Blackberry Cobbler Using Bisquick


I’ve always wondered why there wasn’t a “blackberry cobbler using bisquick” on the internet, so I decided to create my own recipe. Blackberry cobbler is one of those dishes that almost everyone has cooked and loved, whether they had a cooking channel on tv or not. It’s a very simple dish to create, but also can be made in several different ways.


Easy Bisquick Blackberry Cobbler Recipe that tastes amazing and only takes minutes to prepare. This is the perfect summer dessert everyone will love.


We absolutely love baking with Bisquick! It is so easy to use and makes amazing cobblers. Have you seen the Bisquick Apple Cobbler and Peach Cobbler we shared earlier this year? Hello YUM!


This year is turning into the year of fruit cobblers and it was totally unplanned. LOL!

For some reason, I am loving making cobblers and fruit desserts this summer. I am not sure if it is the record heat we have been having or what brought it on but this seems to be the summer of easy dessert recipes.

Don’t get me wrong there were a few weeks I didn’t even turn my oven on it was so hot in Spokane. We are not used to constant 95+ degree temperatures with no break. I keep hoping for a day in the 80s which will feel like a cool breeze after all the 100+ degree days.

I love how easy it is to make berry cobblers with Bisquick. It is amazing how they just come together with very minimal work. The perfect quick and easy dessert for summer! Serve warm with vanilla ice cream or fresh whipped cream and yum!!!


  • Blackberries
  • Sugar
  • Butter
  • Bisquick
  • Milk

Equipment Needed

8×8 baking dish

Mixing Bowl

How to make Bisquick Blackberry Cobbler

Step 1 – Place blackberries in a bowl and toss them with sugar. Let them sit for 20 – 30 minutes to absorb the sugar.

Step 2 – Don’t forget to preheat the oven!

Melt butter and pour into an 8×8 baking dish.

Step 3 – Mix together the Bisquick Baking Mix, sugar, and milk in a separate bowl until combined. Pour this mix over the melted butter. Do not mix them together!

Step 4 – Pour blackberries and sugar over the top of the Bisquick mix and melted butter. Do not mix!

Bake for 50 to 60 minutes

Step 5 – Remove from the oven and let cool for a few minutes before serving.

Serve this blackberry cobbler warm with fresh whipped cream or vanilla bean ice cream.

If you have any left I will admit that this is really good for breakfast the next day. LOL! We had just a bit left and I hid it in the fridge and then enjoyed it early in the morning.

Recipe Tips

We used an 18oz container of blackberries. They measured out to 4 cups of blackberries plus a few extra.

You can use frozen blackberries when fresh blackberries are not available.


Wondering what to do with those fresh blackberries you picked this season? You can make a tangy, quick and easy blackberry cobbler using Bisquick baking mix! As a bonus, our old-fashioned Bisquick Blackberry Cobbler recipe can be made with frozen berries to enjoy juicy berry cobblers any time of the year.

a white casserole dish of blackberry cobbler ready to serve


When I visit the Pacific Northwest in the summer, going blackberry picking is always a favorite activity. If you’re lucky enough to have blackberries in your area, then you know nothing beats freshly picked berries.

Blackberries provide a sweet and tart flavor in all kinds of yummy baked goods.

This fruity Bisquick Blackberry Cobbler recipe is perfect to make in late summer when fresh blackberries are at their peak of ripeness.

But no worries if you don’t have fresh blackberries locally. Or if they’re not in season! You can just as easily prepare this Bisquick cobbler with frozen blackberries for a delicious treat.

When baked into a sweet and crumbly cobbler, the juicy berries burst with a delightful tanginess. The bright tastes of summer are in every bite!


Make the best blackberry cobbler using Bisquick and other pantry staples. For this easy recipe, you’ll need these simple ingredients:

  • Blackberries
  • Cornstarch
  • Sugar
  • Lemon juice
  • original Bisquick mix
  • Milk
  • Butter

Plus a bit of water if you’re baking with fresh blackberries. And, there’s no need to add water if making Bisquick cobbler with frozen berries.


There are only 4 super easy steps to make this scrumptious Bisquick blackberry cobbler recipe. And, it’s ready in about 30 minutes.

This recipe is perfect as a last-minute dessert any night of the week. So, let’s start making the easiest Bisquick cobbler with blackberries!

First, preheat the oven to 350ºF.

Then stir together berries with the cornstarch, 1/2 cup sugar, and lemon juice in a medium saucepan. Heat them over medium heat.

If using fresh blackberries, you’ll also need to add water. Stir frequently as you bring the mixture to a boil.

Meanwhile, stir together the Bisquick mix, butter, rest of the sugar, and milk in a medium bowl. The batter will be thick, with a dough-like consistency.

Next, spoon the blackberry mixture into a baking dish and spread it out evenly. Use a cookie scoop or two tablespoons to drop spoonfuls of the Bisquick dough on top of the blackberry mixture.

cooping biscuit topping over the blackberry cobbler recipe ready to bake

Gently press the dough into the blackberries so that it’s slightly submerged.

Bake the old-fashioned blackberry cobbler for about 25 minutes. The filling should be bubbling and the top golden brown.

Optional: melt butter to brush the tops of the cobbler biscuit dough after baking.

Let cool 10 minutes before serving.


Enjoy Bisquick blackberry cobbler warm with a scoop of vanilla ice cream or topped with whipping cream. It’s also delicious with a dollop of tangy cream cheese on top.

baked bisquick blackberry cobbler ready to serve


For a patriotic, red white and blue cobbler our strawberry blueberry cobbler is ideal! And, there’s nothing better than making a peach cobbler with those juicy, ripe peaches in the summer. In the fall, we love making Bisquick apple cobbler.

As soon as I see fresh strawberries in the store, I make Bisquick strawberry cobbler. Any time of year is cherry season because our easy cherry cobbler uses cherry pie filling!


After the cobbler has cooled completely, transfer to an airtight container or cover with plastic cling wrap and keep in the fridge for up to 4 days.

Freeze old-fashioned blackberry cobbler for up to 3 months after putting it in a tightly sealed container. Bake in a 350º F preheated oven for 30 minutes to reheat.

biscuit topping over the blackberry cobbler recipe ready to bake


How can this be made into a gluten-free cobbler recipe?

Use Bisquick’s gluten-free baking mix for a GF-friendly blackberry cobbler!

What alternative to granulated sugar can I use?

Feel free to substitute Splenda sugar baking mix for the sugar in the recipe. This specific type of Splenda contains 50% sugar. Regular Splenda won’t work. If you don’t have the baking mix, you can mix it 50/50 with sugar.

How can I make blackberry cobbler without Bisquick baking mix?

If you don’t have a box of Bisquick on hand, you can easily make your own self-rising biscuit mix with basic pantry staples. Prepare the dough for these 3 Ingredient biscuits or easy drop biscuits to make this a from-scratch blackberry cobbler recipe.


Blackberries take center stage and really shine in this easy Blackberry Cobbler recipe. It’s a phenomenal dessert that’s easy to make, simple ingredients, and a fabulous celebration of summer with fresh fruit, but can easily be made any time of year with frozen fruit.


One of my quickest “go-to” desserts is a cobbler. This simple, classic fruit dessert takes just a few core ingredients that you might even already have on hand. There’s nothing better than a quick and easy dessert that comes together with little effort but has the explosive flavors of a five-star bakery dessert.



With the perfectly crisp caramelized biscuit topping and the incredibly juicy and flavorful fresh blackberries, every bite is like a little taste of heaven. The best part is that you can swap out the blackberries for pretty much any fruit you want.


Just a few simple ingredients are all you need to make this blackberry cobbler.

  • Butter – Either salted or unsalted butter will work fine. Plant-based butter will also work in place of regular butter.
  • Bisquick – I prefer the Bisquick baking mix, but you could also make your own homemade Bisquick, or use your preferred brand of baking mix. 
  • Granulated Sugar – Also known as white sugar or regular sugar
  • Milk – Use whatever milk you have on hand / prefer 
  • Blackberries – Fresh blackberries work best, but you can also use frozen. 


This classic cobbler recipe is quick, easy, and tastes even better with a scoop of vanilla ice cream!!. It’s sure to become a go-to dessert you’ll make time and time again. 

Simply preheat your oven to 375° F

Using a large mixing bowl, mix butter, Bisquick, sugar, and milk and pour into 9×12 (or 8×8) pan or dish.

Mix fresh blackberries* with a little sugar and pour over batter. Do not stir or mix berries into batter. *You can use frozen blackberries, but you will want to thaw them before using them in this recipe.

Bake for 40 minutes and serve warm with a scoop of vanilla ice cream!


Whether you’re making this blackberry cobbler recipe to a T, or swapping out the blackberries for your favorite fruit, there are a few tips you’ll always want to follow no matter what. Here are some of the homemade cobbler tips I live by, and you should too. 

  • Avoid using canned fruit, or canned pie filling: As I said before, you can use almost any fruit you’d like to make a cobbler, but that doesn’t mean you can use any fruit, in any format. That is, unless you really like overly sweet, gummy filling that makes a mess. 
  • Fresh is best: This applies to most recipes when I say that fresh ingredients will yield the best results. That doesn’t mean you have to scrap the recipe if blackberries aren’t in season though. Think of it as fresh first, frozen second. Just be sure to completely thaw and pat dry the fruit if using frozen. 
  • Cut all fruit into small bite-sized pieces: This tip won’t affect the taste of the final product, as much as it just makes the serving and eating process a lot easier. It’s much easier to scoop out servings if you’re not having to turn your spatula into a makeshift knife to cut through fruit slices. 
  • Don’t cover all of the filling: Scoop the homemade cobbler on top of the filling leaving space between each scoop. Leaving room allows more steam to release and help create that coveted caramelized, crisp topping. 
  • Make sure it’s cooked all the way: Since we’re mostly concerned about the biscuits cooking all the way, the easiest way to ensure a perfectly baked cobbler is to insert a thermometer halfway and wait for it to reach 200°f. 
blackberry cobbler bowls


We all know that when it comes to baked goods of any kind, they are almost always best the day of, and especially warm right out of the oven.  While it’s hard to recreate that day of crisp freshly baked perfection, leftover blackberry cobbler is still drool-worthy. Here’s how to store your blackberry cobbler leftovers. 

Room-temperate: If you think you’ll eat the rest of the cobbler within the next few days (Because why wouldn’t you?) you can simply cover the baking dish with foil or plastic wrap and leave it on the counter for 2-3 days

Refrigerate: If you have more self-control than I do and need more time to pick at your leftover cobbler, you can take the same, foil or plastic-wrapped dish and store it in the refrigerator for up to 5-6 days. 

Freeze: For long-term storage, you can take your completely cooled blackberry cobbler, cover it tightly in plastic wrap and foil and freeze for up to 1 month. To serve from frozen, thaw completely and reheat in a 350-degree oven for about 10 minutes or until heated through. Just be aware that the topping might come out a little soggy after being frozen and reheated.


How Is Cobbler Different Than Pie? 

One way to differentiate between pie and cobbler is through the crust. Pies are encased in pastry, either just on the bottom or on both top and bottom.

Cobbler, on the other hand, is a baked fruit dessert covered with a sweet drop-biscuit dough or cake-like batter topping that resembles a thick crust when baked. Cobbler does not have a bottom crust.

Aside from that big distinction, pies and cobblers can be very similar.  I tend to prefer cobblers because they can be a lot quicker to assemble than a pie unless you’re working with a premade pie crust. 

Why Is It Called Cobbler?

Unlike pie, cobbler does not have a smooth crust. Cobbler has a batter or dough that is spooned or dropped over the fruit filling, giving the crust a coarse and cobbled appearance.

What Type Of Fruit Can You Use In A Cobbler?

You can use any kind of fruit your heart desires, but you will want to use fresh or frozen (and thawed) fruit.  Canned fruit or pie filling are not ideal for a cobbler, they will result in a sticky and overly sweet dessert. 

How To Know Your Cobbler Is Done?

The filling should be bubbly around the edges of the dish, and the topping should crusted and a deep golden brown.  You can also insert a food thermometer in the thickest part of the cobbler, it’s done when it reaches an internal temperature of 200 ° F.

Is Cobbler Supposed To Be Runny?

If your fresh fruit is really ripe, you run the risk of a runny cobbler, with a soft top from all the extra moisture.  Add 1-2 tablespoons of cornstarch to the fruit to help thicken the filling.

When Are Blackberries In Season?

Blackberries ripen in May through September in the United States. They ripen earlier in Southern states and later in the season in the Midwest and North. They are plentiful at local farmer’s markets — look for shininess, blackberries dull in color as they age.  NOTE: berries don’t ripen after picking like some fruits, so eat them, use them or preserve them quickly.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.