This amazing Blackberry Cobbler is loaded with juicy fruit and a buttery melt-in-your-mouth vanilla topping.
This is the summer of fruit desserts and I am HERE FOR IT. We’ve had Blueberry Crisp, Grilled Pineapple, Peach Cake, Apple Dumplings, and Raspberry Brownies. Now blackberries get their chance to shine.
Friends, let me welcome you to blackberry cobbler heaven. Sweet, tart, juicy blackberries with an incredible topping that resembles a cross between a sugar cookie and a buttery biscuit. Let’s make cobbler!
You might also like: Apple Cobbler, Blueberry Cobbler, or Peach Cobbler
Recipe overview: blackberry cobbler
Blackberry filling: A combination of blackberries, sugar, flour, lemon zest, and lemon juice. The lemon pairs wonderfully with the blackberries, creating a balance of sweet and tart flavors.
Cobbler topping: This is my favorite cobbler topping. It’s a cross between a sugar cookie and a buttery biscuit. Stir together flour, sugar, salt, and baking powder. Add melted butter and vanilla and stir until well combined. No need for a mixer – this topping comes together in one bowl in just about a minute.
Assembly: Scoop the blackberry filling into an 8×8 baking dish. Press pieces of the topping between your fingers and scatter the pieces on top of the blackberries.
Bake: Bake the cobbler for about 30 minutes, until the berries are bubbling and the topping is beginning to turn light golden brown.
Recipe tips:
- I prefer this recipe with fresh blackberries because they hold their shape better after baking. If you’d like to use frozen blackberries, keep them frozen and increase the flour in the filling to ¼ cup.
- Allow the cobbler to cool on a wire rack for about 15 minutes. The juices will thicken up a bit as it cools.
- Serve the cobbler warm with vanilla ice cream.
- Feel free to swap some of the blackberries for another berry. I’ve made this recipe with a combination of blackberries, blueberries, and raspberries and it was delicious. Make sure you have a total of about 6 cups of berries.
- Leftovers can be tightly covered and refrigerated for up to 2 days. Reheat individual portions in the microwave.
More blackberry recipes
No-churn Blackberry Ice Cream
Mixed Berry Crumb Bars
Blackberry Margaritas
Blackberry Cobbler
Ingredients
Filling:
- 6 cups fresh blackberries*
- ¼ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- finely grated zest of one small lemon
- 3 tablespoons all purpose flour
Topping:
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- 6 tablespoon unsalted butter, melted
- vanilla ice cream, for serving
Instructions
Filling:
- Preheat oven to 350°F. Lightly grease an 8x8 baking pan.
- In a large bowl, gently stir together all filling ingredients. Transfer to the prepared pan.
Topping:
- In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
- Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the blackberries. Bake for 30-35 minutes, until the berries are bubbling and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools.
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!
Meredith
I have made this cobbler twice in my life – both times within 3 days of each cobbler! I am neither a cook nor a baker BUT, We have a HUGE blackberry patch & many friends for dinners. It was a dessert idea that has exploded into my becoming “The Baker”. Aha! we all love this recipe & it is e-a-s-y p-e-a-s-y to make! Thank you Allison for this delicious recipe!
Allison
You’re very welcome! I’m so glad you enjoyed it. 🙂
Tina
I made this tonight, it was good and easy to make. For me, the next time I make it,I probably won’t use lemon zest and not so much lemon juice. I like tart, but this was almost to tart.
Allison
Hi, Tina. Perhaps your blackberries were less sweet than mine. You can definitely omit the lemon if you’d prefer. I’m glad you enjoyed it. 🙂 Thanks for stopping by.
Eva
So yummy and easy!! I’m making it for the second time for a family dinner tonight. Complete with homemade vanilla ice cream. This dish is worth the small amount of effort, and then some!!
Allison
Thanks for the kind review, Eva. I’m so glad you enjoyed it. 🙂
Krista
Hi! Have you ever doubled the recipe? I know an 8×8 won’t be enough for my crew. I wonder about baking time?
Allison
I haven’t doubled it, but I would assume that you could do so and use a 9×13 pan. Bake time should be about the same, just watch for the top to get golden brown and the fruit to bubble. It might take a few minutes longer than the recipe states. Enjoy!
Betty
Have you ever put crust on bottom and the top?
Allison
No, I haven’t. I think the bottom crust would be too soggy. You can double the top crust if you’d like more.