Homemade Blackberry Cobbler


Homemade Blackberry Cobbler: I adore blackberries. They are so juicy and sweet and they do not need much to pair well with. Now that the brambles are producing blackberries once again, I thought it was time to bramble on over to the kitchen and make some homemade blackberry cobbler. Most people think of strawberry shortcake when they hear the word cobbler. But with some berries, a shortbread crust, and just a little liquid you can turn any fruit into cobbler…


25 min Prep

1 hr 20 min Total

8 Servings


A recipe with soul, this cobbler won the grand prize in the “Betty Crocker Recipes from the Soul” recipe contest!

Ingredient List
  • 2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
  • 1 cup sugar
  • 1 cup Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter, melted
  • Cream, whipped cream or ice cream, if desired
  1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
  2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
  3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
  • Use half raspberries and half blackberries for a fun flavor combination.
  • Mix batter as gently as possible, and you’ll be rewarded with a tender and moist cobbler!

Old-Fashioned Blackberry Cobbler

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Yield: 8

Course: Dessert

Old-fashioned blackberry cobbler with layers of flaky pastry and juicy tart blackberries.


  • 1 double pie crust recipe
  • 1 cup granulated sugar
  • 1 to 2 tablespoons cornstarch (see notes)
  • ⅛ teaspoon ground cinnamon
  • 1 cup boiling water
  • 4 cups blackberries
  • juice of ½ lemon (if needed to add tartness)
  • 1 tablespoon cold unsalted butter cut into small cubes
  • 1 large egg lightly beaten
  • coarse sugar for topping


  • Prepare a double crust pie pastry and refrigerate until needed.
  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish or oven-proof skillet with vegetable cooking spray. Set aside.
  • In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juice. Stir gently until the blackberries release some juice. Set aside.
  • Cut one of the pastry disks in half and roll out on a lightly floured surface to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared pan. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
  • While the pastry square is baking, roll out the remaining whole disk of dough to at least a 12×12-inch square, about ⅛ inch thick. Gently ease the dough into the prepared dish pressing gently into the corners without stretching. Trim the edges of the dough leaving a ½-inch overhang all the way around. This overhang will be folded up and over the lattice top. Collect any scraps of dough and put them together with the remaining ½ disc of pastry.
  • Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then add all the remaining blackberry mixture. Dot the blackberries with butter.
  • Roll out the remaining dough to a 10-inch square (for 9-inch pan). Cut the dough into 8 or 10 strips and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
  • Brush the pastry with the beaten egg and sprinkle with coarse sugar.
  • Place the baking pan on the parchment lined baking sheet to catch any juice that may bubble over. Bake at 400°F for 10 minutes then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
  • Cool to room temperature or serve warm topped with ice cream or lightly sweeten cream if desired.

Recipe Notes

  • Try our homemade double crust pastry recipe
  • If the blackberries lack tartness add the juice of 1/2 a lemon to the blackberry mixture with the berries.
  • Use fresh or frozen berries for this recipe. Do not thaw the berries before adding to the hot sugar mixture.
  • This recipe also works well with blueberries.
  • Cornstarch: If you prefer a juicy cobbler, use only 1 tablespoon of cornstarch. For a thicker sauce as seen in the photos, use 2 tablespoons of cornstarch. I’ve made this cobbler for more than 30 years and usually use 1 tablespoon of cornstarch as my family prefers the cobbler extra juicy. Using 1 1/2 tablespoons of cornstarch is perfect and the best of both worlds.
  • This cobbler can be adapted using a drop biscuit topping instead of crust if you prefer. Make the berry mixture and pour into the prepared pan. Cover the berries with mounds of the biscuit topping and bake.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 249kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 146mg | Fiber: 4g | Sugar: 28g | Vitamin A: 228IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg

Blackberry Cobbler

This easy Blackberry Cobbler Recipe is packed with summer fruit! A classic dessert that is prepped in minutes, with only a few ingredients. Enjoy this cobbler warm from the oven topped with vanilla ice cream.

Cobbler with a spoon taking a scoop

Old Fashioned Blackberry Cobbler Recipe

Blackberry Cobbler is an absolutely delicious, easy, and impressive dessert that’s perfect for summer baking. Is that enough adjectives for you? It’s crispy and chewy around the edges, and soft and sweet in the middle, loaded with fresh blackberries!

This cobbler recipe only has 6 ingredients, and the prep takes less than 10 minutes! Top this while it’s warm with ice cream and be prepared to eat the scraps right out of the pan!

What You’ll Need

Here’s a quick run-down of the ingredients you’ll need to make this cobbler recipe. Be sure to scroll down to the recipe card below for specific amounts.

  • Blackberries – I recommend using fresh blackberries, but you can use frozen ones if that is all you can find. That being said, fresh berries – especially during the summer months – will have more flavor.
  • Granulated Sugar
  • Self-Rising Flour – If you don’t have this you can make your own. Details below!
  • Milk – Any kind of milk will work.
  • Vanilla Extract
  • Butter

What I Don’t Have Self Rising Flour?

No problem! You can easily make self-rising flour at home. Here’s what you will need:

  • All purpose flour
  • Baking powder
  • Salt

For each cup of flour, whisk it together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. 

How to Make Blackberry Cobbler

Here’s how to make cobbler – it’s super easy!

  1. Whisk together 1 cup of your granulated sugar, flour, milk, and vanilla until smooth. Then whisk in the butter until combined.
  2. Pour the batter into a well-greased casserole dish. I like to use an 8×12 pan for this recipe.
  3. Then add the blackberries evenly on top of the batter. They will sink in a little bit, which is totally fine!
  4. Sprinkle more sugar on top, which will create a nice crackly topping.
  5. Bake for 55-60 minutes. Serve warm with ice cream!

Serving Suggestions

I love topping cobbler with vanilla ice cream but here are a few other ideas:

  • Dusting of powdered sugar
  • Whipped cream
  • Any other flavor ice cream
  • Caramel sauce

How To Store and Reheat Leftovers

Just cover and refrigerate for up to 3 days! I don’t recommend freezing this, as you lose that crispy, crackly topping as it thaws out.

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