Easy Blackberry Cobbler

blackberry cobbler in a baking dish with a slice on a plate.

5 from 7 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American, New England

Servings: slices

Author: Grace Vallo

Equipment

8x8" baking dish

Ingredients

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

Instructions

Grease a 8x8 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.

Video

Notes

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.

Nutrition