Blackberry Cobbler

Photography Credit: Elise Bauer

Have the ingredients but not the time to make a pie? Make a cobbler instead!

That’s what I love about cobblers. If you have a couple baskets of berries or some stone fruit sitting around, you can quickly prep the cobbler before dinner, let it cook while you’re eating dinner, and it will be ready in time for dessert, topped with whipped cream, or a side of vanilla ice cream.

About this time of year, blackberries are in force, not only the markets, but all along roadsides, hills and dales almost everywhere. If you’re out picking, look for the blackest of berries.

Blackberry Cobbler

The fruit should easily come off the vine when you pick them. And watch out for the thorns! Blackberries tend to grow in big patches worthy of Brer Rabbit. Long sleeve shirts are a must.

Blackberries range in sweetness from quite tart to wonderfully sweet, so test your berries and adjust the amount of sugar in the recipe depending on how sweet your berries are.

Blackberry Cobbler Recipe

  • Prep time: 35 minutes
  • Cook time: 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 white granulated 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 Toss berries with sugar, lemon juice, zest, cinnamon, cornstarch in baking dish: Put the blackberries, sugar, lemon zest and juice, cinnamon and cornstarch in a 9x9 baking dish. Stir to combine everything and make sure that the berries are all evenly coated with the sugar.

Let sit for 30 minutes for the berries to macerate so that the sugar dissolves and the berries release their juices.

2 Preheat your oven to 350°F.

3 Make biscuit dough topping: Vigorously whisk together the flour, 3 tablespoons of the sugar, the baking powder and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.

Make a well in the center and stir in the milk and beaten egg until the dough is just moistened.

4 Drop spoonfuls of biscuit dough on top of berries: Scoop up the dough in large spoonfuls, and drop over the berries in the baking dish like cobblestones.

5 Bake: Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.

Blackberry Cobbler

Great served with whipped cream or vanilla ice cream.

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Blackberry Cobbler

Showing 4 of 28 Comments

  • Wendy

    Delicious! Your recipe is very similar to one I’ve used for many years, except yours has a little less milk and has an egg. I like your version better. I’m glad I tried it. I will use it from now on.

  • Carrol

    I’ve made this twice now with the berries from our wild bushes in the backyard. Such a great recipe. I was a little skeptical about the cinnamon addition but it really was spot on. Thanks for share this one. It’s definitely a keeper.

  • Helen

    I made this exactly as stated and it was divine. First time I have ever made a cobbler. I discovered your website last October and have made so many of your recipes, all with great success. I call you my “go to girl” when I am looking for inspiration. Best wishes from Ireland.

  • Dan Grimm

    Thanks so much for the recipe, I will definitely try it!I’m on the Washington coast and have the problem every summer of just too many berries to pick in my own yard.Himalayans come on first and they are great! They aren’t very seedy and have great flavor. When those are pretty much done the Evergreens come on. They are seedier and I’ve already been spoiled with more Himalayans than I can pick(along with the family and neighbors I’ve had come).Any other suggestions aside from pie,cobbler,smoothies,and syrup? Thanks.

  • Sarah Selleck

    Thank you so much for your recipe. Here in England we don’t face the dangers of rattlesnakes or poison ivy while picking wild blackberries only the bramble thorns! I was looking for something a little different to our traditional apple and blackberry crumble and found your recipe, it was so easy to make and completely delicious served with some pouring cream over the top, perfect for afternoon tea! Thanks again.

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