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Blackberry Port Cobbler

Blackberry Port Cobbler

Juicy port wine and marjoram infused blackberries are baked until bubbling under a sweet corn biscuit topping for a Fall take on blackberry cobbler.

Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 296 kcal



  • 1 cup All purpose Flour
  • 1/2 cup corn flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter cold and diced
  • 1/2 cup buttermilk well shaken
  • 2 tablespoons heavy cream
  • 2 tablespoons turbinado sugar


  1. The first step to making this Fall cobbler is to make the blackberry filling. Preheat the oven to 375 degrees. Place four 8 ounce individual baking dishes onto a baking sheet. Alternatively, use a large baking dish for this cobbler.

    Finely chop up the fresh marjoram leaves and set aside. In a large bowl, toss the blackberries with sugar, ground cinnamon, cornstarch, port wine, vanilla, salt, and chopped marjoram. Then place the mixture into the individual cocottes or ramekins.

    Then make the corn biscuit topping. In a large bowl, mix together the corn flour, flour, salt, sugar, and cinnamon.

    Then use a pastry cutter to cut in cold butter until the mixture resembles sand with tiny pebbles. Use a large spoon to then gently mix in the buttermilk until a dough forms. Feel free to use your hands to finish it off like I do!

    Then drop mounds onto the blackberry mixture. Use a cookie scoop if desired. Brush the top with some heavy cream and sprinkle on raw sugar.

    Bake the cobblers for about 25 minutes, for individual ones. Or go up to 35-40 minutes for a large cobbler.

Nutrition Facts
Blackberry Port Cobbler
Amount Per Serving
Calories 296 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 241mg10%
Potassium 229mg7%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 23g26%
Protein 3g6%
Calcium 83mg8%
Vitamin C 15mg18%
Vitamin A 517IU10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.