I can’t think of a better way to enjoy plump, juicy, and delicious wild summer blackberries than baked inside a hot, bubbly Blackberry Cobbler. Super easy to make with simple ingredients, cobblers are a Southern favorite and perfect with a big scoop of vanilla ice cream.
What is a Fruit Cobbler?
Cobblers are a type of dessert originating from the United States, consisting of a sweet fruit filling (i.e., blackberry, peach, blueberry) covered with a batter or biscuit topping. Some cobblers have both a top and a bottom crust, while others are topped with biscuits or dumplings fitted together. The crust turns crisp and golden brown during baking, while the fruit becomes soft and juicy. The name “cobbler” may have been derived from the dessert’s appearance, which can be reminiscent of a cobblestone street.
Cobblers are different from crisps and crumbles, which have a topping consisting of oats.
- Fresh Blackberries: The star of this dessert, fresh blackberries are ideal when in season, but you can also use frozen blackberries if that’s all that’s available.
- Granulated Sugar: Adds sweetness to the filling. The amount can be adjusted based on the sweetness of the blackberries and personal preference.
- Cornstarch: Used as a thickening agent. When baked, cornstarch helps thicken the juices released by the blackberries, creating a luscious, syrupy consistency.
- Lemon zest or Lemon Juice (optional): Helps brighten the flavor of the fruit and balance the sweetness.
- All-Purpose Flour: The primary ingredient in most cobbler toppings. Use gluten-free all-purpose flour for a gluten-free topping.
- Baking Powder: Helps that topping rise and fluff up when baking.
- Salt: Enhances the flavor.
- Butter: Kept cold and then cut into the flour mixture using a cheese grater.
- Heavy Cream: Perfect for adding extra moisture to the topping. Heavy cream can be swapped for whole milk if preferred.
How to Make Blackberry Cobbler
1. Preheat the oven to 350 degrees f and grease an 8×12 baking dish with butter or non-stick cooking spray.
2. Prepare the blackberry filling: Heat the blackberries with the sugar in a large saucepot set over medium-high heat. The blackberries will start to soften and release their juices. Stir often. As the blackberries and sugar cook, combine the cornstarch and water in a small bowl. Stir the cornstarch mixture into the blackberries and continue to cook for 4-5 minutes or until bubbly and thickened. Remove from heat and stir in the lemon zest.
3. Transfer the blackberry filling to the prepared baking dish. Set aside.
4. Prepare the cobbler topping: Combine the flour, sugar, baking powder, and salt. Use a cheese grater or microblade grater to cut the cold butter into the flour. Add the heavy cream and mix until just combined.
5. Drop the cobbler topping over the top of the berry mixture.
6. Bake: Transfer to the preheated oven and bake for 30-35 minutes until the filling is bubbly and the topping is golden brown.
7. Serve: Serve dusted with powdered sugar or a big scoop of vanilla ice cream or whipped cream!
Can Frozen Blackberries Be Used Instead of Fresh Blackberries?
Yes, although fresh berries will always yield the best results. Whenever I use frozen berries, I like to add a little extra (about 1 cup). Your filling may also be a little thinner (not as thick). If you prefer an extra thick filling, reduce the amount of water mixed with the cornstarch or add additional cornstarch as needed.
Storing and Reheating Homemade Blackberry Cobbler
Cool First: Before storing in the refrigerator or freezer, allow your blackberry cobbler to cool completely to room temperature. This helps prevent the topping from becoming too soggy.
Refrigeration: Transfer leftovers to an airtight container or cover the original dish with plastic wrap or aluminum foil. Transfer to the refrigerator for up to 3-5 days.
Freezing: Before transferring to the freezer for long-term freezing, first freeze the cobbler uncovered until it is solid. Next, wrap the cobbler in plastic wrap or aluminum foil and transfer it to a freezer bag or airtight container for an added layer of protection. Keep stored in the freezer for up to 3-4 months.
Reheating: To reheat thawed and refrigerated cobbler, simply add individual servings to the microwave until warm or, for a crispy topping, place in a preheated 350°F (175°C) oven until warm. To reheat frozen cobbler, thaw in the refrigerator overnight before reheating.
More Delicious Desserts,
- Strawberry Rhubarb Cobbler with Honey Butter Biscuits
- Blackberry and Blueberry Galette Recipe
- Easy Apple Crisp Recipe (How to Make Apple Crisp)
- No Churn Blackberry and Chocolate Chunk Ice Cream
- Lemon Raspberry Cookies
- Sweet Potato Pie Recipe
If you try making this Easy Blackberry Cobbler Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
For the Blackberry Filling
- Preheat the oven to 350°F. Coat an 8×12 baking dish with butter or spray with non-stick spray. Set aside.
- Add the blackberries and granulated sugar to a large saucepot set over medium-high heat. Allow the blackberries to heat, soften, and start to release their juices. Stir often, combining the blackberries with the sugar and allowing for even cooking.
- Meanwhile, combine the cornstarch with ¼ cup of water, mixing well. Stir into the simmering blackberries and continue to cook for 3-4 minutes, stirring often. Once thickened, stir in the lemon zest, remove from heat, and carefully pour into the prepared baking dish.
- In a medium mixing bowl combine the flour, sugar, baking powder, and salt. Use a cheese grater or microblade grater to cut the cold butter into the flour. Use a couple of forks or clean hands to distribute the butter into the flour evenly. Pour in the heavy cream and mix just until combined.
- Drop the topping by the spoonful over the top of the blackberry mixture.
- Bake for 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
- Fresh blackberries can be swapped for a mixture of fresh blackberries, blueberries, raspberries, and strawberries.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)