Blackberry Cobbler is the perfect summer recipe.
Perfectly sweet-tart blackberries are baked until bubbly with a golden biscuit topping, it’s the ultimate easy dessert.
Just like a peach cobbler, top it with a scoop of frosty vanilla ice cream and you’ll be licking your plate!
An Easy Cobbler Recipe
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 topping. When baked, the biscuits create a “cobbled” look, similar to a cobblestone street.
Some versions (like strawberry rhubarb cobbler) can have a cake-like topping. I prefer to stick with the biscuit topping in this old-fashioned blackberry cobbler recipe.
Ingredients & Variations
Cobbler Fruit Base – Blackberries are plump, juicy, and the perfect mixture of sweet and tart making them perfect for this dessert. You can substitute the blackberries for raspberries, strawberries, or blueberries.
Cobbler Topping – A few simple pantry ingredients like flour, sugar, baking powder, salt, butter, and buttermilk come together quickly to make this biscuit-like topping. No buttermilk? Make your own!
How to Make Easy 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.
- Simmer Blackberries: Combine berries, cornstarch, sugar & a bit of water (per the recipe below). Simmer for a few minutes until thickened.
- Make Topping: Combine topping ingredients in a medium bowl and drop the cobbler batter over blackberry mixture.
- Bake: Bake and enjoy!
Crazy easy right? Serve warm and top with vanilla ice cream or whipped cream!
Tips for the BEST Blackberry Cobbler
- Use fresh blackberries if possible (frozen work in a pinch, no need to thaw).
- Taste one of the blackberries before starting the recipe and if it’s sweet, reduce the amount of sugar a bit to reduce the sweetness.
- Make sure the baking powder is fresh. If it’s old, 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.
Got Leftovers?
Fridge: Like most fruit desserts and berry pies, this cobbler keeps for a few days and is best stored 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 become 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 Berry Desserts
We love berries in everything from fruit crisp to salads or drinks like a blackberry mojito for their fresh flavor!
Love Blackberry Cobbler as much as we do? Be sure to leave a rating and a comment below!
Blackberry Cobbler
Equipment
Ingredients
- 24 ounces fresh blackberries
- 1 cup granulated sugar
- ¼ teaspoon ground cinnamon (optional but recommended)
- 3 tablespoons cornstarch
- ¾ cup water
Topping
- 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 cold buttermilk
Instructions
- 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" square baking dish.
TOPPING
- Preheat oven to 350°F.
- In a small bowl, combine the flour, 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
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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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!