Blackberry Cobbler

Favorite SummerBakingBlackberryCobbler

Have an excess of blackberries? Make biscuit-topped blackberry cobbler! It's easier and faster than pie. Start it before dinner and it will be ready in time for dessert.

Photography Credit: Elise Bauer

Have blackberries but not the time to make a pie?

Make a cobbler instead! An easy blackberry cobbler makes a delicious dessert. That’s what I love about cobblers.

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What is a cobbler?

Cobblers are really easy fruit desserts typically made with a biscuit-like topping. If you have a couple baskets of berries or some stone fruit sitting around, you can quickly prep an easy cobbler before dinner, let it cook while you’re eating dinner, and it will be ready in time for dessert.

Serve it topped with whipped cream or a side of vanilla ice cream.

Easy Blackberry Cobbler

How to Pick Blackberries for Blackberry Cobbler

During the peak of summer, blackberries are in full force, not only in 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 this blackberry cobbler recipe depending on how sweet your berries are.

What if I don’t have fresh blackberries?

You can make this recipe with frozen berries. Just make sure you defrost them first and drain the excess liquid before using them.

How to store cobbler

Fruit cobblers like this one should last fine loosely covered on the counter at room temperature (away from direct sun) for 2 to 3 days. Just warm it up a little in the oven before serving.

If you want to store it longer than that, wrap it tightly first in plastic wrap, then foil, and freeze it for up to 3 months.


Blackberry Cobbler Recipe

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

You can use fresh or frozen berries for this blackberry 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.


For the 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 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons cornstarch (or instant tapioca)

For the cobbler topping:

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


1 Make the berry mixture: 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 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, 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 Top the cobbler: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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49 Comments / Reviews

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Did you make it? Rate it!

  1. Paulina Dumuje

    Absolutely brilliant… was a hit and totally scrumptious… So easy to make as well. A spur of the moment idea and made it in record time before my guest arrived. Thanks will be a favourite now and will try next with rhubarb from the allotment.


    Show Replies (1)
  2. Sierra

    This cobbler recipe tastes very good, but it is quite runny. I’d suggest adding more cornstarch or tapioca if you don’t want that outcome.


  3. Kelly

    Made this super fast because I had a ton of leftover fresh blackberries. Turned out perfect!


  4. Stephanie

    Nice, easy recipe. Suggestion – use ginger instead of cinnamon –
    it complements the flavor of blackberries a lot better. Also, I modified it to be vegan by switching out the egg for egg replacer and milk for plain water (would have used almond or oat milk if I had it on hand), and it came out fine.


  5. LuLu

    Great easy recipe.. a scoop of vanilla ice cream… so good


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