Blackberry Cobbler

You don’t need a full set of bakeware to make delicious treats. Your Abbio stainless steel can slide right into the oven as well. And we think the perfect way to end a great dinner is with a berry cobbler. Put this one in the oven right as you are sitting down for your main course, and it’ll be ready right on time for dessert.


8 cups blackberries (fresh if possible)
1 1/4 cups sugar
The zest and juice from 1/2 lime
1 Tablespoon cornstarch
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 stick unsalted butter
1/4 cup buttermilk

Tools you need

Potato peeler
Mixing bowls
Measuring cups
Measuring spoons


Cut the butter into small cubes and put it back in the refrigerator to keep it chilled. Use 1 small cube to butter the inside of the saute pan. Use the potato peeler to zest the ½ lime. You want the dark green part of the outer skin, not the white (bitter) rind underneath. Preheat your oven to 350 degrees.

Recipe Directions

In a mixing bowl, toss together the blackberries, 1 cup of the sugar and the lime zest. In another bowl bowl, whisk together the lime juice and cornstarch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine all the ingredients. Then scrape the entire mixture into your saute pan.

In another bowl, mix together the flour, baking powder, baking soda, salt and the remaining 1/4 cup sugar. Use your fingers to press and mix the butter into the flour mixture until everthing is the texture of coarse meal. Pour the buttermilk into the bowl and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture in the saute pan.

Bake the cobbler until the blackberry filling is bubbling and the topping is golden brown, about 40 minutes. Let the cobbler rest for 10 minutes before serving. Try it with vanilla ice cream for a classic combo.