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Fresh blackberries are tossed with cinnamon sugar and baked under a buttery cobbler topping for a delicious Southern-style dessert.
Holly’s Recipe Highlights
- Flavor: Sweet and slightly tart blackberries combined with a fluffy golden topping taste like a burst of summer in every bite.
- Skill Level: This easy blackberry cobbler recipe has all the best flavors of a berry pie without the work of making a pie crust!
- Time-Saver: This recipe works great with frozen berries, too. No thawing required!
- Serving: Serve warm with a scoop of vanilla ice cream or whipped cream.
What’s in Blackberry Cobbler?
- Blackberries: Fresh or frozen (and thawed) blackberries are used in this recipe, but you can use any berries or a combination of berries you like! Swap the blackberries for blueberries, peaches, apples, or cherries.
- Topping: Simple pantry staples are all you need to make the biscuit-like topping for this recipe. Feel free to use a gluten-free flour blend, a sugar-free substitute, or make a buttermilk substitute, if needed. Use unsalted butter for the best results.
- Variations: Dress up a blackberry cobbler with a sprinkle of homemade granola, chopped pecans, walnuts, or almonds before baking. For a more intense sweet-tart flavor, add a tablespoon of lemon juice or a teaspoon of lemon zest to the fruit filling.
Leftovers for Later
Cobblers can be baked up to a day ahead and served warm, room temperature, or chilled, so they’re perfect for last-minute guests or invites. Keep leftover blackberry cobbler covered with plastic wrap in the refrigerator for 3-4 days.
More Berry Treats
Did you love this Blackberry Cobbler? Please leave a rating and comment below.
Blackberry Cobbler Recipe
Equipment
Ingredients
- 24 ounces blackberries
- 1 cup granulated sugar
- ¼ teaspoon cinnamon optional but recommended
- 3 tablespoons cornstarch
- ¾ cup water
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup cold butter grated or finely cubed
- ⅓ – ½ cup buttermilk cold
Instructions
- In a large saucepan, combine the blackberries, 1 cup sugar, and cinnamon. Cook and stir until mixture comes to a boil.
- In a bowl, 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" square baking pan.
- Preheat oven to 350°F.
- In a small bowl, combine the flour, 1 tablespoon sugar, baking powder, and salt. Cut in butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
- Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
- Bake, uncovered, for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.
Video
Notes
- Buttermilk amount will vary. The topping should be moist enough to hold together when pinched between a few fingers but not so moist that it’s wet.
- Refrigerate leftovers for 3-4 days.
- Cobbler filling can be made ahead and frozen for up to 3 months. Bake filling alone from frozen for 30-40 minutes, then add topping and bake an additional 20-25 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Been making cobblers for 70 years….Made this one for Fathers day get together and no one liked the biscuit effect for the topping. I always use the flaky piecrust and never have had a complaint. but…am glad your subscribers liked your recipe. Not for me to say what their preference is…
I do like most of your recipes, tho….
Thanks for trying our recipe, Emma! A flakey pie crust topping sounds great too.
Sounds delicious. Question: if I wanted one to serve more people like a 9×13 pan size, would I simply double the recipe?
A 9×13 isn’t quite double the volume so you may not be able to fit it all in there. If wanting to double the recipe I would recommend baking two 8×8 pans of blackberry cobbler.
Is there a substitute for the buttermilk in this recipe?
You can make your own buttermilk substitute at home with this easy recipe!
Look great
I made it just the way it’s written except for using a slightly larger casserole. It turned out really good. I’m so glad I decided to give it a try. I was surprised to see my blackberries turn colors when I cooked them on the stove.
How many cups would 24 oz be? I’m not sure if you mean weight or volume.
This would be about 4-5 cups.
This is by far the best cobbler recipe I have tried, YUM!!
Thanks, Fran! So happy you loved it as much as we do.
Delicious! Family loved it and we are southern blackberry cobbler lovers.
I like to look for new & different recipes & this looks like it could be one more to add to my list.
Omg! My roommate prepared this first, it was sooo delish! I couldn’t stop ravishing this delicious desert!.
I would not have given it the time of day because it only had 4 reviews. This now opened up my eyes to all the possibilities of a most amazing dish is be passing up. This is definitely a winner peeps. No one will be disappointed.
How do you boil a pan of blackberries???
Hi Steve, in step one we combine the blackberries, sugar, and cinnamon in a saucepan to come to a boil. Hope that helps!
Absolutely perfect recipe. But you must add the cinnamon. I made it at my boyfriends and he didn’t have any and it was lacking the first time I made it. The second time I made it at my house with cinnamon was perfect.
So happy to hear you loved it Janis!
Can’t wait to try!
We can’t wait for you to try it either Anna! Let us know what you think.
I thank you I can’t wait try your recipe s
I hope you love them all Irene!
Use Bisquick just as good and so much simpler.
Thanks for the tip Cynthia!
Do you have to use buttermilk? Or can you use regular milk?
Hi Tamie, for this recipe you do want to use buttermilk. But you can check our this guide on easy buttermilk substitutions for some ideas on how to replace it!
Can you use low-fat buttermilk? Seems all
my local grocery stores only sell low-fat &
I wasn’t sure if this will work for the biscuits.
Thanks!
Hi Pam, we’ve only made this recipe with regular buttermilk. You can always try an easy buttermilk substitute too. Let us know how it turns out for you!