Blackberry Cobbler is the perfect summer recipe that dreams are made of. Perfectly sweet and tart, with a golden biscuit topping, it’s the ultimate easy dessert.
Just like peach cobbler, top with a scoop of frosty vanilla ice cream and you’ll be licking your plate!
Perfect Summer Berries
As we head into summer, so many wonderful types of produce are at their peak, with blackberries being among them. Plump, juicy, and the perfect mixture of sweet and tart, these berries are amazing on their own (or whipped up into a blackberry mojito!), but truly are at their best when baked into a homemade blackberry cobbler.
An Easy Classic Dessert
So, what is blackberry cobbler? Everyone has their own idea of what a cobbler is. Traditionally speaking though, cobbler is a baked fruit dish that’s topped with a biscuit-like top. When baked, the biscuits create a “cobbled” look, similar to a cobblestone street.
Some versions (like strawberry rhubarb cobbler) can be have a cake-like topping. I prefer to stick with the traditional old fashioned blackberry cobbler recipe.
My favorite part of a blackberry cobbler is the blackberries, but that biscuit topping is a VERY close second.
How to Make Blackberry Cobbler
This blackberry cobbler can easily be doubled! Chances are, once you try it, you’re going to want seconds (or thirds). Just double all the ingredients and bake in a 3 quart baking dish (like a 9×13″ dish) for 5-10 additional minutes.
- Combine berries, cornstarch, sugar & a bit of water. Simmer a few minutes until thickened.
- Combine topping ingredients and drop over blackberry mixture.
- Bake and enjoy!
Tips for the BEST Blackberry Cobbler
- Use fresh blackberries if you can (frozen work in a pinch, no need to thaw).
- Taste one of the blackberries before starting the recipe and if it’s sweet, you may want to reduce the amount of sugar a bit.
- Make sure the baking powder is fresh. If it’s old, it may not work properly and the biscuits won’t rise very much.
For easy clean up, place an empty baking sheet on the rack underneath your baking dish in the oven in case of bubble-over.
Fridge: Like most fruit desserts and berry pies, this cobbler keeps for a few days and is best store in the fridge. Warm it in the oven/microwave before serving.
Freezer: Blackberry cobbler can be frozen, but you’ll have to do a few alterations. Freezing a whole assembled cobbler (Baked or raw) isn’t recommended, as the topping will be soggy and not bake properly.
To Freeze Blackberry Cobbler:
- Mix together the filling, place in your baking dish, cover and freeze for up to 2-3 months.
- When you’re ready to bake the cobbler, bake the filling first for 35 to 40 minutes, stirring occasionally, until hot and bubbling.
- Mix together your biscuit topping, add it to the top, and bake an additional 20 to 25 minutes.
This method will yield a cobbler that tastes as close as you can get to a freshly baked cobbler!
More Recipes You’ll Love:
- Blueberry Cobbler – just 10 mins of prep!
- Apple Cobbler – classic tart dessert
- Blueberry Pie – loaded with juicy blueberries
- Mixed Berry Crisp – staple family dessert!
- Strawberry Rhubarb Cobbler– sweet, cakey and gooey!
This easy blackberry cobbler dessert is just begging to be served at all of your summer gatherings, and I promise you, you won’t regret making it!
- 24 ounces fresh blackberries
- 1 cup granulated sugar
- 1/4 teaspoon ground cinnamon (optional but recommended)
- 3 Tablespoons cornstarch
- 3/4 cup water
- 1 1/2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup cold butter, grated or finely cubed
- 1/3 - 1/2 cup cold buttermilk
- In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
- Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Pour into a greased 8-in. square baking dish.
- For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
- Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
- Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.