Blackberry Cobbler

Blackberry Cobbler is a timeless and comforting dessert that features juicy blackberries under a golden biscuit topping that’s fluffy in the middle, and crunchy on top.

It can be served with a scoop of vanilla ice cream or a dollop of whipped cream on top.

This is a classic Southern dessert that’s easy to make and satisfying. It’s perfect for summer days, or for any occasion that calls for delicious homemade comfort food.

Blackberry Cobbler Recipe

I will show you step-by-step how to make this delicious recipe. Find pictures and detailed instructions here, and on the bottom of the page you can find the amounts of the ingredients needed for the recipe.

Plus find many tips on how to spruce up this recipe, or make any desired substitutions.

Blackberries

Let’s start with the blackberries. You can use frozen or fresh berries.

Start by mixing the blackberries with the sugar, cornstarch, nutmeg, and lemon juice. The nutmeg is there to give the blackberries a little spice and depth of flavor. A little nutmeg goes a long way and helps bring an extra touch of richness to the dessert.

Pour the berry mixture onto a buttered dish, and bake in the oven for 15 minutes. I used a 2-quart oval baking dish. You can use a 8×8″ square dish, or any baking pans that can fit 2 quarts.

Remove the blackberries from the oven once the 15 minutes is up and make the crust.

Biscuit Topping

The topping for the blackberry cobbler consists of a biscuit-like dough. It is not as flaky as a pie, and not as fluffy as a cake batter. It’s in between, it is tender yet crisp, and it’s flaky, but also fluffy.

Place the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Add the cold chopped butter to the bowl and work it into the dry ingredients with a fork, a pastry cutter, or using your hands.

The butter should be incorporated into the flour ingredients, and you shouldn’t have any large pieces of butter. The mixture should be coarse.

Add the buttermilk and fold the mixture with a spatula until a thick dough forms. It will resemble cookie dough.

Use a scoop or a spoon to drop spoonfuls of dough on top of the blackberries.

Then use your hands to flatten out the dough and smooth it out on top, spreading it on an even layer on top of the berries.

Brush the top of the dough with egg wash, and top with crystal sugar, which is the coarse sugar granules. The coarse sugar will help the top of the dough turn out even crispier, while the center of the biscuit part stays tender.

Bake in the oven until the crust is golden, and the blackberries are bubbling.

If the top is browning too quickly but the blackberries aren’t bubbling yet, cover the pan with foil and bake for another 5 to 10 minutes.

Remove from the oven, let it cool down for about 30 minutes, or until warm, before serving.

I like to serve this Blackberry Cobbler with vanilla ice cream. You can also serve it with whipped topping, or whipped cream.

Variations

Here are some variations for this Blackberry Cobbler Recipe:

• Substitute the blackberries for any other berries, or combinations of berries of your choice, such as blueberries, raspberries, or chopped strawberries.
• You can add sliced peaches to the blackberry mixture, as long as the total amount of fruit equals about 4 cups. Blackberry Peach Cobbler is a delicious dessert as well.
• Add a dash of vanilla extract, or a teaspoon of lemon zest to the blackberries before baking, or a pinch of cinnamon along with the nutmeg.
• Sprinkle some powdered sugar on top of the cobbler before serving.

Tips for making Blackberry Cobbler

• Don’t use any ready-made pie filling for the cobbler. Fresh or frozen fruit is best, not prepared fillings.
• Make sure to let the cobbler rest after baking, so the blackberry juices have a chance to thicken up.
• Don’t completely crowd the whole pan with the biscuit topping filling, as the blackberries need some room to release steam in order to not make the crust on top soggy.
• And finally, don’t skip the cornstarch in the filling, or the initial par-baking of the blackberries. This will help the filling become much thicker.

This Blackberry Cobbler is such an easy and delightful dessert to make. It will be great as a delicious breakfast, or brunch, or as a dessert on a summer day. Bring this dessert to any gatherings and everyone will absolutely love it!

If you like this recipe, here are some more recipes you might like:

• Peach Cobbler Pound Cake
• Blackberry Pavlovas
• Blackberry Icebox Cake
• Lemon Blueberry Bread
• Blueberry Coffee Cake
• Lemon Blackberry Cake

I hope you make this recipe! If you do leave a comment below, or tag me on instagram I love hearing from you and seeing your creations.

Blackberry Cobbler

Camila Hurst

Have you ever tried Blackberry Cobbler before? This delightful dessert features juicy blackberries under a golden biscuit topping that’s fluffy in the middle, and crunchy on top. Served with a scoop of vanilla ice cream or a dollop of whipped cream on top, blackberry cobbler is a timeless and comforting dessert.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8 people

Calories 263 kcal

Ingredients

  

Blackberries

• 1/2 tbsp melted butter
• 4 cups blackberries fresh or frozen (680 grams)
• 1/2 cup granulated sugar 100 grams
• 3 tbsp cornstarch 30 grams
• 1/4 tsp nutmeg
• 1 tbsp lemon juice

Biscuit Topping

• 2 cups all-purpose flour 255 grams
• 1/2 cup granulated sugar 100 grams
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cold unsalted butter chopped (113 grams)
• 1/2 cup cold buttermilk 120 ml
• 1 egg for egg wash
• 3 tbsp crystal sugar optional for the topping

Instructions

 

Blackberries

• Pre-heat the oven to 350ºF.
• Grease a 2-quart baking dish, or an 8×8” pan with the melted butter.
• Place the blackberries in a large bowl. Add the sugar to the bowl along with the cornstarch, nutmeg, and lemon juice. Stir to combine.
• Pour the blackberry mixture into the baking dish.
• Bake the blackberries in the oven for 15 minutes. Stir once halfway.
• Remove from the oven and set aside.

Biscuit Topping

• Place the all-purpose flour, the granulated sugar, the baking powder, baking soda, and salt in a large mixing bowl.
• Mix to combine.
• Add the cold chopped butter to the bowl. Use a fork or your hands to incorporate the butter into the dry ingredients, until you can’t see any large pieces of butter, and you’ve obtained a coarse flour mixture.
• Pour the buttermilk into the bowl. Stir with a spatula until a thick dough forms, and all the dry ingredients are incorporated.
• Drop spoonfuls of the dough on top of the blackberries.
• Use your hands to pat the dough down gently, until the blackberries are covered with the dough.
• Whisk the egg, and brush it on top of the dough.
• Sprinkle the coarse sugar on top of desired. This helps give the cobbler a crispy texture on top.
• Bake the cobbler in the oven for about 35 minutes, until the top is entirely golden brown, and the blackberries are bubbling on the sides.
• Depending on your oven it might take a bit longer or a bit less time. Once the biscuit topping is golden brown, and the berries are bubbling, you can remove it from the oven.
• Let the cobbler cool down for about 30 minutes so the blackberry juices will thicken, and then serve it warm.
• You can serve it with whipped cream or ice cream.
• Store any leftovers in the refrigerator for up to 2 days covered with plastic wrap, or in an airtight container. Reheat in the microwave gently before serving.

Notes

Blackberries: they can be frozen or fresh.

Baking: If the crust of the cobbler is browning too fast, but the blackberries aren’t bubbling yet, you can cover the pan with aluminum foil during the final 5 minutes of baking.

Pan size: to make this recipe on a 9×13″ pan you will have to make 1.5x the amounts indicated here. Or you can also bake this Blackberry Cobbler into individual ramekins.

Keyword blackberry, cobbler