I make this Blackberry Cobbler with juicy blackberries in a sweet, citrusy sauce, all baked under a crunchy biscuit topping. It’s an easy treat I can whip up anytime using either fresh or frozen fruit.
Easy Blackberry Cobbler Recipe
I think blackberries are such an underutilized fruit, always getting overshadowed by strawberries and blueberries. Their sweet and tangy taste, deep color, and ability to toss them in recipes without the need for chopping make them worthy of more attention. They’re perfect in a cobbler.
This easy blackberry cobbler recipe I’m sharing today has a traditional homemade biscuit topping that covers plump, juicy fruit coated in a sweet citrusy sauce. It’s very easy to make and tastes wonderful!
Other delicious fruit cobbler recipes to make include our apple cobbler, blueberry cobbler, and strawberry cobbler—all a little bit different from one another.
Blackberry Cobbler
Ingredients
FOR THE BLACKBERRIES
- 5 cups blackberries , fresh or frozen*
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- pinch salt
FOR THE COBBLER TOPPING
- 1 cup all-purpose flour , spooned and leveled
- ¼ cup almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup heavy cream
- 3 tablespoons pure maple syrup
- 2 tablespoons granulated sugar
FOR SERVING
- vanilla ice cream
- whipped cream
Instructions
- Preheat oven to 350°F. Coat a 2-quart baking dish with nonstick spray.
- In a large mixing bowl, combine the blackberry filling ingredients and stir gently until thoroughly mixed. Then, evenly spread the blackberry mixture into the baking dish.
- In a separate large mixing bowl, combine all the ingredients for the cobbler dough (except for granulated sugar). Stir until a thick dough forms.
- Drop the cobbler dough in patches over the blackberry mixture, leaving some of the fruit exposed, and then sprinkle with granulated sugar.
- Bake for 30 to 35 minutes until the dough is golden brown and the fruit is bubbly around the sides. Let it rest for 5 minutes.
- Scoop out portions of the cobbler and serve while it's still hot along with vanilla ice cream or whipped cream.
Notes
Nutrition
Other Notes
How to Make Blackberry Cobbler Step by Step
Make the blackberry layer: Toss 5 cups blackberries, 3 tbsp granulated sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and a sprinkle of salt in a 2-quart baking dish coated with cooking spray.
Make the topping: Whisk together 1 cup all-purpose flour, ¼ cup almond flour, 1½ tsp baking powder, and ½ teaspoon salt. Add in 1 cup heavy cream and 3 tbsp of pure maple syrup until a thick dough forms.
Assemble: Drop batter in patches over the blackberry mixture, leaving some of the fruit exposed. Sprinkle with 2 tbsp of sugar over the top.
Bake: Bake at 350°F for about 35 minutes or until topping is golden brown and the filling is bubbling around the sides. Remove from oven and let rest for 5 or so minutes.
Serve: Enjoy portions, hot, with a scoop of vanilla ice cream or whipped cream.
How to Store Leftovers
Blackberry cobbler is best served right from the oven while it’s fresh and warm (especially with some ice cream or whipped cream), but leftovers are certainly enjoyable, too! Store any leftover cobbler in an airtight container in the refrigerator. It will keep for 3 to 4 days.
Heat portions in the microwave until warmed through. You can also reheat in the oven. Remove dish from the fridge and bring to room temperature, and bake at 350°F for about 15-20 minutes until warmed through. (Cover with foil if topping is over-browning.)
Allow to cool completely, then transfer to a freezer-safe container and store in the freezer for no longer than 2 months for best results. Thaw in the fridge.
Serving Suggestions
I never serve this dessert without a scoop of vanilla ice cream or fresh whipped cream. There’s something purely magical about the taste and texture of vanilla ice cream melting into the molten lava blackberries! To add more fruit flavor, serve with a scoop of strawberry ice cream. Or forgo the ice cream and serve with a refreshing affogato coffee.
