Blackberry cobbler is the perfect recipe for any hot summer day. Perfectly sweet and tart, with a golden biscuit topping, it’s the ultimate easy dessert. Top with a frosty scoop of vanilla bean ice cream and you’ll be in 7th heaven!
Craving more delicious easy desserts? You simply have to try my Old-Fashioned Apple Crisp, Sour Cream Lemon Pie, or Raspberry Fluff!
Blackberry Cobbler
As we head into summer, so many wonderful types of produce are at their peak, with blackberries being among them. Plump, juicy, and the perfect mixture of sweet and tart, these berries are amazing on their own (or whipped up into a blackberry mojito!), but truly are at their best when baked into a homemade blackberry cobbler.
CLASSIC, OLD-FASHIONED DESSERT
What exactly is blackberry cobbler? Everyone has their own idea of what a cobbler is. Traditionally speaking though, cobbler is a baked fruit dish that’s topped with a biscuit-like top. When baked, the biscuits create a “cobbled” look, similar to a cobblestone street.
Some versions can be have a cake-like topping, though I prefer to stick with the traditional method for this blackberry cobbler recipe.
HOW TO MAKE BLACKBERRY COBBLER
You won’t believe how easy it is to make such an iconic dessert!
- Combine berries, cornstarch, sugar & a bit of water. Simmer a few minutes until thickened.
- Combine topping ingredients and drop over blackberry mixture.
- Bake and enjoy!
Crazy easy right? Serve warm and top with vanilla bean ice cream (or go for my FAVE, bourbon vanilla no churn ice cream!).
WHAT ABOUT LEFTOVERS?
Most of the time we don’t have ANY leftovers and the dish is scraped clean, but in case you do, here are the best ways to store them.
REFRIGERATOR:
- This cobbler keeps for a few days, and is best store in the fridge. Warm it in the oven/microwave before serving.
FREEZER:
- Blackberry cobbler can be frozen, with some changes. Freezing a whole, assembled cobbler (baked or unbaked) isn’t recommended, as the topping will be soggy and not bake properly.
TO FREEZE –
- Mix together the filling, place in your baking dish, cover and freeze for up to 2-3 months.
- When you’re ready to bake the cobbler, bake the filling first for 35 to 40 minutes, stirring occasionally, until hot and bubbling.
- Mix together your biscuit topping, add it to the top, and bake an additional 20 to 25 minutes.
This method will yield a cobbler that tastes as close as you can get to a freshly baked cobbler!
ALTERNATIVE METHOD
If you have a little more time, prefer a thicker cobbler, or would rather not to turn on your stovetop, there’s another way you can make this blackberry cobbler.
- Combine blackberries, sugar, 1 Tbsp of cornstarch and cinnamon and stir well in baking dish. Let sit for 15-20 minutes, so they can soften a little and produce a little bit of a syrupy liquid on the bottom of the dish.
- Make biscuits as specified and bake as directed.
This easy blackberry cobbler dessert is just begging to be served at all of your summer gatherings, and I promise you, you won’t regret making it!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
COBBLER
- 24 oz fresh blackberries
- 1 cup granulated sugar
- 1/4 tsp ground cinnamon (optional but recommended)
- 3 Tbsp cornstarch
- 3/4 cup water
TOPPING
- 1 1/2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold butter, grated or finely cubed
- 1/3 - 1/2 cup cold buttermilk
Instructions
- Grease an 8 inch square baking dish.
- In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
- Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.
- Pour into prepared baking dish.
- For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
- Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
- Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Buttermilk amount will vary from individual to individual. You want the dough to be moist enough to hold together when pinched between a few fingers, but not moist enough that it's wet.
- For a thicker cobbler, combine blackberries, sugar, 1 Tbsp of cornstarch and cinnamon and stir well in baking dish. Let sit for 15-20 minutes, so they can soften a little and produce a little bit of a syrupy liquid on the bottom of the dish. Add topping and bake as directed.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally posted on Spend with Pennies, where I contribute recipes.
Krista says
This is my second time making it and of course it’s WONDERFUL! Easy and delicious! Thank you for the great recipe 🙂 The only thing I changed was using frozen berries instead of fresh.
CJHandy says
Yummy, family loves this recipe!
DonnaT says
Thank you so much for sharing this recipe. Born and raised in Texas, this what I grew up with and loved. Don’t know how much time (a lot) I spent looking for one that wasn’t that ‘cake-batter cobbler’ which I don’t care for ’cause it doesn’t taste the same. Not even sure why it’s called cobbler. And please, don’t attach the name Texas to that other thing. Not wanting to offend anybody. This is just my opinon.
Jamie Nielson says
This recipe is my favorite Cobbler recipe of all time!!! The topping is divine and the blackberries are the perfect sweetness. I added 2 extra Tablespoons of sugar to the topping and it was so yummy. Not to sweet.
Mehndi says
It is a delicious recipe! This was easy, delicious, flavorful recipe
JH says
So delicious. I get frustrated that so many cobblers are way too sweet. This one is amazing! I even reduced the sugar on the berries to 2/3 cup and it was amazing! Thank you!!!!
Carolyn says
Best blackberry cobbler ever.
Vickie Griffin says
If I don’t have buttermilk will whole milk do the trick and will it taste the same?? Trying to make today please reply. Thank you so much.
The Chunky Chef says
Whole milk should work just fine 🙂 If you’d like to make your own buttermilk, just add a tiny splash of white vinegar or lemon juice to the whole milk and stir before using in the recipe.
Tina says
If you soak the blackberries in the sugar-cornstarch-water, do you heat them up after the soak? The recipe was not clear. I’m also glad I read the whole recipe before adding the buttermilk. I used less than half the amount in the recipe. We have high humidity in July so I think that contributed to my biscuit dough being sticky so soon.
The Chunky Chef says
No, you don’t need to cook them if you do the alternate method for a thicker cobbler. Yes, humidity can effect baking recipes quite a bit.
Lynda Harrington says
Thanks for the great recipe. I made your cobbler with sour cherries ( Univ. of Saskatchewan sour cherry – ‘Valentine’) that I grew last year and had frozen. Due to Covid-19 I couldn’t get any blackberries when I shopped this week. Valentine is one of the collection of five new cherries released a few years ago by the Univ of Saskatchewan.. It was specifically bred to be hardy in colder climates. While not quite as sweet as ‘sweet’ cherries I used the same amount of sugar called for in the recipe and it was just right. What a great ‘old fashioned’ recipe. I used two litres of frozen cherries that I cooked up and doubled the amount of everything else and baked it all in an 8″x14″ glass pan at 350. I am going to make it again and take it to the next event that I need a dessert for. It made up very quickly and was very popular with a little vanilla ice cream. Thanks for sharing the recipe. Lynda
Natalie says
Would it be possible to make this with frozen blackberries? 🙂
The Chunky Chef says
Yep! I would thaw them first though.
Maddie says
Made this with frozen berries and it was perfect. No need to thaw first, as they thaw on the stove top
Dawn Oberbrunner says
it is yummy 😀
Linda says
II was following a recipe I realized was not the one I intended, thought I would have to use the berries for something else and start over (had marinated them in sugar for 20 minutes), then I found your recipe and you not only saved the day………..this is delicious. THANK YOU. Made. It as instructed….Will serve tomorrow, but the couple of bites I ate to test…..excellent.
Krissy says
Delicious!
Taylor says
The best summer dessert! Love the fresh blackberry flavor!
Chrissie Baker says
I love blackberries! Believe it or not I’ve never had any type of cobbler. Have to try 🙂
Melanie Bauer says
Oh wow, looks mouth watering! My kind of dessert, looking forward to trying this!
Vik says
So tasty and easy! Definitely making this again
Sara Welch says
Doesn’t get much better than this! Packed with flavor and perfectly sweet! Delicious!
Jocelyn (Grandbaby Cakes) says
There is nothing as good as blackberry cobbler! It is seriously the best!