Blackberry Cobbler
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This Blackberry Cobbler fills your kitchen with the scent of summer. Juicy blackberries bake under a buttery, golden topping that's a mix between cake and biscuit. You only need a few pantry staples. It's great for breakfast, brunch, or dessert.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Blackberry Cobbler
- More Blackberry Recipes
Usually in the summer, I reach for desserts that don't require an oven, but there's something about a bubbling fruit cobbler that makes those extra degrees in the house worth it. The fresh blackberries turn jammy and rich as they bake, and the topping becomes something between a shortcake and a spoonbread. It's soft in the middle, with golden, crisp edges that everyone loves.
Here's Why You'll Love This Recipe
- It's ridiculously easy. You don't need to cut pastry or use a rolling pin. Just grab two bowls and a whisk.
- It works with fresh or frozen berries, so you can make it any time of year.
- That topping is magic. When you whisk melted butter and milk into the dry ingredients, you get a texture that's unique to this recipe.
- It's a crowd-pleaser. At brunch, potlucks, or with a scoop of vanilla ice cream melting on top, everyone loves this one.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Filling:
- Blackberries: You can use fresh or frozen berries. If you use frozen, there's no need to thaw them first.
- Granulated sugar: Sweetens the berries and helps them release their juices.
- Cornstarch: This thickens the filling, keeping it saucy rather than soupy. You can also use all-purpose flour or tapioca starch.
- Lemon juice: Brightens the berries and balances the sweetness.
- Kosher salt: Add just a pinch to bring out all the flavors.
For the Topping:
- All-purpose flour: The base for the biscuit-cake topping.
- Granulated sugar: You can use brown sugar for a little hint of molasses flavor in the dish.
- Baking powder: Gives the topping lift.
- Kosher salt: Balances the sweetness.
- Unsalted butter: If you only have salted butter, you can use that and omit the additional Kosher salt from the topping.
- Milk: Use any kind you have on hand. It helps bring the topping together into a smooth, pourable batter.
In Photos: How To Make Blackberry Cobbler
Step 1: Preheat & Make The Topping
Set it to 350°F so it's ready to go.
Combine the blackberries, sugar, cornstarch, lemon juice, and salt in an 8-inch cast iron skillet or a 1.5-quart baking dish.
Mix together until all of the blackberries are coated.
Step 2: Prepare The Topping
In a bowl, add the flour, sugar, baking powder, and salt.
Whisk together until combined.
Add the melted butter.
Next, slowly pour in the milk.
Whisk until the mixture is smooth.
Step 3:
Spoon the topping over the blackberry mixture.
Bake until the filling is bubbling and the topping is set and golden, about 45 minutes to 1 hour. If you use frozen fruit, it may take closer to an hour.
Step 4: Enjoy
Serve the cobbler warm. If you really want to have an experience, add a scoop of vanilla ice cream on top.
Helpful Tips and Tricks
- If you're using frozen berries, don't thaw them. Just add them frozen and bake the cobbler a little longer.
- Pay attention to your pan. If you use a thin metal pan, it may bake faster than a cast-iron or ceramic pan. Start checking a few minutes early.
- Storage: Cover any leftovers and keep them at room temperature for 1 day or in the fridge for up to 4 days. Warm gently before serving.
More Blackberry Recipes
Ingredients
For the Filling
- 16 ounces blackberries, fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon cornstarch, or ½ cup all-purpose flour or tapioca starch
- 1 tablespoon lemon juice, (juice of half a lemon)
- ⅛ teaspoon kosher salt
For the Topping
- ⅔ cup all-purpose flour
- ⅓ cup granulated sugar
- ¾ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- ⅓ cup milk, (any kind)
Instructions
To Make the Filling
- Preheat the oven to 350 degrees F.
- Place the blackberries, sugar, cornstarch (or all-purpose flour or tapioca), lemon juice, and salt in an 8-inch cast iron skillet (or 1.5-quart glass or ceramic* baking dish) and toss to combine.
- Dollop the topping over the blackberry mixture, then bake until the filling is bubbling and the topping is set and golden brown (approx. 45 minutes to 1 hour if using frozen fruit).
- Serve with vanilla ice cream, if desired.
To Make the Topping
- Place the flour, sugar, baking powder and salt in a medium bowl and whisk to combine.
- Whisk in the melted butter until almost fully incorporated, then drizzle in the milk, a little at a time, whisking, until smooth.
