Blackberry cobbler is the epitome of a perfect summer dessert. You will love how easy it is to make a juicy blackberry cobbler with fresh berries.
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Whenever I see blackberries at my local farmers market, I get excited and start planning to make this dessert. You do need a good amount of berries, so it’s a great dessert to make when blackberries are in season and on sale. If you are lucky enough to have a blackberry bush in your yard, then you definitely need to make this Southern blackberry cobbler. It is calling your name!
Blackberry Cobbler Recipe
My blackberry cobbler filling is super easy to make, using just fresh berries, sugar, lemon juice, and a little bit of flour. The cobbler topping is just as simple and quick. In fact, the whole fresh blackberry cobbler takes less than 10 minutes to make. You’ll have this incredible summer dessert ready in the oven in no time!
You can enjoy my traditional blackberry cobbler as soon as it comes out of the oven. It really is best when enjoyed warm. Add a scoop of vanilla ice cream or some fresh whipped cream to the top of the cobbler to really make the dessert complete. Keep in mind that blackberry cobbler also makes a great breakfast. It is mostly made with nutritious berries!
Ingredients for Blackberry Cobbler
See recipe card below this post for ingredient quantities and full instructions.
- Blackberries – Look for berries that have a sweet smell even through the container. They should look plump and deep purple. Ripe blackberries will give a little when squeezed and not feel too firm.
- Sugar – Sugar is used in both the blackberry filling and the topping.
- Lemon juice – A little lemon juice helps cut the sweetness of the berries and adds a well-balanced, tangy taste.
- Baking powder
- Vanilla extract
- Butter – Use unsalted butter to make the cobbler topping.
Here are a few ingredient substitutes and recipe alterations you may enjoy.
- Replace the sugar in the filling and the cobbler topping with the same quantity of Stevia baking sugar alternative. This will help cut some of the carbs in the recipe and keep the sugar low while still making a sweet, tasty dessert.
- Replace the fresh blackberries with frozen berries. Keep the berries frozen while making the filling and add an extra tablespoon of flour. Frozen berries will expel more juice as they cook so the extra flour is needed to thicken the filling.
- Use a blend of berries instead of all blackberries to make a classic berry cobbler. I have used this recipe to make a strawberry, raspberry, and blackberry cobbler, which was fantastic.
How to Make Blackberry Cobbler
- Prepare: Preheat the oven to 350ºF, then grease a 9×13 baking dish.
- Make the filling: Add the blackberries, sugar, lemon juice, and flour for the blackberry filling to a large mixing bowl. Toss the ingredients together so the berries are completely coated in the flour, sugar, and lemon juice. Pour the filling into the greased baking dish and spread it into an even layer.
- Make the crumble topping: Mix the dry ingredients for the crumble topping in a large mixing bowl. Stir in the melted butter and vanilla, making sure the dough is evenly mixed.
- Top the cobbler: Scoop spoonfuls of the cobbler topping on top of the blackberry filling. You do not need to completely cover the berries but just place small clumps of topping across the entire dish.
- Bake: Bake the classic blackberry cobbler for 30 minutes. You will see the juices bubbling around the edges and the topping will be a golden brown.
- Cool: Let the cobbler cool for about 15 minutes after baking to let the filling thicken. Scoop into bowls and enjoy!
Turn this blackberry cobbler into a blackberry crisp simply by omitting the baking powder from the topping and using 1/2 cup of flour and 1/2 cup of rolled oats to make the topping. You can also add a teaspoon of cinnamon to the topping to make it really like a classic crisp. Making a crisp topping is a great way to easily switch up this dessert and keep your family and friends excited!
How to Store Blackberry Cobbler
Once your cobbler has cooled, you can wrap the dish in plastic wrap and store it in the fridge for 5-6 days. The cobbler does need to be kept in the fridge since the filling is so moist. It will start to mold quickly if left at room temperature!
Reheat the cobbler in the oven or just pop a serving into the microwave, heating in 30-second increments until it is warm again. You can also eat this Southern blackberry cobbler cold. One of my kids actually prefers it this way!
Soggy cobbler is usually a result of the fruit not being tossed with a thickener or starch. Fruit gets very juicy as it bakes so you need an ingredient to thicken that juice and prevent it from making the cobbler topping too moist. Tossing the berries in cornstarch, flour, or arrowroot starch are all common ingredients used in cobbler to ensure the dessert doesn’t get too soggy.
Cobbler will be the crispiest when it is freshly baked. The longer the soft cobbler topping sits on the juicy blackberry filling, the softer it will get. So, if you like a crisp cobbler, try to make it the day you would like to eat it! After a day or two, the topping is bound to get a little soft.
No, you do not need to cover the blackberry cobbler when baking. In fact, it is good to leave it uncovered so the topping turns a nice golden brown and the filling has a chance to dry out a little bit in the oven.
- 36 ounces fresh blackberries (about 8 cups or three 12-ounce containers
- ⅓ cup sugar
- 2 tablespoons lemon juice
- 1 cup sugar
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 tablespoons butter, melted
- Preheat your oven to 350 degrees F and spray a 9×13 baking pan with baking spray.
- Add all of the ingredients for the filling to a large mixing bowl and toss everything together well, coating the blackberries in the juice and flour.
- Pour the blackberry filling into the prepared pan and spread them into an even layer.
- In a separate large mixing bowl, combine the sugar, flour, baking powder and salt.
- Stir in the melted butter and vanilla. The mix will look like dry sugar cookie dough, a little crumbly but thick.
- Use your hands to grab the topping and squeeze it together to make irregular, flat shapes. Place the shapes across the top of the cobbler filling. You want the pieces of topping to cover the filling but have a small amount of space between each piece.
- Bake the cobbler for 30 minutes. The berries will be bubbling and the topping will be a light golden brown.
- Cool the cobbler for about 15 minutes, letting the juice thicken as it cools. Then scoop and serve while warm with some whipped cream or vanilla ice cream.