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Our homemade Blackberry Cobbler recipe tastes just like the one Mom used to make! Sweet, tart, and perfect for a summer day – especially when you top it with a big scoop of vanilla ice cream!
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We love fresh blackberries in the spring and summer. Juicy, ripe, and impossible to stop popping in your mouth!
Which is why making a blackberry cobbler is one of the hardest desserts for me to make – not because the recipe itself is tricky (oh my gosh, it’s so simple!), but because the second there are berries in our house, I’m eating them straight from the container.
The poor berries almost never make it long enough to get baked into this glorious cobbler with a golden biscuit like topping and that sweet, tart, juicy blackberry mess underneath.
I can confirm that this blackberry cobbler is worth it though! This is a definite summer favorite, loaded with fresh blackberries, topped with a simple crust, and served up with a big scoop of vanilla. It’s heaven.
Our raspberry coffee cake is another favorite, along with this keto blackberry cobbler.
Ingredient Notes:
Topping: The biscuit topping for this blackberry cobbler recipe is a mix of all-purpose flour, sugar, baking powder, salt, cinnamon, cold butter, and boiling water. Simple ingredients that make a perfect topping.
Filling: The sweet blackberry filling is made with fresh berries, cornstarch to thicken things up, cold water, and fresh squeezed lemon juice along with a little sugar.
What Readers are Saying!
“Wow! I made this recipe and I was told it should be my signature recipe! I will make it again and again!” – Anthony
Tools Needed:
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We bake this homemade blackberry cobbler recipe in a cast iron skillet to minimize the dishes. The berries cook down just a bit in the skillet before the whole things get popped in the oven.
If you don’t have an oven safe skillet, you can cook your berries on the stove and then transfer to a 9×9 baking dish for the oven.
My Favorite Skillet!
Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.
How to Make Easy Blackberry Cobbler:
Cobbler Topping: The cobbler topping comes together easily in one bowl. Start by mixing the flour, sugar, baking powder, salt and cinnamon in a mixing bowl. Cut in the butter with a pastry cutter until you have a coarse, crumbly mixture. Pour in the boiling water and stir together well so that all of the dough is wet. Set aside.
Blackberry Filling: Start by dissolving the starch in a bowl with the cold water. Then add blackberries to a large, deep cast iron skillet over medium heat. Pour in the cornstarch slurry, the lemon juice, and the sugar.
Stir frequently while the filling heats up until it begins to boil. At that point, remove the skillet from the heat.
Top: Drop small bits of the dough over the blackberries to form a top crust.
Bake: Pop this in a hot oven for 25-30 minutes. The filling should be sweet, sticky, and bubbly and the cobbler topping should be golden brown.
More Berry Favorites:
FAQs:
We recommend storing this blackberry cobbler in the fridge, covered, for up to 5 days. To reheat, spoon into a bowl and microwave until just warm.
To make this recipe with frozen blackberries instead of fresh, you’ll want to thaw and drain them first and then proceed with the recipe.
MORE FRESH FRUIT RECIPES!
- Apple Cobbler
- Peach Cobbler
- Fruit Salsa Recipe
- Air Fryer Pineapple
- Blackberry Coffee Cake
- Strawberry Crostata
If you love berry cobbler, I hope you’ll give this one a try!
Blackberry Cobbler
Ingredients
For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 9 tablespoons cold butter
- 1/3 cup boiling water
For the filling:
- 2 tablespoons corn starch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries
- 1/2 cup sugar
Instructions
- Preheat oven to 400 degrees.
- To make the dough, mix the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter using a pastry cutter or two butter knives until you have a coarse, crumbly mixture. Pour in the boiling water and stir to combine. Set aside.
- To make the filling, dissolve the cornstarch in the water. Add the berries to a large, deep cast iron skillet over medium heat. Add the cornstarch slurry, lemon juice, and sugar to the pan and stir well.
- Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.
- Drop small pieces of dough evenly over the berry mixture. Place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.
- Serve warm with vanilla ice cream, if desired.
Tips & Notes:
Nutrition Information:
Terri Brewer says
Love this recipe. REMINDS me when I was little when my mom always made my Uncle Jim a blackberry cobbler! He loved it and jelly! Mom said she didn’t make one and he would pick me up and whisper in my ear did your mom make me ablackberry cobble? Of coarse I would say YES!
Karly Campbell says
Love that sweet memory! So glad you enjoyed the recipe. 🙂
Diana Holzer says
My husband and I love the Blackberry Cobbler recipe. It is definitely “OLD FASHIONED GOODNESS!”
Karly Campbell says
I’m so glad! 🙂
Lisa Woods says
I made the blackberry cobbler today for my husband birthday I will make it again
Karly Campbell says
So glad you guys liked it! Happy birthday to your husband!
Renna Runyon says
Delicous! Made it today and its quick and easy and yum yum!??
Karly says
So glad you gave it a try and enjoyed it! 🙂
Renate Davies says
Can you use frozen blackberries?
Karly says
Hi Renate! I think frozen berries would work just fine, but thaw and drain them first.
Karyn says
Think I could use almond or coconut flour instead of white flour?
This recipe looks awesome!
Karly says
No, almond flour and especially coconut flour don’t really swap 1:1 for wheat flour. I do have a low carb blackberry cobbler made with almond flour here: https://thatlowcarblife.com/low-carb-blackberry-cobbler/
Zac says
I found the site hard to use overall I’m tapping here I’m tapping there nothing’s happening it would be nice if you could have a thing that said what are you looking for… so you could type in salmon for example and you wouldn’t have to go through pages of cookies and tacos
Etc. But I did like the recipes of the ones I could get to never could get it blackberry cobbler to play
Karly says
Hi Zac! There is a search bar where you can enter whatever you’re searching for. I don’t have any salmon recipes, so that’s probably why nothing was coming up properly. 😉
The video should start playing automatically for you. Sorry if that wasn’t the case.
Christy says
Can you do this recipe in the crockpot?
Karly says
I’ve never tried this one in the crockpot. If you try it, let us know how it goes.
Jessica says
Holy late comment, Batman! Do you think a Dutch Oven would work for this instead of a cast iron?
Karly says
Hmm, I think so.
Maggie Martin says
Hey Karly girl, You are absolutely correct , again, Blackberry Cobbler should ALWAYS be #1 !! I make this with frozen in the winter and fresh as soon as I can find them the rest of the year. I think I have made this about a hundred jillion times! LOVE this recipe.
Thank YOU Karly
Maggie
Karly says
You’re the best! <3
Laura says
I made this today and it looks so wonderful! Can I use the exact recipe for blueberries?
Karly says
The dough will be great with blueberries! I’d reduce the sugar on the fruit a bit since blackberries are more tart, though.
Gale Howe says
What size cast iron pan works best, 10 1/2” or 12”?
Karly says
I use a 12 inch, but 10 1/2 should work fine as well! 🙂
Gale Howe says
I used a 12” cast iron fry pan and it worked out great!
Michael Dailey says
Can I use frozen blackberries? If so, what do I have to do?
Karly says
I think the recipe will work just fine as is with frozen berries. If you thaw them first, be sure to drain them.