Blackberry Cobbler (photo)

Blackberry Cobbler

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  • Prep: 35 minutes
  • Cook: 30 minutes
  • Yield: Makes 9 servings.

You can use fresh or frozen blackberries for this cobbler. If using frozen, defrost and drain first. Make sure you do a taste test to adjust sugar levels. Some berries are more tart than others and need more sugar for balance.


Berry mixture:

  • 4 cups blackberries, rinsed clean
  • 1/2 cup sugar (less or more to taste, depends on how sweet the berries are and how sweet you would like your cobbler to be)
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 teaspoon cinnamon
  • 1 1/2 Tbsp cornstarch (for thickening, can use instant tapioca instead)

Cobbler topping:

  • 3 Tbsp sugar
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 Tbsp butter
  • 1/4 cup milk
  • 1 egg, lightly beaten


1 Place berries, sugar, lemon juice, lemon zest, cinnamon, and cornstarch in a 9x9 casserole dish. Stir to coat the berries evenly with the sugar. Let sit for 30 minutes.

2 Preheat oven to 350°F. In a medium sized bowl, whisk together 3 tablespoons of sugar, the flour, baking powder, and salt. Cut the butter in with a pastry blender or fork (or even your fingers) until the mixture resembles coarse crumbs. Use a wooden spoon to stir in the egg and milk until the batter is just moistened.


3 Taking large spoonfuls, drop the batter mixture over the berries. Place in the oven and bake for 30 minutes or until the berry mixture is bubbly and the topping is nicely browned. Great served with whipped cream or vanilla ice cream.

Main Ingredients