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.

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

Blackberry Cobbler

Blackberry Cobbler seems to be synonymous with the South. While it is popularized 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 create a cobbler.

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, blueberry cobblers, apple cobblers, and a combination of berries. It’s really up to you. The biscuit topping is the one piece of the recipe that remains the same.

Ingredients and Substitutions

• 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 From Scratch

Gently fold the washed fresh blackberries in a large bowl with lemon zest, lemon juice, sugar, and cornstarch until 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.

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. 

chef notes + tips

• For 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.
• If using frozen blackberries, add 2 more tablespoons of cornstarch to the mixture.

More Amazing Dessert Recipes

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

Video

SaveSaved

Easy Blackberry Cobbler Recipe

Share

Print

5 from 11 votes

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

Servings: 12

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Ingredients 

US CustomaryMetric

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.

Notes

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 it and keep it 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.

For 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.

If using frozen blackberries, add 2 more tablespoons of cornstarch to the mixture.

Nutrition

Calories: 224kcalCarbohydrates: 49gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 28mgSodium: 211mgPotassium: 295mgFiber: 4gSugar: 28gVitamin A: 184IUVitamin C: 13mgCalcium: 101mgIron: 2mg

Course: Dessert

Cuisine: American, english

Author: Chef Billy Parisi