This amazing blackberry cobbler is loaded with juicy blackberries and topped with our favorite cobbler topping (a cross between a sugar cookie and a buttery biscuit).
If you’re a fan of easy desserts, fruit desserts, or anything that can be topped with ice cream – this recipe is for you! This blackberry cobbler is one of our go-to desserts for spring and summer.
Why you’ll love this recipe
Delicious flavor: Sweet and tart blackberries paired with a sweet and buttery vanilla flavored topping.
Incredible texture: Warm, juicy fruit topped with a soft but crunchy topping.
Quick and easy: This one of the easiest homemade desserts you can make. No special techniques or equipment needed.
Made with basic ingredients: Most of the ingredients needed are pantry staples (flour, sugar, vanilla etc).
Recipe overview
*Full recipe below in recipe card*
Blackberry filling: Combine blackberries, sugar, flour, lemon zest, and lemon juice. The lemon pairs wonderfully with the blackberries, creating a balance of sweet and tart flavors. Transfer the fruit mixture to an 8×8 baking dish.
Cobbler topping: This is our 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: Press pieces of the topping between your fingers into flat irregular shaped pieces. 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
- Use fresh blackberries (if you can). They’ll hold their shape much better than frozen berries.
- 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.
FAQs
Yes! You can swap some or all of the blackberries for another berry (you’ll need about 6 cups total). Or try one these recipes: Peach Cobbler, Berry Cobbler, Apple Cobbler, Blueberry Cobbler, or Cherry Cobbler.
If you prefer your cobbler heavier on the the topping I’ve included a slightly larger topping recipe in the recipe notes. Preparation and bake time will be about the same.
I think it is best to serve this dessert within an hour or two of being baked. You can refrigerate the leftovers and reheat individual portions in the microwave.
I don’t recommend it, fresh berries are best for this recipe.
BAKE SMARTER, NOT HARDER
Get tested recipes, baking tips, and exclusive content delivered right to your inbox.
Recipe
Blackberry Cobbler
Ingredients
Filling:
- 6 cups fresh blackberries*, (two 12-oz packages)
- ¼ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- finely grated zest of one small lemon
- 3 tablespoons all purpose flour
Topping (see note):
- 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 8×8 baking pan.
- In a large bowl, gently stir together all filling ingredients. Transfer to the prepared pan.
Topping (see note):
- 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. Serve warm with vanilla ice cream.
Video
Notes
- ¾ cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 8 tablespoons unsalted butter, melted
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Josephine Mullane says
This recipe looks amazing! I wish I lived in an area where I didn’t need to pay $3.94 for 1/2 cup of fresh blackberries!!!!! But I will make this cobbler with another berry, although most berries around here are VERY expensive. Maybe I will grow my own?
Allison Mattina says
Hi! I have a version with canned peaches, frozen cherries, or apples. Those might be more affordable.
Peach cobbler recipe
Cherry cobbler recipe
Apple cobbler recipe
Bailey Hunter says
Love all of these recipes!! I’d love one on peach cobbler. I saw the blackberry and cherry recipe so I’ll just swap out the peach and hold the lemon but I’d love to see your version. 🫶🏼
Allison Mattina says
Hi, Bailey. The peach version is here: peach cobbler recipe. Enjoy!
Justin says
Made it tonight, it was delicious.
Allison Mattina says
I’m glad you enjoyed it!
KK says
100/10 recipe!! I used 1/2 the filling (based on the amount of blackberries I had) and the full amount of topping. Baked for 45 mins and it was perfect!
Allison Mattina says
That’s great to hear! Thanks for taking the time to comment 🙂