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Blackberry cobbler is a traditional summertime dessert that combines tangy, sweet blackberries with a decadent golden brown biscuit topping. The bottom filling of blackberries, sugar, and lemon bakes up into a pie-like filling underneath a lightly sweetened cakey topping and is perfect when topped with a scoop of vanilla ice cream!
Why I Think You’ll Love This Recipe
- A simple fruit cobbler is one of the easiest desserts to make, making it excellent for new bakers! It’s a fast last-minute dessert when guests pop over or when you have a sweet tooth.
- This recipe has a lot of berry sauce in the filling, which you pour over that sweet biscuit topping, ensuring a decadent dessert.
Easy Blackberry Cobbler
This dessert is perfect for a last-minute family dinner, breakfast in the summer, or even a casual coffee in the afternoon. With basic ingredients that I’m sure most kitchens have, it’s a simple and delicious treat that anyone can whip up.
If you are like me and love a sweet cobbler because it’s like two desserts in one, you can also try my popular Bisquick Peach Cobbler or my Strawberry Cobbler, depending on what fruit is in season!
Blackberries
Blackberries are high in fiber and rich in vitamins and minerals and are abundantly available and affordable in grocery stores during the summer months. They also grow like weeds in certain climates, making them the perfect berry to forage for free!
How To Make Blackberry Cobbler
- Preheat the oven to 375°F. Grease a 10-inch deep-dish pie plate with butter or a 9×9 deep-dish baking pan.
- Mix blackberries, sugar, cornstarch, vanilla extract, and lemon juice and pour into the pan.
- In a bowl, mix the flour, sugar, and baking powder. Cut in the butter until it is coarse crumbs.
- Add the milk, and combine. Drop the batter by rounded tablespoons over the blackberry mixture like dumplings.
- Place the pie dish on a baking sheet. Bake in the oven for 35-45 minutes.
- Remove and cool for 10 minutes before serving.
Karlynn’s Baking Tips
- Cobblers like to bubble and overflow in the oven, so make sure to place them on a baking sheet to bake!
- Let It Rest: After baking, let the cobbler rest for at least 10-20 minutes. This helps the filling set.
- Don’t Overmix: Stir the sweet biscuit topping until it is just combined. Overmixing can make the topping too dense and tough.
Mix Up The Type of Fruit
You can easily make this a mixed berry cobbler, just substitute in some raspberries and blueberries to reach 4 cups of berries in total. This is such an easy recipe to customize to your own liking, and you can use what fruit you have on hand.
It’s a great way to use up the berries in your fridge that are just on the edge of going bad and bake them up into a dessert instead of wasting them.
I love a great two-part dessert like a cobbler, which combines almost two desserts: a soft, sweet biscuit with a saucy berry mixture. It’s like two desserts in one. Top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat, and enjoy!
Happy Baking!
Love,
Karlynn
Decadent Desserts
Blackberry Cobbler
Ingredients
- 4 cups blackberries fresh or frozen
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tbsp lemon juice
- ½ teaspoon vanilla extract
Cobbler Topping
- 1 ¾ cup all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ½ cup salted butter softened
- 1 cup milk
- nutmeg
Instructions
- Preheat your oven to 375°F.
- Grease a deep dish 10-inch pie plate with butter and set aside. You can also use a 9×9 baking pan.
- In a medium bowl, mix the blackberries, sugar, cornstarch, vanilla extract, and lemon juice, then place into the bottom of the prepared dish.
Cobbler Topping
- In a medium bowl, whisk together the flour, sugar, and baking powder.
- Cut in the butter with a pastry blender or two forks until the mixture is coarse crumbs.
- Add in the milk stirring until the ingredients are combined. Drop the batter by rounded tablespoons (or cookie scoop)over the blackberry mixture like dumplings. Sprinkle a little nutmeg on top is desired.
- Place the pie dish on a baking sheet. Place in the oven. Bake in the oven for 35-45 minutes, until the topping is golden brown and baked all the way through, and the filling is bubbling through the topping.
- Test by using a toothpick inserted into the dough and check that the dough is cooked all the way through to where it meets the berries. That is the last area to cook, so make sure the toothpick comes out clean. If the top browns too fast, cover lightly with aluminum foil and continue to bake until the middle is cooked.
- Remove and cool for 10 minutes before serving. Serve with vanilla ice cream on top.
Notes
Nutrition
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Joanne Cavaness says
My husband is diabetic. Can I make this using a granulated sugar substitute, such as Swerve?
Karlynn says
If the product package states that it’s a 1:1 ratio when used in baking, the sweetener should work just fine!