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.

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