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With just 10 minutes of prep, this easy Blackberry Cobbler recipe is oven-ready! Accent fresh berries with a buttery homemade cobbler topping, bake to golden brown, enjoy a sweet spoonful of summer via this crowd-pleasing fruit cobbler.
The old comparison goes “as American as apple pie.” Allow me to introduce a new option: “as midwest as cobbler, crisp, or crumble.” People like me, who were born and raised in the heartland, are superfans of this super-easy riff on pie, and this Blackberry Cobbler ranks among my personal favorites.
Don’t feel limited by blackberries alone, though. Read on for alternate fruit cobbler options, plus to discover how to make this fruit dessert that calls for a mere 10 minutes of prep time.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Blackberries: Any combination of blackberries, blueberries, or cherries taste delicious in this cobbler. If you substitute strawberries, though, omit the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
Step-by-step instructions
- Preheat oven to 375 degrees. In a medium bowl, add blackberries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition. Drop rounded tablespoons of batter over the blackberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of cobbler, enough for 6 (1-cup) servings.
- Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
- Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Recipe FAQs
A cobbler is a dessert using fresh fruit with a biscuit-like dough that is dropped by the spoonful onto the fruit and baked. When it was invented, it’s likely that it looked like a bumpy cobblestone road, earning the name “cobbler.”
Yes! Just thaw frozen blackberries overnight in the refrigerator and proceed as directed.
It sure does! Substitute 3 cups of blueberries or raspberries (or a mix of different berries) and proceed with the recipe as directed. Or, use 3 cups pitted cherries or 4 cups (3 pounds) fresh peaches, peeled, pitted, and sliced. You can also make a Strawberry Cobbler with 2 pounds of hulled strawberries (omit the orange juice).
I love the easy-release and portion size simplicity (and you can find them on Amazon for about $16). Don’t want to invest the money or drawer space? This scoop holds the equivalent of 1 tablespoon, so feel free to use that instead.
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Blackberry Cobbler
Ingredients
For the filling:
- 3 cups fresh blackberries (see note 1)
- 1/3 cup orange juice
- 3 tablespoons granulated sugar
For the topping:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch Salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Vanilla ice cream for serving, optional (see note 3)
Instructions
- Preheat oven to 375 degrees. In a medium bowl, add blackberries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
- Drop rounded tablespoons of batter over the blackberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Notes
- Blackberries: Any combination of blackberries, blueberries, or cherries taste delicious in this cobbler. If you substitute strawberries, though, omit the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
- Yield: This recipe makes about 6 cups of cobbler, enough for 6 (1-cup) servings.
- Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
- Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I am definitely going to try this simple recipe! Can you give guidelines on sizes of baking dishes, cast iron skillets, etc you would use?
Hi there Becky, for this recipe I used a 9-inch round baking dish. Hope this helps! – Meggan
Fantastic, we loved it. Thank you, Meggan ❤️
WOW WAS THIS GOOD. And so easy! Can’t wait until my blackberry bushes are producing! Served it with vanilla ice cream and it was better than something at a restaurant. 10 stars!