Easy Blackberry Cobbler
This easy blackberry cobbler is made with fresh blackberries and a baking powder biscuit dough that bakes into a sweet, juicy dessert that is guaranteed to be a family favorite!
My grandma’s easy blackberry cobbler is one of my favorite childhood memories. I was lucky enough to grow up with a grandma that had a huge garden in her backyard and made everything from scratch.
In the summer every meal was accompanied by fresh sliced tomatoes and, if you were lucky, dessert was her homemade blackberry cobbler, made with blackberries picked from the garden that morning. It was one of my favorite parts of summer visits to Grandma’s house.
This recipe is easy enough to be made by anyone all you need are a few simple ingredients and lots of blackberries.
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What is a Cobbler?
A cobbler is a simple, rustic dessert that originated in the British American colonies. Its creation was driven by the settlers’ desire to make traditional British suet puddings, but without access to the necessary ingredients. Hence, a cobbler was born.
The basic structure of a cobbler involves a layer of sweet or savory filling (commonly a fruit mixture) that’s topped with a biscuit, dumpling, or batter crust. Once baked, the topping forms a crumbly layer, somewhat resembling a ‘cobbled’ street, hence the name “cobbler.” Unlike a pie the top crust doesn’t cover the fruit completely, allowing the filling to bubble up in spots.
A cobbler’s charm lies in its simplicity. You can whip up one without a lot of effort, using whichever ingredients are at hand. The most popular variety of cobbler is the fruit cobbler, with berries, peaches, and cherries being common choices.
Ingredients You’ll Need
There are two components to a cobbler, the biscuit crust and the fruit filling. For this recipe we use my grandma’s baking powder biscuits recipe for the drop biscuit crust and fresh summer blackberries for the filling. As those fluffy balls of biscuit dough bake in the cobbler they soak up all of that blackberry juice and….OMG, it’s amazing!
- All-purpose Flour – The flour should be sifted to help give you the best biscuit texture.
- Baking powder – this gives the biscuits their fluffy texture.
- Salt – A little salt adds flavor to the biscuit dough.
- Shortening – This is the fat that is used to bring together the biscuit ingredients.
- Milk – I suggest whole milk for these biscuits but you can use skin milk or even buttermilk if you prefer.
- Blackberries – These berries offer a unique blend of sweet and tart that creates a distinct flavor experience you won’t find with other fruits. This dynamic flavor profile makes blackberries the ideal choice for a well-rounded cobbler filling.
- Lemon juice – The sharp flavor of lemon juice help to cut through the sweetness of the sugar.
- Sugar – White granulated sugar pulls the juices out of the fruit and creates the delectable juice for your biscuit topping to soak up. You also sprinkle a bit on top of the biscuits as they bake.
- Cornstarch – A small amount of cornstarch helps to thicken the filling.
- Butter – This is added to the filling to help thicken it and is brushed over the tops of the biscuits to help them brown.
How to Make Blackberry Cobbler
Step 1 – Cut together. Sift the dry ingredients together and cut in the shortening until the flour mixture takes on a sandy texture.
Step 2 – Add the liquid. Add milk, stirring until all flour is moistened.
Step 3 – Knead the dough. Turn the dough out on a lightly floured surface and work the dough for about 20 seconds. Place the dough in a bowl until ready to use.
Step 4 – Prepare oven. Pre-heat oven to 350 degrees F.
Step 5 – Coat blackberries. Wash blackberries and pat dry. In a small bowl combine sugar and cornstarch. Toss blackberries with lemon juice and then add sugar-cornstarch mixture tossing until the berries are well coated.
Like all berries some blackberries are sweeter than others. Make sure to taste the sugared blackberry mixture and add more sugar as needed before putting them in the cobbler.
Step 6 – Assemble. Place berries in a greased 11″x7″ baking dish. Cut 2 tablespoons of butter and distribute over the top of the berries.
Drop the biscuit dough into the berry mixture in 2 tablespoon portions (this doesn’t have to be exact but don’t use too much more dough for each drop biscuit or it will take longer to bake. Cover the top of the cobbler with some berries peeking through.
Step 7 – Bake. Bake in 350 degrees F. oven for 60 minutes.
Step 8 – Top biscuits. Melt the remaining 2 tablespoons of butter and after 30 minutes have passed open the oven and brush the melted butter over the biscuit tops and sprinkle them with 2 teaspoons of sugar. Continue to bake for the remaining 30 minutes or until the filling is bubbling and the biscuit dough is golden brown.
Step 9 – Cool. Remove from the oven and let cool for at least 30 minutes before serving.
Step 10 – Serve. This is a cobbler not a pie, it’s going to be juicy, and runny. Don’t fight it :). Those delicious biscuits are going to be swimming in a sea of blackberries and blackberry juice. Scoop it all up and put it in a bowl along with a scoop of vanilla ice cream and enjoy!
Frequently Asked Questions
You can use fresh or frozen blackberries to make this easy blackberry cobbler. If you choose to use frozen just defrost them and drain off any excess liquid before using.
Cobblers work well with a variety of fruits such as peaches, blueberries, blackberries, cherries, or even a mix of berries.
You’ll cook blackberry cobbler at 350 degrees F for 60 minutes or until the filling is hot and bubbling and the biscuit topping is golden brown.
How to Store Blackberry Cobbler
Properly storing your blackberry cobbler will help preserve its taste, texture, and overall freshness. Here’s a guide on how to do it:
Cooling Your Cobbler
Before storing, always let your blackberry cobbler cool completely. If it’s too hot when you cover it, it can create steam, resulting in a soggy topping.
Storing at Room Temperature
For short term storage, you can keep your cobbler at room temperature for up to two days. Simply cover it tightly with aluminum foil or plastic wrap to protect it from dust and insects. Be sure to keep it in a cool, dark place, away from direct sunlight or heat.
Refrigerating Your Cobbler
If you wish to store the cobbler for a longer period, say for up to one week, the refrigerator is the best option. After the cobbler has cooled, transfer it into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Then, place it in the refrigerator. This helps to keep the cobbler fresh and prevents it from drying out.
When you’re ready to serve the refrigerated cobbler, you might want to warm it up a bit. Just place it in a preheated oven at a low temperature (about 300°F or 150°C) for about 15 minutes or until it’s heated through or microwave it for 1- 2 minutes to warm it up.
Freezing Your Cobbler
For long-term storage, you can freeze your blackberry cobbler. To do this, wait until the cobbler is completely cooled, then cover it tightly with plastic wrap, ensuring all parts are covered. After that, add an extra layer of protection with aluminum foil. Properly stored, it can last in the freezer for up to 3 months.
When you’re ready to enjoy your frozen cobbler, it’s best to thaw it in the refrigerator overnight, then reheat it in the oven at a low temperature until it’s warmed through.
Looking for More Classic Southern Desserts?
- Coconut Cake
- Lemon Icebox Pie
- Hummingbird Cake
- Sock It to Me Cake
- Sour Cream Pound Cake a Classic Comfort Food
- More Dessert Recipes…
Easy Blackberry Cobbler
Baking Powder Biscuits
- 2 cups All-purpose Flour , sifted
- 3 teaspoons Baking powder
- 1 teaspoon Salt
- 1/4 cup Shortening
- 3/4 cup Milk
- 6 cups Blackberries , about 30 oz.
- 1 tablespoon Lemon juice
- 3/4 cups Sugar
- 2 tablespoons Cornstarch
- 4 tablespoons Butter
- 2 teaspoons Sugar
Baking Powder Biscuits
- Sift the dry ingredients together and cut in the shortening until the flour mixture takes on a sandy texture.
- Add milk, stirring until all flour is moistened.
- Turn the dough out on a lightly floured surface.
- Work the dough for about 20 seconds.
- Place the dough in a bowl until ready to use.
- Preheat oven to 350 degrees F.
- Wash blackberries and pat dry.
- In a small bowl combine sugar and cornstarch.
- Toss blackberries with lemon juice and then add sugar-cornstarch mixture tossing until the berries are well coated. Place berries in a greased 11"x7" casserole dish.
- Cut 2 tablespoons of butter and distribute over the top of the berries.
- Drop the biscuit dough into the blackberry mixture in 2 tablespoon portions (this doesn’t have to be exact but don’t use too much more dough for each drop biscuit or it will take longer to bake. Cover the top of the cobbler with some berries peeking through.
- Bake in 350 degrees F. oven for 60 minutes.
- Melt the remaining 2 tablespoons of butter and after 30 minutes have passed open the oven and brush the melted butter over the biscuit tops and sprinkel them with 2 teaspoons of sugar. Continue to bake for the remaining 30 minutes or until the filling is bubbling and the biscuit dough is golden brown.
- Remove from the oven and let cool for at least 30 minutes before serving.