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Extra juicy Blackberry Lavender Cobbler with double the berries…and buttery biscuits too! This cobbler is nothing short of delicious. Every bite is layered with fresh blackberries, hints of lavender, and buttery, flaky cream cheese swirled biscuits. It’s so pretty, super simple to make, and you can swap out the blackberries for any berry you love. Or simply use a mix of all your favorites. Serve with whipped cream or vanilla ice cream for the perfect berry-filled dessert for any and all summer occasions.
This post is made in partnership and sponsored by KitchenAid.
Truth? I am summer fruit obsessed. Every time I head to the market I buy way too many peaches, way too many berries, too many melons (that are bigger than my head), and yeah, way too many tomatoes, corn, and ok, ok, zucchini too. Basically, I have a produce shopping addiction. I’d say it’s a problem, but then it’s kind of not. Because I end up creating recipes like today’s cobbler. When life gives me all this delicious summer stone fruit and berries, I brainstorm…a lot, and then I do this.
1. I EAT THEM…until my stomach literally hurts. Yes, this is a problem, but I just can’t seem to help it.
2. I BAKE THE REST…into crisps, scones, cakes, and now cobblers. Oddly, cobblers are semi-new to me, so I had a lot of fun creating this recipe.
(biscuit dough before being added to the blackberry cobbler filling)
(blackberry cobbler assembled before baking)
Now, there are endless ways to spin even the simplest of recipes to keep them feeling fresh and new. One of my favorite ways to do this, especially with sweet recipes, is to incorporate herbs and flora flavors. Using herbs and edible flowers in cooking and baking are slowly becoming more and more popular. I first started experimenting with lavender a few summers ago. Ever since I made these blackberry lavender scones I’ve been hooked!
When I first tested this scone recipe I was actually knee-deep in writing the manuscript for the first HBH cookbook. I can’t believe it’s been over 2 years now, and HBH cookbook #2 is almost here! I was desperately in need of a break. It was mid-July, pouring rain, and the only thing that sounded cozy and comforting was baking. So I baked these scones, and the combination of blackberry and lavender has since become been one of my favorites.
Which brings me to today’s cobbler. Essentially, this cobbler is the much juicer version of my blackberry scones, and every bite is beyond delicious. Bursting with fresh blackberries, blueberries, hints of lavender, and the most delicious cream cheese biscuits. Completely mouth-watering, and very heavily southern-inspired…because something about summertime always reminds me of the south. I don’t know why, but I love that it does.
This time around, I was able to make them in my KitchenAid 36″ Burner Dual Fuel Freestanding Range, which has the EasyConvectâ„¢ Conversion System that takes all the guesswork out of convection cooking and ensures exceptional results every time. The convection settings provide even baking results on all racks, which means I can actually bake more than one pan of cookies at a time. Actually, my cobblers and cookies can even bake together (assuming they require the same baking temperature)! So cool, right?
If you’ve ever made a cobbler, then you know that they are pretty quick to mix up.
The base for this cobbler is a mix of blackberries (you can use fresh or frozen), blueberries, honey, and lavender. So simple. As the berries bake, they burst, releasing their juices and create a sweet, lavender-scented sauce.
For the biscuits, I wanted them to be light and flaky, but with a touch of sweetness and decadence. I swirled in a little bit of cream cheese and finished them with a sprinkling of coarse sugar. The cream cheese adds a really nice “cream” flavor with every bite, which I particularly love when paired with berries.
And the sugar adds the perfect crunch with every bite. Plus, it’s that extra special touch that’s so pretty too!
Tip? Have fun with the berries and use your favorites. Strawberries, blackberries, and raspberries would all be so delicious here. Either use in place of, or in addition to the blackberries!
As with any fruit cobbler, I highly recommend serving this warm with a scoop of ice cream. You can never go wrong with a good berry-filled summer cobbler and ice cream combo. I promise everyone will love it!
If you make this blackberry lavender cobbler, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Blackberry Lavender Cobbler
Servings: 8
Calories Per Serving: 867 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 cups fresh or frozen blackberries or blueberries (I like to use 5 cups blackberries + 1 cup blueberries)
- 1/4-1/3 cup honey or granulated sugar (I use 1/4 cup honey)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon dried lavender (optional)
- 1/4 teaspoon kosher salt
Cream Cheese Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 stick (8 tablespoons) cold salted butter, grated on a box grater just like cheese
- 1/2 cup buttermilk, plus more as needed
- 3 tablespoons honey
- 6 ounces cold cream cheese, cubed
- coarse sugar, for sprinkling (optional)
Instructions
- 1. Preheat the oven to 400 degrees F. Grease a 9-12 inch pie plate or 9×13 inch baking dish with butter. 2. In the bottom of the baking dish, combine the blackberries, honey, lemon juice, vanilla, cornstarch, lavender (if using) and salt. Toss well to combine.3. In a medium bowl, combine the flour and baking powder. Add the butter and toss together. Add the buttermilk and honey, and mix until just combined, adding more buttermilk if needed. Fold in the cream cheese.4. Roll the dough out into a 1-inch thick circle or rectangle (depending on your baking dish) and cut into 12-16 biscuits. Place the biscuits over the berries. Brush each biscuit with buttermilk and sprinkle with coarse sugar. 5. Transfer to the oven and bake 40-45 minutes or until the strawberries are bubbling and the biscuits golden brown. Serve warm with a scoop of ice cream, if desired.
I will definitely make this dessert again! Several dinner guests went back for seconds. For anyone who has never felt comfortable with their pie-crust skills, this recipe is a lovely way to use the fresh berries that summer has gifted you. Disclaimer: half of the fruit I used were frozen and the cobbler turned out fine.
Hey there,
Wonderful! I appreciate you trying this recipe and your comment, so glad to hear it turned out well! x
These biscuits look amazing. I’d like to make this with peaches and no lavender. Do you think that would work?
Hi Kerry,
I would recommend using this recipe:
https://www.halfbakedharvest.com/brown-sugar-peach-cobbler/
I hope this helps! Please let me know if you have any other questions! xT
I made this this morning to serve tonight after dinner. It was pretty easy to make and my house smelled glorious while it baked away. In my opinion I think more sugar or honey is needed in the fruit and 1 Tablespoon of Lavender is too much, it definitely tastes “soapy.†Loved the biscuits, so next time I will make those changes according to my likes. Thanks Tieghan for sharing your beautiful recipe! 😋âï¸
Hey Kath,
Awesome! Thanks so much for trying this recipe and your feedback, so glad it turned out well! Xx
Hey! Is there anyway to make the biscuits dairy free?
Hi Mary,
So sorry, I’m really not sure, these biscuits have quite a lot of dairy in them and I just haven’t tested the recipe otherwise. Please let me know if I can help in any other way! xx
Sorry to post twice! The comment was intended for Mary, but the page reloaded and I accidentally posted without hitting reply again.
If you have access to good dairy alternatives, I’m almost certain you could replace the butter with Miyoko’s European style cultured butter and Kite Hill cream cheese. I plan to try it soon! I am a professional baker and find that these two products are formulated with top notch ingredients and replicate traditional butter and cream cheese extremely well in both taste and texture in baked goods, frosting, and savory applications too. For the buttermilk, I’d recommend soy milk and lemon juice. Add a 1/2 Tbsp of lemon juice to a 1/2 c of soy milk, stir a bit, and allow a few minutes for it to thicken and curdle before using just the 1/2 c called for in the recipe.
Thank you Tieghan for posting this beautiful recipe!
Thanks so much for sharing your tips Allie!!
Hi Tieghan,
Wondering if these biscuits will turn out if I use Bob’s 1-1 flour to make them GF?
Thanks!
Erin
Hi Erin,
Yes, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
I tried this with Bob’s 1 to 1 and it was absolutely delicious! The dough was a bit sticky so instead of rolling it out I just patted each biscuit out in my hand before placing it on the blackberries. Served it with vanilla ice cream and Rose Cardamom Garnish. My whole family loved it!
Thanks so much!
Hi Erin,
Amazing!! Thanks a lot for trying this recipe and sharing your feedback, I love to hear that it was tasty for you! xT
Tieghan, could you make this is a Dutch oven and cook it over coals?
Hi Tanis,
So sorry, I’ve never tested this but you could certainly give it a try! Let me know how it turns out:) xx
Would I be able to make the biscuit dough in advanced and keep in fridge?
Hey Tory,
Totally fine to do that! I hope you love this recipe, please let me know if you give it a try! xTieghan
This was so delicious!! We used fresh blackberries and cant wait to make it again! I didn’t have any vanilla so I substituted almond emulsion and it was great.
Hey Bethel,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
Hoping to make this tonight for this weekend! I’m wondering how best to prep if I plan on serving on Saturday and today is Thursday? Can I make everything ahead of time and just put it in the oven before eating? Or should I bake up and then reheat before eating?
Hey Sam,
You can assemble everything, keep covered in the fridge, and bake when you are ready to serve. I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan