This cosy blackberry cobbler recipe has a juicy, jammy blackberry filling topped with a buttery golden crust that’s crisp on top and soft underneath. It’s simple, so delicious and perfect served warm with a scoop of vanilla ice cream!
Why You’ll Love This Blackberry Cobbler
If you’re after a dessert that feels cozy, effortless, and bursting with fresh blackberry flavor, this blackberry cobbler is going to be a new favorite. With juicy berries bubbling underneath a golden, biscuit-style topping, it’s the kind of recipe that disappears fast.
Easy to Make
No fancy steps or special equipment needed. Just mix the filling, spoon over the topping, and bake it all in one pan or casserole dish (you could even use a cast iron skillet if it’s large enough). It’s simple, rustic baking at its best.
Packed with Flavor
The blackberries become sweet, jammy, and rich as they bake (just like my strawberry cobbler recipe), while the topping turns beautifully golden with hints of caramelization around the edges. Every spoonful is packed with warm, fruity flavor.
Perfectly Cozy Texture
Think soft, syrupy berries underneath fluffy biscuits on top (the same buttery biscuit recipe I use for my delicious apple cobbler). The contrast between the juicy filling and tender topping is what makes cobblers so irresistible.
Great for Any Occasion
Serve it warm for a comforting weeknight dessert, or bring it out for gatherings when you need something easy but impressive. Add a scoop of ice cream and it’s pure magic.
How to Make Blackberry Cobbler
You can find the full list of ingredients for this blackberry cobbler recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (video tutorial is also provided in the recipe card below).
Preheat the oven to 200°C (400°F) conventional. Generously grease the bottom of a 9×13-inch baking dish with unsalted butter.
Halve the blackberries (if they’re large, otherwise leave as is), then transfer them to a medium bowl. Add in the sugar and cornstarch, mix well, and set aside to macerate.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next, add in the cold, cubed butter and use your fingers to rub the butter into the flour (or you can use a pastry cutter). The mixture should be crumbly when done, with larger bits of butter throughout.
Next, add in the cold milk and vanilla and, using a wooden spoon, stir until just combined and you have a slightly sticky dough. Add more milk (a tablespoon at a time) as needed if the mixture is too dry (see video for visual reference).
Return to the blackberries and spoon them into the greased baking dish, discarding any excess liquid at the bottom of the bowl. Spread the blackberries out evenly.
Place dollops of the topping over the blackberries, then use your hands to gently press and spread the dough as evenly as possible. It’s okay if some of the berries are showing through.
Finish by combining the sugar and cinnamon and evenly sprinkling the mixture over the top of the batter.
Bake for 35 minutes, or until the top is golden brown. Let the cobbler cool for at least 20 minutes to allow the filling to thicken before serving. Enjoy warm with a scoop of vanilla ice cream!
How to Store
Let the cobbler cool completely, then cover the baking dish or pan tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.
To reheat, warm individual servings in the microwave, or reheat the whole pan in the oven until heated through.
Easy Blackberry Cobbler Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Blackberries
- 6 cups (840 g) fresh blackberries
- ¼ cup (50 g) white granulated sugar
- 2 tbsps cornstarch
Topping
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) white granulated sugar
- 2¼ tsps baking powder
- ¾ tsp salt - omit if using salted butter
- ¾ cup (170 g) unsalted butter - cold and cut into small cubes
- ⅓ cup (80 g) whole milk - cold
- ¾ tsp vanilla extract/essence
For Sprinkling on Top
- 1 tbsp white granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 200°C (400°F) conventional (see note 1 if using a fan-forced convection oven). Generously grease the bottom of a 9x13-inch baking dish with unsalted butter.
- Halve the blackberries (if they're large, otherwise leave as is), then transfer them to a medium bowl. Add in the sugar and cornstarch, mix well, and set aside to macerate.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next, add in the cold, cubed butter and use your fingers to rub the butter into the flour (or you can use a pastry cutter). The mixture should be crumbly when done, with larger bits of butter throughout.
- Next, add in the cold milk and vanilla and, using a wooden spoon, stir until just combined and you have a slightly sticky dough. Add more milk (a tablespoon at a time) as needed if the mixture is too dry (see video for visual reference).
- Return to the blackberries and spoon them into the greased baking dish, discarding any excess liquid at the bottom of the bowl. Spread the blackberries out evenly.
- Place dollops of the topping over the blackberries, then use your hands to gently press and spread the dough as evenly as possible. It's okay if some of the berries are showing through.
- Finish by combining the sugar and cinnamon and evenly sprinkling the mixture over the top.
- Bake for 35 minutes, or until the top is golden brown. Let the cobbler cool for at least 20 minutes to allow the filling to thicken before serving. Enjoy warm with a scoop of vanilla ice cream!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
