Did I just hear you gasp? I hope so. Yes, I know, Berry Season has arrived and we’re all verklempt over it. These individual Blackberry Cobblers can be made into a family style cobbler, or left as is. Me, personally, I’m not a fan of sharing desserts if it’s not required…and it is never “required“.
While we were stationed in Northern Virginia, we lived on Fort Belvoir- in Alexandria, VA. On one of our family walks, we stumbled upon a blackberry patch; unfortunately, we caught it towards the end of the season. It became our family mission to return the next year to strip the bushes bare of each and every blackberry we could. The mission was an utter failure as the next year just so happened to be the only year those particular blackberries failed to ripen fully. Later on that year, we received orders to move to Central Texas. So, yeah; blackberry hunters we weren’t.
Blackberry Cobbler-maker, however? That I is. The great thing about this recipe is that you can use any berry you want. Strawberries, blueberries, raspberries, and even mulberries are a great way to switch this up.
When choosing the perfect fruit- choose one that’s dark and slightly soft. Not mushy- that means it’s rotten; but not rock-hard, either. When it doubt, give the berry a taste test to determine the average sweetness. This will determine the amount of sugar you’ll need to add- if any- to the batch. If you find they’re too sour- like, pucker-factor sour- toss the blackberries in a quarter of a cup of granulated sugar. Let them sit for ten minutes while you prep the rest of your ingredients.
First thing’s first, cut your unsalted butter in to half inch-thick pats. You’re going to use this to accomplish two things. Thing one: to grease the baking dish, and Thing two: to make your cobbler topping. Pile your butter pats into a 8-9.5 oz ramekin and melt on high in thirty second increments. Any longer than that and you’re for sure going to get a fright when the butter explodes in your microwave. If the butter is not melted completely after the first thirty seconds, heat it for an additional thirty seconds.
Once your butter has melted completely, use a pastry brush to brush the inside of the ramekins with melted butter. If you’re making a family-style version, use a 9×13″ baking dish and do the same- brush the inside with a thin coating of melted butter. This will prevent the cobbler batter from sticking. Less sticking means more cobbler in your belly.
After you’ve greased the ramekins, fill them with a cup of blackberries. You can use a measuring cup or eyeball it. For the family-stye version, dump all of the berries into your greased baking dish. When you’ve filled your ramekins, place them on a quarter sheet pan. Baking them on this sheet pan will cut down on any messes that may result from the bubbling blackberry juice- which is something we totally want to have. Set the pan to the side so you can begin the cobbler’s batter.
Grab a large-ish bowl and a sifter, or sieve. This sieve (which I use as a sifter) used to be my mother’s. I’d put its age at about forty years old. I’m going to use it ’til it falls apart because of that fact. It’s on its way, believe me, but I do love it because it reminds me of my mom. Anywho, grab the sieve and dump all the dry ingredients into it. I’m highlighting the flavor of these ripe blackberries by using ground ginger and just a pinch of cinnamon.
Sift the dry mix together into your mixing bowl. Set this bowl aside.
Another great thing about this recipe is that you can prep this dry mix a few days, or weeks, in advance and store it in the pantry. On those days where you have unexpected company or a potluck arise, you can throw this dessert together in less than an hour and be a rockstar.
To finish up the cobbler batter, pour whole milk into a separate, smaller mixing bowl.
Add the rest of the butter that you melted earlier to the milk in the bowl. Whisk, or stir, these together to combine them.
Take the wet ingredients and add them to the dry ingredients in the larger bowl. Use a rubber spatula, or whisk, to combine the mixture.
Mix just until the mixture comes together and there are no large lumps left in the batter. Don’t overmix because you don’t want to develop an excess of gluten. Gluten will create a tough, chewy topping instead of light, crispy one.
Using a portion scoop, or a three-quarter’s of a cup measuring cup, scoop the batter over the berries in each ramekin. If you’re opting to bake in one dish, just pour the entire mixture over the berries.
Once your blackberries are covered, use the remaining sugar to sprinkle over the batter. This, when baked, will create a crunchy surface for your cobblers. Avoid letting the sugar clump up though, if the sugar looks stark white, or is piled up, use your fingertips to spread it around. Any undissolved sugar (like the image below) won’t melt and you’ll have to brush it off after baking.
Give each cobbler a dusting of ground cinnamon and bake.
Look at that crispy crust!!
The cobblers are done when the tops are a deep golden brown, and that blackberry filling begins to bubble up and over the sides of the ramekin. That is why those sheet pans are so important.
I always serve my Blackberry Cobbler with a generous scoop of ice cream, but a dollop of freshly whipped cream works just as well. Store any leftovers (what the heck are those) in the fridge, just wrap the dish in plastic wrap and it’ll keep up to three days.
Pin this recipe for later, then get out there and hunt down your own berries and get this cobbler in the oven!
Choose plump, ripe blackberries for this crisp crust dessert!
- 1/2 cup + 1 tbsp unsalted butter melted
- 4 cups fresh or frozen blackberries if frozen allow to thaw, then drain, prior to using*see note
- 1 1/4 cup + 2 tbsp granulated sugar separated
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp ground ginger
- pinch of ground cinnamon plus more for dusting (optional)
- 1 cup whole milk
- Preheat your oven to 350°F.
- Use a pastry brush to lightly brush the inside of 4 9 1/2 oz ramekins with melted butter. If you're making a family-style version, use a 9x13" baking dish instead of the ramekins and grease it the same way. Fill each ramekin with 1 cup of blackberries. For the family-stye version, dump all of the berries into your greased baking dish. Place the baking dish(es) on a quarter sheet pan.
- Reserve 2 tablespoons of the sugar for topping the cobbler later.
- Into a large bowl, sift all of the dry ingredients (including the rest of the sugar) together using a sifter, or sieve.
- In a separate bowl combine the milk and the rest of the melted butter. Whisk, or stir, to combine. Add the wet ingredients to the dry ingredients using a rubber spatula, or whisk, to combine. Mix just until the batter comes together and there are no large lumps.
- Use a portion scoop, or a three-quarter's of a cup measuring cup, to scoop the batter over the berries in each ramekin. If you're opting to bake in one dish, just pour the entire mixture over the berries.
- Sprinkle a 1/2 tbsp of the reserved sugar over the batter in each ramekin (or all of it over the family style version). If the sugar piles up, use your fingertips to spread it around. Sprinkle a dusting of ground cinnamon over the top and bake for 40-45 minutes (ramekins), or 50-55 minutes (family style), or until the tops are a deep golden brown, and the blackberry filling begins to bubble up.
- Remove the cobbler(s) from the oven and allow to cool slightly before enjoying.
- If your blackberries are too sour, toss them in a quarter of a cup of granulated sugar (not listed in the recipe). Let them sit for ten minutes while you prep the rest of your ingredients. Drain before using.
**This post contains affiliate links. To find out what that means to you, please read my disclosure page**
Here are some other great toppings for this dessert: