This blackberry cobbler recipe involves a warm, bubbling skillet of juicy blackberries topped with a golden-brown, buttery cobbler crust that is crisp outside and fluffy inside. It is pure summer comfort food and the perfect ending to a warm summer day!
My family and I have a bit of a blackberry obsession. Every summer, we pile in the car (windows down, music pumping, of course) and hit the dirt roads in search of those hidden berry patches. My kids eat them like candy, but sometimes, we find enough to bring them home and make this cobbler!
Just a handful of simple pantry staples come together to make this beauty. The berries get melty and sink down, and the batter puffs up as it bakes, creating a golden, cake-like topping with the berries just poking through.
The whole thing just screams summer! So pick or buy some blackberries and get baking! I’ll take you through the step-by-step process of making this old-fashioned dessert, from the ingredients to serving ideas (a la mode, obviously!) and all my best cobbler tips.
Make some classic summer fruit desserts! Try blueberry cherry cobbler, apricot upside-down cake, or peach crostata.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Fresh blackberries: If you don’t have fresh berries, you can use frozen ones, but let them thaw first and drain off any excess liquid.
- Butter
- Flour
- Sugar
- Baking powder
- Salt
- Milk
🥣How to Make a Blackberry Cobbler
- Preheat your oven to 375 degrees F. While the oven is heating up, place the stick of butter in a 10-inch cast iron skillet and pop it in the oven to melt. Keep an eye on it so it doesn’t burn.
- Whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Pour in the milk and stir until you have a thick, smooth batter. Don’t overmix it – a few lumps are okay.
- Once the butter is melted, carefully remove the skillet from the oven. Pour the batter over the melted butter, but don’t stir it. Just spoon the batter evenly around the skillet.
- Sprinkle the fresh blackberries over the top of the batter. Again, don’t stir them in – just let them rest on top.
- Bake the cobbler for about 35 minutes until the top is golden brown and the middle is mostly set. Some bubbling around the edges is normal.
- Remove the skillet from the oven and let the cobbler cool for a few minutes before serving.
🍴Serving Ideas
Now that you’ve got a piping hot blackberry cobbler fresh out of the oven, it’s time to serve it up! I recommend letting the cobbler cool for 10 minutes before digging in.
The filling will set up a bit, so you don’t have a runny mess on your plate. Here are a few of my favorite ways to enjoy this classic dessert:
- Is there anything better than a warm cobbler topped with a scoop of creamy vanilla ice cream? The ice cream melts over the cobbler, creating a delicious contrast between hot and cold.
- If you’re not in the mood for ice cream, a dollop of freshly whipped cream is another great option.
- Of course, this blackberry cobbler is delicious all on its own, straight out of the skillet. The juicy berries and fluffy cobbler topping are plenty satisfying without extra toppings.
💭How to Store
Let the cobbler cool completely to room temperature before storing it. Then, cover the skillet tightly with plastic wrap or aluminum foil or transfer the cobbler to an airtight container.
Store the cobbler in the refrigerator for up to 3-4 days. The topping may lose some crispness over time, but it will still taste amazing.
⭐Tips
Be sure to check out the step by step instructions
- Use fresh, ripe blackberries for the best flavor. Pick your own or get them from a local farmer’s market if you can. If using frozen berries, thaw them first and drain off any excess liquid to prevent the cobbler from getting too soupy.
- Don’t overmix the batter. Stir it until the ingredients are combined and no dry spots remain. A few lumps are okay – overmixing can lead to a tough, dense topping.
- If you have a cast-iron skillet, use it. The heavy, heat-retaining material helps the cobbler cook evenly and gives the edges a deliciously crispy texture. If you don’t have a cast-iron skillet, use a 9×13-inch baking dish instead.
- Blackberries are amazing in this cobbler, but you can use blueberries, raspberries, peaches, or any combination of your favorite summer fruits.
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Blackberry Cobbler Recipe
Ingredients
- 3 cups fresh blackberries
- ½ cup butter
- 1 cup flour
- ½ cup sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk
Instructions
- Set the oven to preheat at 375 degrees F.
- Put the butter into your cast iron skillet and put it in the oven to melt.½ cup butter
- While the butter is melting, combine the flour, sugar, baking powder, and salt in a medium bowl. Stir well.1 cup flour, ½ cup sugar, 3 teaspoons baking powder, ¼ teaspoon salt
- Pour in the milk and stir to mix everything into a thick batter. Don’t over-mix.⅔ cup milk
- Take the skillet out of the oven. Add the batter to the melted butter, not mixing it in; just put spoonfuls of the batter around the skillet.
- Put the blackberries on top of the batter. Spread them over the skillet, but leave them on top, and don’t mix them in.3 cups fresh blackberries
- Bake at 375 degrees F for 35 minutes. The cobbler is done when it is golden brown on top and mostly firm in the middle.
Notes
- Use fresh, ripe blackberries for the best flavor. If using frozen berries, thaw them first and drain off any excess liquid to prevent the cobbler from getting too soupy.
- Don’t overmix the batter. Stir it until the ingredients are combined and no dry spots remain. A few lumps are okay – overmixing can lead to a tough, dense topping.
- If you have a cast-iron skillet, use it. The heavy, heat-retaining material helps the cobbler cook evenly and gives the edges a deliciously crispy texture. If you don’t have a cast-iron skillet, use a 9×13-inch baking dish instead.
- Blackberries are amazing in this cobbler, but you can use blueberries, raspberries, peaches, or any combination of your favorite summer fruits.
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Nutrition Information
Nutrition facts are estimates.
