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A serving of cobbler on a white plate.

Blackberry Cobbler

Course: Dessert
Cuisine: North American
Keyword: blackberry, cobbler
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 336kcal
Author: Marta Rivera
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.  
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Equipment

  • 9x13-inch baking dish
  • fine mesh sieve

Ingredients

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, the remaining sugar, 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: 336kcal | Carbohydrates: 57g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 212mg | Potassium: 221mg | Fiber: 6g | Sugar: 31g | Vitamin A: 538IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 2mg