This blackberry cobbler is everything you love about the classic throw-it-together dessert. Sweet, tart, and a gorgeous, golden brown, cakey biscuit crust. Blackberries are the star of the show. Cobblers are a wonderful thing! This cobbler is sure to rise to the top of your list.
I love dessert. Especially when it’s this easy to make. I especially love fruit-forward desserts in the spring and summer when everything is in season. You can just taste the sweetness of the warm days of summer in every bite.
Back to Blackberry…cobbler that is! But blackberries aren’t just for summertime—this cobbler is just as crave-worthy with frozen berries. Maybe it’s because I don’t use blackberries quite as often as other fruits, or maybe it’s the amazing cakey topping, but this cobbler always feels extra decadent to me.
Fresh out of the oven cobbler is, of course, perfection on its’ own. A scoop of your favorite vanilla ice cream makes it even better. I love this blackberry cobbler so much, I’ve even been known to eat it chilled as a midnight snack. You could even drizzle a little cream over the top.
I hope you’ll try more of my fruit favorite cobbler recipes next! Peach cobbler (one of the all-time most popular recipes on my site!), old-fashioned strawberry cobbler, blueberry cobbler, or the all-time classic apple cobbler.
Let’s make this cobbler!
Ingredients
Fruit Filling:
- Blackberries: Fresh juicy blackberries! I like to buy mine at Costco for the best price.
- Sugar: Simple granulate sugar.
- Instant Tapioca: To thicken up the juices.
- Lemon Juice: A little acid to balance the sweetness.
Cake Topping:
- Flour: All-purpose flour.
- White Sugar: Same as above, granulated sugar.
- Brown Sugar: Light or dark.
- Baking Powder: Gives the cakey topping its lift.
- Salt: Balances the sweetness.
- Unsalted Butter: Use very cold butter.
- Boiling Water: The recipe was developed to add boiling water to the topping batter.
Sugar Topping:
- White Sugar
Tips
- Tapioca – I know you’ve seen cornstarch and flour as thickening agents — but I love using tapioca! Not only does it come in a bunch of versatile forms, but it’s also a great option for allergy-friendly desserts.
- Citrus – I use lemon juice with my blackberries because I love the tang it gives.
- Toss Gently – When you toss the blackberries in the first step, don’t be hasty! You want your blackberries to stay as unbruised and plump as possible, which means taking care when you toss. I use a large rubber spatula and spoon.
- Overflow – Afraid of bubbling filling? Put a rimmed baking sheet under your baking pan in the oven to catch any drips!
- Cinnamon – Many people make this fruit cobbler with a little warm spice. If you want to do the same, I suggest you add 1 teaspoon of ground cinnamon to the berry mixture.
Storing + Freezing
- How Long Can You Keep This In The Refrigerator? Once baked, you can store your cobbler in the fridge for up to a week.
- 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 to serve, leave your cobbler in the fridge overnight, or pop a frozen slice of leftover cobbler in the microwave or your lunchbox for a midday treat!
- Make-Ahead Tips: This cobbler comes together very quickly, so there’s little 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.
- Food Safety: If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists cobblers and crisps, I use the “fruit pies” under baked goods as my reference.
Using Frozen Berries
Yes, frozen blackberries work fabulously in this recipe. The trick is to add them while they’re still frozen. If you allow them to thaw, they will become too mushy.
Serving Recommendations
Top this cobbler with a scoop of vanilla ice cream or a large dollop of homemade whipped cream! If you happen to have a sprig of fresh mint, it makes a wonderful garnish.
How to Make Easy Blackberry Cobbler
- Make The Fruit Filling: Mix the fruit filling.
- Transfer the fruit filling to a baking dish. Bake
- Combine the topping ingredients except for water.
- Make The Cake Topping: Mix with a pastry blender or butter knives, and cut the butter into the dry ingredients.
- Pour boiling water and stir the topping mixture.
- Drop spoonfuls of dough topping over the fruit filling.
- Sprinkle the top of the dough with sugar.
- Bake again. Serve.
***See complete instructions below.
More Cobbler Recipes You’ll Love
- Bisquick peach cobbler
- Chocolate Cobbler
- Pear Cobbler
- Bisquick Blueberry Cobbler
- Cherry Cobbler With Cake Mix
- Pecan Pie Cobbler
- Bisquick Apple Cobbler
Blackberry Cobbler
Ingredients
Fruit Filling:
- 8 cups fresh or frozen blackberries
- 1 cup granulated sugar
- 1/4 cup instant tapioca
- 1 teaspoon lemon juice
Cake Topping:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar firmly packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter cut into small pieces
- 1/2 cup boiling water
Sugar Topping:
- 3 tablespoons white sugar
Instructions
Make Fruit Filling:
- Preheat the oven to 400 °F (204 °C).
- In a large bowl gently toss the berries (8 cups), sugar (1 cup), instant tapioca (1/4 cup), and lemon juice (1 teaspoon).
- Spoon into a 2-qt baking dish. Set aside.
- Place in preheated oven and bake for 10 minutes
Make Topping:
- While the fruit mixture is in the oven, In a medium mixing bowl, add all the cake topping ingredients, except the boiling water, to a medium bowl.
- Use a pastry blender, or 2 butter knives, and cut the butter into the dry ingredients until the mixture looks like a coarse meal.
- Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
- After the fruit mixture has baked for 10 minutes, pull the baking dish from the oven and drop large spoonfuls of the dough topping over the fruit filling.
- Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.
- Place the baking dish on a large (half sheet) rimmed baking sheet, in case the cobbler bubbles over and drips, then continue to bake for 30 minutes or until the topping is golden and baked through and the blackberries are tender.
Notes
- Tapioca – I know you’ve seen cornstarch and flour as thickening agents — but I love using tapioca! Not only does it come in a bunch of versatile forms, but it’s also a great option for allergy-friendly desserts.
- Citrus – I use lemon juice with my blackberries because I love the tang it gives.
- Toss Gently – When you toss the blackberries in the first step, don’t be hasty! You want your blackberries to stay as unbruised and plump as possible, which means taking care when you toss. I use a large rubber spatula and spoon.
- Overflow – Afraid of bubbling filling? Put a rimmed baking sheet under your baking pan in the oven to catch any drips!
- Cinnamon - Many people make this fruit cobbler with a little warm spice. If you want to do the same, I suggest you add 1 teaspoon of ground cinnamon to the berry mixture.
Nutrition
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Yummy! I love this cobbler. Thank you so much. I’m gonna try this again.
Thanks, Jenny! I’m glad you like this cobbler.