• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chef Billy Parisi logo

  • Recipes
    • Courses
      • Beverages
      • Appetizers
      • Breakfast
      • Salads
        • Salad Dressings
      • Soups
      • Main Dish
      • Pasta
      • Sauces
      • Side Dishes
      • Bread Recipes
      • Dessert
    • Ingredient
      • Beef
      • Lamb
      • Chicken & Poultry
      • Pork
      • Seafood
      • Vegetarian
    • Occasion
      • Grilling and BBQ
      • Holiday
      • Entertaining
  • Video
  • Cooking Tips
  • About
  • The Studio
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Recipes » Courses » Dessert » Easy Blackberry Cobbler Recipe

Easy Blackberry Cobbler Recipe

Posted on May 8, 2020 By Chef Billy Parisi

  • Share
  • Tweet
Jump to Recipe Jump to Video Print Recipe

This incredibly delicious blackberry cobbler recipe is made with tasty homemade drop biscuits and fresh blackberries coated in sugar and lemon juice.

I’m not sure what it is about cobblers or desserts in general, but this family has a serious sweet tooth.  Every week I’m making some kind of sugary goodness, from rice pudding to chocolate mousse, and everything in between.

blackberry cobbler on a plate with caramel, ice cream and mint

Blackberry Cobbler

Cobbler seems to be synonymous with the south.  While it is popularized down in that region of the US, it is actually British in origin.  While settlers didn’t have the correct ingredients to make a suet pudding they used what they had to come up with cobbler, and boy am I glad they did.

Cobbler may be my favorite dessert of all time.  It’s so easy to make and I love how interchangeable it is.  This one is a blackberry cobbler, but there are Peach cobblers, you can do blueberry, apple, a combination of berries, it’s really up to you.  The one-piece to the recipe that remains the same is the biscuit topping.

Can I Use Frozen Blackberries?

While I prefer fresh and in season, you can absolutely use frozen blackberries for this recipe.  They will thaw out and macerate a little bit after they’ve been tossed with the lemon, sugar, and cornstarch.  This is a great option for being able to make this out of peak fresh season.

How to Make Blackberry Cobbler From Scratch

Follow these simple instructions with images for how to make this recipe:

Gently fold together the washed fresh blackberries in a large bowl with lemon zest, lemon juice, sugar, and corn starch until it is combined.  Set aside in the refrigerator.

tossing blackberries in a bowl with sugar

In a separate large bowl whisk together all of the dry ingredients until combined.

mixing together dry ingredients with a whisk in a bowl

Using a grater, grate some cold unsalted butter onto a plate or piece of parchment paper and then gently mix it in with the dry ingredients.

grating butter on a cheese grater

Whisk together the eggs and milk in a separate bowl.

whisking together eggs and milk in a bowl

Combine the wet ingredients with the dry and using a spoon mix it until it’s just combined.

cobbler dough in a large bowl

Add the blackberries to a 10×7 casserole dish and flatten out using a spatula.

adding blackberries to a casserole dish

Spoon drop in the biscuits so that there are 12 of them and bake at 375° for 55-60 minutes or until the biscuits are cooked through.

biscuit dough on top of blackberries

How to Thicken the Berries and Juice

There are a few different ways you can thicken up the blackberry filling instead of cornstarch.  Here is what you can use:

  • Flour
  • Instant Tapioca
  • Arrow Root

How to Serve It

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.

Recipe Chef Notes + Tips

Make-Ahead: You can make this up to 1 day ahead of time.  Serve cold or reheat before serving.

How to Reheat: Cover with foil and bake in the oven at 350° for 15 to 20 minutes or until hot.  You can also take your desired amount and cook in the microwave on a microwave-safe plate or bowl until hot.

How to Store: Once 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.

For both the blackberries and biscuit dough, you’ll know when it is mixed enough when there is no visible sign of dry cornstarch or flour.

Other options for pans can be a 9×9 or a 13×9.

blackberry cobbler in a casserole dish

More Amazing Dessert Recipes

  • Churros
  • French Silk Pie
  • Beignets
  • Blondies
  • Crème Brulee
  • Cherry Clafoutis

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

blackberry cobbler on a plate with caramel, ice cream and mint
Print Recipe
5 from 2 votes

Easy Blackberry Cobbler Recipe

This incredibly delicious blackberry cobbler recipe is made with tasty homemade drop biscuits and fresh blackberries coated in sugar and lemon juice.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American, english
Servings: 12
Calories: 224kcal
Author: Chef Billy Parisi

Ingredients

For the filling:

  • 5 cups fresh blackberries
  • juice of ½ lemon
  • 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 and add it to the dry ingredients bowl and mix until just combined.
  • Add the blackberries to a 10x7 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.

Notes

Chef Notes:
  • Make-Ahead: You can make this up to 1 day ahead of time. Serve cold or reheat before serving.
 
  • How to Reheat: Cover with foil and bake in the oven at 350° for 15 to 20 minutes or until hot. You can also take your desired amount and cook in the microwave on a microwave-safe plate or bowl until hot.
 
  • How to Store: Once 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.
 
  • For both the blackberries and biscuit dough, you’ll know when it is mixed enough when there is no visible sign of dry cornstarch or flour.
 
  • Other options for pans can be a 9x9 or a 13x9.

Nutrition

Calories: 224kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 211mg | Potassium: 295mg | Fiber: 4g | Sugar: 28g | Vitamin A: 184IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 2mg
Easy Blackberry Cobbler Recipe was last modified: May 22nd, 2020 by Chef Billy Parisi

FREE EMAIL SERIES

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

Previous Post: « Croque Monsieur Recipe
Next Post: Easy Italian Gnudi Recipe »

Reader Interactions

Comments

  1. Kathy says

    June 09, 2020 at 8:35 pm

    5 stars
    Exceptional and easy to make!

    Reply
  2. Rehab says

    May 08, 2020 at 9:54 am

    5 stars
    I like it! It’s easy and sweet .

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

free email series

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

FEATURED IN

IT’S SOUP SEASON

bowl of beef and barley soup with herbs

Traditional Beef and Barley Soup Recipe

bowl of ham and bean soup

Amazing Ham and Bean Soup Recipe

bowl of ribollita soup with kale and carrots

Tuscan Ribollita Soup Recipe

bowl of summer corn chowder with bacon

Easy Corn Chowder Recipe

bowl of chicken noodle soup with vegetables

Homemade Chicken Noodle Soup Recipe

bowl of stew with vegetables

Mulligan Stew Recipe

POPULAR POSTS

  • Smoked Pulled Pork Shoulder Recipe
  • jar of homemade cobb salad dressing Classic Cobb Salad Dressing Recipe
  • vinegar based coleslaw recipe with apple cider vinegar Vinegar Based Coleslaw Recipe
  • cobb salad with chicken and bacon in a bowl Traditional Cobb Salad Recipe
  • jar of chimichurri sauce with herbs and pepper Chimichurri Sauce Recipe
  • cornmeal cakes with butter maple Easy Hoe Cakes Recipe (Johnny Cakes)

Footer

As Seen On:

Copyright © 2021 Chef Billy Parisi | Privacy Policy