Blackberry Cobbler Recipe
There's nothing quite like my warm Blackberry Cobbler Recipe fresh from the oven. This Southern classic pairs sweet, juicy blackberries with a golden, buttery topping that's tender in the center and lightly crisp around the edges. A touch of cinnamon and fresh lemon brightens the berries, letting their natural flavor shine in every spoonful.
Serve it warm with a scoop of vanilla ice cream and let it melt into all those jammy pockets. With just 5 minutes of prep it is perfect for summer gatherings, family dinners or anytime you're craving a simple dessert that feels like home.
If you are a lover of fruit desserts too, our two most popular are our Strawberry Crisp and our Strawberry Rhubarb Crisp.
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Ingredients
No fancy ingredients required for this amazing dessert; just pantry staples and a few simple ingredients and you're good to go.
See the recipe card below for the exact quantities of each ingredient.
- Fresh Blackberries: These fresh berries are the staple fruit in this recipe. I prefer fresh fruit, but you can use frozen; however, they may add more liquid. If using wild blackberries, you may want to add a bit more sweetness.
- Cornstarch: Thickens the juices from the berries and sugar.
- Lemon Juice: Balances the sugar, while providing a light citrus vibe.
- Ground Cinnamon: Adds a warming flavor.
- All-Purpose Flour: Creates the cobbler topping.
- Granulated Sugar: Used to balance the tart blackberry flavor.
- Baking Soda & Baking Powder: Both are use as a leavening agent. They let the batter rise slightly and provide light texture.
- Cold Unsalted Butter: Adds a buttery flavor to the topping, as well as the whole cobbler.
- Whole Milk: Binds the topping and adds moisture.
- Egg: Adds moisture and creates structure to the topping.
To make this easy blackberry cobbler recipe you'll want to have on hand measuring cups and spoons, large bowl, 8x8 glass baking dish and a pastry cutter.
Variations
- Blackberry Swap: Replace with raspberries, strawberries, blueberries, peaches or apples or a combination.
- Butter: Use plant-based butter for a dairy-free version.
- Milk: Substitute with almond milk or buttermilk for a slightly tangy flavor.
- Sugar: Try brown sugar instead of white for a deeper caramelized taste.
- Spices: Add nutmeg or cardamom for an extra layer of warmth and complexity.
How to Make Blackberry Cobbler
This cobbler recipe is a no-fuss recipe that's surprisingly impressive. Here are step-by-step photos to making this simple recipe.
Preheat oven to 375F and lightly spray an 8x8 glass baking dish with non-stick spray.
Make your cobbler filling by adding blackberries, cornstarch, lemon juice (and lemon zest if desired), ground cinnamon to the bottom of the baking dish and stir to combine. Set aside.
In a mixing bowl, whisk a cup of flour, ¾ cup sugar, ½ teaspoons of both baking powder and baking soda and ¼ teaspoon of salt.
Add in cold butter and mix with two forks or a pastry cutter. Set aside temporarily.
In a small bowl, whisk together whole milk and egg, then pour it into flour mixture (note: it will be a little sticky).
Make about 5-6 "stones" and place them on top of the blackberry mixture in the baking dish.
If desired, sprinkle 1-2 teaspoons of extra sugar on top of the batter.
Bake for about 28 minutes or until it starts to turn golden brown.
Cool slightly to allow it to thicken, then serve warm.
Hint: Use fresh berries for optimal texture. If using frozen, thaw in a strainer and drain excess liquid to avoid a soggy filling.
Recipe Tips
- Don't Overwork the Dough: Keeping the topping slightly rustic ensures a light, tender texture.
- Taste the Berries First: Even during blackberry season, try one of two of the batch of berries, if they are very tart, consider adding an extra tablespoon of sugar.
- Let It Rest: Allow the cobbler to cool slightly before serving to help the filling thicken up.
- Bake Until Golden: Keep an eye on the topping-golden brown means it's perfectly baked.
If you love cobbler recipes, you have to try our Skillet Blackberry Cobbler as well.
More Desserts
Storage Instructions
- Refrigerator: Once cooled, place leftovers in an airtight container and keep in the fridge for 3-4 days.
- Freezer: Once baked and fully cooled, you can freeze it right in the baking dish. Cover tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. It will keep well for up to 3 months.
- Reheating: Thaw fully then warm in the oven, uncovered, until warmed through. Alternatively, warm up an individual serving in the microwave slowly.
Serving Suggestions
- Fresh Fruit Desserts: Blueberry Galette, Lemon Blueberry Cookies, Strawberry Galette and Raspberry Mousse.
- Treats with Canned Fruit: Strawberry Rhubarb Dump Cake, Cherries in the Snow and Lemon Blueberry Dump Cake.
Blackberry Cobbler Recipe FAQs
Yes! Just be sure to thaw and drain them to avoid excess moisture.
Yes, but it is not necessary to double fully. If you use a 9x13 sized casserole dish, you only need use 1.5x the ingredients to adjust for the size increase.
The topping should be golden brown, and the filling should be bubbling around the edges.
Absolutely! Just use a 1:1 gluten-free flour blend.
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Blackberry Cobbler Recipe
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- 8x8 Glass Baking Dish
- Pastry Cutter
Ingredients
- 24 ounces fresh blackberries washed and lightly dried
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon lemon juice freshly squeezed
- ⅛ teaspoon ground cinnamon optional
- 125 grams all-purpose flour about 1 cup
- 75 grams granulated sugar about ¾ cup, plus ½ tbsp, for sprinkling
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ stick butter unsalted, cold
- 2 tablespoon whole milk
- 1 large egg
Instructions
- Preheat oven to 375F and lightly spray an 8x8 glass baking dish with non-stick spray.
- Make your cobbler filling by adding blackberries, cornstarch, lemon juice (and lemon zest if desired), ground cinnamon to the bottom of the baking dish and stir to combine. Set aside.
- In a mixing bowl, whisk a cup of flour, ¾ cup sugar, baking powder, baking soda and salt.
- Add in cold butter and mix with two forks or a pastry cutter. Set aside temporarily.
- In a small bowl, whisk together whole milk and egg, then pour it into flour mixture (note: it will be a little sticky).
- Make about 5-6 "stones" and place them on top of the blackberry mixture in the baking dish.
- If desired, sprinkle ½ tablespoon of extra sugar on top of the batter.
- Bake for about 25-28 minutes or until it starts to turn golden brown.
- Cool slightly to allow it to thicken, then serve warm.
Notes
- Don't Overwork the Dough: Keeping the topping slightly rustic ensures a light, tender texture.
- Taste the Berries First: Even during blackberry season, try one of two of the batch of berries, if they are very tart, consider adding an extra tablespoon of sugar.
- Let It Rest: Allow the cobbler to cool slightly before serving to help the filling thicken up.
- Bake Until Golden: Keep an eye on the topping-golden brown means it's perfectly baked.
- Fresh Berries: Fresh will give the best texture, if using frozen, thaw in a strainer and drain excess liquid to avoid a soggy filling.
- Refrigerator: Once cooled, place leftovers in an airtight container and keep in the fridge for 3-4 days.
- Freezer: Once baked and fully cooled, you can freeze it right in the baking dish. Cover tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. It will keep well for up to 3 months.
- Reheating: Thaw fully then warm in the oven, uncovered, until warmed through. Alternatively, warm up an individual serving in the microwave slowly.
Nutrition
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There’s nothing like a warm blackberry cobbler right out of the oven! I’ve gotta try this!
It is so good! You will love it.
This was such a great recipe. So delicious. Thank you.
You’re welcome. Thanks for letting us know you liked it!
Wow, what an amzing recipe! I want to dig in right away 🙂
Enjoy it! It is a good one! 🙂 Thank you.
I think blackberry cobbler is my favorite flavor for cobblers! It is such a balanced profile, and simple to make!