Whether you’re a baking expert or a baking novice, this blackberry cobbler is SO easy to make. With only 10 minutes of prep time, a warm homemade dessert is only a few steps away.
How easy is this cobbler? My husband who doesn’t bake (only eats!) made this cobbler for us on a whim with no assistance. This is significant if you know him and his baking skills. HA!
A cobbler is typically made with some type of fruit and a pie crust-like or biscuit-like topping. This cobbler topping is a cross between a biscuit and a cake. It’s crunchy on the top and soft yet dense in the middle, intertwined with blackberries. Once this guy is in the oven, wafting its beautiful buttery vanilla aroma through your kitchen, you’ll be hard-pressed to not dig your spoon into the baking dish right out of the oven. Who needs a separate bowl anyway?
Have peaches instead? Try my classic Peach Cobbler.
- Blackberries – you can use fresh or frozen blackberries, but I prefer fresh blackberries!
- All-purpose flour – if you have self-rising flour, you can use that instead of all-purpose flour, baking powder and salt.
- Granulated sugar – to make this THANG sweet!
- Whole milk – whole milk adds a rich taste and texture. You can use fat-free if you prefer. I have not tried using dairy-free but I’d imagine it would work.
- Butter – butter adds moisture and flavor.
- Baking powder – baking powder helps your cobbler rise.
- Vanilla extract – vanilla adds flavor.
- Salt – salt adds flavor too!
- Cinnamon – just a dash of cinnamon enhances the flavor of the berries. You can add more cinnamon (or less) depending on your preference.
- Turbinado sugar – for a crunchy top, use coarse sugar (AKA turbinado sugar!).
How to Make Blackberry Cobbler
This blackberry cobbler couldn’t be easier. You basically through everything in a bowl, add the berries and then bake it. Full details in the recipe card; this is just an outline!
- Grease & preheat.
Grease a 8×8 baking dish. Preheat the oven to 350 degrees.
- Coat berries in flour.
Toss blackberries in 1 tablespoon of flour.
- Mix together dry ingredients.
In a different bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
- Add wet ingredients.
Add in milk, melted butter, and vanilla extract. Stir.
- Add batter to pan.
Scoop batter into the baking dish.
- Add berries.
Add floured berries evenly to the batter. Use the back of a spoon to press some of the berries into the batter.
Sprinkle turbinado sugar on. Bake for 55 minutes. Let cool for a few minutes before enjoying.
Frequently asked Questions (FAQs)
Store your cobbler in a covered container at room temperature for 2 days, or in the fridge for 5 days.
Freeze leftover baked cobbler in a freezer-safe container for up to 6 months. Reheat in a 350-degree oven until hot.
A cobbler is a fruit dessert topped with a pie crust-like or biscuit-like topping. This cobbler recipe has a cakey biscuit-like topping. It’s crunchy on the top, and soft and dense in the middle, loaded with juicy blackberries.
What to Serve With Blackberry Cobbler
You can’t go wrong. Serve your cobbler alone, or with:
- Vanilla ice cream
- Homemade Whipped Cream
- A sprinkle of Brown Sugar Caramelized Pecans
- More fresh blackberries
More Fruit Desserts You’ll Love!
- Honey Butter Roasted Pears
- Peach Upside Down Cake
- Strawberry-Rhubarb Coconut Crumble Bars
- Brown Butter Peach Cobbler
- 8×8" baking dish
- 2 cups blackberries
- 1 cup all-purpose flour plus 1 tablespoon to toss berries in
- ¾ cup granulated sugar
- ½ cup whole milk
- 4 tablespoons butter melted
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 2 tablespoons turbinado sugar for a crunchy top
- Grease a 8×8 baking dish. Preheat the oven to 350°F.
- In a bowl, toss blackberries in 1 tablespoon of flour. This will keep all the blackberries from sinking into the cobbler batter.
- In a separate bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
- Add in milk, melted butter, and vanilla extract. Stir until just combined.
- Scoop batter into the prepared baking dish, smoothing out into an even layer.
- Add floured berries evenly to the batter. Use the back of a spoon to press about three-quarters of the berries into the batter, leaving about a quarter to rest on the top.
- Sprinkle turbinado sugar on top of the cobbler. Bake for 55 minutes. Rest a piece of foil on top of the cobbler if it is browning too quickly. Let it rest for 5-10 minutes out of the oven before enjoying.
- You can use fresh or frozen blackberries, although fresh are preferred. If you use frozen, keep them frozen (do not thaw them ahead of time).
- The turbinado sugar adds a crunchy top to your cobbler. If needed, you can substitute light brown sugar or regular granulated sugar for the top (but it won’t yield the same extra crunchy topping!).
- You can use self-rising flour in place of the all-purpose flour, baking powder, and salt if preferred!
- I add just a ¼ teaspoon cinnamon to enhance the taste of the blackberries. If you’d like a prominent cinnamon flavor, use ½ teaspoon (or even 1 teaspoon), depending on your preference.
- I use whole milk. The fat content adds a rich taste and texture, but you can use skim milk if desired. I have not tried non-dairy milk but I’d imagine it would work well.