Blackberry Cobbler Recipe

Fresh blackberries are tossed with cinnamon sugar and baked under a buttery cobbler topping for a delicious Southern-style dessert.

close up of taking a spoonfull of Blackberry Cobbler Recipe out of the dish

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.

baking powder , salt , blackberries , sugar , buttermilk , flour , butter , cornstarch , cinnamon with labels to make Blackberry Cobbler Recipe

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.

Blackberry cobbler with vanilla ice cream

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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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Scoop of blackberry cobbler from baking dish

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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

Cook ModePrevent your screen from going dark

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.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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