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
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
I had extra blackberries and decided to try this recipe. It was so good.
Allison
I’m glad you enjoyed it! 🙂
Nancy
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
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
Perfect summer cobbler! We used fresh picked blackberries in this treat – so good.
Allison
I’m glad you enjoyed it!
Teri
This cobbler is amazing! The combination of the warm berries and crumb topping is delicious.
Allison
I’m glad you enjoyed it! 🙂
Robert Heath
Look forward to receiving recipes
Lynn wilson
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
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
Yum! I’m glad you enjoyed it. Thanks for taking the time to comment.
Cheryl
Delicious! Used with peaches and a sprinkle of cinnamon. The topping is a killer.
Allison
That sounds great! Glad you enjoyed it. 🙂
Sandy Huskey
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
That sounds delicious! I’m glad you enjoyed it. 🙂
Dawn Ray
Excellent best recipe I ever had you are saved forever. Crust is AMAZING!
Allison
Thanks for the kind review. I’m glad you enjoyed it.
Vicki
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
You’re welcome. I’m glad you enjoyed it! 🙂