It’s summer, and that can only mean one thing: berries! Blueberries, raspberries, and deep, dark, gorgeous blackberries. What better way to celebrate than by baking up an easy, made from scratch Blackberry Cobbler recipe tonight?
The Midwest is cobbler, crisp, and crumble obsessed; that’s why they’re the experts when it comes to fruit desserts. If you feel the same kind of love, try Peach Cobbler, Blueberry Cobbler, or the most amazing (and surprising!) Apple Walnut Cobbler you’ll ever taste.
Making Blackberry Cobbler for a dessert exchange or as a housewarming gift? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Blackberry Cobbler ingredients:
Blackberries. Fresh or frozen, whatever ya got! If you’re using frozen berries, you don’t need to thaw them; just add them to the batter frozen.
All purpose flour. Easy. You don’t need self-rising flour for this recipe!
Sugar. Granulated sugar is perfect. Part of the sugar is used in the batter, part is sprinkled on top for that irresistible crust.
Baking powder. Make sure it’s baking powder, and that it is still active. To test if baking powder is still good, add one teaspoon of baking powder to ⅓ cup of hot water; if the mixture bubbles vigorously, then the baking powder is good to use.
Whole milk. Vitamin D for the win.
Unsalted butter. You’re going to melt it, so it doesn’t need to be chilled or at room temperature. Yay!
Salt. Unless you’re using salted butter, then leave it out.
How to make Blackberry Cobbler from Scratch:
This how-to is for the visual learners who might be reading, so quantities aren’t mentioned. For specific amounts and units, as well as an option to change the quantity of the recipe, please have a look at the recipe at the bottom of the page.
- Preheat the oven to 350 degrees and make sure there’s an oven rack in the center of the oven for even baking. Butter a baking dish.
- In a bowl, combine part of the sugar, flour, baking powder, and salt. add the milk and stir until smooth. Then add the melted butter and stir it up well.
- Next, pour the batter into the greased baking dish. Now for the fun part: arrange the blackberries evenly over the batter, and sprinkle the remaining sugar over the top.
- Carefully, pop the whole thing into the oven and bake until the edges of the cobbler have turned golden and crispy. This should take 50 to 6o minutes.
- To eat, add a little ice cream or whipped cream, bada-bing, bada-boom! The best dessert ever.
How to make Blackberry Cobbler in a Dutch oven:
If you’re always trying to find excuses to cook with your gorgeous enamel and cast iron Dutch oven, you can definitely bake the cobbler your dreams in it. You can even use your favorite cast iron pan.
Just make sure that you don’t skimp when buttering the cast iron pan or Dutch oven. Get it nice and buttery!
If you’re making cobbler for two, or individual fruit cobblers to enjoy throughout the week, you can break this cobbler up into mini cobblers and bake them in buttered, oven-safe ramekins. Adorable!
Does Blackberry Cobbler need to be refrigerated?
You’re probably going to eat this at one sitting, it’s that good. But if you need to save leftovers, it’s okay to leave it out at room temperature for up to three days (ha!) if covered with foil or plastic wrap.
Can you freeze Blackberry Cobbler?
Leavened batters and doughs, like this one and the biscuit-like topping used on traditional cobblers, need to be be baked before you freeze them. Freezer storage can interrupt the chemical processes that make a cobbler light and oh, so fluffy.
Help! I don’t have baking powder!
That’s okay! Whatever you do, though, don’t just substitute baking soda for baking powder. Baking soda has 4 times the power of baking powder. Here’s how to make a baking powder substitute:
If you need 2 teaspoons of baking powder, use a teaspoon of cream of tartar with a half-teaspoon of baking soda.
If you don’t have cream of tartar either, don’t worry! You need another acid to replace the acidic cream of tartar, like lemon juice or white vinegar. Substitute 2 teaspoons of lemon juice or vinegar for every teaspoon of cream of tartar.
- 1 1/4 cup granulated sugar divided
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Salt
- 1 cup whole milk
- 1/2 cup unsalted butter melted
- 3 cups fresh blackberries
- Adjust oven rack to middle position and preheat oven to 350 degrees. Grease a 9-inch round baking dish with nonstick spray.
- In a medium bowl, stir together 1 cup of the sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
- Add the melted butter and stir until smooth.
- Pour the batter into the greased baking dish. Scatter the top with the blackberries. Sprinkle ¼ cup of sugar evenly over the top.
- Bake until edges are golden and crispy, 50-60 minutes.
- Serve warm topped with whipped cream or ice cream, if desired.