Blackberry Cobbler

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. 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 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.

2 Preheat your oven to 350°F. 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.


3 Scoop up the dough in large spoonfuls, and drop over the berries in the baking dish. Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.

Great served with whipped cream or vanilla ice cream.

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Showing 4 of 39 Comments

  • Stacy

    Blackberry picking can be dangerous around here in Sacramento. I was out by the river picking wild blackberries last week and was disconcerted to hear a rattlesnake and see it slithering away. As I was in a skirt, I decided to pick my berries another day. Happy berry hunting!

    That’s why I always stay on the bike trail when picking! You have be really careful anytime you go off trail. And even keep your eye out on the trail too. I once almost ran over a huge one just going down the trail. ~Elise

  • Michele

    You make the most sumptuous cuisine with the most basic ingredients ~ even a doh doh like me can make them. Please adopt us. xoxo michele

  • Cindy S

    That looks so good. I’ve never made one where you put the dough on top like that. I sure will be trying out this recipe. Thank you !!

  • Susan

    I’d love to get my hands on those roadside blackberries you find in the wooded areas. I’d always called them black raspberries. We can find them along the roadside in wooded area’s in the south bay (San Jose), too. They are smaller, but so sweet and more flavorful than the berries from the market. Your recipe for cobbler differs from mine only because my recipe has you bring the fruit mixture to a boil before putting it in the baking pan and then top with the biscuit mixture. I love the biscuit topping. I sprinkle some of that course raw sugar over the top before baking for some added crunch. I managed to score some sour cherries and can’t wait to make this cobbler. I’ve frozen a ton of them to use this winter, too. Gotta get’em when you find them!

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