This Easy Blackberry Cobbler Recipe is the perfect dessert for any occasion. With only 5 minute of prep time, the sweet tanginess and subtle tartness of blackberries on top of a buttery crust will make a great ending to your meal! I love to eat mine warm with a dollop of vanilla ice cream.
Why You Will Love This Blackberry Cobbler
- EASY – Full of simple ingredients that you probably already have in your kitchen and with just a couple minutes of prep, this is a dessert recipe to make you feel all warm inside.
- GREAT USE OF LEFTOVER BERRIES – We also love this because it’s a great use for leftover blackberries (or any berries). And you can use frozen berries! When we have leftover berries, we always throw them in the freezer to preserve them. That was they are just waiting for an easy dessert recipe like this one!
What Is A Blackberry Cobbler?
It seems like there are several different “fruit pastry” desserts out there: cobbler, crisps and crumbles. What the heck is the difference between all of these.
From what I can tell, over the years, the lines have gotten blurred a bit by us Americans. Traditionally, a “Cobbler” is has a layer of buttery, biscuit-like topping above a layer of fruit. As the pastry cooks, the fruit will bubble up and the result sort of looks like a “cobblestone” street.
As far as crumbles and crisps: these days they are pretty much used interchangeably. But, historically, a “crisp” out contain oats and a crumble would not. The oats would “crisp” up as it bakes and that is where you get the name!
Easy Blackberry Cobbler Recipe
Just like so many of my favorite recipes on Bubba Pie, this is so easy! Simply melt some butter into the bottom of a baking dish, pour your batter in and place blackberries on top before baking!
For step-by-step instructions, check out the printable recipe card below. But here are the easy ingredients you’ll need to get started.
FOR THE BLACKBERRY TOPPING
- FROZEN BLACKBERRIES – Fresh blackberries or frozen will work. Just make sure you are putting the frozen ones in when they are frozen.
- WATER
- SUGAR – Stir the sugar and water together and use it to macerate your berries.
FOR THE COBBLER:
- BUTTER – Salted or Unsalted, it doesn’t matter. You will need melted butter for this recipe.
- FLOUR – Simple, All Purpose Flour will do. To make this gluten free, you can use gluten free flour. Also, check out these super simple recipes for a Cobbler with Cake Mix and a Bisquick Cobbler!
- BAKING POWDER – Mixed with the other dry ingredients to help the dough of the batter to rise. No baking powder? You can use Self Rising Flour if you have it.
- SALT – A good balance against the sweetness of the blackberries.
- GRANULATED SUGAR – 1/2 cup sugar to give the cobbler a little sweetness.
- MILK – We used 2% but you can use whatever you’d like. A lot of people use whole milk, but 2% works fine. You can also try a non-dairy milk like almond milk, etc. if you’d like.
Storage and Freezing
You CAN leave this Blackberry Cobbler in an airtight container at room temperature. Leftovers should be good for 3-4 days. But, personally, I’d rather leave it in the fridge. You’ll probably be reheating this either way, so you may as well keep it cool in the refrigerator to preserve it better, up to a week. We like to bake our cobbler in this baking dish, which comes with it’s own fitted lid to help keep it fresh!
You can freeze blackberry cobbler. Just let it fully cool and wrap it in freezer wrap or aluminum foil and put it in a freezer bag. It should be good in your freezer for 3-4 months. Simply thaw it overnight in your refrigerator and bake at 350 degrees in your oven until it’s warm.
You can also reheat it in your microwave.
Can I Use Another Kind Of Fruit For This Recipe?
Yep! Some frozen strawberries, blueberries, raspberries or peaches would work great! Just mix them with the water and the sugar like you do with the blackberries. Then just sprinkle them onto your flour mixture!
What To Serve With Blackberry Cobbler?
For sure: VANILLA ICE CREAM! But you could also top with some whipped cream. Add a little vanilla extract for some extra flavor.
How To Keep Blackberry Cobbler From Being Too Runny
If your cobbler comes out to runny, try mixing a little cornstarch in to thicken it up.
ALSO CHECK OUT:
Easy Blackberry Cobbler Recipe
Ingredients
Blackberry Topping
- 2 cups frozen blackberries
- 1/3 cup water
- 1/2 cup granulated sugar
Cobbler
- 1/4 cup butter
- 2 cups flour
- 4 tsp baking powder
- 1 pinch salt
- 1/2 cup granulated sugar
- 1.5 cups milk
Instructions
- Preheat oven to 350 degrees F.
- Pour your melted butter in a 12 x 8 rectangular baking pan and set aside.
- In a small bowl, make your blueberry topping. Mix together frozen blackberries, water and granulated sugar. Fold ingredients and set aside.
- In another bowl, whisk together flour, baking powder, salt, sugar and milk.
- Pour the batter into your buttered pan and spread out evenly with a spatula.
- Place your blackberries, one by one, on top of the batter (avoid getting liquid onto the batter as much as possible).
- Bake for 40 to 45 minutes. Allow to cool for 5-10 minutes and serve. Enjoy!
Notes
Nutrition
Comments & Reviews
Shirley says
The blackberry cobbler calls for 4 Tablespoons baking powder. This seems like too much. Is this a typo?
Deb says
Why do I need 1/3 cup of water if the berries go on top dry?
Kathy says
So that the sugar will stick to the berries.
Lydoa says
At one point in the recipe you wrote blueberry instead of blackberries.
Kathy says
Thanks. I fixed it.
Rebecca L Lord says
Although I haven’t tried this recipe yet. It seems easy. And something my family will like.
Fred Sanford says
HECK OF A GREAT RECIPE 👍
Kathy says
Thanks for stopping by. Glad you liked it!
Mary Lou says
Your hint” “If your cobbler comes out to (sic) runny, try mixing a little cornstarch in to thicken it up.”
This hint is really confusing.
+ If it “comes out” presumably it comes out of the oven and is already baked. How do you add cornstarch to that?
+ Or do you mean make the addition to the batter NEXT time you make it?
+ Or do you mean if the berry-water-sugar mix before the individual berries are added to the top? If there seems to be too much water in relation to berries in that, why not just pour off the extra water or, better yet, ignore it since you’ll only pick out the individual berries? Individual berries shouldn’t make it too runny.
I don’t want to sound like a nit-picker. But I’m a retired cooking teacher and I always look at recipes through the lens of how 7th graders would interpret instructions and follow them on their own. And I have to say they could not easily follow this.
Kathy says
Ha! No problem on the nit-picking. I love these comments. It is important to get these things right. I meant that when you mix the water, sugar and blackberries and the mixture is too watery (or if you just like it thicker) you can use corn starch.