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A warm, bubbling blackberry cobbler in a rustic baking dish.

How to grow delicious Blackberry Cobbler

This recipe guides you through creating a delightful blackberry cobbler, perfect for a comforting dessert. It features juicy blackberries baked under a sweet, tender biscuit topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 6 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
For the topping
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup milk
  • 1 egg beaten

Equipment

  • oven
  • 9x13 inch baking dish
  • large bowl
  • whisk
  • small bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly butter a 9x13 inch baking dish.
  2. In a large bowl, gently combine the fresh blackberries with granulated sugar, flour, and lemon juice for the filling.
Make the Topping
  1. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  3. In a small bowl, whisk together the milk and beaten egg, then add this wet mixture to the dry ingredients, mixing until just combined.
Assemble and Bake
  1. Pour the blackberry filling into the prepared baking dish.
  2. Drop spoonfuls of the biscuit topping over the blackberry filling.
  3. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly and tender.
Serve
  1. Allow the cobbler to cool slightly before serving warm, optionally with a scoop of vanilla ice cream.

Notes

For extra flavor, you can add a pinch of cinnamon or nutmeg to the blackberry filling. If using frozen blackberries, do not thaw them before baking; simply toss them with the other filling ingredients and add a few extra minutes to the baking time if needed.