Name: Blackberry Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups fresh blackberries or thawed, very well-drained frozen blackberries; 1/2 cup sugar (For macerating the blackberries.); 1 cup all-purpose flour (Substitute with a gluten-free blend if needed.); 1 cup milk (Whole or 2% milk for best texture; non-dairy options work too.); 1/2 cup unsalted butter, melted (Can substitute with salted butter if necessary.); 1 cup sugar (For the batter.); 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract

I grew up with a simple skillet cobbler my grandmother made every summer, and this blackberry cobbler is the same kind of homey, saucy dessert — only quicker and even easier. It’s a one-dish bake where juicy berries do the heavy lifting and a light, cake-like batter bakes up golden on top. Make it when blackberries are ripe, when you need an easy potluck dessert, or any night you want warm fruit with a scoop of ice cream. If you like cobblers with a portable twist, try the fun spin on peach cobbler cheesecake donuts for a different way to serve the same comforting flavors.

Why you’ll love this dish

This blackberry cobbler is comfort-food simple: minimal prep, pantry-friendly ingredients, and a reliably delicious balance of tart berries and sweet, soft batter. It’s ideal for busy weeknights, low-stress dinner parties, or a cozy Sunday brunch. The recipe works with fresh blackberries or well-drained frozen ones, so it’s a seasonal dessert that stores well year-round.

“A perfect every-day dessert — jammy berries beneath a tender, buttery cake. Simple enough for a weeknight and pretty enough for guests.”

Like its peach counterpart, this cobbler has the same satisfying contrast between fruit and batter that makes cobblers so addictive — think warm, syrupy pockets of berry beneath a golden top. If you enjoy that textural contrast, also check out a similar layered dessert like the peach cobbler cheesecake for inspiration on combining fruit and cakey textures.

How this recipe comes together

Before you start: the method is straightforward — toss the berries with a little sugar, whisk together a simple batter, pour the batter over the fruit (don’t stir), and bake until the top is golden and a toothpick comes out mostly clean. The sugary berries steam and sweeten as the batter rises around them, creating the classic cobbler pockets of fruit. Plan about 10–15 minutes hands-on and 45–50 minutes baking.

What you’ll need

2 cups fresh blackberries (or thawed, very well-drained frozen berries)
1 cup sugar, divided (½ cup for berries, ½ cup for batter)
1 cup all-purpose flour
1 cup milk (whole or 2% for best texture) — substitute non-dairy milk for a dairy-free version, but use full-fat options for richness
2 teaspoons baking powder
1/2 cup unsalted butter, melted (use salted if that’s all you have; reduce added salt slightly)
1 teaspoon vanilla extract
1/4 teaspoon salt

Notes and substitutions:

For a gluten-free version, swap the flour for a 1:1 gluten-free blend that contains xanthan gum.
Use thawed frozen blackberries in winter — just drain them well so the batter isn’t watered down.
If you prefer a less-sweet fruit layer, reduce the berry sugar to 1/3 cup.

Step-by-step overview

You’ll start by preheating the oven and preparing the berries, then make the batter in one bowl. After the berries macerate briefly with sugar, you pour the smooth batter over them without stirring. The baking time develops a golden top and sets the batter while the berries soften into a syrupy base. Cool slightly before serving so the juices thicken.

Ingredient list

(See the short list above — keep everything measured and at hand before you begin.)

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
Spread the blackberries in the prepared dish and sprinkle with 1/2 cup sugar. Toss gently to coat and let sit while you make the batter (5–10 minutes).
In a medium bowl, whisk together 1 cup flour, the remaining 1/2 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
Add 1 cup milk, 1/2 cup melted butter, and 1 teaspoon vanilla. Whisk until the batter is smooth and lump-free.
Pour the batter evenly over the sugared blackberries — do not stir. The batter will spread and bake around the fruit.
Bake for 45–50 minutes, until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
Let the cobbler cool for 10–15 minutes before serving so the fruit juices thicken slightly.

How to plate and pair

Serve warm straight from the dish with a scoop of vanilla ice cream or a dollop of whipped cream. For a bright contrast, add a spoonful of crème fraîche or a drizzle of honey. This cobbler also pairs nicely with strong coffee, a late-harvest white wine, or a mild cheddar cheese board if you want a savory-sweet finish.

How to store & freeze

Short-term: Cover leftover cobbler with plastic wrap or an airtight lid and refrigerate for up to 3–4 days. Reheat individual portions in the microwave for 30–60 seconds or warm a pan of cobbler in a 325°F oven until heated through (about 15–20 minutes).
Freezing: Cool completely, then wrap the baking dish tightly with plastic wrap and foil, or portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Food safety: Cool to room temperature no longer than two hours before refrigerating to avoid bacterial growth.

Pro chef tips

Don’t overmix the batter — whisk just until smooth. Overworking develops gluten and can make the top tough.
Melt the butter and add it while still warm; it helps the batter set into a tender crumb.
If using frozen berries, pat them dry and toss with a little cornstarch (1–2 teaspoons) to absorb excess liquid and prevent a too-runny filling.
For extra flavor, stir a teaspoon of lemon zest into the batter or a splash of bourbon into the berries. For portable dessert ideas inspired by cobbler flavors, try the playful peach cobbler cheesecake cones as a serving alternative.

Creative twists

Streusel top: Sprinkle a quick oat-butter crumble over the batter before baking for crunch.
Mixed berries: Swap in or add raspberries, blueberries, or sliced strawberries.
Vegan: Use plant-based milk and vegan butter; check that sugar is vegan if that’s a concern.
Boozy: Macerate the berries with 1–2 tablespoons of brandy or bourbon for depth.
Mini cobblers: Bake in ramekins for individual portions; reduce baking time to 25–30 minutes.

Helpful answers

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them well, and optionally toss with 1–2 teaspoons cornstarch to keep the filling from getting too watery. Using frozen straight from the freezer will work, but expect a slightly longer bake and looser juices.

Q: How long does prep and bake take?
A: Active prep is about 10–15 minutes (mostly measuring and whisking). Bake time is 45–50 minutes, plus 10–15 minutes to cool before serving.

Q: Can I make this ahead?
A: You can assemble and refrigerate for a few hours before baking. If you plan to refrigerate assembled cobbler, add an extra 5–10 minutes to the bake time since the batter will be chilled.

Q: Can I halve or double the recipe?
A: Yes. Halve for a small dish (use a loaf pan) or double in a 9×13-inch pan — baking time may increase by 10–15 minutes for a larger pan; check doneness with a toothpick.

Q: Any tricks if the top browns too quickly?
A: Tent loosely with foil during the final 10–15 minutes of baking to prevent over-browning while the center finishes setting.

Conclusion

If you want a classic, forgiving fruit dessert that’s quick to mix and always comforting, this blackberry cobbler delivers. For another reliable, well-loved take on blackberry cobbler, see the Pioneer Woman’s easy blackberry cobbler recipe, and for a slightly different adaptation and tips, check out The Cozy Cook’s take on the Pioneer Woman blackberry cobbler.