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!
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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.
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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.
Suzy says
My “fresh” blackberries are frozen from the summer. Will using them, thawed, of course, require changing the amounts or instructions in
any way? Many thanks!!
The Chunky Chef says
I wouldn’t think so 🙂
Tina says
This was wonderful! Topping was perfect..I do like my blackberry cobbler a sweet/tart so I added a lil bit of lemon juice. I also had approx 8 cups of blackberries so I doubled the recipe but send all 8 cups of blackberries. It made a perfect 9×13” pan of cobbler!
Suzan Brick says
Can I use this recipe except use Sweet leaf for the sugar
The Chunky Chef says
I haven’t tested this recipe using sugar substitutes, so I can’t say for certain how well it would work or if any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
GINA says
This is the best blackberry cobbler recipe. It is definitely my “go to” recipe I don’t use cinnamon.
Kimberly says
Fantastic recipe! Used fresh picked blackberries for the thicker recipe. Only change was using half the amount of sugar for the blackberries and a little sugar for the biscuit dough. Delish! 😘
Traci G says
This is an amazing recipe! I used the last berries my father picked before he passed away. Delicious! I also made the bourbon ice cream. This will be my go-to.
Debbie S says
This recipe is spot on! Made for my husband with our fresh blackberries! He is still raving about how wonderful The Chunky Chef Blackberry Cobbler recipe was!
Pam says
Cobbler was amazing!! I have tried other recipes & always too runny, but this one was thick & tasty! The topping was perfect! Will make again for sure, thank you!
Rhonda says
The biscuits need to be brown or light brown thanks
The Chunky Chef says
They are? But you can always adjust the bake time to your tastes/preferences.
Rhonda says
I only have 2 cups of berries is that ok it calls for 3 thanks
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Margie says
Have made this before and it is so wonderful, easy and delicious.
Karen & T says
Oh WOW!!!! This is a winner recipe. Did the “thick” version & a spritz of fresh lemon and topped with homemade whipped cream and it was fantastic. I think the buttermilk put the topping into the next level of taste.
Liz says
Just made this AGAIN tonight! It’s such a reliable recipe and always comes out great. I tweaked it a bit tonight though because the blackberries I just bought were SO sweet. Your tip to add a few drops of lemon juice worked perfectly. Although, next time I’ll probably just add a little less sugar. Also, I noticed that even with the cornstarch slurry it would turn out just a little thinner than I like. So, this time instead of 3/4 cup of water I used 1/2 cup but, kept the cornstarch at 3 Tbsp. It worked out great! Thanks so much for this awesome recipe!
Rachel says
Way too much sugar. You figured it would be but wanted to try it the way it was written first. My son will probably like it though. I am not a bug fan of the topping wither. It wasn’t awful just too sweet for me.
Ollie says
Worse tasting cobbler I’ve ever made!!!
I’m from South Louisiana and made plenty of cobblers and always try new recipes but this recipe had no taste in cake like batter didn’t rise are spread like it’s suppose to.
Will never use her recipes again
The Chunky Chef says
Hi Ollie, this is “her”… I’m sorry you didn’t enjoy this recipe, but I’m confused, as this recipe doesn’t use a cake batter-like topping, but rather a sweet biscuit topping. Good luck on your perfect cobbler search.
Liz says
I LOVE the biscuit topping! My family loves this recipe. I’ve been looking for one that was like my mom’s…of course she didn’t have it written down and has passed away. Hers was more like a batter, but I actually prefer this one because of the contrast of the slightly crunchy biscuits and the syrupy, tender blackberries. Oh and I’m from Texas and thought this had plenty of flavor! Keep up the good work!
Sharon says
Sometimes I wonder when I see a comment like this if someone accidentally commented on the wrong recipe, i.e., maybe they had looked at a few and came back to the wrong one to review. Anyway, this recipe is my go-to, and everybody who eats it always loves it. Delicious!
Suzan says
So what is your best ever blackberry cobbler recipe
Erin says
This is my go-to cobbler recipe. It’s just right and makes the PERFECT cobbler!
Cathy says
This recipe is excellent and so easy to make! Definitely a keeper! Thank you!
Cheryl Larkin says
Hi Chunky Chef..I know this sounds a bit silly, but to make the thicker version do you omit the water?
The Chunky Chef says
Not silly at all, and you’re correct, you omit the water 🙂
jaime says
Mine turned out awesome. But how could I make it a little more tart?
The Chunky Chef says
Glad to hear it! You could add some lemon juice/zest to the filling, or reduce the sugar a bit 🙂
Cindy Hanrahan says
My mom always did this, only she would sweeten some biscuit mix with some sugar and let it roll~ The best!
Marialuisa says
This is the best blackberry cobbler recipe I’ve found. I’ve tweaked it a bit to suit my own tastes but it’s really as close to my aunty’s blackberry cobbler as I’ve ever found. Delicious!