This easy Blackberry Cobbler has so much flavor and is coated in a sugary crust, making it sweet and irresistible. It’s a great dessert to enjoy all year Long, especially with a scoop of vanilla ice cream.
Easy, yummy Cobbler
This blackberry dessert makes me want to do a happy dance!! Blackberries are one of my all time favorite fruits. I love when they are perfectly ripe and juicy, and I love them even more when they are baked into a crumbly, buttery, sugary cobbler. 😉
I can think of about 10,000 reasons to make this blackberry cobbler recipe. Just to name a few – it’s simple, delicious and great served with whipped cream or ice cream. The combination of the cold ice cream and the warm cobbler is downright heavenly!
I’m pretty sure there isn’t a soul who wouldn’t devour this dessert in minutes! Bring it to your next dinner party and get ready to be everyone’s favorite person.
use Fresh or frozen berries
One thing I like about this simple recipe is that you can use either fresh or frozen blackberries. Fresh blackberries can be pricey if not in season, so frozen blackberries to the rescue! Either kind will taste delicious in this cobbler.
BATTER. Using a medium bowl, add the milk, flour, and one cup of the sugar. After those are mixed together, add in the melted butter. That’s it for the batter—so easy! Pour the batter into your 9×13 baking dish.
BERRIES. Drop the blackberries evenly on top of the batter. Take ¼ cup of the sugar and sprinkle that over the blackberries and batter.
BAKE. Bake the cobbler for about 1 hour. Before the last 10 minutes of cooking time, take it out really quick and sprinkle 2 tablespoons of sugar on top. It will crystalize on top and make it even more divine. When it’s ready it will be a beautiful golden brown and bubbly on top.
What do I do if I don’t have self rising flour? Because self rising flour has a rising ingredient already mixed into it other flours cannot be substituted without also adding a rising agent. You can make your own self rising flour by combining 1 cup all purpose flour with 1 tsp baking powder and 1 tsp salt.
Storing and Reheating
How to store cobbler:
- Countertop: cover and keep at room temperature for up to two days.
- Refrigerator: Cover and keep in the refrigerator for up to a week.
- Freezer: place cooked cobbler in a freezer safe airtight pan or container. Keep frozen for up to 3 months. Thaw in the refrigerator.
- Note: do not store cobbler in a metal baking pan for longer than a day.
How to reheat cobbler:
- Microwave: place individual portion in the microwave and heat for 20 seconds adding 10 seconds until you’ve reached your desired temperature.
- Oven: thaw overnight in the refrigerator. Heat oven to at 350 degrees F. Place cobbler in an oven safe baking dish, cover with foil, bake for about 30 minutes or until bubbly, remove foil and bake 10 more minutes.
There you have it—blackberry cobbler in all it’s glory! I can’t wait for you to try this recipe. Let us know how you like it!
For more fruity desserts, check out:
Blackberry Cobbler Recipe
- Preheat the oven to 350 degrees F.
- Add flour, milk and one cup of sugar to a medium bowl and whisk until combined. Mix in melted butter.
- Pour batter into a sprayed and buttered 9x13 baking dish. Drop blackberries (rinsed and dried) evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries.
- Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!
Adapted from Food Network.