Get into this scrumptious and boozy Southern Blackberry Cobbler with Rum recipe. Imagine plump and juicy blackberries soaked in a blend of spiced rum, zesty lemon, and sugar. Then, baked to absolute perfection, and crowned with a heavenly sweet biscuit topping. Get ready to savor every delectable bite and make it the star of your dessert table this summer.
What is a cobbler?
Cobbler is a classic American dessert that’s all about the delicious combination of fruit and a sweet biscuit-like topping. You can use fresh or frozen fruits that are thawed and mix them with sugar and a bit of cornstarch or flour to get a nice and gooey filling. This dessert is super easy to make, and once you have down the base you can get creative with different types of berries and fruits.
What are the ingredients in Blackberry Cobbler with Rum?
- Blackberries: The base ingredient for this recipe, blackberries are tart berries that are sweet and tangy when fully ripe. Ripe ones are deep black, and have a slightly tender feel (but are not soft).
- Rum: A spiced rum is chosen for the recipe over a white rum. Bacardi Spiced Rum or Appleton Estates are great options.
- Lemon: The citrus element in this dish adds a little extra tartness that helps to offset the added sugar to this dish.
- Cornstarch: Acts as a thickening agent for the juices produces while cooking making it more syrupy and less runny.
- Flour, Baking Powder, and Melted Butter: This cobbler recipe features a sweet, and fluffy biscuit-like topping that is achieved by combining flour, baking powder sugar, and melted butter.
- Sugar: Used in both the filling and the biscuit topping, the sugar helps offset the tartness of blackberries and adds a nice touch of sweetness to the biscuit topping.
Equipment Needed for Blackberry Cobbler with Rum
- 10-inch Cast Iron Skillet: A cast iron skillet distributes heat evenly, ensuring that the cobbler will bake consistently and that the juices will thicken nicely.
- Large Mixing Bowls: Use one mixing bowl to combine ingredients for the blackberry and rum filling, and the other for the biscuit topping.
- Slatted Spoon: Use a slatted spoon to mix the blackberry filling to ensure all ingredients are well combined, and to prevent blackberries from being squished in the mixing process.
- Whisk: Used to combine the ingredients for the biscuit topping, and helps to prevent overmixing.
How to make Southern Blackberry Cobbler with Rum
- Preheat the oven to 375 degrees and prepare a 10-inch cast skillet by coating it with baking spray or melted butter.
- Make the cobbler filling. Combine blackberries, sugar, cornstarch, lemon juice, lemon zest, spiced rum, and browning in a large bowl.
- Prepare the biscuit topping. Whisk together flour, sugar, and baking powder until well combined. Add in butter and whole milk. Stir all ingredients until a batter forms. (It’s very important not to over-mix during this step.)
- Build the cobbler and bake. Pour blackberries into the cast iron skillet, and use a tablespoon to drop dollops of batter on top. Space dollops out so that the blackberries have an opportunity to show through. Bake in the oven on the middle rack for approximately 35-40 minutes. You will know it’s ready when the blackberries are bubbling and the topping is golden brown.
Tips for Serving and Storing Southern Blackberry Cobbler with Rum
To serve Blackberry Cobbler, cool it for a few minutes after baking to thicken the juices. Serve warm or at room temperature with vanilla ice cream or whipped cream. For storing leftovers, let the cobbler cool completely, then transfer it to an airtight container or cover it tightly with plastic wrap (be sure to mark your container with a date). Refrigerate for up 4 days or for longer preservation freeze up to 3 months.
To reheat individual servings, warm in the microwave for 30-45 seconds or reheat the entire cobbler in the oven at a low temperature (250 degrees recommended). Refrigeration may slightly alter the texture, so it is recommended this dish be served freshly baked. For longer preservation, cool completely, wrap tightly in plastic wrap, and freeze in a labeled freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven when ready to enjoy. However, it is typically best enjoyed fresh.
Frozen blackberries are a great alternative, especially when blackberries are not in season. Be sure to thaw and drain them before using, and you’ll still end up with a delicious cobbler.
Although the star of this recipe is blackberries there are many other fruits (and fruit combinations) you can use in place of them. Other popular options include peaches, blueberries, raspberries, strawberries, or a mix of different berries.
You can use granulated white sugar for the filling.
I recommend assembling and baking the cobble right away. However, you can also assemble the cobbler ahead of time, cover it to prevent drying out, and refrigerate it until you’re ready to bake. Note: You may need to add additional baking time.
I recommend using a cast iron skillet, however, a baking dish or a pie dish will also work fine. Cooking times may vary depending on the type of pan that is used.
A medium-bodied spiced rum is best for this recipe. Captain Morgan Original Spiced Rum and Sailor Jerry Spiced Rum are great choices that won’t break the bank. My favorite is Appleton Estates Spiced Rum.
The alcohol content in baked goods reduces by about 10% every 30 minutes of baking. In this recipe, the alcohol won’t be completely cooked off. That’s why it’s recommended to serve it only to folks who are 21 years or older.
For the Blackberries
- 2 Cups Blackberries
- 3/4 Cup Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- 1/4 Cup Spiced Rum (Appleton or Bacardi Preferred)
- 1 Teaspoon Browning (optional)
For the Biscuit Topping
- 1 cup all-purpose flour
- 1/4 Cup Sugar
- 1 ½ teaspoons baking powder
- 1/4 Salted Butter, melted
- 1/2 Cup Whole Milk (or Buttermilk)
- Preheat oven to 375 degrees and coat a 10-inch cast iron skillet with baking spray or melted butter.
- In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, lemon zest, spiced rum, and browning. Stir until blackberries are coated. Set aside while you prepare the biscuit topping.
- To prepare the biscuit topping, whisk together flour, sugar, and baking powder.
- Add melted butter and whole milk to the flour mixture. Stir until a batter forms (do not over-mix).
- Pour blackberries into the skillet and drop dollops of batter on top. Space them out evenly for visibility to blackberries.
- Place in the oven on the middle rack for 40-45 minutes until blackberries are bubbling and topping is golden brown.
1. Must be 21+ to consume this dessert.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 103mgCarbohydrates: 49gFiber: 2gSugar: 34gProtein: 3g