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!
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.
- 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
- 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
- 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
- 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.
- 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.