Juicy blackberries get tossed with a touch of sugar, cornstarch, and bright lemon juice and zest, then baked until the whole thing turns deeply purple and bubbling at the edges. On top, a rustic biscuit-style topping bakes into golden, craggy mounds with crisp edges and a tender middle, finished with a sprinkle of turbinado sugar for extra crunch. The gaps between the dough drops let steam escape so the fruit thickens into a glossy, spoonable filling rather than a soggy mess. This one's a great pick for a Gluten Free dessert spread — warm, fruity, and best served with a scoop of something cold melting into all those berry juices. It's the kind of cobbler that disappears fast, so don't be shy about doubling the batch.
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Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
In a large mixing bowl, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the filling into the prepared baking dish and spread into an even layer.
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