Blackberry Cobbler

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.

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


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.

blackberry-cobbler-method-1 blackberry-cobbler-method-2

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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  • Dawn

    This has become my “go to” cobbler recipe! Everyone raves about it. Thank you!


  • Jeffsylv

    I made this last week after picking the blackberries from my father’s back yard. I screwed up and used baking soda instead of baking powder, but it still turned out great. The slightly saltiness of the bisquit dough balanced perfectly with the tartness of the berries. Looking forward to making it again. (Correctly this time)

  • Gloria

    Delicious!! Very easy. I used frozen berries and let them thaw and drain. Really enjoyed the lemon taste. My husband thought the topping reminded him of scones with berry filling. Will definitely make again. We used berries we picked from our yard last summer.

  • 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.


  • Rohini

    I’ve made this twice now because the first time it got rave reviews. Both times we bought mixed berries at the farmers market (blackberries, raspberries, and/or blueberries). The results have been amazing.


  • Flora Lyons

    My Mom made blackberry cobbler, by heating the berries, a little flour and sugar.,then poured 1/2 the berries in a baking dish then overed with narrow strips of the dough. Added the other half of the berries and covered that with narrow strips of dough. Dabbed on butter and sprinkled with sugar then baked. I love the inner dough; cooked in the blackberries, even more than the top crust. I am going to make one tomorrow to take to a bar-b-que.

  • James Cummings

    If you do not like the seeds, an inexpensive Foley food mill will take them out. Blueberries, ripening now, make a great addition to the deseeded blackberries. I’ve also made this in a slow cooker when the summertime heat is too great to use the oven.

  • Andrea

    I know it’s not berry season anymore, but I accidentally dethawed a couple of bags of berries and needed to use them quickly, so I made this cobbler with good results. I just thought I’d post my results for people who are wondering about various substitutions. I used half blueberries and half blackberries, whole wheat pastry flour (1 cup), and skim milk and it turned out fine, very tasty!

  • Patty

    I just recently found your website and I love it!!!! I can finally stop looking at a million sites to find recipes!!! I love the pictures and notes on each recipe. Today I made your Blackberry Cobbler and it is fantastic. I live on a 325 acre horse and cattle ranch in Oregon and I have access to “tons” of blackberries. I can’t wait to try the pie. Thanks so much for this site, and you have a wonderful day!!!

  • Rod Tidd

    My wife and I have been canning peaches. She tried the cobbler with peaches!!!! Mmmmm, good !! Excellent…. We are in Port Orange, Florida

  • Timmy

    Delicious… I used cherries instead (I understand this is not the recipe for a cherry cobbler) but the balances were absolutely perfect. Thank you for the recipe :)

  • Janet

    Yum this was so good, thanks for sharing. I used half blackberries and half strawberries and served it warm with Tahitian vanilla gelato. My little 3 year old daughter helped me with the mixing. Fun!

  • Marianne

    I made this with blackberries I picked in a friend’s back yard and it was wonderful. My family and friends devoured it. It was too good for small portions, so we did not get nine servings out of the recipe.

  • Jackie Garvin

    Some of my fondest childhood memories involve picking blackberries and the smell wafting through my grandparent’s little house as Granny made cobblers, pies and jelly. I still love picking berries but it’s getting harder and harder to find berry patches these days. So….I have planted my own Kiowa blackberry bushes in my back yard. I train them to grow up supports. It sure makes berry pickin’ a lot easier. I would love to know how many cobblers I’ve make in my lifetime. They are the best. Thank you for this post.

  • Karen

    I thought I liked crumbles better than cobblers but after making this I think I like cobblers better. What a great recipe! Thanks so much for posting it.

  • Susan

    Made this last night- so yummy & so easy! You get the pleasures of pie without the guilt or the work.

  • Michele T

    My first attempt at making a cobbler and it came out great, and such an easy receipe. I will be making this again : )

  • Lady Amalthea

    I love blackberries! They’re probably one of my favorite summer fruits. I can rarely keep from eating them long enough to make a cobbler but if I ever do, this sounds delicious. Thanks for the inspiration!

    And thanks for the reminder to taste the fruit before adding sugar. All to often, I’ve gotten some very nasty surprised when I decided to skip that all-important taste test.

  • Tim

    Here in North Carolina, at least, we have the additional fun of poison ivy which seems to like growing into blackberry bushes more than just about anywhere. After an interesting experience a few years ago we now go berry picking in something that looks a bit like a hazmat suit. We are not deterred!

    (be careful)

  • Katrina

    This truly sounds perfect!

  • sally cameron

    I’m with you Elise, cobblers are terrific. Fast, easy and less calories (less guilt) than with lots of pie crust and pastry. Should have picked up those blackberries at the store today. I will tomorrow!

  • shirleen thomas

    Cobbler can also have a rolled crust as with the pie but in a square pan for lots of good eating with a sprinkle of sugar on top !

  • Michele

    My grandfather used to take me blackberry picking every summer in upstate South Carolina. We would pick 5 gallon buckets full and take them to my grandmother. She made the best blackberry jam and pie but my favorite was the cobbler. Her recipe was very simple (even more so than this) and one that is known by most South Carolina cooks. We just season the berries with a little sugar in a baking dish. Mix 1 cup flour, 1 cup sugar and 1 stick of melted butter (real butter please!) in a separate bowl and pour over the berries. Bake at 350 until crust rises and is golden brown. Super simple and everything but the berries should be a pantry staple.

  • Vicki

    Not a baker so am wondering if I could use this for cherries? I have a lot at home and this recipe sounds like a perfect way to use them.

    You could try it. I would add a 1/4 teaspoon of almond extract to the pitted cherries. Also if they are regular cherries (not sour cherries) I would probably add less sugar as cherries are more naturally sweet. ~Elise

  • Pat Smith

    On your blackberry cobbler recipe can you use blueberries instead? Thank you in advance

    Sure! ~Elise

  • 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!

  • 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