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
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.
In a separate large bowl whisk together all of the dry ingredients until combined.
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.
Whisk together the eggs and milk in a separate bowl.
Combine the wet ingredients with the dry and using a spoon mix it until it’s just combined.
Add the blackberries to a 10×7 casserole dish and flatten out using a spatula.
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.
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.
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Video
Easy Blackberry Cobbler Recipe
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
- 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.
Susie Coker says
Delicious. I used blueberries, blackberries and raspberries. I didn’t make the caramel sauce because I didn’t have evaporated milk but I did have homemade blueberry ice cream. So good
Kathy says
Exceptional and easy to make!
Rehab says
I like it! It’s easy and sweet .