Blackberry cobbler is the perfect recipe for any hot summer day. Perfectly sweet and tart, with a golden biscuit topping, it’s the ultimate easy dessert. Top with a frosty scoop of vanilla bean ice cream and you’ll be in 7th heaven!
As we head into summer, so many wonderful types of produce are at their peak, with blackberries being among them. Plump, juicy, and the perfect mixture of sweet and tart, these berries are amazing on their own (or whipped up into a blackberry mojito!), but truly are at their best when baked into a homemade blackberry cobbler.
CLASSIC, OLD-FASHIONED DESSERT
What exactly is blackberry cobbler? Everyone has their own idea of what a cobbler is. Traditionally speaking though, cobbler is a baked fruit dish that’s topped with a biscuit-like top. When baked, the biscuits create a “cobbled” look, similar to a cobblestone street.
Some versions can be have a cake-like topping, though I prefer to stick with the traditional method for this blackberry cobbler recipe.
HOW TO MAKE BLACKBERRY COBBLER
You won’t believe how easy it is to make such an iconic dessert!
- Combine berries, cornstarch, sugar & a bit of water. Simmer a few minutes until thickened.
- Combine topping ingredients and drop over blackberry mixture.
- Bake and enjoy!
Crazy easy right? Serve warm and top with vanilla bean ice cream (or go for my FAVE, bourbon vanilla no churn ice cream!).
WHAT ABOUT LEFTOVERS?
Most of the time we don’t have ANY leftovers and the dish is scraped clean, but in case you do, here are the best ways to store them.
- This cobbler keeps for a few days, and is best store in the fridge. Warm it in the oven/microwave before serving.
- Blackberry cobbler can be frozen, with some changes. Freezing a whole, assembled cobbler (baked or unbaked) isn’t recommended, as the topping will be soggy and not bake properly.
TO FREEZE –
- Mix together the filling, place in your baking dish, cover and freeze for up to 2-3 months.
- When you’re ready to bake the cobbler, bake the filling first for 35 to 40 minutes, stirring occasionally, until hot and bubbling.
- Mix together your biscuit topping, add it to the top, and bake an additional 20 to 25 minutes.
This method will yield a cobbler that tastes as close as you can get to a freshly baked cobbler!
If you have a little more time, prefer a thicker cobbler, or would rather not to turn on your stovetop, there’s another way you can make this blackberry cobbler.
- Combine blackberries, sugar, 1 Tbsp of cornstarch and cinnamon and stir well in baking dish. Let sit for 15-20 minutes, so they can soften a little and produce a little bit of a syrupy liquid on the bottom of the dish.
- Make biscuits as specified and bake as directed.
This easy blackberry cobbler dessert is just begging to be served at all of your summer gatherings, and I promise you, you won’t regret making it!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 24 oz fresh blackberries
- 1 cup granulated sugar
- 1/4 tsp ground cinnamon (optional but recommended)
- 3 Tbsp cornstarch
- 3/4 cup water
- 1 1/2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold butter, grated or finely cubed
- 1/3 - 1/2 cup cold buttermilk
- Grease an 8 inch square baking dish.
- In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
- Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.
- Pour into prepared baking dish.
- For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
- Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
- Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Buttermilk amount will vary from individual to individual. You want the dough to be moist enough to hold together when pinched between a few fingers, but not moist enough that it's wet.
- For a thicker cobbler, combine blackberries, sugar, 1 Tbsp of cornstarch and cinnamon and stir well in baking dish. Let sit for 15-20 minutes, so they can soften a little and produce a little bit of a syrupy liquid on the bottom of the dish. Add topping and bake as directed.
Originally posted on Spend with Pennies, where I contribute recipes.