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!
Meredith says
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 says
You’re very welcome! I’m so glad you enjoyed it. 🙂
Belinda Vincent says
This was super. It was so easy to prepare and had Every thing in my pantry
. it is still in oven. Have not tasted it yet but I know it is going to be awesome. No doubt about it. Thanks very much for this easy baking dish.
Allison says
You’re welcome! Thanks for stopping by! 🙂
Tina says
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 says
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 says
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 says
Thanks for the kind review, Eva. I’m so glad you enjoyed it. 🙂
Krista says
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 says
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 says
Have you ever put crust on bottom and the top?
Allison says
No, I haven’t. I think the bottom crust would be too soggy. You can double the top crust if you’d like more.
Carol says
Great recipe! I tried it with frozen and fresh both. Preferred the fresh for sure. Much more juicy.
Susan says
Awesome,just awesome
melinie diluck says
Excellent and it reheated in the microwave without the topping becoming soggy. This is a winner. I used mixed berries and sour cherries… Yummy!
Allison says
I’m glad you enjoyed it. Thanks for taking the time to comment. 🙂
Ruthie says
I have just made this and I can’t wait to taste it. Thanks for a great easy recipe. Have your ever frozen a cooked cobble for later? Thank you! Oh P.S. this sure smells fantastic!!!
Allison says
Hi, Ruthie. I have not frozen a cobbler before. I prefer the texture of the topping when it is freshly baked.
Lisa says
I have made this 3 times! My family loves it! I wonder if I could use peaches with the blackberries….
Allison says
Hi! Sure, just play around with it. If you’re using fresh peaches make sure they are fairly ripe so that they cook in the same amount of time as the blackberries.