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.
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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!
Kristina philipp says
It was divine. Had to add some raspberries as not enough blackberries to measure up
Allison says
Perfect! I’m glad you enjoyed it. 🙂
Carol says
Fabulous recipe! My husband gave me a couple of blackberry bushes several years ago, and I have already made this cobbler twice in the last couple of weeks. He loves it! It’s just sweet enough, without being too syrupy. I also made it for a dinner party, and my friend asked for the recipe. Thank you for sharing such a wonderful recipe.
Allison says
You’re welcome, Carol. Thank you for the kind review. 🙂
Bridgitte says
I made this for a family dinner and it was devoured! Truly the best blackberry cobbler I’ve ever had! Will definitely be making this over and over again.
Allison says
Yay! I’m so glad. 🙂 Thanks for taking the time to comment.
Toni says
I made the recipe using the extra topping and it was delicious. The topping is crunchy and holds well against the blackberries. It was a big hit served with vanilla bean ice cream.
Allison says
That’s great to hear! Thanks for stopping by, Toni.
Joanna says
I made it last night with my first batch of home grown blackberries. The only tweak was that I made it gluten free with my 1 to 1 flour. It turned out great! I will print and use again.
Desiree Frank says
I made this yesterday and it was great.ffso easy and delicious. EASY
Allison says
I’m glad you enjoyed it!
Alanna B says
I have already made this recipe with fresh blackberries and the extra topping proportions and it was incredible! Can I use blueberries instead? What would you recommend for frozen? Should I thaw and then do my best to drain extra juice?
Allison says
Hi, Alanna. Here is the blueberry version, and there are notes for using frozen blueberries. Enjoy!
Sarah says
This sounds AMAZING!!! I just made it with our first harvest of homegrown blackberries, and it’s baking in the oven now! Can’t wait to try. It was SO easy to throw together, and I’m sure my family is gonna love it.😍
Allison says
Enjoy! Thanks for stopping by. 🙂
Jo says
Would black raspberries work in this recipe? I have loads of them growing wild in my yard. This recipe looks amazing!
Allison says
That should work. You might need to adjust the sugar in the filling. Enjoy!
Desiree Frank says
So good i have made it 6 times and even.used fresh peaches.