Name: Blackberry Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 4 cups fresh blackberries, rinsed and well-drained; 3/4 cup granulated sugar (for the berries); 1 tablespoon lemon juice (brightens the fruit); 1 cup all-purpose flour (or a 1:1 gluten-free flour blend) (Use gluten-free blend if needed.); 1 cup granulated sugar (for the batter); 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup whole milk (or your favorite dairy-free milk) (Substitute with almond or oat milk for dairy-free.); 1/2 cup unsalted butter, melted (or melted coconut oil / vegan butter)

I grew up with a skillet of bubbling, jammy fruit cooling on the counter every late summer, and blackberries were always the star. This blackberry cobbler is that same cozy dessert: simple batter dropped over sweetened berries and baked until the top is golden and the filling is thick and fragrant. It’s perfect for potlucks, an easy weekend dessert, or whenever you want warm fruit with a biscuit-like top and a scoop of vanilla ice cream.

Why you’ll love this dish

This cobbler is the kind of dessert that looks like you fussed for hours but comes together in under 15 minutes of hands-on work. It uses fresh blackberries, pantry staples, and a one-bowl batter poured over the fruit — no rolling dough, no lattice, no special equipment. It’s budget-friendly when blackberries are in season, kid-approved for its sweet jammy filling, and easy to adapt for gluten-free or vegan diets.

“A perfect summer finish: sweet, slightly tart, and impossibly simple. Everyone asked for seconds.”

One nice thing about this recipe is that it scales well — halve it for two people (use an 8×8 pan) or double for a crowd. If you like fruit-forward desserts, you’ll find it both comforting and reliably delicious. For more fun cobbler-inspired ideas, try a playful twist like these peach cobbler cheesecake donuts which use a similar flavor profile in a portable form.

How this recipe comes together

This is a quick overview so you know what to expect before you start:

Toss fresh blackberries with sugar and lemon to macerate while you make the batter. That draws out juices and balances the berries’ tartness.
Whisk dry ingredients in one bowl, then stir in milk and melted butter until just combined — a thick, drop-able batter.
Spread the berries in a buttered 9×13-inch dish, drop spoonfuls of batter over them (it won’t completely cover the fruit), and bake until the top is golden and a toothpick inserted into the batter comes out clean.
Rest briefly so the juices settle, then serve warm with ice cream or whipped cream.

If you like visual step-by-step guides, this method is similar in technique to other cobbler-style desserts like the peach cobbler cheesecake family of recipes — same comforting logic, different fruit and textures.

What you’ll need

4 cups fresh blackberries (rinsed and well-drained)
3/4 cup granulated sugar (for the berries)
1 tablespoon lemon juice (brightens the fruit)
1 cup all-purpose flour (or a 1:1 gluten-free flour blend)
1 cup granulated sugar (for the batter)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk (or your favorite dairy-free milk)
1/2 cup unsalted butter, melted (or melted coconut oil / vegan butter)

Notes and substitutions:

Gluten-free: Use a 1:1 cup-for-cup GF flour blend that contains xanthan gum (or add 1/4 teaspoon xanthan if not present).
Vegan/dairy-free: Swap milk for almond or oat milk and butter for coconut oil or vegan butter.
Berries: If blackberries are very tart, add an extra tablespoon of sugar to the fruit mix. You can also substitute a mix of berries (blackberry + raspberry) for more complexity.

Step-by-step instructions

Preheat and prepare: Heat the oven to 350°F (175°C). Butter a 9×13-inch baking dish so the cobbler won’t stick and the edges brown nicely.
Macerate the berries: In a medium bowl, toss 4 cups of blackberries with 3/4 cup sugar and 1 tablespoon lemon juice. Let them sit while you mix the batter; this draws out juices and softens the fruit.
Mix dry ingredients: In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined.
Add wet ingredients: Stir in 1 cup milk and 1/2 cup melted butter until just combined. Don’t overmix — small lumps in the batter are fine.
Assemble: Pour the blackberry mixture (including any juices) into the prepared dish and spread it evenly. Drop spoonfuls of the batter over the berries; it won’t cover everything and that’s okay — it bakes into a tender, biscuit-like top.
Bake: Place the dish in the preheated oven and bake 45–50 minutes, until the top is golden and a toothpick inserted into the batter comes out clean (avoid probing into the deepest berry pockets).
Rest and serve: Let the cobbler cool for 10–15 minutes so the filling thickens slightly. Serve warm with ice cream, whipped cream, or a drizzle of cream.

Best ways to enjoy it

This cobbler is wonderful straight from the oven, paired with:

A big scoop of vanilla ice cream (the contrast of cold cream and hot fruit is classic).
Fresh whipped cream flavored with a touch of vanilla or lemon zest.
A simple dusting of powdered sugar and a sprig of mint for presentation.

For a brunch twist, serve warm squares with a side of Greek yogurt and granola for a sweet-savory balance. If you want handheld fun, spoon cooled cobbler into warm waffles or between slices of pound cake. You can also adapt the filling into smaller ramekins for individual portions — the same bake time, slightly shorter if ramekins are shallow. For other portable dessert ideas inspired by cobbler flavors, check out these peach cobbler cheesecake cones.

Storage and reheating tips

Refrigerate: Cover leftover cobbler tightly and refrigerate for up to 4 days. The filling will always taste best within the first 48 hours, but it’s still delicious later reheated.
Reheat: Warm portions in a 350°F oven for 10–12 minutes or microwave single servings for 30–60 seconds until hot. If using the microwave, cover loosely to avoid splatter.
Freeze: Freeze baked cobbler in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through (about 20–30 minutes). You can also freeze the assembled, unbaked cobbler (wrap dish tightly) and bake from partially thawed — add 10–15 minutes to the bake time.
Food safety: Cool the cobbler to room temperature no longer than two hours before refrigerating. Reheat leftovers to at least 165°F (74°C) for safe consumption.

Pro chef tips

Don’t overmix the batter: Stir until the dry ingredients are moistened. Overworking gluten will make the top tough.
Use ripe fruit: Fresh, ripe blackberries yield the best aroma and natural sweetness; if berries are underripe, increase the berry sugar by 1–2 tablespoons.
Even baking: If the top browns too quickly while the center is still wet, tent loosely with foil for the last 10–15 minutes.
Texture boost: For a crunch contrast, sprinkle 1/4 cup chopped nuts or a streusel topping over the batter before baking.
Serving tip: Let the cobbler rest 10–15 minutes after baking. That short rest gives the fruit juices time to thicken so you don’t end up with a soupy serving.

Creative twists

Lemon-thyme blackberry cobbler: Add 1 teaspoon lemon zest and 1 teaspoon minced fresh thyme to the batter for an herbal brightness.
Blackberry-apple combo: Mix 2 cups blackberries with 2 cups peeled, thinly sliced apples; toss with a little cinnamon for an autumnal version.
Boozy boost: Stir 1–2 tablespoons of bourbon or blackberry liqueur into the berry mixture for grown-up depth.
Oat-topped cobbler: Replace 1/4 cup flour with 1/4 cup rolled oats and sprinkle a little coarse sugar on top before baking for extra texture.
Mini cobblers: Divide into six 8-ounce ramekins and reduce bake time to about 30–35 minutes.

Common questions

Q: Can I make this cobbler gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum or add 1/4 teaspoon xanthan gum to help with structure. Bake times remain the same but check with a toothpick.

Q: Is this recipe vegan-friendly?
A: You can make it vegan by swapping the milk for almond or oat milk and using melted coconut oil or a vegan butter in place of the unsalted butter. Flavor and texture are slightly different but still delicious.

Q: Can I use frozen blackberries?
A: Yes — use them straight from frozen and increase bake time by 5–10 minutes. Do not thaw first or you’ll end up with extra liquid. Toss frozen berries with the sugar and lemon, and expect a slightly looser filling that thickens while baking.

Q: How long does it take to prepare and bake?
A: Hands-on time is about 10–15 minutes (toss, whisk, assemble). Bake time is 45–50 minutes, plus a 10–15 minute rest. Total time roughly 1 hour to 1 hour 15 minutes.

Q: Can I prep this ahead?
A: Yes. Assemble the cobbler in the baking dish, cover, and refrigerate up to 8 hours (or freeze for longer). If refrigerated, bake from cold but add 5–10 minutes; if frozen, thaw overnight and bake as directed.

Conclusion

If you want a tried-and-true dessert that showcases fresh blackberries without complicated steps, this cobbler is a winner: straightforward, adaptable, and delightfully homey. For another simple blackberry take and plating ideas, see the Pioneer Woman blackberry cobbler recipe for inspiration, and for a cozy, slightly different interpretation try The Cozy Cook’s take on blackberry cobbler.