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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!
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:
Barefoot Belle says
I have great dreams about my own (very large and with lots of natural light) kitchen and backyard garden…unfortunately you are much closer to that than I am! I hope all goes well with selling your house.
The blackberries have been gorgeous (and so sweet) at the market lately. This recipe looks like a good excuse to buy some more!
JOKAH says
IF YOUR CAST IRON SKILLET IS SEASONED PROPERLY THE BEST WAY TO CLEAN IT IS TO USE HOT WATER AND A BAMBOO SCRUB BRUSH LIKE THOSE USED ON WOKS. DO NOT USE SOAP!
spirals73 says
The advice to not use soap comes from a time when people used actual, alkaline soap to wash dishes. Dish soap is not the same and while I don’t use it every single time, I do use it on occasion and my skillet is just fine, better seasoned than when I bought it.
shelly (cookies and cups) says
oh my, this looks gorgeous! I bet it is tasty too!
Good luck with you house..fingers are crossed for ya! Anything to get you salsa…I know the craving 🙂
sabdra says
I like to eat dessert, such as the various flavors of cakes, egg tarts, cobbler, etc. I think your blackberry cobbler is very delicious.I like it .
Michelle says
Oh this is wonderful. I have a bag of berries in the freezer that we froze from our last berry picking outing. this would be a tasty way to use them!
Erica Lea says
I love desserts cooked in a skillet. So rustic and good. We usually clean our cast-iron skillets by sprinkling in some kosher salt (or cornmeal) and scrubbing with a paper towel or washcloth. Some friends of ours (who use cast iron ALL the time) clean theirs with soap and water.
Your garden plans sound lovely. Hope it works out for you!
Mary says
I always use soap (just a tiny bit) on my cast iron pans. I just make sure to oil them right after washing to prevent rust. I haven’t noticed a difference or any problems and it makes me feel like it is cleaner than just rinsing it with no soap!
Barbara says
Is there anything better than cobblers, Karly?? Any kind will do for me. Especially if vanilla ice cream is involved. 😉
But I must admit, I’ve never made a blackberry one. This looks wonderful.
And there’s nothing like those wonderful iron pans…I gave all mine away. 🙁
grace says
i sure hope you get your dream kitchen and salsa garden, karly. 🙂
what a great cobbler–i think this may the best possible recipe to use to break in your new pan.
Rachael says
I’ve been slowly building up a blackberry supply in the freezer so I can make cobbler, this came at the perfect time. Yum can’t wait to get started.
Maria says
Blackberries grew wild by our house when I was a kid. I miss those days. Blackberry cobbler is my favorite!
Malin says
Yumm-e-o! Looks perfect! (Not that I’ve ever had cobbler, but still 😉
Em. says
Um, yes and please. In my belly. Right now.
Also, I’m terrified of cleaning the cast iron pans as well. My husband does it. I don’t even have the foggiest idea where to start if not with ‘dump in hot soapy sink of water’.
Naomi says
OMG. I just bought some Blue Bell Southern Blackberry Cobbler ice cream this weekend. It was so good. And this is so making my mouth water. Yum, I love berry cobblers…and peach, my all time favorite. That deserves a double yum.
Kinsey says
AH that looks soooo good!! Wish I had some right now, that would be awesome. 😀
~Kinsey