Valentina Ablaev
A homemade cobbler is the perfect easy dessert and this blackberry cobbler recipe is the best summer dessert. Juicy blackberries are topped with a flakey, buttery biscuit toppings and baked to a crisp and juicy perfection.
If you loved our blackberry pie recipe, then you will fall in love with this cobbler. It’s so much easier to make and just as delicious.
You wouldn’t believe how easy it is to make this cobbler! A simple cobbler filling is then topped with homemade biscuits, it couldn’t get easier than that!
Why You’ll Love This Recipe:
- Summer recipe. This cobbler recipe is the perfect way to use up the deliciously ripe blackberries that are in season!
- Simple baking. This cobbler recipe uses very few steps and simple ingredients.
- Delicious. A fruity cobbler is so tasty and when topped with fresh vanilla ice cream, it makes the perfect dessert.
Ingredients for Blackberry Cobbler:
cobbler filling –
- Blackberries – fresh blackberries add a beautiful color, and flavor to the filling.
- Sugar – adds sweetness to balance the tarte berries.
- Cornstarch – helps to thicken up the filling.
- Cinnamon – adds a great flavor to the cobbler.
- Lemon – lemon juice and lemon zest add a great acidity to this filling.
biscuit topping –
- Flour – all-purpose flour, measured and sifted.
- Sugar – adds sweetness to the biscuits.
- Cream of tartar – helps stabilize the biscuits.
- Baking powder – gives the biscuits the light and airy texture.
- Butter – cold, unsalted butter.
- Egg – acts as a binder.
- Half and half – the wet ingredient for making the biscuits.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations:
All of the add-ins, substitutions, and different variations to the recipe you want to make.
- Fruit: Swap out the blackberries for any of your favorite fruits! A mixed berry cobbler is full of raspberries, blueberries, making for a delicious tarte cobbler. You can also use peaches like in our homemade peach pie!
How to Make a Blackberry Cobbler:
- To a large bowl, add blackberries, sugar, cornstarch, water, cinnamon, lemon juice, and lemon zest. Stir together and transfer the blackberry mixture to a small baking dish.
- In a separate medium bowl, mix together the dry ingredients.
- Cube the butter and add it to the bowl. Mix lightly with a fork or a pastry cutter until small crumbles form.
- In a separate bowl whisk together the egg and half and half.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just incorporated.
- Spray an ice cream scoop with baking spray and scoop biscuit batter on top of the berries creating large biscuits.
- Bake the cobbler in the oven at 350°F for 30-35 minutes, or until the top is golden brown.
Expert Tips:
- Use cold butter: It’s important to use cold butter for this biscuit topping! Refrigerate your butter until you are ready to use it!
- Experiment: Use a combination of mixed berries or use completely different fruit entirely! You can even make a savory version like our chicken pot pie cobbler!
Serving Suggestions:
A blackberry cobbler is the perfect summer dessert! Top your cobbler with a generous scoop of vanilla ice cream and enjoy!
Recipe FAQs
A pie has a crust on the top and the bottom, while a cobbler has only the biscuit toppings. Both have baked fruit and a buttery, flaky dough.
We like the blackberries to remain whole in our cobbler.
Although these biscuits are super easy to make, you can absolutely use a biscuit mix.
Store & Reheat:
- Storage. Leftover cobbler can be kept at room temperature for up to 24 hours. Store in the fridge in an airtight container for up to 3 days. After a couple days the biscuits will lose their texture.
- Freeze. We don’t recommend freezing the cobbler because the biscuit toppings will become soggy and lose their texture.
More Pastry Recipes:
If you enjoyed this blackberry cobbler recipe, be sure to try our other popular pastry recipes ; here are some of our favorites:
If you tried this blackberry cobbler recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Easy Blackberry Cobbler Recipe
Ingredients
cobbler filling-
- 24 oz fresh blackberries
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1/4 cup water
- ¼ tsp ground cinnamon
- 1 Tbsp lemon juice
- 2 tsp lemon zest
biscuit topping-
- 1 cup all purpose flour measured then sifted
- 1/4 cup granulated sugar
- ¼ tsp salt
- 1 Tbsp baking powder
- 4 Tbsps unsalted butter cold
- 1 medium egg
- 1/2 cup half and half
Instructions
- To a large bowl, add blackberries, sugar, cornstarch, sugar, water, cinnamon, lemon juice, and lemon zest. Mix and add to a 9”x13” baking dish.
- In a separate bowl combine the flour, sugar, salt, and baking powder.
- Cube up the butter and add it to the dry mix. Incorporate lightly using a fork or pastry cutter.
- Preheat the oven to 350°F.
- In a small bowl, whisk together the egg and half and half.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until incorporated.
- Spray an ice cream scoop with no stick and begin adding scoops of the biscuit mixture to the blackberries. Once all the biscuit toppings is used, you are ready to bake!
- Add the baking dish to the oven and bake for 30-35 minutes, or until the biscuits are golden-brown.
- Let the cobbler cool out of the oven for 15 minutes before digging in.
- Top with ice cream, serve, and enjoy!
Notes
- Use cold butter: It’s important to use cold butter for this biscuit topping! Refrigerate your butter until you are ready to use it!
- Experiment: Use a combination of mixed berries or use completely different fruit entirely! You can even make a savory version like our chicken pot pie cobbler!
- Storage. Leftover cobbler can be kept at room temperature for up to 24 hours. Store in the fridge in an airtight container for up to 3 days. After a couple days the biscuits will lose their texture.
- Freeze. We don’t recommend freezing the cobbler because the biscuit toppings will become soggy and lose their texture.
