This old-fashioned blackberry cobbler features juicy, syrupy berries topped with a fluffy, buttery crust.
It’s crisp on the edges, moist in the center, and scrumptious in every bite.
Whether you use freshly picked or frozen berries, this classic Southern dessert is sure to become a family tradition.
I like it warm and jammy with a big scoop of vanilla ice cream. But it’s just as delicious for breakfast with a cup of coffee.
Why You’ll Love This Blackberry Cobbler
Seasonal Berry Delight: Making blackberry cobbler is the perfect way to celebrate the bounty of summer. Get them when they’re at their juiciest and most flavorful.
Easy Indulgence: With just seven simple ingredients and a quick, 5-minute prep, blackberry cobbler is an effortless dessert for a special occasion.
Rustic Charm: Cobbler embodies the essence of simple, old-fashioned comfort food. And it’s a crowd-pleaser any time of year.
Ingredients
- Blackberries: Juicy, sweetly tart, and bursting with summer flavor, there’s no substitute for fresh berries. But if you can’t find any, frozen will work, too.
- Granulated Sugar: Adds the perfect amount of sweetness to balance the berries. It also helps to create a syrupy sauce.
- Self-Rising Flour: The secret to a fluffy, tender cobbler topping. See the recipe notes for an all-purpose flour swap.
- Whole Milk: Gives richness and structure to the batter.
- Unsalted Butter: Lends buttery flavor and keeps the topping moist.
- Vanilla Extract + Lemon Zest: Enhance the berry flavor with subtle floral and citrus notes. The lemon zest is optional.
How to Make Blackberry Cobbler
There are a few ways to make blackberry cobbler, and there are varying opinions on what makes a true Southern blackberry cobbler.
Luckily, no matter how you make it, homemade cobbler is one of life’s simple pleasures. Here are the steps for my recipe:
1. PREP. Preheat the oven to 350°F, butter a baking dish, then add the fruit and sugar.
2. MIX. In a large bowl, combine the topping ingredients to make a thin batter.
3. BAKE. Pour the batter over the fruit, then bake for 40-45 minutes.
4. COOL. Let the cobbler cool and set for 10-15 minutes before serving. Then dive in!
Tips For the Best Blackberry Cobbler
With a recipe this easy, I know you’ll make it all the time. And don’t forget to let me know how yours turns out – I can’t wait to hear all about it!
But if it’s your first time, check out these tips and tricks before you start:
- Dry the berries. Rinse and then pat the blackberries dry to avoid adding excess moisture to the cobbler.
- How to use frozen berries. If frozen blackberries are your only option, be sure to use them straight from the freezer. If you thaw them first, they’ll go mushy.
- All-Purpose Flour substitute. If you don’t have self-rising flour, combine 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 tsp teaspoon salt (per cup of self-rising flour).
- Add lemon. A squeeze of lemon juice or a sprinkle of lemon zest in the berries really brightens the flavor. Or, try a pinch of cinnamon.
- Pick the right baking dish. Use a glass, ceramic, or stoneware baking dish, not metal, which can cook the berries too quickly.
- Baking time. Bake until the filling reaches 212°F in the center to ensure it thickens properly. Cover with foil if the top browns too quickly.
- Resting time. Let the baked cobbler rest for 10-15 minutes before serving to allow the filling to set. Right out of the oven, it will still be runny and scorching hot!
- Variations. Try other berries like raspberries, blueberries, strawberries, or a mix. Peaches also work well.
- Serving suggestions. Serve warm topped with vanilla ice cream, whipped cream, or Greek yogurt and honey.
How to Store
Blackberry cobbler is my favorite way to use up fresh berries. But it’s best made and enjoyed on the same day.
The longer it sits, the softer the crust will become.
To Store: Cover the cold cobbler tightly in plastic and store in the fridge for 4-5 days
To Freeze: Bake the cobbler, cool completely, then wrap it tightly or transfer it to an airtight container. Freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: For individual servings, microwave in 30-second increments until warm. To reheat the entire cobbler, bake at 300-350°F for 10-30 minutes until hot and bubbly, covering with foil to prevent over-browning.
Note: This cobbler will freeze quite well, but keep in mind, the topping may become soggy after thawing.
More Tasty Blackberry Recipes to Try
Blackberry Dumplings
Blackberry Dump Cake
Blackberry Jam
Blackberry Cobbler
8
servings5
minutes45
minutes359
kcalThis old-fashioned blackberry cobbler is golden brown and crisp on the edges, jammy and moist in the center, and absolutely scrumptious in every bite.
Ingredients
6-7 cups fresh blackberries, rinsed
1 1/4 cups granulated sugar, divided
1 teaspoon lemon zest, optional
1 cup self-rising flour (see notes)
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C).
- Grease a 9×13-inch baking dish with butter, then add the berries. Sprinkle the sugar and lemon zest (if using) evenly over the top and set aside.
- In a large bowl, whisk the remaining 1 cup of sugar with the self-rising flour, milk, melted butter, and vanilla until smooth. The batter will be thin.
- Pour the batter evenly over the berries and bake for 40-45 minutes, until the top is golden brown and the fruit is bubbling on the sides.
- Remove the cobbler from the oven and let cool for 15 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Notes
- If using frozen blackberries, do not thaw them first. Use them straight from the freezer and extend the baking time by 10-15 minutes.
- For a crunchy topping, sprinkle an additional 1-2 tablespoons of sugar over the cobbler 10 minutes before it’s done baking.
- No self-rising flour? Use 1 cup of all-purpose flour + 1 1/2 teaspoon baking powder + 1/4 teaspoon salt
