Can I use frozen fruit instead of fresh in this cobbler?

It’s best to opt for fresh fruit instead of frozen, as the latter will release too much liquid when baked.

What can I substitute for blackberries?

Blueberries or raspberries can be used in place on the blackberries in this recipe.

Masa harina, also known as corn flour, is dried corn dough that has been nixtamalized, which means it's been soaked and cooked in an alkaline solution. The alkaline solution helps break down the tough outer layer of the corn, making it easier to digest.

Blackberry Cobbler

Mango-Blackberry Cobbler with Cornmeal Biscuits

5.0

(2)

2 Reviews

Masa harina lends sweet corn flavor to the fluffy drop biscuits in this vibrant summer fruit cobbler.

Diana Perez

Updated on August 6, 2024

Tested by

Food & Wine Test Kitchen

Active Time:

25 mins

Total Time:

1 hr 10 mins

Servings:

Fluffy drop biscuits are a simpler alternative to the rolled biscuit toppings of many cobblers. The corn flavor of masa harina in these biscuits shines through, while the turbinado sugar sprinkled on top adds a sweet, crunchy sparkle to the luscious summer mangoes and juicy blackberries underneath. Masa harina needs constant rehydrating, even after mixing with liquids, so it’s best to bake the biscuits as soon as the batter is made.

Frequently Asked Questions

Can I use frozen fruit instead of fresh in this cobbler?

It’s best to opt for fresh fruit instead of frozen, as the latter will release too much liquid when baked.
What can I substitute for blackberries?

Blueberries or raspberries can be used in place on the blackberries in this recipe.
What is masa harina?

Masa harina, also known as corn flour, is dried corn dough that has been nixtamalized, which means it's been soaked and cooked in an alkaline solution. The alkaline solution helps break down the tough outer layer of the corn, making it easier to digest.

Notes from the Food & Wine Test Kitchen

Masa harina is very absorbent, so don’t prepare the batter ahead of time — you want to scoop and bake it as soon as it’s mixed together.

Make ahead

Leftover cobbler can be stored in an airtight container in the refrigerator for up to three days.

Ingredients

Filling

3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon kosher salt
3 firm-ripe mangoes, peeled, pitted, and chopped into 1-inch pieces (about 4 cups)
2 tablespoons water
2 cups fresh blackberries (about 8 ounces)

Masa biscuit batter

1 cup all-purpose flour (about 4 1/4 ounces)
1/2 cup masa harina (about 2 1/8 ounces) (such as Maseca)
1 1/2 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup cold unsalted butter (4 ounces), cubed
1 cup cold whole milk

Additional ingredients

2 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar

Directions

Make the filling

Preheat oven to 425°F. Whisk together sugar, cornstarch, and salt in a 10-inch oven-safe skillet until well combined. Stir in mangoes and 2 tablespoons water until evenly coated. Cook over medium-low, stirring often, until sugar dissolves, 1 to 2 minutes. Increase heat to medium; cook, stirring often, until mangoes are slightly softened and syrup is thickened, 5 to 8 minutes. Remove from heat, and stir in blackberries. Set aside, and let cool slightly, about 10 minutes.
Meanwhile, make the masa biscuit batter

Whisk together flour, masa harina, sugar, baking powder, and salt in a large bowl until well combined. Add cubed butter, and toss to coat in flour mixture. Cut butter into flour mixture using a pastry cutter until butter pieces are the size of peas. Stir in milk until evenly moistened.
Spoon masa biscuit batter over filling using a large cookie or ice cream scoop, forming 6 biscuits (about 1/3 cup each) and leaving at least 1/4 inch between scoops. Brush tops of batter scoops with melted butter, and sprinkle with turbinado sugar.
Bake in preheated oven until biscuits are golden brown and cooked through and filling is bubbling all over, about 25 minutes. Let cool slightly, about 20 minutes. Serve warm, or let cool completely, about 1 hour and 30 minutes.