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This Homemade Blackberry Cobbler recipe is a rustic, classic dessert from my childhood. It has lots of juicy blackberries and is topped with a buttery, golden biscuit crust. It’s the kind of dessert that just feels like summer! When served warm with a scoop of vanilla ice cream you might just feel like a kid again! Use fresh or frozen blackberries to make this crowd-pleasing treat that makes enough to serve a family or small gathering.
Blackberry Cobbler from Scratch
A cobbler is a baked fruit dessert topped with a biscuit-style dough instead of a crust. Unlike crisps, which have a crumbly oat topping, or some cobblers that use a pour-over batter, this version features soft, golden biscuits baked right on top of the juicy blackberry filling.
Cobblers look “cobbled” together, so they are rustic, and just the kind of dessert that feels like home.
If you love fruit cobblers, try my Easy Peach Cobbler next! It has a pour-over type of batter that is softer, and very simple to make.
Why You’ll Love This Blackberry Cobbler
• Makes a Big Batch – Perfect for families or sharing (serves 10!)
• Use Fresh or Frozen Berries – No need to thaw frozen blackberries
• Make-Ahead Friendly – Prep the filling ahead or freeze for using later
• Classic Comfort Dessert – Sweet-tart blackberries, buttery biscuit topping, and nostalgic flavors
We always serve our fruit cobblers warm with scoops of vanilla ice cream.
Sometimes we like whipped cream, and depending on which fruit we use, a caramel drizzle!
Ingredients You’ll Need
FOR THE BLACKBERRY FILLING
Fresh or Frozen Blackberries – mix frozen berries with a bit of flour straight from the freezer, then add to recipe.
Brown Sugar – adds depth and rich sweetness
Cornstarch – thickens the juicy filling
Lemon Juice – brightens the flavor
Vanilla Extract – adds warm undertones
FOR THE BISCUIT TOPPING:
All-Purpose Flour
Granulated Sugar
Baking Powder
Salt
Cold, Cubed Butter – creates a flaky, tender topping
Buttermilk – for moisture and tang
Buttermilk + Coarse Sugar – brushed on before baking for golden crunch
Variations
• Mixed Berry Cobbler: Try a mix of blackberries, raspberries, and blueberries.
• Add Spice: Add a pinch of cinnamon or nutmeg to the filling or topping.
• Crisp Topping: Swap the biscuit for an oat crumble if you’re craving a crisp.
If You Don’t Have Buttermilk
You can make your own easy homemade buttermilk substitute if you don’t have any on hand.
- Add 1 ½ teaspoons of white vinegar or lemon juice to a liquid measuring cup.
- Then add enough cold milk to the cup until it reaches ¾ cup. Stir it well and let sit for ~5 minutes.
- It will be a little thick and curdled when ready to use in the recipe.
Other Biscuit Topping Options
While I recommend the homemade biscuit topping for the best flavor and texture, here are a few shortcut options if you’re short on time:
- Canned Biscuits: These are convenient, but many store-bought biscuits (like Pillsbury Grands) are quite savory and may not pair as well with a sweet fruit filling. If using them, choose a sweeter style like “honey butter” or “Southern-style.” Flatten them slightly, then brush with buttermilk or melted butter and sprinkle with sugar to give them more of a dessert feel.
- Bisquick-Style Drop Biscuits: A quick, semi-homemade option that works beautifully. Mix 2 cups of Bisquick with 2 tablespoons of sugar and ⅔ cup of milk for a lightly sweetened biscuit dough. Drop spoonfuls on top of the filling and bake as directed.
- Frozen Biscuit Dough: Brands like Mary B’s make frozen buttermilk biscuits that are less salty than canned ones. Let them thaw slightly, flatten them a bit, and sprinkle with sugar before baking.
Each of these options will give you a different texture and flavor, so choose what works best for your time and taste!
How to Make the Best Blackberry Cobbler
Prep and Preheat:
• Gather together and measure all of your ingredients before you start, to make it easier.
• Grease a 9×13-inch baking dish and preheat oven to 350°F.
Make the Filling:
• In a large bowl, combine the blackberries, brown sugar, cornstarch, lemon juice, and vanilla. Mix well.
• Pour blackberry filling into the prepared baking dish.
Make the Biscuit Dough:
• Whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter.
• Cut in cold butter with a pastry cutter (or use 2 forks).
• When the mixture resembles coarse crumbs, stir in cold buttermilk until just combined.
Top the Filling:
• Flatten pieces of dough into rustic discs and arrange them over the filling. It’s okay to leave some gaps for steam to escape and to let the berries peek through!
• Brush the dough with buttermilk and sprinkle with sugar.
Bake:
• Bake for 45–60 minutes, or until the filling is bubbling and biscuit topping is golden and a toothpick inserted comes out clean.
Cool and Serve:
• Let cobbler cool for 5–10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Tips for Success
• Don’t overmix the biscuit dough or it may turn out tough.
• Use very cold butter for the flakiest biscuit topping.
• Leave gaps in the topping to let steam escape and juices bubble.
• If using frozen berries, don’t thaw, just mix them with a bit of flour straight from the freezer and add to the recipe.
FAQs About This Recipe
- Can I use frozen blackberries?
Yes! Just toss them with a little flour straight from the freezer, then add them to the bowl with the other filling ingredients. They’ll release extra juice and still bake up nicely. - How do I know when the cobbler is done?
The filling will be bubbling and the biscuit topping should be golden and baked through. - Can I make this in a smaller pan?
You can halve the recipe and bake it in a 9×9-inch dish. Reduce the bake time slightly and keep an eye on the topping. - Can I make blackberry cobbler ahead of time?
Yes! You can prep the filling up to 2 days in advance and refrigerate it. Or freeze it for later. Make the biscuit topping and assemble right before baking for the best texture.
What to Serve with Blackberry Cobbler
• Vanilla ice cream – the classic pairing
• Whipped cream
• A drizzle of heavy cream or sweetened condensed milk
Storage & Freezing
Store: Refrigerate leftovers, covered, for up to 5 days.
Freeze: Wrap cooled cobbler and freeze up to 3 months. Thaw overnight in fridge and warm in oven at 350°F for 15–20 minutes.
Make Ahead: The filling can be made up to 2 days in advance and stored in the fridge (or frozen). Just make the topping fresh before baking.
More Delicious Summer Fruit Dessert Recipes
Fresh Peach Cobbler
Peach Upside Down Cake
Blueberry Lemon Popsicles
Caramel Apple Poke Cake
Instant Pot Apple Crisp
Homemade Blackberry Cobbler
Equipment
- 2 Large Mixing Bowls
- Pastry Cutter or (2 Forks)
- 9x13-inch Baking Dish
- Measuring Spoon & Cups
Ingredients
Blackberry Filling
- 3 pounds Blackberries* (approx. 10 cups)
- 1 cup Brown Sugar
- 3 Tablespoons Cornstarch
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
Biscuit Topping
- 2 ¼ cups All-Purpose Flour, spooned & leveled
- ½ cup Granulated Sugar
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 9 Tablespoons Unsalted Butter, cold, cubed
- ¾ cup Buttermilk, cold
Apply to biscuit topping just before baking:
- 2 Tablespoons Buttermilk
- 2 Tablespoons Coarse Sugar (or granulated)
Instructions
Prep
- Gather together and measure all of your ingredients before beginning. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Make the Filling
- In a large mixing bowl, fold the berries, brown sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared baking dish.
Make the Biscuit Topping
- In a second large bowl, whisk the flour, sugar, baking powder, and salt together using a pastry cutter (or two forks). Cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). You could also use a food processor (quick pulses).
- Stir in ¾ cup buttermilk. Mix until just combined.
- Take a handful of dough and gently flatten (not too flat) to make a disc. Place dough discs over the top of the blackberry filling (you don’t need to be perfect, and do leave some gaps for the blackberry filling to peek through) covering most of the filling.
Brush Dough with Buttermilk
- Brush the tops of the biscuit dough with buttermilk and then sprinkle with sugar.
Bake
- Bake for 45-60 minutes, or until filling is bubbling and biscuit topping is light golden brown and cooked through.
- Set the baking dish on a wire rack to cool for 5-10 minutes before serving. Serve warm blackberry cobbler with a scoop of vanilla ice cream or whipped cream.
Notes
Freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator, then cover with foil and bake at 350°F for 15-20 minutes or until heated through. Make-Ahead Instructions: Make up the blackberry filling and then place in an airtight container in the fridge for up to 2 days. Or freeze for up to 3 months. When you are ready to make the cobbler, prepare the biscuit topping and continue with recipe. If frozen, thaw in the fridge and let come to room temperature before making the cobbler. Berries: You can use frozen blackberries (do not thaw). Frozen berries will produce more juice. Toss them with a little flour while still frozen and add to recipe. Approx. Nutrition per serving: 390 calories | 13g fat | 67g carbohydrates | 5g fiber | 32g sugar | 5g protein | (Values are estimates and will vary depending on exact ingredients and brands used.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious, but I was thinking about making this into a mixed berry cobbler.
Just to hot to be using the oven so this may be by go-to Fall dessert
Yes, it’s hot! This works very well as a mixed berry cobbler.