Easy Blackberry Cobbler Recipe

Homemade Blackberry Cobbler Recipe in a white bowl with vanilla ice cream on top

5 from 2 votes

This homemade blackberry cobbler is a tart and sweet dessert recipe filled with plump, juicy blackberries bubbling beneath a golden, buttery, biscuit-like crust and topping that’s perfectly crisp on the outside and tender on the inside! Use picked fresh blackberries for summer desserts or frozen blackberries for a sweet treat recipe all year.

Prep Time15

Cook Time1

Course: Desserts

Cuisine: American

Servings:

Calories: 257kcal

Equipment

9x13 inch baking pan or cobbler pan

Ingredients

1/2 cup butter, melted (plus extra for pan)
2 cups self-rising flour
1 1/2 cups white sugar
2 cups milk
3 1/2 cups fresh cleaned and dried blackberries or frozen blackberries
Vanilla bean ice cream, for topping

Instructions

Preheat oven to 350 °F (175° C).
Grease bottom and sides of cobbler pan with butter until covered. Set aside.
In a medium mixing bowl, stir together flour and sugar.
Add milk to flour/sugar mixture and hand stir. Add in melted butter and hand stir until combined. (Mixture may be a little lumpy.)
Pour flour mixture evenly into prepared cobbler pan.
Place a single layer of blackberries throughout the top, pressing down slightly. (They'll sink more into the dough as it bakes.) I like more blackberries than breading, but if you want more of the cobbler "crust" you can use less blackberries than listed here.
OPTIONAL: If you like a sweeter cobbler, you can sprinkle a layer of sugar across the top before baking. I like a more tart fruit cobbler, so I sometimes skip this step. (See note below about a sweeter cobbler.)
Bake for 1 hour or until golden brown on top.
Serve warm with a scoop of vanilla ice cream on top.

Notes

*See the post for steps to cleaning blackberries. (Scroll up.)

If you're using frozen blackberries, do not thaw the berries first. Leave them frozen for the recipe. If you thaw them, it makes the berries mushy and your blackberry cobbler may be runny.

I like my cobbler on the tart side, so I use less sugar. If you like a sweeter cobbler, add another 1/2 cup of white sugar.

Nutrition