Easy Blackberry Cobbler

5 from 3 votes
10 Comments

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How to make blackberry cobbler

This Easy Blackberry Cobbler can be prepared and baked in less than an hour! You can use fresh or frozen blackberries. A huge hit every time!

Easy Blackberry Cobbler

Blackberry cobbler has got to be my all-time favorite kind of cobbler. I just love the tartness of the blackberries paired with the sweet and crunchy topping. Add a nice big scoop of vanilla ice cream and you won’t be sorry. My (very picky) two-year-old licked her bowl clean and begged for more. If you haven’t had blackberry cobbler before I can almost guarantee you that it will quickly become a new favorite!

Fresh Blackberries vs. Frozen Blackberries

Fresh blackberries

It really doesn’t matter whether you use fresh or frozen. Both will taste great! If you do frozen, you won’t want to thaw them first. You will have a mushy mess on your hands. You can give them a quick rinse to get the ice off of them but be sure to shake the water off as good as you can before tossing with the sugar and lemon zest.

How to Cook Blackberry Cobbler

You can cook blackberry cobbler in an 8×8 baking dish, a small casserole dish or ceramic Dutch oven, or you can cook it in a cast iron Dutch oven. Some have tried cooking it in an Instant Pot or Slow Cooker but I haven’t had success these ways. I haven’t been able to get a good crunchy topping doing it either of those ways. If you like a golden, crisp crust I recommend using an oven.

Blackberry Cobbler Topping

You can easily use a dry mix of Bisquick or cake mix if you want to try it with a little different flavor. Just use 2 cups of the cake mix or Bisquick in place of the sugar/flour mixture. You will still mix it with the egg to get the crumbly texture.

Gluten Free Blackberry Cobbler

To make gluten-free blackberry cobbler you can just substitute a good GF flour for the all-purpose flour (we have used Namaste flour from Costco with success). You can also use a gluten-free cake mix or pancake batter. Just mix the dry mix with an egg and follow the instructions below substituting the dry mix for the flour and sugar.

Does Blackberry Cobbler Need to be Refrigerated?

You can leave cobbler at room temperature, covered for up to 12 hours. Some have said they leave it out for a day or two without any problems but I don’t like leaving any kind of food out on the counter that long. Personally, I like to refrigerate it. If you like to eat it room temp, you can just remove it from the fridge and let it come to room temperature.

Blackberry Cobbler from Scratch

More Tasty Cobbler Recipes

You just can’t beat a good cobbler for dessert. Don’t have blackberries on hand? Try one of these!

How to Make Easy Blackberry Cobbler

How to make blackberry cobbler

Easy Blackberry Cobbler

5 from 3 votes
This blackberry cobbler can be prepared and baked in less than an hour! You can use fresh or frozen blackberries. A huge hit every time!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Dutch Oven

Ingredients

For the topping:

Optional extras:

Instructions

  • Preheat oven to 375-degrees.
  • Spray a smal (8-9″)l Dutch oven, casserole dish, or 8-inch baking dish with cooking spray. 
  • Add blackberries to the dish and sprinkle evenly with 3 Tbsp. sugar and lemon zest.
  • In a medium mixing bowl, add flour, sugar and egg. Stir well until mixture becomes crumbly. 
  • Sprinkle mixture evenly over blackberries. 
  • Lightly drizzle melted butter over the crumb topping. 
  • Bake for 35-40 minutes or until crumb topping becomes golden brown. 
  • For best results, allow to cool 5-10 minutes before serving.
  • Serve with vanilla ice cream, whipped topping and/or fresh mint (optional).

Nutrition Information

Calories: 510kcalCarbohydrates: 92gProtein: 7gFat: 14gSaturated Fat: 8gCholesterol: 59mgSodium: 119mgPotassium: 308mgFiber: 10gSugar: 55gVitamin A: 745IUVitamin C: 35.2mgCalcium: 62mgIron: 2.9mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. Ok, so this was a surprise! I was prepared to leave a negative review, as it looks horrible. I think I used a Dutch oven a bit too small, so that is my fault. I had 3 cups of hand picked homegrown black raspberries that I used in this, that’s why I felt comfortable using a bit smaller Dutch oven than called for. Next time I will probably use just a regular casserole dish. Anyway, while it was cooking it looks horrible! I pulled it out of oven was was very disappointed that I wasted my hard work picking black raspberries on this. But it smelled good so decided to try it, and WOW!! It’s absolutely amazing!! It was so quick to throw together and baked right along with my meal. So glad I gave it a shot! Will make again. Perfect balance of tart berries and sweet sugar. Thanks for sharing recipe!

    1. I am so glad it turned out well in the end! I’m always disappointed when a recipe doesn’t look as good as it tastes! However, I hope that you will try the recipe again! Good luck!

      1. Just top it with some whipped cream or ice cream and you will never know!! My teen daughter had the EXACT same reaction to this dessert as I did! She loved it too!!

  2. 5 stars
    Blackberries are so beautiful. I’m always looking for more recipes to utilize these little beauties. This is a great one! Thank you so much!

    1. You can always toss the berries in cornstarch before baking– this will help thicken up the filling. You can also toss the berries in sugar and allow the berries to sit in a bowl for an hour or so, this will release some of the juices. Use a slotted spoon to take them from the bowl to add to the recipe. Hope this helps!

  3. Will this work with rhubarb? If yes, and using frozen rhubarb should you thaw it first? What would the amount of required sugar?

    1. We have never tried this with rhubarb so I can’t tell you for sure. If you try it, please come back and let us know how it turned out!