Name: One-Bowl Blackberry Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 cups fresh or frozen blackberries (No need to thaw if using frozen.); 1 cup white sugar (Adjust amount based on berry sweetness.); 1 cup all-purpose flour (Can substitute with gluten-free blend.); 1 large egg (For vegan option, use flax egg.); 6 tablespoons unsalted butter, melted (Browned butter can enhance flavor.); 1 teaspoon vanilla extract (For added flavor.)

I still remember the first time I made this one-bowl blackberry cobbler—three ingredients into the batter I realized I’d stumbled on the kind of dessert that becomes on-call for summer guests, rushed weeknights, and lazy Sunday brunches. It’s simple, rustic, and gloriously forgiving: juicy blackberries get macerated with sugar, a quick batter gets poured over, and the oven does the rest. If you want a dessert that looks like you fussed and tastes like you didn’t, this is it.

Why you’ll love this dish

This cobbler is the sort of recipe you make when you want big blackberry flavor with minimal work. A few reasons to try it:

One-bowl prep and straightforward steps make it great for beginner bakers and busy cooks.
Uses fresh or frozen blackberries, so it’s seasonal in summer but available year-round.
Budget-friendly: pantry staples plus berries deliver a dessert that feels special without breaking the bank.
Crowd-pleasing texture: juicy fruit base with a tender, cake-like topping — add ice cream for instant applause.

“Sweet, jammy berries and a buttery, almost-cakey top — perfect for potlucks and cozy dinners.” — A friend who asked for the recipe twice

How this recipe comes together

Short overview so you know what to expect:

Toss berries with sugar so they release their juices (this creates the syrupy base).
Whisk a simple batter of flour, egg, melted butter, and vanilla until smooth.
Combine the sugared berries and batter in the same bowl, pour into a greased 9×9-inch dish, and bake.
Finish briefly in an air fryer for extra crunch if you like, then cool slightly and serve warm.

This is a gentle, mostly hands-off bake — no rolling or layering, just mixing, pouring, and baking.

Gather these items

4 cups fresh or frozen blackberries (if frozen, no need to thaw)
1 cup white sugar (for macerating the berries; add a splash less for very sweet fruit)
1 cup all-purpose flour
1 large egg
6 tablespoons unsalted butter, melted (clarified or browned butter can add depth)
1 teaspoon vanilla extract

How to prepare it

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
In a large bowl, toss the blackberries with the cup of sugar. Let them sit 10–15 minutes so they release juices — this syrup folds into the cobbler while baking.
In a separate bowl, whisk together the flour and the egg. Pour in the melted butter and vanilla; whisk until smooth and homogenous. The batter will be pourable but thicker than pancake batter.
Pour the batter over the sugared blackberries and stir gently just to combine — you want the berries to be evenly coated but not crushed.
Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
Bake 40–45 minutes, until the topping is golden and the berry juices are bubbling around the edges. A toothpick inserted in the center of the topping should come out mostly clean.
For extra crunch, place the baked cobbler in an air fryer at 350°F for 3–5 minutes — watch closely so the top doesn’t over-brown.
Let cool 10–15 minutes before serving warm; this helps the fruit set and makes slicing easier.

Best ways to enjoy it

Serve warm with vanilla ice cream or lightly whipped cream for classic contrasts of hot and cold.
Spoon into bowls and top with chopped toasted pecans or sliced almonds for crunch.
For brunch, add a dollop of mascarpone or Greek yogurt and a drizzle of honey.
Plate it plain with a mint sprig for a simpler, rustic presentation that highlights the berries.

How to store & freeze

Refrigeration: Cool completely, cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. Store in the fridge for up to 4 days.
Reheating: Warm individual portions in the microwave for 20–30 seconds, or reheat a larger portion in a 325°F oven for 10–15 minutes until warmed through. If you like the top crisper, pop it in an air fryer at 350°F for 2–3 minutes after reheating.
Freezing: Freeze cooled slices or the whole cobbler (wrapped tightly with plastic and foil) for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbling.
Food safety: Because of the egg in the batter, treat leftovers like other baked goods with eggs — cool to room temperature no longer than 2 hours before refrigerating.

Pro chef tips

If your blackberries are very tart, increase sugar by 2 tablespoons; for super-sweet berries, reduce sugar slightly. Taste the berries after macerating to judge.
For an extra-flavorful top, brown the melted butter lightly before adding it to the batter. Let it cool slightly so it doesn’t cook the egg when mixed.
Don’t over-stir the batter once combined with the fruit; overmixing can make the topping dense.
Use a glass baking dish if you want slightly faster browning around the edges; metal will conduct heat slightly differently.
If using frozen berries, add 5 extra minutes of baking time—avoid thawing to keep the batter from getting watery.

Flavor swaps

Mixed berries: Swap in raspberries, blueberries, or a berry medley (about 4 cups total).
Stone-fruit twist: Use sliced peaches or nectarines for a summer peach cobbler variation.
Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking blend; texture will be slightly different but still delicious.
Less sugar: Substitute 3/4 cup sugar plus 2–3 tablespoons maple syrup or honey for more complex sweetness; adjust to taste.
Vegan option: Replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water) and use vegan butter; texture will be slightly denser.

Common questions

Q: Can I use frozen blackberries?
A: Yes. Use frozen berries straight from the freezer; no need to thaw. They will release more liquid, so add roughly 5 extra minutes to the bake time and let the cobbler cool a bit longer before serving for easier slicing.

Q: How long does this take from start to finish?
A: Active prep is about 15 minutes (including maceration). Baking is 40–45 minutes, so plan around 60 minutes total.

Q: Can I make this ahead?
A: Yes. Bake fully, cool, then refrigerate up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 325°F oven. You can also freeze baked portions for up to 3 months.

Q: My topping is soggy — what went wrong?
A: Common causes: too-wet berries (thawing frozen fruit) or over-stirring the batter until dense. Try a brief air-fryer crisp after baking to restore crunch.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish (11×13-inch or two 9x9s) and monitor baking time—larger pans may need an extra 5–10 minutes.

Conclusion

If you want a dependable, one-bowl dessert that celebrates bright berry flavor with almost no fuss, this one-bowl blackberry cobbler is worth keeping in your rotation. For a slightly different technique and more crowd-sourced notes, see the One Bowl Blackberry Cobbler Recipe – Allrecipes, and for a nostalgic take with helpful photos and variations, check out Blackberry Cobbler (or One Cup Cobbler) – Ohio Thoughts.