Easy blackberry cobbler is made with sweet, juicy blackberries baked inside a golden, buttery, cakey topping. This classic blackberry cobbler can be made with fresh or frozen blackberries and makes the perfect summer dessert when served with vanilla ice cream.
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Why Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Frozen Peach Cobbler, Strawberry Cobbler, Peach Blueberry Crisp, Apple Blueberry Crisp, Peach Crisp with Canned Peaches, Strawberry Crumble and Peach Cobbler with Cake Mix are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy blackberry cobbler recipe to the blog.
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as mixing up a cakey blackberry cobbler.
- Easy to make, easy to bake. This classic blackberry dessert uses just a handful of ingredients to make. All you have to do is assemble and bake, no matter what time of year it is. Yes, you can use frozen blackberries.
- A simple dessert with layers of flavor. The sweet, juicy and jammy pockets of baked blackberries pair perfectly with the buttery cake layer. Top this homemade blackberry cobbler with cold vanilla ice cream and you have the perfect peach dessert anytime of year.
Ingredients and Substitutions
This easy and delicious frozen peach cobbler recipe requires only a handful of ingredients to make. Here are my recommended substitutions for this recipe if you need them.
- Self Rising Flour: White Lilly is the best flour to use for any biscuit like topping. I used White Lilly self rising flour to develop this recipe. For a DIY version with a similar final texture, mix 1 ½ cups (180 g) all purpose flour with 2 ¼ teaspoons baking powder and ¾ teaspoon salt together until well combined. Use as 1 ½ cups “self rising flour” as written in the recipe.
- Granulated Sugar: This cobbler recipe calls for granulated sugar, but maple sugar would also work well to make this blackberry dessert refined sugar free.
- Milk: A full fat milk works best, but feel free to use your preferred milk.
- Butter: Feel free to use any butter you like. To make this cobbler recipe dairy free, use a vegan, diary free or plant based butter.
- Blackberries: You can fresh or frozen blackberries. If using frozen berries, do not let them thaw. Also note that the baking time will be a bit longer if using frozen berries. You may need to use foil towards the end of the baking time to prevent the cobbler topping from browning too much.
How To Make
Learn how to make easy blackberry cobbler in a few simple steps.
- Preheat the oven to 350 F (177 C). Generously grease a 9 x 13 or 10 inch baking dish. In a large bowl whisk the self rising flour (or the DIY blend for self rising flour) with 1 ½ cups (300 g) sugar until well combined. Whisk in the milk and melted butter until smooth and well combined. This is a very loose cake like batter.
- Pour the cobbler batter into the prepared pan. Top the batter with the blackberries and evenly sprinkle the remaining ½ cup (100 g) sugar on top of the cobbler.
- Bake the blackberry cobbler for 40 - 55 minutes or until the top is a beautiful golden brown and the blackberry juices are bubbling. If the top is browning too fast, top the dish with foil around 40 minutes of baking and until the dish is fully baked.
- Cool the blackberry dessert cobbler for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy.
How To Store, Freeze, Thaw and Serve
- Store: Transfer leftover blackberry cobbler to an airtight container to store in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the cobbler according to the cobbler recipe directions and cool completely to room temperature. Wrap the entire dish in plastic wrap and aluminum foil. Store the baked and cooled berry cobbler in the freezer for up to 2 months. Keep in mind that freezing cobbler will change the texture.
- Thaw: Transfer the frozen cobbler to the refrigerator to thaw overnight. Reheat the cobbler with frozen peaches in the oven at 350 F (177 C) for 15 minutes or until warmed through.
- Serve: The best way to serve this blackberry cobbleris warm with a big scoop of cold vanilla ice cream or freshly whipped cream on top.
M’s Expert Tips
- Use the correct dish size. This recipe for frozen blackberry cobbler is written for a 9 x 13 baking dish or a deep 10 inch baking dish.
- Grease the bottom and sides of the baking dish to prevent the blackberry or the biscuit layer from sticking to the pan.
- Mix the biscuit batter until just combined. Just like making pancakes or muffins, this one bowl cake like batter should be mixed until just combined.
- Do not stir the blackberries. Once the blackberries are layered on top of the biscuit layer, do not try to stir them into the batter. The biscuit crust will bake to rise up and around the berries.
- Let the blackberry cobbler rest. Allow about 20 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Can I use frozen blackberries instead of fresh in the easy blackberry cobbler?
Yes, frozen blackberries can be used in place of the fresh blackberries in this cobbler.
Can I reduce the sugar in the blackberry cobbler?
Yes, feel free to use ¼ cup sugar for topping the cobbler.
How do I know when the blackberry cobbler is done baking?
Look for a golden brown crust and a bubbling blackberry filling.
Do you serve blackberry cobbler hot or cold?
Any fruit cobbler needs a bit of time out of the oven to cool so it’s not too hot to eat. Cobblers are best served warm or at room temperature, especially if you prefer to top the cobbler with cold vanilla ice cream.
More Blackberry Recipes to Try
- Blackberry Muffins
- Blackberry Pound Cake
- Blackberry Compote
- Lemon Blackberry Loaf
- Blackberry Coffee Cake
If you try this Easy Blackberry Cobbler recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Easy Blackberry Cobbler Recipe
Warm, bubbly, and bursting with juicy blackberries, this Easy Blackberry Cobbler is pure cozy comfort in every bite. Serve it fresh from the oven with vanilla ice cream for the ultimate summer dessert!
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 large mixing bowl
Ingredients
- 2 cups (400 g) sugar, divided
- 1½ cups (180 g) self rising flour see notes
- 1½ cups (360 ml) milk
- ½ cup (113 g) unsalted butter, melted
- 4 cups (560 g) fresh or frozen blackberries
Instructions
- Preheat the oven to 350 F (177 C). Generously grease a 9 x 13 or 10 inch baking dish.
- In a large bowl whisk the self rising flour (or the DIY blend for self rising flour) with 1 ½ cups (300 g) sugar until well combined. Whisk in the milk and melted butter until smooth and well combined. This is a very loose cake like batter.2 cups (400 g) sugar, divided, 1½ cups (180 g) self rising flour, 1½ cups (360 ml) milk, ½ cup (113 g) unsalted butter, melted
- Pour the cobbler batter into the prepared pan. Top the batter with the blackberries and evenly sprinkle the remaining ½ cup (100 g) sugar on top of the cobbler.4 cups (560 g) fresh or frozen blackberries
- Bake the blackberry cobbler for 40 - 55 minutes or until the top is a beautiful golden brown and the blackberry juices are bubbling. If the top is browning too fast, top the dish with foil around 40 minutes of baking and until the dish is fully baked.
- Cool the blackberry dessert cobbler for 15 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy.
Notes
Store: Transfer leftover blackberry cobbler to an airtight container to store in the fridge for up to 3 - 4 days.
DIY Self Rising Flour: For a DIY version with a similar final texture, mix 1 ½ cups (180 g) all purpose flour with 2 ¼ teaspoons baking powder and ¾ teaspoon salt together until well combined. Use as 1 ½ cups “self rising flour” as written in the recipe.
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