Easy Blackberry Cobbler Recipe
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This Easy Blackberry Cobbler recipe is filled with juicy blackberries, topped with a simple, sweet crust. It’s quick to make and uses fresh or frozen blackberries, along with simple baking ingredients for a delicious dessert everyone loves!
Cobbler makes a favorite dessert recipe any time of the year! This Easy Blackberry Cobbler is one of our favorites! Like my peach cobbler, it can be made with fresh or frozen blackberries, making it a year-round favorite dessert! My family especially loves it topped with vanilla ice cream or whipped cream!
I love fresh blackberry cobbler! Picking the blackberries in the heat of summer here in the south might not be my favorite thing to do, but I’m so excited once I have them because I know I’m about to quickly bake this quick and easy, scrumptious and juicy blackberry cobbler! And don’t be scared of “baking a cobbler” if you’re a novice to baking cobblers. This is so easy – there’s no special baking skills required at all! I can’t wait for you to try it!
I shared this easy recipe a couple of years back, but I’ve updated it with even more success tips. Enjoy!
Why You’ll Love This Blackberry Cobbler
Quick and Easy – The prep time to make this is only about 5 minutes. Then it’s so easy to make and bake!
Delicious – We love our cobblers in the south. But who doesn’t love a tasty cobbler?! The juicy blackberries topped with the easy, cake-y crust taste out of this world!
Versatile – I love being able to make this even when I don’t have to rush ahead of the deer for my fresh blackberries, so I included instructions on making this with frozen (thawed) ones. I’ve also given instructions to make this dairy-free and gluten-free.
How to Make Easy Blackberry Cobbler
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Butter – I use salted butter, but you can use unsalted butter if you prefer. You can also use your favorite non-dairy butter for a dairy-free version.
- Blackberries – Use either fresh or frozen (and thawed) blackberries.
- Sugar – I like to use granulated sugar. You can also use your favorite sugar replacement that works for baking.
For the Cobbler Batter
- Flour – I use all-purpose flour. You can also use your favorite gluten-free flour for baking for a gluten-free cobbler. You can also use self-rising flour and omit the baking powder from the cobbler batter ingredients.
- Sugar – See the note above about sugar.
- Baking Powder – This ingredient helps the cobbler batter rise, resulting in a tender, cake-like texture that is truly delicious!
- Salt – Enhances the flavor of the cobbler batter.
- Milk – I prefer using whole milk or half and half. You can use your favorite non-dairy milk if needed for a dairy-free version.
Optional Ingredients:
- Vanilla extract – I find that it enhances the flavor of the cobbler.
How to Prepare Fresh Blackberries – Success Tips
- Store them in the refrigerator in their original packaging. For freshly picked blackberries, place them in a vented container in a single layer with a paper towel to absorb excess moisture.
- Use fresh blackberries within 2-3 days of picking or purchasing.
- Be gentle with blackberries as they easily “bruise”. Handle them gently throughout the entire process, from storage to washing and mixing.
- Wait to wash them until right before you plan to use them. Washing too early can add too much moisture, increasing the chances that they may spoil.
- To clean blackberries: Fill a large bowl with 2/3 cool water and add 1 tablespoon of baking soda to the water. Stir to combine. Place the fresh blackberries in a colander that fits down into the water-filled bowl and let them stand in the water bath for about 15 minutes. Gently swirl the blackberries in the water, then pour out the first bath and place the blackberry-filled colander in more clean water until the water looks clear. Then, discard the water and allow the colander to drain for a few minutes. Gently pat the berries with a paper towel.
- When mixing them, use a gentle folding motion rather than stirring too vigorously.
Step-by-Step Instructions
Prep. Preheat the oven to 350°F. Melt the butter slices in the oven in a baking dish as instructed in the recipe, and remove them once melted.
Prep the blackberries. Add blackberries and ½ cup sugar to a bowl and gently toss to combine.
Make the cobbler batter. Whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.
Assemble. Pour the sugared blackberries over the melted butter. Pour the batter over the top of the blackberries.
Bake. Place into the preheated oven and bake until golden brown on top, about 35 to 40 minutes.
Rest and serve. Rest the cobbler for about 3 minutes and then serve warm. Top with a scoop of vanilla ice cream if you wish.
Recipe Tip
Resting the cobbler for a few minutes allows the fruit and juices to thicken a bit and “set”. All the flavors marry, making it incredibly delicious and easier to serve.
Storage Tips
To make ahead or store. Bake and allow to completely cool. Cover tightly with wrap or place in an airtight container once cooled. Then store in the refrigerator for up to 4 days. Reheat and serve.
To freeze. Bake in a freezer-safe baking dish and cool completely. Wrap tightly with freezer-safe wrap, topped with foil. Freeze for up to 3 months. To serve, allow to thaw in the refrigerator overnight. Reheat and serve.
Reheat. To reheat in the oven, cover with foil and reheat until heated through, about 20 minutes. To reheat in the microwave, reheat in 30-second intervals until warm in a microwave-safe container.
Substitutions and Variations
Gluten-Free Blackberry Cobbler. Use your favorite gluten-free flour as a substitute for baking.
Dairy-Free Blackberry Cobbler. Use your favorite dairy-free milk (such as oat milk) and dairy-free butter substitutes.
Lower Sugar Blackberry Cobbler. Replace the sugar in the recipe with your favorite sugar-free sugar substitute for baking.
Skillet Blackberry Cobbler. Use a medium (12-inch) skillet in place of a baking dish. Follow the recipe instructions as included.
Old Fashioned Southern Blackberry Cobbler. When you want to make an old-fashioned, southern-style blackberry cobbler with the lattice top crust and pastry dumplings inside, this is a great family recipe to try. It’s how my grandmother made it. It’s an old-fashioned family favorite!
A cobbler has a batter-type topping, while a pie includes a pastry-type crust.
Yes! Substitute frozen blackberries for fresh blackberries in this recipe. Allow them to thaw for a few minutes before using.
More Delicious Cobbler Recipes
Here’s my Easy Blackberry Cobbler Recipe. I hope you love it as much as we do!
Easy Blackberry Cobbler Recipe
Ingredients
- 1/2 cup (113 g) butter, salted
- 4 cups (576 g) blackberries
- 1/2 cup (99 g) sugar
Blackberry Cobbler Batter
- 1 cup (120 g) flour
- 2 teaspoons (8 g) baking powder
- 1 cup (198 g) sugar
- 1/4 teaspoon (1 g) kosher salt
- 1 cup (227 g) milk
Optional Ingredients
- 1/2 teaspoon (2 g) vanilla extract
Instructions
- Prep. Preheat the oven to 350º F. Add sliced butter to the baking dish and place in the oven while it preheats to allow the butter to melt. Remove the baking dish once the butter has melted.
- Prep the blackberries. Add blackberries and 1/2 cup sugar to a bowl and toss to combine.
- Make the cobbler batter. Whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.
- Add blackberries. Pour the sugared blackberries over the melted butter, evenly distributing over the melted butter. Do not stir.
- Add the cobbler batter. Pour the cobbler batter evenly over the blackberries, do not stir.
- Bake. Bake until lightly golden brown on top, about 35 to 40 minutes. Remove from the oven and allow to rest about 3 minutes.
- Serve. Serve warm.
Notes
- Store them in the refrigerator in their original packaging. For freshly picked blackberries, place them in a vented container in a single layer on a paper towel to absorb excess moisture.
- Use fresh blackberries within 2-3 days of picking or purchasing.
- Be gentle with blackberries as they easily “bruise”. Handle them gently throughout the entire process, from storage to washing and mixing.
- Wait to wash them until right before you plan to use them. Washing too early can add too much moisture, increasing the chances that they may spoil.
- To clean blackberries: Fill a large bowl with 2/3 cool water and add 1 tablespoon of baking soda to the water. Stir to combine. Place the fresh blackberries in a colander that fits down into the water-filled bowl and let them stand in the water bath for about 15 minutes. Gently swirl the blackberries in the water, then pour out the first bath and place the blackberry-filled colander in more clean water until the water looks clear. Then, discard the water and allow the colander to drain for a few minutes. Gently pat the berries with a paper towel.
- When mixing them, use a gentle folding motion rather than stirring too vigorously.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
can you mix blackberries and blueberries together in this recipe
Lena, I haven’t mixed these berries for a cobbler but you could if you want.
Can I use can pie filling the same way?
Jeanette, I haven’t used pie filling in this recipe.
What size of baking dish do you use?
Vickie, I use a 9×13 baking dish for this cobbler. I hope you enjoy!
You have a few typos you may not be aware of in here. At one point in the blackberry recipe you mention the blueberries and one part of the recipe has instructions for your strawberry cobbler crust??? I’m sure they are just cut and paste errors but makes me wonder if the ingredients are just interchangeable or if sugar amounts etc are correct. Minor but something you might want to check.
Kat!
Thank you so much for catching my typos! All should be corrected now. The sugar amounts are correct and I hope you love the recipe! xo