Biscuit-Topped Blackberry Cobbler

Ingredients

• 8 cups blackberries (about 2 1/2 pounds)
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 1 1/4 cups cold buttermilk
• 2 tablespoons heavy cream
• 2 tablespoons coarse sugar

Before you cook

• Rinse the blackberries and drain them well.
• Cut the cold butter into small cubes and put them back in the refrigerator.
• Butter a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 400 degrees Fahrenheit.
2. Toss the blackberries in a large bowl with the three-quarter cup of sugar, the cornstarch, lemon juice, and salt.
3. Turn the fruit into the buttered dish and spread it level.
4. Bake the fruit alone for 15 minutes, until the juices begin to bubble at the edges.
5. Whisk the flour, quarter cup of sugar, baking powder, baking soda, and salt in a large bowl.
6. Cut in the cold butter with your fingertips until the pieces are the size of peas.
7. Pour in the buttermilk and stir with a fork just until a shaggy, sticky dough forms.
8. Take the hot dish from the oven and drop the dough over the fruit in twelve rough mounds, leaving gaps between them.
9. Brush the tops of the biscuits with the heavy cream and sprinkle the coarse sugar over them.
10. Return the dish to the oven and bake 28 to 35 minutes, until the biscuits are deep golden and cooked through in the center.
11. Cool the cobbler for 20 minutes so the juices thicken, then serve warm.