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!
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.
What is a Cobbler?
This is a difficult one to answer since pretty much 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. Other versions include a pie-like crust on the top, a cake-like topping, and even layering the dish so the crust is on the bottom and it rises through the blackberries as it bakes.
I prefer to stick with the traditional version, like this old fashioned blackberry cobbler recipe.
My favorite part of a blackberry cobbler is the blackberries, but that biscuit topping is a VERY close second.
Can This Blackberry Cobbler Recipe be Doubled?
Absolutely! Chances are, once you try the best blackberry cobbler, 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.
How to Make Blackberry Cobbler
- Use fresh blackberries if you can. They’re great in the summer (and usually on sale!), but frozen berries will work if you can’t get ahold of fresh ones. No need to thaw them first.
- Taste one of the blackberries before starting the recipe. If the berry is pretty sweet, you may want to reduce the amount of sugar a bit.
- In case of bubble-over, place an empty baking sheet on the rack underneath your baking dish in the oven. No one wants to clean burnt cobbler mixture from the bottom of the oven!
- Make sure the baking powder is fresh. If it’s old, it may not work properly and the biscuits won’t rise very much.
- Don’t forget to top with vanilla ice cream or whipped cream!
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!
Can Blackberry Cobbler be Frozen?
It can, but you’ll have to do a few alterations. Freezing a whole assembled but not baked cobbler isn’t recommended, as the topping will be soggy and not bake properly. Freezing a whole baked cobbler is okay, but again, the topping can get a bit soggy when reheating.
So how can you do it? 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. Then mix together your biscuit topping, add it to the top, and return to the oven for another 20 to 25 minutes. This method will yield a cobbler that tastes as close as you can get to a freshly baked cobbler.
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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)