition to upcoming holiday menus as it’s both delicious and incredibly easy to make.
In fact, I don’t have that much to say about this recipe.
Well, I could add that the character of Abigail loves blackberry cobbler. Considering her nerdy, fantasy-loving, purple, arguably autumnal aesthetic, it makes sense. The way to make it is also so straightforward even Linus could make it over his campfire.
I could also add that the mildly spiced drop biscuit topping and tangy blackberries envelop you in a warm, homey hug—even when you’re only smelling it while it cooks in the oven.
There! That’s something to say.
Seriously, here are some tips to keep in mind while cooking.
- The main rule for this cobbler is: keep it simple. We’re trying to show off how good the blackberries are, and there’s a reason why the Queen of Sauce gushes over them in her description.
- You’re still welcome to experiment with flavors other than vanilla and cinnamon if you want; almond extract, for example, would be delicious.
- Try using fresh blackberries. Frozen ones will totally work—I used some here—but you’ll need to thaw them out first and drain any excess juice they release through a colander or sieve. If there’s too much juice, the cobbler filling won’t thicken up enough even if you add cornstarch.
- Make sure to taste your blackberries as well, to make check how sweet they are and add enough sugar to your taste.
- The drop biscuit dough takes little time to put together and bakes up crispy and fluffy in the oven (my personal preference for cobbler topping).
- Biscuit texture changes if you don’t finish eating the cobbler all in one go. It softens in the refrigerator and absorbs more juice, making it more tender and dense.
This cobbler definitely makes a great warmed-up breakfast the next morning. Maybe with the addition of some whipped cream or ice cream. Go ahead. I won’t judge.
What kind of fruity cobblers do you prefer? Feel free to leave a comment! If you’d like to support the blog and see more recipes (and maybe even pick some upcoming ones), consider joining my Patreon!
2 pounds blackberries, thawed and drained if frozen (about 6 cups)
3/4 cup white granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt or to taste
¼ teaspoon cinnamon or ground cloves
3 tablespoons white granulated sugar
¼ cup cold unsalted butter, cut into small cubes
1 large egg, beaten
⅔ cup whole milk
Sugar in the Raw, for garnish
- Preheat oven to 350° Fahrenheit.
- In a 9×9 square pan, mix together the blackberries, cornstarch, vanilla, and ¾ cup white granulated sugar. Toss to completely cover the berries.
- In a medium bowl, whisk together the all-purpose flour, baking powder, 3 tablespoons white granulated sugar, cinnamon or ground cloves, and salt. Add the cold butter cubes and rub the butter and flour between your fingers until coarse crumbs form.
- Make a well in the center and add the beaten egg and ⅔ cup whole milk, stirring to form a just-moistened dough.
- Drop the dough evenly over the fruit filling using a spoon or ice cream scoop. Sprinkle the top of the biscuits with Sugar in the Raw to taste.
- Bake in the middle of the oven for 30-35 minutes or until topping is golden brown and the filling is bubbling. Let stand for 10 minutes and then serve with accompaniments of choice.