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–+ servings

Blackberry Cobbler

Delicious blackberry cobbler served warm with a scoop of ice cream.
A delightful, rustic dessert made with ripe blackberries and a tender, biscuit-like batter, perfect for any summer gathering.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serving Size 8 servings

Ingredients

For the Blackberry Filling

  • 4 cups fresh blackberries ripe and plump for best flavor; frozen can work if thawed and drained
  • 3/4 cup granulated sugar for the berries; adjust if your berries are very sweet or tart
  • 1 tablespoon lemon juice brightens the filling

For the Batter

  • 1 cup all-purpose flour or a 1:1 gluten-free flour blend to make it gluten-free
  • 1 cup granulated sugar for the batter; reduce to 3/4 cup for a less sweet topping
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt use unsalted butter for better control
  • 1 cup whole milk or almond/oat milk for a dairy-free/vegan option
  • 1/2 cup unsalted butter, melted or coconut oil / vegan butter

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish well.
  • In a medium bowl, gently toss blackberries with sugar and lemon juice. Let them sit while making the batter.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Stir in milk and melted butter until just combined; don’t overmix.
  • Pour the blackberry mixture into the prepared dish and spread evenly.
  • Drop spoonfuls of batter over the blackberries.

Baking

  • Bake for 45–50 minutes until the top is golden.
  • Let the cobbler rest for 10–15 minutes before serving.

Notes

Cool leftovers to room temperature, then store in the refrigerator for up to 3–4 days. For longer storage, freeze tightly wrapped, then thaw and reheat as needed.