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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.
Holly’s Pro Tips
- For an extra crisp topping, try sprinkling sugar over the batter before baking.
- Don’t overmix the topping; a few lumps are fine!
- Be sure to let the cobbler cool for 10 minutes to thicken the fruit juices, making it easier to serve.
- I love to prep this recipe ahead. Prepare the filling and freeze it in zippered bags for up to 3 months. Bake it from frozen, then add the fresh topping once it’s warmed through and bake again as directed.
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
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Blackberry Cobbler Recipe
Blackberry cobbler with sweet-tart blackberries and a fluffy biscuit-like topping is an old-fashioned favorite!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.
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
Calories: 344 | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 251mg | Potassium: 256mg | Fiber: 5g | Sugar: 31g | Vitamin A: 553IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American
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