Blackberry Cobbler Recipe

A bowl of blackberry cobbler with vanilla ice cream on top.

This Blackberry Cobbler Recipe is the best summer dessert. Juicy fresh blackberries are baked into a luscious cobbler filling, then topped with a golden, sweet biscuit topping. This classic southern dessert is perfect with a big scoop of vanilla ice cream on top!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 353

Author Ashlyn Edwards | Belle of the Kitchen

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 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 until just combined. Batter will be thick.
Spread the batter evenly over the top of the blackberries, using the back of a spoon or a rubber spatula to help spread evenly.
Bake in the preheated oven for 40-45 minutes, until fruit is bubbly and crust is golden brown. Serve warm with vanilla ice cream on top. Enjoy!

Video

Notes

Frozen blackberries will also work to make your homemade blackberry cobbler. Add them in just like you would the fresh berries. No need to thaw first.
How to Store: Most cobblers are best if they are eaten the same day they are made, but any leftovers you have can be stored covered or in an airtight container for up to three days. It's fine to leave on the counter top for up to one day, but after that I like to store in the fridge.
Freezer Instructions: Bake the cobbler as written and allow it to cool completely, then wrap tightly in both plastic wrap and aluminum foil and store in the freezer for up to three months. Allow the cobbler 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.

Nutrition