Craving pie but want something easier? Try this blackberry cobbler recipe! It has all the best parts of a fresh blackberry pie but only requires six ingredients and a few quick steps. Cobblers are truly one of the best desserts as they are delicious, easy, and impressive despite being so simple. It’s perfect for summer when you don’t want to spend a ton of time baking, and blackberries are in season.
Crispy but tender, this easy blackberry cobbler is loaded with fresh blackberries. It’s even better when served with ice cream or my whipped cream recipe. Everyone will be reaching for seconds. Want another easy cobbler recipe? Try my blueberry cobbler recipe, strawberry cobbler recipe, and peach cobbler recipe.
What You Need to Make This Recipe
Sugar — this helps sweeten the blackberries and the cobbler. The sugar also helps make the cobbler filling juicy.
Flour — self-rising flour already has a leavening agent, so you’ll have a light and fluffy cobbler without needing to use additional baking powder or baking soda.
Milk — you’ll need milk to form the cobbler dough. I recommend using whole milk as it adds the most moisture and has the best flavor.
Butter — melted butter adds more richness and moisture to the cobbler.
Blackberries — I recommend using fresh blackberries as they are super flavorful when in season. Fresh blackberries also keep their shape better than frozen blackberries. Taste them ahead of time, and if your berries are not super sweet, you can add more sugar.
How to Make Blackberry Cobbler
1. In a medium mixing bowl, toss the blackberries with ½ cup of sugar.
2. Whisk together 1 cup of sugar and flour in a large mixing bowl.
3. Stir in the whole milk and vanilla. Add the butter and stir until well combined.
4. Spread the batter into the bottom of a greased 8-inch baking dish. Scatter the sugared berries over the top of the batter. Bake for 1 hour or until golden brown and bubbling. Let cool for at least 10 minutes before serving.
Pro Tips for Making This Recipe
- If you don’t have self-rising flour, you can make your own by mixing 1½ cups of all-purpose flour and 3 teaspoons of baking powder.
- This blackberry cobbler recipe tastes best warm from the oven as you lose some juiciness from the blackberries as it cools.
- Allow the cobbler to cool for at least 10 minutes, as the juices will thicken up a bit as it cools. The cobbler will fall apart if you cut into it too soon.
- Use brown sugar instead of granulated sugar for more notes of caramel in your cobbler.
- A sprinkle of cinnamon into the flour will add more warm notes to your cobbler.
Frequently Asked Questions
Can I use frozen blackberries to make cobbler?
If using frozen blackberries, use them frozen (do not thaw) and increase the bake time by about 5 minutes. If you thaw the frozen berries, they will become mushy.
How do I store leftovers?
Once the fresh blackberry cobbler has reached room temperature, you can cover the baking dish and transfer it to the fridge for up to 4 days. Reheat leftovers in the oven or the microwave.
Can I freeze this?
Yes! Once the cobbler has cooled to room temperature, transfer it to a freezer-safe airtight container and freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating in the oven or microwave.
If you love this recipe try these out!
If you’ve tried this Blackberry Cobbler recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blackberry Cobbler
Equipment
- Mixing Bowls
- 8" baking dish
Ingredients
- 1½ cups granulated sugar (300g)
- 1½ cups self-rising flour (180g)
- 1 cup whole milk (240ml)
- 2 teaspoons vanilla extract
- ½ cup melted butter (120ml)
- 3 cups fresh blackberries or frozen blackberries (510g)
Instructions
- Preheat the oven to 350F. Grease an 8-inch square baking dish.
- In a large mixing bowl, whisk together 1 cup of sugar, and the flour stir in the whole milk and vanilla. Add the butter and stir until well combined. Spread the batter into the bottom of the greased baking dish.
- In a medium mixing bowl, toss the blackberries with the remaining ½ cup of sugar. Scatter the sugared berries over the top of the batter.
- Bake for 1 hour or until golden brown and bubbling. Let cool for at least 10 minutes before serving. Best served warm with whipped cream or vanilla ice cream.
Notes
- If you don’t have self-rising flour, you can make your own by mixing 1½ cups of all-purpose flour and 3 teaspoons of baking powder.
- This blackberry cobbler recipe tastes best warm from the oven as you lose some juiciness from the blackberries as it cools.
- Allow the cobbler to cool for at least 10 minutes, as the juices will thicken up a bit as it cools. The cobbler will fall apart if you cut into it too soon.
- Use brown sugar instead of granulated sugar for more notes of caramel in your cobbler.
- A sprinkle of cinnamon into the flour will add more warm notes to your cobbler.
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