I can’t think of a better way to enjoy plump, juicy summer blackberries than baked into a hot, bubbly Blackberry Cobbler. Easy to prepare with simple pantry ingredients, this Southern-style cobbler is especially delicious with a large scoop of vanilla ice cream.
What is a Fruit Cobbler?
Cobblers are a classic American dessert that feature a sweet fruit filling—like blackberry, peach, or blueberry—topped with a batter or biscuit-style topping. Some versions have both a top and bottom crust, while the traditional Southern style is topped with biscuits or drop dumplings that bake to a crisp, golden finish while the fruit below becomes soft and syrupy. The name likely comes from the topping’s textured appearance, which can resemble cobblestones.
Cobblers differ from crisps and crumbles, which typically include oats in the topping.
Ingredients
- Fresh blackberries: The star of the dish. Use frozen if needed, but fresh is best.
- Granulated sugar: Sweetens the filling; adjust to taste depending on the berries.
- Cornstarch: Thickens the berry juices into a glossy, syrupy filling.
- Lemon zest or juice (optional): Brightens the fruit and balances sweetness.
- All-purpose flour: The base for the cobbler topping. Use a gluten-free blend if desired.
- Baking powder: Gives the topping a light, tender rise.
- Salt: Enhances overall flavor.
- Butter: Keep cold and grate or cut into the flour for a flaky topping.
- Heavy cream: Adds moisture and richness to the topping; whole milk can be substituted.
How to Make Blackberry Cobbler
1. Preheat the oven to 350°F (175°C). Grease an 8×12-inch baking dish with butter or nonstick spray and set aside.
2. Make the blackberry filling: In a large saucepan over medium-high heat, combine the blackberries and granulated sugar. Cook, stirring often, until the berries soften and release their juices. Mix the cornstarch with 1/4 cup water until smooth, then stir it into the berries. Continue to cook for 3–5 minutes until the mixture thickens and becomes glossy. Remove from heat and stir in lemon zest if using.
3. Pour the filling into the prepared baking dish and set aside.
4. Prepare the topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate or cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the heavy cream just until combined; do not overmix.
5. Drop the topping by spoonfuls over the blackberry filling, leaving small gaps for steam to escape so the topping bakes evenly.
6. Bake for 30–35 minutes, until the filling is bubbly and the topping is golden brown.
7. Serve warm, optionally dusted with powdered sugar and topped with vanilla ice cream or whipped cream.
Can Frozen Blackberries Be Used Instead of Fresh?
Yes. Fresh berries give the best texture and flavor, but frozen blackberries work well. When using frozen berries, add about 1 cup more fruit to account for thawing loss, and expect a slightly thinner filling. For a thicker result, reduce the water used with the cornstarch or add a little extra cornstarch.
Storing and Reheating
Cool completely before storing to prevent the topping from becoming soggy.
Refrigerate: Cover the dish tightly or transfer leftovers to an airtight container and refrigerate for 3–5 days.
Freeze: Freeze uncovered until solid, then wrap well in plastic wrap and foil or place in an airtight container. Store frozen for up to 3–4 months.
Reheat: For individual servings, microwave until warm. For a crisp topping, reheat in a 350°F (175°C) oven until heated through. Thaw frozen cobbler in the refrigerator overnight before reheating.
More Delicious Desserts
- Berry Galette
- Easy Apple Crisp
- Arroz Con Leche
- Lemon Raspberry Cookies
- Sweet Potato Pie
- Blueberry Crumble Bars
If you try this Easy Blackberry Cobbler, please leave a comment to share how it turned out—I love hearing your feedback.
Blackberry Cobbler Recipe
Ingredients
For the Blackberry Filling
- 36 ounces fresh blackberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1/2 lemon, zested (optional)
For the Crumble Topping
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup cold butter
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F. Coat an 8×12 baking dish with butter or nonstick spray.
- In a large saucepan over medium-high heat, combine blackberries and granulated sugar. Cook, stirring often, until the berries soften and release their juices.
- Mix cornstarch with 1/4 cup water until smooth. Stir into the simmering berries and cook 3–4 minutes until thickened. Stir in lemon zest if using, remove from heat, and pour into the prepared dish.
- In a medium bowl, combine flour, sugar, baking powder, and salt. Grate or cut cold butter into the flour until coarse crumbs form. Stir in heavy cream just until combined.
- Drop the topping by spoonfuls over the blackberry mixture.
- Bake 30–35 minutes, until the filling is bubbly and the topping is golden brown.
Notes
- You can swap some or all of the blackberries for other berries such as blueberries, raspberries, or strawberries for a mixed-berry cobbler.
Nutrition
Carbohydrates: 57 g |
Protein: 6 g |
Fat: 27 g |
Sugar: 27 g
Nutrition information is an estimate and should be used as a guideline.