Blackberry Cobbler
This easy Blackberry Cobbler is the perfect combination of sweet, juicy blackberries and a tender, buttery biscuit topping. Made with simple pantry ingredients and fresh or frozen berries, it's an old-fashioned dessert that's easy enough for weeknights and special enough for holidays, potlucks, and summer celebrations. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.
Servings: 8
Calories: 307kcal
Ingredients
Blackberry Filling
- 5 cups fresh or frozen blackberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch or 2½ tablespoons if using frozen berries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest *optional
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Crispy Butter Topping:
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for topping *optional
Instructions
- Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish or a 9-inch deep dish pie plate.
- In a large bowl, gently toss blackberries, granulated sugar, cornstarch, lemon juice, (lemon zest if using), vanilla, cinnamon, and salt until the berries are evenly coated. If using frozen blackberries, do not thaw them first.
- Pour the blackberry mixture into the prepared baking dish. Bake uncovered for 10 minutes, just until the berries begin to release their juices.
- While the filling pre-bakes, make the crispy topping. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- Stir in melted butter and vanilla until the mixture forms moist, crumbly clumps. It should look like chunky cookie crumble, not wet batter.
- Carefully remove the hot blackberry filling from the oven. Sprinkle the topping evenly over the berries, leaving a few small spaces for the fruit to bubble through.
- Sprinkle coarse sugar over the top.
- Return to the oven and bake for 28–32 minutes, or until the topping is deeply golden and the blackberry filling is bubbling around the edges. If using frozen blackberries, bake for 32–35 minutes.
- Let the cobbler cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Fresh or frozen blackberries both work well in this recipe. If using frozen berries, do not thaw them first, or they may release too much liquid.
- Pre-baking the fruit helps the berries start thickening before the topping goes on, which keeps the topping crisp instead of soggy.
- The topping should be crumbly and clumpy, almost like a cookie crumble. Do not mix it into a smooth batter.
- Do not press the topping down. Sprinkle it loosely over the fruit so the edges can bake up golden and crisp.
- Coarse sugar adds extra crunch and gives the cobbler a pretty bakery-style finish.
- Let the cobbler rest before serving so the blackberry filling has time to thicken.
Nutrition
Calories: 307kcal | Carbohydrates: 49g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 203mg | Potassium: 38mg | Fiber: 1g | Sugar: 32g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg