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This blackberry cobbler recipe is easy and crowd-pleasing! A golden, fluffy topping covers a sweet and jammy berry layer.
This crowd-pleasing dessert won over my family and friends recently, so I’m excited to share it today. Try this old-fashioned blackberry cobbler recipe! The topping is sweet and fluffy, with a crunchy sugar coating. It covers a zingy berry layer scented with vanilla and cinnamon.
I dare you not to take another bite! Smother this summer dessert in melty vanilla ice cream or homemade whipped cream and prepare to be amazed.
Ingredients in Blackberry Cobbler
Traditionally, a cobbler has a fruit filling topped with dollops of lightly sweetened biscuit-like dough. But another popular way to make a cobbler in America is with a simple, cake-like topping that forms a solid sheet of batter, which is then scooped into bowls when serving.
This blackberry cobbler recipe is a spin on the latter version, similar to my Blueberry Cobbler, and it makes for an easy and stunning dessert. The ingredients are simple, and aside from the berries, you might already have them in your pantry or fridge.
Here’s what you’ll need:
- Fresh blackberries (or substitute frozen)
- Granulated sugar
- Cornstarch
- Lemon zest and juice
- Cinnamon
- All purpose flour
- Baking powder and salt
- Butter
- Milk
- Vanilla extract
Fresh Blackberries vs Frozen
The blackberry cobbler is the perfect use for a mound of fresh blackberries in the summer, like berries from a U-pick, a farmers market, or a home garden. This recipe calls for 4 cups of blackberries, a quantity that can be rather expensive when bought from the store or even at a farmers’ market.
If preferred, you can swap in frozen blackberries! Use them right from frozen; no need to thaw. Since frozen berries aren’t typically as sweet as fresh berries, increase the sugar in the filling to ½ cup granulated sugar. Taste and add a little more if the flavor doesn’t pop or isn’t sweet enough.
Flavor Variations
This blackberry cobbler recipe is great as written in the recipe below, but you can add a few things to make the flavor pop! Here are a few ideas:
- Orange: Substitute the lemon zest and juice for orange zest and juice for an even more citrusy zing (use ¼ teaspoon orange zest instead of ½ teaspoon)
- Cardamom: Use ¼ teaspoon ground cardamom in the topping, or sprinkle with a hint of ground cardamom when serving (I also love this in a cherry crisp)
- Bourbon or amaretto: Why not? Stir in 1 tablespoon amaretto or bourbon for a boozy boost
Serving Ideas
Allow this blackberry cobbler recipe to cool for 30 minutes to 1 hour before serving, which lets the texture set and cools it to a warm temperature. You can also let it cool longer until it reaches room temperature. It tastes incredible as is, but I think adding a topping takes it to the next level. Here are a few ways to serve it:
- Vanilla ice cream: Buy a pint or even better, make it homemade
- Whipped cream: make homemade whipped cream for the best creamy topping
- Creme fraiche: Mix it with a little maple syrup or sugar before serving
Storage and Make-Ahead
Blackberry cobbler is best the day it’s made, but it’s also great made in advance! It’s best prepared the night before, but you can store it refrigerated for up to 3 days. Reheat in a 350°F oven until room temperature or warm, then serve.
Dietary Notes
This recipe is vegetarian.
Easy Blackberry Cobbler
This blackberry cobbler recipe is easy and crowd-pleasing! A golden, fluffy topping covers a sweet and jammy berry layer.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups fresh blackberries* (1 pound)
- ¾ cup plus ⅓ cup granulated sugar, divided, plus more for topping
- 1 tablespoon cornstarch
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- 1 cup-all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons salted butter, melted
- ¾ cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- Combine berries with ⅓ cup granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon in the pan in a 9 x 9″ or 7 x 11″ medium baking dish.
- In a medium bowl, combine the flour, ¾ cup sugar, baking powder, and kosher salt; stir in the melted butter, milk, and vanilla, and mix the batter until smooth. Let stand 1 minute for the batter to thicken.
- Pour the batter over the filling, smoothing it to the edges. Sprinkle 2 teaspoons granulated sugar on the top.
- Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Cut individual pieces and serve with vanilla ice cream or whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.
Notes
*You can swap in frozen blackberries if you like; no need to thaw! Since they’re typically not as sweet as fresh berries, use at least ½ cup granulated sugar in the filling (add more to taste if desired).
Do I actually need to frozen berries?
No
There’s a little mistake in the directions for frozen berries. Should I add an extra 1/2 cup of sugar is using frozen? Thanks.