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.
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!
Sandi says
I had extra blackberries and decided to try this recipe. It was so good.
Allison says
I’m glad you enjoyed it! 🙂
Nancy says
I made this and it was a “big hit”. I have more blackberries and was wondering if making ahead for a family dinner, would I freeze it unbaked or bake and then freeze or best not to make ahead and just freeze the berries and make at time needed? If frozen what baking instructions would I use. Thank you so much for your help.
Allison says
I haven’t tried freezing it. My main concern would be that the topping would get soggy if it’s sitting on top of the berries for an extended period of time. Maybe try freezing the topping in one container, and the blackberries in another. Thaw and add the topping right before baking. I’m glad you enjoyed the recipe. 🙂
Samantha says
Perfect summer cobbler! We used fresh picked blackberries in this treat – so good.
Allison says
I’m glad you enjoyed it!
Teri says
This cobbler is amazing! The combination of the warm berries and crumb topping is delicious.
Allison says
I’m glad you enjoyed it! 🙂
Robert Heath says
Look forward to receiving recipes
Lynn wilson says
I used three bags of frozen blackberries (all I could anywhere) and the remainder to make 6 cups were fresh blackberries off our bush. While I increased the flour to 1/4 cup, I still found the filling could use more sugar and more flour to reduce tartness and help thicken the juices. I modified baking (after not getting results expected) to 375-400 degrees for an additional 15 minutes in order for juices to bubble.
Kim says
This recipe is amazing! One thing I did different is triple the topping ingredients and it covered the pan and made it even more delish!
Allison says
Yum! I’m glad you enjoyed it. Thanks for taking the time to comment.
Cheryl says
Delicious! Used with peaches and a sprinkle of cinnamon. The topping is a killer.
Allison says
That sounds great! Glad you enjoyed it. 🙂
Sandy Huskey says
I had made this today July 4th 2021, is totally amazing . Forgot the lemon , but added the sugar/cinnamon stuff you sprinkle on toast, to blackberry mixture, then again on top of topping, truly delicious. Thank you , Sandy Peoria, Arizona
Allison says
That sounds delicious! I’m glad you enjoyed it. 🙂
Dawn Ray says
Excellent best recipe I ever had you are saved forever. Crust is AMAZING!
Allison says
Thanks for the kind review. I’m glad you enjoyed it.
Vicki says
Great, easy to follow recipe. I chose this recipe because of the 6 cups of blackberries and the sugar cookie like topping. My family devoured it. Thank you for sharing.
Allison says
You’re welcome. I’m glad you enjoyed it! 🙂