Blackberry Cobbler is an easy and classic dessert that’s perfect for summer. Juicy, tangy blackberries are surrounded by a sweet golden brown crust. Serve this cobbler fresh from the oven with a scoop of vanilla ice cream or a cup of coffee for an unforgettable finish to a summer dinner!
Keep the blackberry flavor flowing and serve this cobbler with a Blackberry Mojito using our homemade Blackberry Simple Syrup! Or really indulge in your dessert and try serving with a side of our delectable Homemade Coffee Ice Cream with Chocolate Chips or top with a dollop of Bourbon Whipped Cream.
Blackberry Cobbler is one of those desserts (really any cobbler in general) that is so astoundingly delicious while also being incredibly easy to make! Everything is simply dumped into a baking dish and popped into the oven.
Fresh fruit, flour, sugar, milk, and butter… That’s it. You can even use frozen blackberries if you don’t have fresh ones available.
Change up all the pies and popsicles that grace the picnic tables in the warmer months and bring blackberry cobbler to the table instead. After all, a warm serving of cobbler with cold ice cream as the sun sets just can’t be beat!
How to Make Blackberry Cobbler
- Preheat your oven to 350°F. Prepare a 9x13 inch baking dish by spraying it with cooking spray and set aside.
- In a large bowl, combine the self-rising flour and 2 cups of sugar. Whisk in the milk and melted butter and mix until you have a smooth batter.
- Transfer that batter to your baking dish and smooth out into an even layer. Pour the fresh blackberries over the top of the batter (don’t mix into the batter). Reserve a quarter cup for later.
- Take the remaining granulated sugar and sprinkle over the blackberry layer.
- Place the cobbler in the oven and bake for 45-50 minutes. The blackberries will sink into the batter and the top of the cobbler should be golden brown and bubbling when ready.
- Remove the cobbler from the oven and top with the remaining blackberries. Sprinkle this with demerara (raw) sugar and bake for another 10 minutes or so.
- Let the cobbler cool for 15 minutes before serving warm. Top with vanilla ice cream or whipped cream or serve as is and enjoy!
Tips and Variations
- This recipe can be adapted to whatever fruit may be in season. You can substitute any other berry or your favorite fruit for the blackberries.
- If you don’t have demerara sugar (essentially raw sugar) to give your cobbler that crunchy texture on top, you can use granulated sugar in a pinch.
- You can use frozen blackberries in this recipe. However, they must still be fully frozen when using them. Thawed blackberries will have too much water and make your cobbler a mushy mess.
- You can use all-purpose flour if self-rising isn’t available. To create the rising effect you’ll need to add 1 ½ teaspoons of baking powder and ½ teaspoons of salt to each cup of all-purpose flour.
- We used whole milk in our cobbler. We enjoy the flavor it brings. You can substitute for almond milk or your preferred non dairy substitute (or lower fat milk) if desired.
Storage and Reheating
Storage: Leftover Blackberry Cobbler should be cooled completely and stored in an airtight container for up to 5 days in the refrigerator.
Freezing: This dessert is great for freezing. Bake and cool, then store in a freezer safe container for up to 3 months.
Reheating: If frozen, thaw in the refrigerator before reheating. Cobbler can be reheated in the oven or individual servings can be microwaved until warmed through.
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Recipe Card with Ingredient Amounts and Instructions
- 2 cups self-rising flour
- 2 cups granulated sugar
- 1 ½ cups whole milk
- ½ cup unsalted butter, melted
- 1 ¾ cups blackberries, fresh
- ¼ cup granulated sugar
- ¼ cup blackberries, fresh
- ¼ cup demerara sugar
- vanilla ice cream, for serving
- Preheat the oven to 350°F, and spray a 9x13 baking dish with non-stick cooking spray. Then, set aside.
- Combine the flour and 2 cups of sugar in a large bowl. Pour in the milk and melted butter, and whisk until a smooth batter forms.2 cups self-rising flour2 cups granulated sugar1 ½ cups whole milk½ cup unsalted butter
- Transfer the batter to the prepared baking dish and smooth into an even layer. Distribute the blackberries over the top of the batter, reserving about ¼ cup of blackberries for later.1 ¾ cups blackberries
- Sprinkle the remaining ¼ cup of granulated sugar over the blackberries.¼ cup granulated sugar
- Bake for 45-50 minutes. The blackberries will sink into the batter and the cobbler will be golden brown and bubbling. Remove from the oven, and top with the remaining blackberries. Sprinkle on the demerara sugar, and bake for an additional 10 minutes.¼ cup demerara sugar¼ cup blackberries
- Allow the cobbler to cool for 15-20 minutes. Then, serve warm with ice cream.vanilla ice cream
- See post for storage options.
Don't forget to check out our Easy Blackberry Cobbler web story!