Blackberry Cobbler
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I make this Blackberry Cobbler with fresh blackberries, lemon juice, and sugar, topped with soft homemade drop biscuits. The berries bake into a sweet, tangy filling that pairs perfectly with the biscuits. It takes about 50 minutes in the oven, and the result is a dessert everyone enjoys warm.
I don’t know what it is about cobblers or desserts in general, but my family has a serious sweet tooth. Just about every week I’m whipping up something sugary, from rice pudding to chocolate mousse and plenty of treats in between.
Blackberry Cobbler
Blackberry cobbler seems to be synonymous with the South. While it is popular in that region of the US, it is actually British in origin. When settlers didn’t have the right ingredients to make a suet pudding, they used what they had to create a cobbler.
Cobbler might just be my all-time favorite dessert. It’s so easy to throw together, and you can switch it up however you like. Today it’s blackberry, but I’ve made it with peaches, blueberries, apples, and even a berry mix. The biscuit topping is the one thing I never change.
Ingredients and Substitutions
To make this blackberry cobbler, I used ingredients I usually already have in my pantry since I love baking and creating sweet treats. Here is exactly what I used:
- Berries – I used fresh blackberries. You can also use frozen.
- Lemon – Fresh lemon and lemon juice are needed for the filling.
- Sugar – Plain granulated sugar is all that’s needed.
- Cornstarch – This is used to thicken the filling. You can use flour, instant tapioca, or arrowroot.
- Flour – You can use all-purpose or bread flour for the biscuits.
- Baking Powder – This is used to make the biscuits fluffy and to help them rise.
- Cinnamon – Pre-ground or freshly ground cinnamon sticks will work. For more flavor, try toasting the cinnamon sticks in a pan on low to medium heat for 4 to 6 minutes before grinding.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Eggs – Large eggs that are chilled or at room temperature will work/
- Milk – Whole milk has the most fat, giving it more flavor. However, you can also use 1%, 2%, or skim milk.
How to Make Blackberry Cobbler
Prepare the filling: First thing I do is add the washed fresh blackberries to a large bowl with lemon zest, lemon juice, sugar, and cornstarch. Then, I gently fold everything together until the berries are coated and place the bowl in the refrigerator.
Mix the dry ingredients: In a separate large bowl, I whisk together all of the dry ingredients until they are well combined.
Add the butter: I use a grater to shred cold unsalted butter onto a plate or piece of parchment paper, then gently mix it into the dry ingredients.
Mix the wet ingredients: In a separate bowl, I whisk together the eggs and milk until they are fully combined.
Bring it together: I combine the wet ingredients with the dry, then use a spoon to mix until everything is just combined.
Assemble the filling: I add the blackberries to a 10×7 casserole dish and use a spatula to gently flatten them out.
Add the biscuits: I spoon drop the biscuit dough over the blackberries to make 12 portions, then bake at 375° for 55 to 60 minutes or until the biscuits are fully cooked.
chef tip + notes
I highly recommend for making my Blackberry Cobbler to start with cold butter for the biscuits. I always keep mine in the fridge until the very last minute so it stays firm, and that’s what gives the topping its soft, tender layers that everyone in my family looks forward to.
- Folding the berries: I fold the blackberries gently so they stay whole and the filling does not turn watery.
- Resting time: I let the cobbler sit for 10 to 15 minutes after baking so the juices can thicken.
- Balancing flavor: If the berries are extra tart, I add one more tablespoon of sugar.
- Perfect bake: I bake until the biscuits are golden brown and the filling bubbles at the edges for the best flavor and texture.
Serving Suggestions
This blackberry cobbler can be served warm or cooled. I personally believe serving it warm with ice cream and caramel is the ultimate way to eat it. You can also serve it with some fresh homemade whipped cream as well to further enhance the flavor.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day ahead of time. Serve cold or reheat before serving.
How to Store: Once it’s cooled to room temperature, cover and keep in the refrigerator for up to 5 days. It will freeze well covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Cover with foil and bake in the oven at 350° for 15 to 20 minutes or until hot.
More Amazing Dessert Recipes
Video
Blackberry Cobbler
Ingredients
For the filling:
- 5 cups fresh blackberries
- juice of ½ lemon, about 1 to 1 1/2 tablespoons
- zest of ½ lemon
- 1 cup sugar
- 2 ½ tablespoons cornstarch
For the biscuits:
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup sugar
- 1 grated stick unsalted butter
- 2 large eggs
- ½ cup whole milk
Instructions
- Preheat the oven to 375°.
- Filling: Add all of the ingredients together in a large bowl and gently fold to mix until combined. Refrigerate until needed.
- Biscuits: In a separate large bowl whisk together the flour, baking powder, cinnamon, salt, and sugar until completely combined. Gently fold in the grated butter until mixed in.
- In a separate medium-size bowl whisk together the eggs and milk until completely combined. Add it to the dry ingredients bowl and mix until just combined.
- Add the blackberries to a 10×7 casserole dish and flatten out using a spatula.
- Using 2 spoons drop 3 tablespoon size dough biscuits right over the top of the blackberries in the casserole pan. Repeat the process until 12 total biscuits are laying over the top of the blackberries.
- Bake in the oven at 375° for 50-60 minutes or until browned on top and the biscuits are cooked through.
- Cool slightly before serving with optional ice cream and caramel.
Ciao amico, I have a bunch of frozen blackberries that we picked earlier. What would you do differently if using frozen berries?? Keep up the great videos.
You can add up to 2 more tablespoons of cornstarch to help thicken the filling, since frozen berries release more liquid
Hi Billy, hope you are having a great Labor Day weekend. I wonder if I can use some frozen blackberries I picked and if so, what should I do differently . Thanks
You can add up to 2 Tbsp more of cornstarch to help thicken the filling if using frozen berries.
I do love a good cobbler, and this recipe makes a GOOD cobbler! ! Made it today with fresh blackberries and it was excellent!
Awesome!
This Quite Good and Simple to Make.
Thank You, Billy!
My pleasure!
So delicious!
This recipe looks amazingly easy and DELICIOUS!
Hi,
This looks delicious. Would there any way to incorporate sourdough discard into this recipe?
Thanks.
Possibly. Without testing it myself, I’m not 100% sure.