Blackberry Cobbler

This homemade Blackberry Cobbler recipe is made with juicy blackberries tossed in a sugar mixture and baked beneath a buttery crust until syrupy. The result is a comforting, easy dessert that’s great for using up summer’s bounty.  

*This post was originally published in June 2018. I’ve updated the images and streamlined the recipe instructions, as well as added metric measurements.*

What Is Cobbler?

Cobblers are a “clump cake” dessert consisting of a fruit filling topped with a batter, dough, or crumble. The most common filling for cobblers is fresh or frozen fruits tossed in with sugar and some thickener, usually cornstarch. The dish is baked until the fruit is soft and bubbly, creating a thick filling similar to a pie’s. A perfect cobbler looks messy or like “cobbled” together. 

What’s The Difference Between Cobblers, Cakes, And Pies?

Fruit cobblers are more like pies than cakes because they’re made with fruit and topped with a dough or batter. The difference between pies and cobblers is that pies always have a bottom crust made from a pliable dough. Cobblers rarely have a bottom crust; their topping can be doughs or batters. 

Cakes are different from cobblers in that they are batter baked in forms (cake pans). Not all cakes contain fruit, either.

Cobblers, crisps, betties, buckles, grunts, and slumps are all considered clump cakes. They are baked desserts with simple toppings, which vary according to the recipe. Cobblers have batter or dough toppings, whereas the others can have toppings of streusel, oats, nuts, or cake batter.

What Do I Need To Make This Blackberry Cobbler?

The ingredients in blackberry cobbler are fresh blackberries, granulated sugar, cornstarch, whole milk, unsalted butter, all-purpose flour, baking powder, ground cinnamon, kosher salt, and ground ginger. 

Bake the blackberry cobbler in a 9×13-inch baking dish or 4 4-ounce ramekins.  

Can I Replace The Blackberries With Another Fruit?

Cobblers are great recipes for using up most fruits. You can replace the blackberries in this cobbler recipe with blueberries, raspberries, or strawberries. Larger berries, like strawberries, should be cut down to size so the dessert bakes properly. 

You can also give this cobbler a unique flavor by combining fruits. There are many ways to switch up this easy recipe, such as making it a blackberry and strawberry cobbler or a mixed berry cobbler.

Can I Replace The Fresh Fruit With Frozen?

You can replace the fresh blackberries in this recipe with frozen blackberries. I suggest thawing the fruit overnight in a colander in the refrigerator. This allows you to drain any liquids from the fruit, which can cause your cobbler to be runny after baking. 

How Do I Avoid A Bitter-Tasting Cobbler Filling?

It’s important to taste the blackberries you use to make your cobbler. Tart blackberries that aren’t fully ripe will taste bitter, resulting in a bitter cobbler filling. You can remedy this by increasing the sugar added to the berries when preparing the filling. 

How Do I Avoid A Runny Blackberry Cobbler?

Rinse and drain the blackberries well. Adding wet fruit to the cobbler contributes to a runny filling.

Toss the fruit with sugar and cornstarch in a large mixing bowl until each berry is covered. Cornstarch helps thicken your cobbler filling. As the fruit heats up, it releases juice, which the cornstarch latches onto and thickens in the heat. The result is a bubbly, gooey cobbler filling that is perfectly sweetened by the fruit’s natural sugar and granulated sugar.

Spread the blackberry mixture in a single layer in a buttered 9×13-inch baking dish.

Set this dish aside while you mix the topping.

Can I Replace The Dairy In This Recipe?

Combine the whole milk and melted butter in a small bowl. Be sure to use room temperature milk and not cold since cold milk will solidify the fat in the melted butter.  

You can make a dairy-free blackberry cobbler by replacing the whole milk with coconut or plant milk and the butter with vegan butter. 

How Can I Make This Blackberry Cobbler Gluten-Free?

Use a fine-mesh sieve to sift the all-purpose flour, baking powder, ground cinnamon, and kosher salt into a large bowl. 

You can make gluten-free blackberry cobbler by replacing the all-purpose flour with 1-to-1 baking flour. 

How Far Ahead Can I Mix The Batter?

Add the wet ingredients to the dry mixture and use a whisk to stir them just until combined. Because the baking powder is activated by moisture, you shouldn’t mix the cobbler batter until just before you bake it. Mixing the batter too far ahead of baking will result in a dense, flat cobbler topping. 

Can I Assemble The Cobbler Ahead Of Time?

Pour the batter over the fruit in the baking dish and give the pan a few taps to settle the batter into any nooks and crannies. 

Once you pour the cobbler batter over the fruit, bake it immediately to ensure a fluffy, crisp topping. 

How Do I Make The Topping Crunchy?

Add a crunchy texture to blackberry cobbler by topping it with a spiced sugar mixture. Mix sugar, ground cinnamon, and ground ginger together in a separate bowl. Sprinkle the spiced sugar mixture on top of the batter, then bake the blackberry cobbler in a 375°F (190°C) preheated oven until golden brown or 45 minutes.

If you prefer a very crisp cobbler topping, add 5-10 minutes to the baking time. It’s important not to cover the blackberry cobbler as it bakes. Covering your cobbler with foil will cause it to steam, which makes the cobbler crust soggy when trapped by the foil. 

Why Does It Have To Rest?

Remove the cobbler from the oven and allow it to rest for at least 15 minutes before serving. Allowing cobblers to rest before serving them gives the filling time to set up, which decreases the chance of having a runny mixture. 

Now’s a great time to whip up some cream if you catch what I’m laying down. 

How Do I Serve It?

You can serve blackberry cobbler on its own or topped with a scoop of vanilla ice cream, frozen custard, or whipped cream. I prefer to serve my cobbler slightly warm, but it also tastes great at room temperature.

How Do I Store Leftover Blackberry Cobbler?

Store leftover blackberry cobbler in a covered container in the refrigerator for 3 days. 

You can reheat leftover cobbler in the microwave for 20 seconds or enjoy it served at room temperature or cold. 

Can I Freeze Blackberry Cobbler After Baking It?

You can freeze blackberry cobbler after baking it. Bake the cobbler in a freezer-safe pan, then allow the cobbler to cool completely. Wrap the baking dish in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze the cobbler for 3 months.
Thaw frozen cobbler overnight in the fridge, then reheat or enjoy it served at room temperature.

This old fashioned blackberry cobbler recipe will soon be your family’s favorite dessert. The sweet blackberries are bursting with flavor beneath a buttery, spiced crust. It’s the ultimate summer dessert and the perfect sweet treat for a hot summer day. Be sure to pin this easy blackberry cobbler recipe to your dessert board, and let me know what you think of it in the comments.

Blackberry Cobbler

Marta Rivera at Sense & Edibility

5 from 31 votes

This homemade Blackberry Cobbler recipe is made with juicy blackberries tossed in a sugar mixture and baked beneath a buttery crust until syrupy. The result is a comforting, easy dessert that's great for using up summer's bounty.  

Servings: 10 servings

Print Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Equipment

• 9x13-inch baking dish
• fine mesh sieve

Ingredients

  

1x2x3x

For the Blackberry Cobbler

• 1 cup (200 grams) granulated sugar separated
• 2 tablespoons (20 grams) cornstarch
• 4 cups (24 ounces or 680 grams) blackberries rinsed and dried well
• 1 cup (250 milliliters) whole milk at room temperature
• 1/2 cup (1 stick or 113 grams) unsalted butter melted and cooled to room temperature
• 1 cup 130 grams) all-purpose flour
• 2 teaspoons (8 grams) baking powder
• 1 teaspoon (4 grams) ground cinnamon
• 1/2 teaspoon (3 grams) kosher salt

For the Spiced Sugar Topping (Optional)

• 1 tablespoon (15 grams) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

Instructions 

• Heat an oven to 375°F (190°C).

  Lightly grease a 9x13-inch baking pan by brushing 1 tablespoon of the melted butter from the recipe inside the pan.

Mix the Blackberry Filling

• In a small bowl, combine 1/4 cup (50 grams) of the granulated sugar with the cornstarch. Stir these together until no clumps remain.
• Toss the blackberries in the sugar-cornstarch mixture in a large mixing bowl until each berry is covered.
• Spread the blackberry mixture in a single layer in the buttered 9x13-inch baking dish.

  Set this dish aside while you mix the topping.

Mix the Cobbler Batter

• Combine the whole milk and melted butter in a small bowl.

  Use a fine-mesh sieve to sift the all-purpose flour, baking powder, ground cinnamon, and kosher salt into a separate larger bowl (the bowl you used to cover the berries in earlier is fine here). 
• Add the wet ingredients to the dry mixture and use a whisk to stir them just until combined.
• Pour the batter over the fruit in the baking dish and give the pan a few taps to settle the batter into any nooks and crannies. 

Mix the Spiced Sugar Topping

• Mix sugar, ground cinnamon, and ground ginger together in a separate bowl.

  Sprinkle the spiced sugar mixture evenly on top of the batter.

Bake the Blackberry Cobbler, Then Allow It To Rest

• Bake the blackberry cobbler for 45 minutes or until golden brown and bubbly.
• Remove the cobbler from the oven and allow it to rest for at least 15 minutes before serving.

  Serve blackberry cobbler warm or at room temperature topped with a scoop of vanilla ice cream, frozen custard, or whipped cream.

Notes

Swaps and Substitutions:

• You can replace the blackberries in this cobbler recipe with blueberries, raspberries, or strawberries.
• Give this cobbler a unique flavor by combining fruits.
• You can replace the fresh blackberries in this recipe with frozen blackberries. 
• Make a dairy-free blackberry cobbler by replacing the whole milk with coconut or plant milk and the butter with vegan butter. 
• You can make gluten-free blackberry cobbler by replacing the all-purpose flour with 1-to-1 baking flour. 

Mini Blackberry Cobblers (Each can serve 2):

1. Butter 4 4-ounce ramekins.  
2. Divide the blackberries evenly between the ramekins after tossing them in the sugar and cornstarch mixture.
3. Prepare the batter as instructed and divide it equally among the ramekins. Sprinkle the spiced sugar over each batter-topped cobbler.
4. Place the ramekins on a sheet pan and bake the cobblers for 35-40 minutes or until bubbly and golden brown.
5. Remove the pan of cobblers from the oven and allow them to rest for 10-15 minutes. 

Tips and Techniques:

• If you're using frozen berries, thaw them in a colander in the refrigerator to drain any liquids from the fruit, which can cause your cobbler to be runny after baking. 
• Larger berries, like strawberries, should be cut down to size so the dessert bakes properly. 
• If your blackberries are too tart, increase the 1st quantity of sugar (which you toss with the cornstarch) to 1/3 cup (65 grams).
• Rinse and drain the blackberries well. Adding wet fruit to the cobbler contributes to a runny filling.
• Be sure to use room temperature milk and not cold since cold milk will solidify the fat in the melted butter.  
• Because the baking powder is activated by moisture, you shouldn't mix the cobbler batter until just before you bake it.
• Once you pour the cobbler batter over the fruit, bake it immediately to ensure a fluffy, crisp topping. 
• If you prefer a very crisp cobbler topping, add 5-10 minutes to the baking time.
• Allowing the cobbler to rest before serving it gives the filling time to set up, which decreases the chance of having a runny mixture. 

Storage Instructions:

• Store leftover blackberry cobbler in a covered container in the refrigerator for 3 days.
• Reheat leftover cobbler in the microwave for 20 seconds or enjoy it served at room temperature or cold. 

Freezer Instructions:

1. Bake the cobbler in a freezer-safe pan, then allow the cobbler to cool completely.
2. Wrap the baking dish in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil.
3. Freeze the cobbler for 3 months.
4. Thaw frozen cobbler overnight in the fridge, then reheat or enjoy it served at room temperature.

Nutrition

Calories: 336kcalCarbohydrates: 57gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 212mgPotassium: 222mgFiber: 6gSugar: 31gVitamin A: 538IUVitamin C: 20mgCalcium: 126mgIron: 2mg

Course Dessert

Cuisine North American

Keyword blackberry, cobbler

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