Course: Dessert
Cuisine: North American
Keyword: blackberry, cobbler
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 10 servings
Calories: 336kcal
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.
Print Recipe
9x13-inch baking dish
fine mesh sieve
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
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
Swaps and Substitutions:
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You can replace the blackberries in this cobbler recipe with blueberries, raspberries, or strawberries.
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Give this cobbler a unique flavor by combining fruits.
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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):
- Butter 4 4-ounce ramekins.
- Divide the blackberries evenly between the ramekins after tossing them in the sugar and cornstarch mixture.
- Prepare the batter as instructed and divide it equally among the ramekins. Sprinkle the spiced sugar over each batter-topped cobbler.
- Place the ramekins on a sheet pan and bake the cobblers for 35-40 minutes or until bubbly and golden brown.
- 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.
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Larger berries, like strawberries, should be cut down to size so the dessert bakes properly.
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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:
- 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.
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