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Blackberry Cobbler

This blackberry cobbler is a classic old-fashioned dessert made with a juicy blackberry filling and a crisp, buttery, golden crust. Serve this easy sweet treat with a scoop of ice cream!

If you love fruit desserts, other favorites include mixed berry crumble pie, blackberry cheesecake bars and razzleberry pie!

Blackberry cobbler in a bowl with ice cream.
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Easy Blackberry Cobbler Recipe

You’re going to love this blackberry cobbler recipe, not only because it’s bursting with flavor but because it comes together in a jiff. The blackberry syrup, and the cobbler dough rises to a beautiful golden crust.

Peach cobbler is a summertime favorite as well as this easy peach dump cake recipe and when fall comes around, I’ll make an apple cobbler or two. 

Why We Love Blackberry Cobbler

  • Quick and easy. With very little prep time and minimal steps, there is nothing complicated about this recipe.
  • Flexible. The fun thing about fruit cobblers is you can replace the fruit with whatever you like! Use this same recipe for raspberries, cherries, strawberries, and blueberries!
  • Crowd-pleaser. This homemade dessert is always a summertime favorite at potlucks, barbecues, 4th of July parties, camping trips, you name it!


  • Fresh blackberries: Use plump juicy berries. They should smell sweet. Do a little taste test beforehand, that way you’ll know if you need to add a bit more sugar.
  • Granulated sugar: The sugar will help to break down the berries and extract the juices so that it forms a syrup. You’ll also need some sugar for the blackberry cobbler dough. 
  • Almond extract: You can also use vanilla extract if you prefer, either one will add another layer of yummy flavor.
  • Baking staples: All-purpose flour is the foundation of the cobbler dough, while baking powder helps the dough rise and salt enhances the taste.
  • Milk and melted butter: The liquid that is needed to form the dough. The milk and butter will add richness and moisture to the texture of the cobbler. 

Substitutions and Variations

  • Alternative berry options: Use blueberries, raspberries, strawberries or even peaches. Try mixed berries for a variety!
  • Frozen fruit: Do not thaw, add frozen otherwise the texture will turn mushy.
  • Sprinkle cinnamon: Add a pinch into the flour mixture for a warm flavor. This is extra special during the fall and winter months.
  • Use brown sugar: Instead of granulated sugar if preferred.

How to Make Blackberry Cobbler

Showing how to make blackberry cobbler in a 4 step collage.
  1. Mix blackberries, sugar, and almond extract in a bowl. Let them stand for about 15 minutes to release the juices and syrup starts to form.
  2. In a medium bowl, whisk the dry ingredients together. Then, stir in the milk until the dough starts to form. Fold in melted butter to combine. It’s ok if it’s not fully combined. 
  3. Pour the batter into a prepared baking dish and then spoon the blackberry mixture over the top. Make sure the berries are evenly dispersed across the whole surface area. 
  4. Bake the blackberry cobbler at 350°F in a preheated oven for 45 minutes. It is done when the cobbler is golden brown and has risen above the blackberries. Serve warm with ice cream.
Spoonful for blackberry cobbler.

Recipe Tips

  • Always test your berries! Adjust the amount of sugar you add to your recipe based on how sweet your berries are to the taste.
  • Lemon juice: If you’ve added a bit too much sugar and find your blackberry cobbler too sweet, you can add a squirt of lemon juice to balance it out.
  • Rest cobbler: To allow the juices to thicken before serving, cool the cobbler for about 15 minutes before serving.
  • Serving: Top with a dollop of homemade whipped cream or a scoop of vanilla ice cream! I love to add a drizzle of caramel sauce for a delightful combination.


What is a cobbler?

Cobbler is a traditional American dessert that consists of a fruit filling and a batter poured into a baking dish before being baked. The differences come in that some top cobblers with a pie crust, others with biscuit dough and still other versions are like this one with the batter on the bottom.

Can I use frozen blackberries? 

Sure you can, as long as they are frozen when baked. Frozen fruit is a great alternative to fresh fruit as they are typically frozen when ripe.

If you allow them to thaw first, they will become mushy. Bake straight from frozen.

Can I double this blackberry cobbler recipe?

If you want more (because who can blame you?), double the recipe and use a 9 x 13 baking dish or even a large cast-iron skillet. 

How do you keep a blackberry cobbler from being runny?

You want to avoid mushy fruit, to begin with! The sugar helps to break the berries down and produce syrup, but you don’t want them soggy. Otherwise, the cobbler topping will also be soggy.

Use fresh or frozen berries, never thawed from frozen.

If you find the syrup is still a bit too runny for your liking, sprinkle a little cornstarch and some lemon juice or lemon zest into the berry mixture.

Storing Leftover Cobbler

  • Storing: Keep any leftover blackberry cobbler in an airtight container in the fridge for up to 3 days. Reheat a single piece in the microwave or the oven for about 10 minutes at 300°F.
  • Freezing blackberry cobbler: Just like a pie or cake, you can freeze a cobbler. Wrap it in plastic wrap and then foil to avoid any freezer burn. Keep frozen for up to 1 month.
Blackberry cobbler in a white bowl with ice cream.

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Blackberry cobbler in a white bowl.

Blackberry Cobbler

5 from 30 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This blackberry cobbler is a classic old-fashioned dessert made with a juicy blackberry filling and a crisp, buttery, golden crust.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6



  • 2 1/2-3 cups (12-15 ounces) fresh blackberries
  • ¾ cup (150 grams) granulated sugar , divided
  • 1 teaspoon almond extract , or vanilla extract
  • 1 cup (130 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup milk
  • 6 Tablespoons unsalted butter , melted

Optional serving: Vanilla ice cream or Whipped cream


    • Preheat the oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray.
    • In a medium bowl, stir together the blackberries, 1/4 cup sugar, and almond extract. Let stand 15 minutes, or until syrup begins to form.
    • In a medium bowl, combine flour, baking powder, salt, and remaining 1/2 cup sugar. Stir in milk. Pour butter over dough and gently fold in (it's ok if it doesn't fully combine).
    • Transfer mixture to baking dish. Spoon blackberry mixture over the top.
    • Bake 45 minutes, or until the cobbler is golden and has risen above the blackberries.
    • Serve warm topped with ice cream, whipped cream, or caramel sauce.


    Storage: This dish is best served hot out of the oven. You can store leftovers for up to 3 days. For best results, reheat in the oven for 5 to 10 minutes at 300°F. 
    Whipped cream: I like to use homemade whipped cream, however you can also buy a store-bought can, if you prefer.
    Berries: Taste your berries before adding the sugar. If too tart, add another Tablespoon or 2 to help balance the sweetness.


    Calories: 198kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 156mg | Potassium: 228mg | Fiber: 3g | Sugar: 22g | Vitamin A: 271IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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