Blackberry Cobbler Recipe
Blackberry Cobbler is the ultimate summer dessert. Fresh juicy blackberries are baked into a luscious filling, then topped with a golden, sweet biscuit topping. This southern dessert is perfect with a scoop of vanilla ice cream on top!
Nothing screams summer better than a good cobbler recipe.
We recently took our kids blackberry picking and once we got home, I could hardly wait to get in the kitchen and whip up some homemade blackberry cobbler.
List of Ingredients
- fresh blackberries
- granulated white sugar
- vanilla extract
- unsalted butter
- 1 egg
- all purpose flour
- baking powder
- salt
How to Make Blackberry Cobbler – Step by Step
- Preheat oven to 350 degrees. Grease a deep dish pie plate or 13×9 inch baking dish with butter or cooking spray and set aside.
- Combine the blackberries, 1/2 cup sugar, and vanilla extract in a large bowl and mix until the berries fully absorb the sugar and are evenly coated.
- Pour into the prepared baking dish.
- Beat the melted butter, sugar, and egg in a medium sized bowl until combined. Add in the flour, baking powder, and salt and beat just until combined. Spread the batter evenly over the top of the blackberries, using the back of a spoon or a rubber spatula to help spread out the batter.
- Bake in the preheated oven for 40-45 minutes, until fruit is bubbly and crust is golden. Serve warm with vanilla ice cream on top. Enjoy!
Tips and Notes
Can I use Frozen Berries to Make Blackberry Cobbler?
Yes, you can! Add them in just like the fresh berries. No need to thaw.
How do I store Blackberry Cobbler?
Most cobbler are best if they are eaten the same day they are made, but any leftovers you have can be stored covered on the kitchen counter for up to three days.
Can I freeze Blackberry Cobbler?
Yep! You can bake the cobbler as written and allow it to cool completely, then wrap tightly in both plastic wrap and foil and store in the refrigerator for up to three months. Allow to thaw partially in the refrigerator (about 1-2 hours) and then warm the cobbler in a 350 degree oven for about 30 minutes, or until cooked through and bubbly.
More Summer Desserts You Might Enjoy
Recipe: Blackberry Cobbler Recipe
Ingredients
Filling
- 5 cups fresh blackberries
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
Topping
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup white granulated sugar
- 1 egg
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Grease a deep dish pie plate or 13x9 inch baking dish with butter or cooking spray and set aside.
- Combine the blackberries, 1/2 cup sugar, and vanilla extract in a large bowl and mix until the berries fully absorb the sugar and are evenly coated. Pour into the prepared baking dish.
- Beat the melted butter, sugar, and egg in a medium sized bowl until combined. Add in the flour, baking powder, and salt and beat just until combined. Spread the batter evenly over the top of the blackberries, using the back of a spoon or a rubber spatula to help spread out the batter.
- Bake in the preheated oven for 40-45 minutes, until fruit is bubbly and crust is golden. Serve warm with vanilla ice cream on top. Enjoy!
Notes
- This can be made with frozen blackberries. Add them in just like the fresh berries. No need to thaw.
- Most cobbler are best if they are eaten the same day they are made, but any leftovers you have can be stored covered on the kitchen counter for up to three days.
- This Blackberry Cobbler can be frozen. Bake the cobbler as written and allow it to cool completely, then wrap tightly in both plastic wrap and foil and store in the refrigerator for up to three months. Allow to thaw partially in the refrigerator (about 1-2 hours) and then warm the cobbler in a 350 degree oven for about 30 minutes, or until cooked through and bubbly.
I used a combination of frozen and fresh blackberries because I didn’t have enough! Still turned out great, thank you!
Just made this and it was delicious.
Will definitely make it again.
I only had frozen blackberries, they were still frozen when they went in the oven.
Baked an extra 15 minutes.
quantities of blackberries would be very helpful
Hi there, it’s listed in the recipe card – 5 cups.
I made this in the summer and it was delicious! Wondering if I can use blueberries instead of blackberries?
Yes you definitely can!
Made this for Thanksgiving and man was it good. I love that the crust was crispy, absolutely using it on every cobbler I ever make now lol. It was absolutely demolished by the family. Thanks for the recipe, absolutely keeping this one.
Made this and it is very simple and tastes wonderful.
The crust is crunchy and compliments the berries.
The entire dessert is sweet, but not overly sweet.
Got rave reviews from my family!
Thank you!