Blackberry Cobbler
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This fresh Blackberry Cobbler recipe is the perfect dessert for celebrating summer! It’s loaded with fresh blackberries topped with a sweet cinnamon topping.
Cobblers, crisps, crostatas, and pies – is there any better way to use up the bounty of fresh summer fruit? I don’t think so. This fresh blackberry cobbler is one of my favorites. It comes together quickly and is just bursting with summer flavor.
A good fruit pie is one of my favorite summer desserts. If you are looking for one to make – try this recipe for strawberry pie – you’ll love it.
A fruit crisp is essentially a pie filling with a delicious oatmeal, flour and brown sugar topping. I adore hot apple crisp or pear crisp with a scoop of vanilla ice cream.
A crostada, or a galette, is a free-form sort of one-crust pie. It’s elegant and simple at the same time. My peach blueberry galette is one of my favorite desserts to serve at a summer luncheon.
Then there are cobblers. Cobblers are relaxed, easy, simple desserts. They’re often thrown together and they have a very casual picnic table and barefoot feel about them. Cobblers remind me of baking with my grandmother. And when I would sleep over at her house, she’d let me have peach cobbler with ice cream for breakfast.
This blackberry cobbler filling is about as simple as it gets – blackberries and sugar. The topping is like a thick cake batter. Drop by spoonfuls atop of the filling, and bake. It really is that simple.
Cobblers are best served warm, right out of the oven, and with a scoop of vanilla ice cream. Just make sure you save some for breakfast!
Recipe Snapshot
- TASTE: Tastes like summer!
- TEXTURE: Fresh berries with a cake-like topping.
- EASE: Super easy
- TIME: 1 hour and 15 minutes
What You’ll Need
Ingredients
- Blackberries – Fresh blackberries, local and fresh picked if you can get them, for the best flavor
- Sugar – White granulated sugar is in both the filling and the topping.
- All-purpose flour – For the filling.
- Leavening – baking powder and baking soda are used in this recipe.
- Salt – Kosher salt, always, to balance the flavors.
- Spices – Ground cinnamon and ground nutmeg.
- Butter – Unsalted butter, cold and cut into pieces
- Buttermilk– Look for full-fat buttermilk.
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How to Make Blackberry Cobbler
This cobbler comes together quickly and easily. To start, preheat the oven to 350°F. Lightly butter the bottom of a 3-quart casserole dish
Be sure to check out the full recipe and ingredient list below
- Make the filling: Toss the blackberries with the sugar. Set aside.
- Mix the dry ingredients for the topping: In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Cut in the butter: Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
- Add buttermilk: Gradually add enough buttermilk to moisten the dough. It should resemble a thick cake batter.
- Assemble the cobbler: Spread the filling in the bottom of the prepared casserole dish. Drop small spoonfuls of topping evenly over the top of the blackberries.
- Bake: Bake for 45-55 minutes, until the blackberries are tender and the topping is golden brown. Cool on a wire rack for 10 minutes before serving.
Handy tip:
Fresh, juicy berries really make a difference here. Frozen berries might be fine for smoothies or for muffins but they won’t work well in a cobbler like this.
Tips For Success
- These cobblers are best when served immediately after baking.
- To brighten the flavor of the filling a bit, try adding a teaspoon of freshly squeezed lemon juice and maybe a bit of lemon zest.
- Serve with vanilla ice cream or frozen yogurt.
Storage & Freezing
- Blackberry cobbler really should be prepared and baked right away.
- The baked cobbler will keep for up to 3 days stored in the refrigerator. The topping will become soft after refrigeration so I suggest warming it in the oven before serving.
- You can also freeze the baked cobbler for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.
Blackberry Cobbler
Ingredients
For the filing
- 2 pounds (907 g) fresh blackberries
- 1 cup (200 g) granulated sugar
For the topping
- 1 cup (130 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113 g) unsalted butter, cold and cut into pieces
- ½ cup (120 ml) buttermilk
Instructions
Make the filling
- Preheat the oven to 350°F. Lightly butter the bottom of a 3-quart casserole dish.
- Toss the blackberries with the sugar. Set aside while you make the topping.
- Make the topping
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
- Gradually add enough buttermilk to moisten the dough. It should resemble a thick cake batter.
Assemble the cobbler
- Spread the blackberries evenly in the bottom of the prepared casserole dish.
- Drop small spoonfuls of topping evenly over the top of the blackberries.
- Bake for 45-55 minutes, until the blackberries are tender and the topping is golden brown.
- Cool on a wire rack for 10 minutes before serving.
Notes
- Blackberry cobbler really should be prepared and baked right away.
- The baked cobbler will keep for up to 3 days stored in the refrigerator. The topping will become soft after refrigeration so I suggest warming it in the oven before serving.
- You can also freeze the baked cobbler for up to 3 months. Thaw in the refrigerator overnight and warm in the oven before serving.