My blackberry cobbler recipe takes the best fruit of Easter dessert recipes and bakes it under a pecan cookie crumble. Can you say yum? YUM!
I love Easter recipes for kicking off the fresh fruit baking season with flare! We get delicious treats like blackberry pie, blackberry pie bars, strawberry cobbler, and Bisquick peach cobbler. But let’s face it — we’re all here for the really rich, decadent fruit, like blackberries!
Which is why my cobbler recipe always takes center stage from spring through summer and beyond!
What I Love About This Recipe
Is there anything more satisfying than bubbling cobbler fresh from the oven? Or chilled leftover cobbler spooned out as a midnight snack? Or pretty much cobbler any time?? I think not!
- Great for a party or your weeknight dessert
- Can be made with fresh or frozen berries
- Seriously SO easy to make!
How To Make Blackberry Cobbler Recipe
How easy is this blackberry cobbler recipe?
Preheat your oven and toss your filling ingredients in a bowl. Put into a baking dish and set aside.
In a separate bowl, mix all of your topping ingredients except the butter and egg. Mix, then add the butter and combine with your fingers. Add the egg and stir until combined.
Drop the topping onto the filling — it doesn’t have to be perfect! Bake until bubbly and brown and delicious.
Easy Blackberry Cobbler Recipe Notes
It’s right there in the section title — easy! I’m here to make your recipe and life easier. Here are my tips!
Tips For Making The Perfect Blackberry Cobbler
You want every bite of cobbler to be sensational! Let’s make sure that happens:
Gentle – When you toss the blackberries in the first step, be calm! Be steady! Don’t be hasty! You want your blackberries to stay as unbruised and plump as possible, which means taking care when you toss.
Overflow – Afraid of bubbling filling? Put a cookie sheet under your baking pan in the oven to catch any drips!
Chop Chop – One good way to chop your nuts is with the food processor! Toss your nuts in, and you can actually combine all of your topping ingredients at low speed.
Fresh Blackberry Cobbler Ingredient Notes
There are a few ingredients you should keep an extra eye on!
Frozen Blackberries – You can use frozen berries if you want just thaw then slightly.
Tapioca – I know you’ve seen cornstarch and flour as a thickening agent — but I love using tapioca! Not only does it come in a bunch of versatile forms, it’s a great option for allergy-friendly desserts.
Citrus – I use lime juice with my blackberries because I love the tang it gives, but you can easily substitute lemon juice, and it’ll be just as delicious.
Nuts – Another easy ingredient to swap is the pecans! You’ll want to use other soft nuts like hazelnuts or Brazil nuts. Or try something really unique, like pistachios!
I treat this cobbler as I would a berry pie — which means storage options are varied!
Can You Freeze This?
Yes! Make sure your cobbler is fully cooled, then store either whole or portioned in airtight containers in the freezer for up to eight months.
When you’re ready, leave your cobbler in the fridge overnight, or pop a frozen slice in your lunchbox for a midday treat!
Make Ahead Tips
This cobbler comes together very quickly, so there’s little in the way you can do as far as make ahead. You can prep the whole dish and wait to bake it until you’re ready, but you run the risk of the blackberries bleeding into the topping.
How Long Can You Keep This In The Fridge?
Once baked, you can store your cobbler in the fridge for up to a week. I actually love it chilled! The berries solidify and make such a yummy bite of food.
Tools to Make
I guarantee you have all the tools you need to make this cobbler recipe!
- 2qt baking dish
That’s it! I’m serious!
- 8 cups fresh blackberries
- 1 cup sugar
- 1/4 cup instant tapioca
- 1/2 of 1 lime fresh lime juice
- pinch salt
- 1 cup all-purpose flour
- 1 cup sweetened coconut
- 3/4 cup sugar
- 1/2 cup pecans chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1 large egg slightly beaten
- Preheat oven 375 degrees.
- In a large bowl gently toss the berries, sugar, tapioca, lime juice, and salt. Spoon into a 2-qt baking dish. Set aside.
- In a medium bowl add all topping ingredients except butter and egg. Mix until combined. Add butter. Using your fingertips, knead in butter (you're kinda pinching and smashing it) until the mixture looks like coarse sand and there are still a few visible chunks of butter.
- Add egg to topping and stir until combined.
- Arrange topping over filling by gently dropping even tablespoonfuls of the dough. It doesn't have to be a perfectly solid layer because as it cooks it will spread. (If you happen to have any holes in the topping it actually looks pretty with the berries peeking out.)
- Bake the cobbler in preheated oven for 45-50 minutes or until the filling is thick and bubbly and the topping starts to brown. Cool on a rack for at least one hour before serving.
Fans Also Made:
More Easter Dessert Recipes
Want even more dessert goodness? Make these recipes!
- Pig Pickin Cake – Great to make with the family
- Blueberry Cobbler – fresh juicy blueberries topped with buttery cake-like topping
- Peach Cobbler – it’s quick and easy to make
- Pecan Pie Cobbler – brings together the Ooey Gooey filling of pecan pie with the decadent cake-like topping
This blackberry cobbler recipe is ready for you. Ready to whip together easily, ready to spruce up your next party, ready to be topped with vanilla ice cream or eaten just as it is. Let’s go!
What did you make this dessert for? Let me know in the comments!
Source: Cuisine at Home
I love this cobbler
I’ve never made cobbler before but I know that generally the crust is the best part and man this thing lives up to it. This came out so delicious. This is definitely gonna be a recipe that I use all the time.
Jackie, I totally agree with you! This topping is so, so yummy! Glad you liked it 🙂
There is no reference to the size or type of baking dish to use. And also is the instant tapioca a dry box indgrsdiant or found cold ready made in the dairy section?
Hi Jackie. Use the dry tapioca from the box. I baked it in a 9X13 inch baking dish!