There is nothing like a freshly baked homemade Blackberry Cobbler in the summertime using in-season berries! It makes the perfect treat for family gatherings, potluck dinners, or special occasions. This easy recipe combines a handful of wholesome ingredients to create a crowd-pleasing anytime dessert – starting with a rich, buttery batter as the base with granulated sugar, self-rising flour, whole milk, and a hint of vanilla. Then, juicy blackberries are tossed in sugar and layered on top to ensure each bite is sweet and delicious.
With a textured surface and juicy berries scattered throughout, cobblers are thought to be named after their appearance, similar to a cobblestone street. This easy blackberry cobbler recipe requires just 10 minutes of no-fuss preparation, and everything is baked in one dish in the oven! Once cooked, you’ll have a rich, fruity dessert ready to enjoy hot from the oven. Top with a scoop of vanilla ice cream or a dollop of whipped cream for extra goodness. For more tasty cobbler recipes, try my blueberry cobbler, strawberry cobbler, or peach cobbler.
What You Need to Make This Recipe
Granulated Sugar — adds an essential sweetness to the cobbler that helps balance the tartness of the blackberries. I like white granulated sugar for its neutral sweetness that doesn’t overpower the berries. You can also use natural cane sugar or a mix of granulated and brown sugar for a caramel-like flavor if desired.
Flour — choose self-rising flour that contains baking powder and salt to help the cobbler rise and achieve a light, fluffy texture. To make your own self-rising flour, combine 1½ cups of all-purpose flour with 3 teaspoons of baking powder and ¾ teaspoon of salt.
Whole Milk — dairy adds moisture and richness to create the perfect tender crumb. Alternatively, substitute with 2% milk, buttermilk, or a non-dairy alternative if desired. However, I don’t recommend using fat-free milk as the fat in the milk adds to the texture of the cobbler batter.
Vanilla Extract — use pure vanilla extract for the most robust flavor and a warm, aromatic touch to the overall taste of the cobbler. For a more intense vanilla flavor, use vanilla bean paste or scrape the seeds out of one vanilla bean pod.
Butter — melted butter adds a rich buttery flavor to the batter and helps achieve a golden crust. Use unsalted butter to control the salt level in the recipe.
Blackberries — the star ingredient of the cobbler provides a juicy, tart contrast to the sweet batter. Use fresh ripe blackberries if possible for the best overall taste and texture, or use frozen blackberries in a pinch or if you’re making this recipe out of berry season.
How to Make Blackberry Cobbler
1. Preheat the oven to 350º F. Grease an 8-inch square baking dish and set it aside. Toss the blackberries with ½ cup sugar until well combined in a medium mixing bowl, then set aside.
2. In a large mixing bowl, whisk together 1 cup of sugar and the flour, and whisk until combined.
3. Stir the whole milk and vanilla into the sugar and flour mixture. Add the butter and stir until well combined.
4. Spread the batter into the bottom of the greased baking dish to form an even layer. Then, 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. Cobbler is best served warm with whipped cream or vanilla ice cream.
Can I Use Frozen Berries?
You can absolutely use frozen berries in this simple blackberry cobbler recipe – they are a convenient and cost-effective option when fresh berries are out of season. No need to thaw them first! Add frozen berries to the recipe and increase the baking time by 5 to 10 minutes.
Can This Be Made With Blueberries Or Mixed Berries?
Definitely! You can easily swap the blackberries 1:1 with blueberries or a mix of berries for a flavor twist. This cobbler tastes great with any type of berry, including raspberries and strawberries. Choose according to your preferences!
Best Pan Sizes
Any pan with an 8-cup or a 2-quart capacity works great for this recipe. This will allow the cobbler to bake evenly and ensure the batter rises properly without overflowing. If you double the recipe, I recommend using a 9×13-inch pan (or 3½-quart capacity), adding 5 to 10 minutes of additional baking time if needed.
How To Store Leftover Cobbler
Allow the cobbler to cool completely before covering it with aluminum foil or plastic wrap or transferring it to an airtight container. Store it in the refrigerator for 4-5 days. If desired, reheat in the oven until warmed through.
What To Serve With Blackberry Cobbler
This fruity dessert is delicious served warm straight from the oven with a dollop of homemade whipped cream or paired with a fresh batch of creamy vanilla ice cream. Or, top servings with a drizzle of caramel sauce or a spoonful of lemon curd for extra pizzazz!
Pro Tips for Making This Recipe
- Use the best blackberries. This will give the cobbler the best taste and flavor. When berries are in season, I like to buy them fresh. Look for plump, firm berries and buy from a farmer’s market for the freshest produce if possible. When I’m making this out of season, frozen berries are my go-to!
- Adjust sugar to taste. Taste one of the blackberries before mixing with the sugar to determine their natural sweetness. Adjust the amount of sugar accordingly to achieve your desired flavor; if the berries are tart, you can increase the sugar in the berries by up to 2 tablespoons, or the cobbler can be too runny.
- Add lemon flavor. Toss the blackberries and sugar with up to 1 teaspoon of fresh lemon zest and 1 tablespoon of lemon juice before adding to the cobbler for a zesty twist. This is also a great flavor balancer if the berries are extra sweet.
- Spread the batter and berries evenly. Use a rubber spatula to evenly spread the batter in the bottom of the baking dish to ensure even baking. Then, evenly distribute the berries so you get blackberries in each bite!
- Add a sugar topping. Before baking, sprinkle the top of the cobbler with coarse sugar, such as turbinado or granulated sugar, to add a sweet, crunchy topping.
- Enhance presentation. If you want to see more blackberries poke through at the top of the cobbler, sprinkle the cobbler with more sugar-coated blackberries with about 15 minutes left of baking time.
- Slightly cool. Allow the cobbler to cool for at least 10 minutes before serving. This gives the juices time to thicken for the best serving texture. Cobbler is best served warm, though, so don’t let it cool for too long! You can also reheat leftovers in the oven until warmed through.
Frequently Asked Questions
There are a few reasons your cobbler can turn out runny. Incorporating too much sugar can increase the liquid in the cobbler by drawing out the berries’ moisture. Only increase any added sugar up to 2 tablespoons if your berries are very sweet. You can also add a spoonful or two of fruit jam for a thicker sweetener! Also, avoid underbaking the cobbler and allow it to cool for 10-15 minutes before serving to thicken the texture.
Yes, you can prepare this cobbler ahead of time! Prepare the recipe as outlined except for baking, then cover the unbaked cobbler with plastic wrap or aluminum foil and refrigerate for up to 4 hours before baking. Let it sit at room temperature for 20 minutes before baking so the pan isn’t too cold going into the oven. Or bake the cobbler, allow it to cool to room temperature, then cover and store in the refrigerator for up to 3 days. Reheat in the oven before serving.
Yes! Transfer the cooled cobbler to a freezer-safe container and freeze for up to 3 months. Thaw the cobbler in the refrigerator overnight before reheating in the oven at 350ºF for 20-25 minutes.
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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
- Use the best blackberries. This will give the cobbler the best taste and flavor. When berries are in season, I like to buy them fresh. Look for plump, firm berries and buy from a farmer’s market for the freshest produce if possible. When I’m making this out of season, frozen berries are my go-to!
- Adjust sugar to taste. Taste one of the blackberries before mixing with the sugar to determine their natural sweetness. Adjust the amount of sugar accordingly to achieve your desired flavor; if the berries are tart, you can increase the sugar in the berries by up to 2 tablespoons, or the cobbler can be too runny.
- Add lemon flavor. Toss the blackberries and sugar with up to 1 teaspoon of fresh lemon zest and 1 tablespoon of lemon juice before adding to the cobbler for a zesty twist. This is also a great flavor balancer if the berries are extra sweet.
- Spread the batter and berries evenly. Use a rubber spatula to evenly spread the batter in the bottom of the baking dish to ensure even baking. Then, evenly distribute the berries so you get blackberries in each bite!
- Add a sugar topping. Before baking, sprinkle the top of the cobbler with coarse sugar, such as turbinado or granulated sugar, to add a sweet, crunchy topping.
- Enhance presentation. If you want to see more blackberries poke through at the top of the cobbler, sprinkle the cobbler with more sugar-coated blackberries with about 15 minutes left of baking time.
- Slightly cool. Allow the cobbler to cool for at least 10 minutes before serving. This gives the juices time to thicken for the best serving texture. Cobbler is best served warm, though, so don’t let it cool for too long! You can also reheat leftovers in the oven until warmed through.
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