Old Fashioned Blackberry Cobbler

5 from 6 votes
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This Old Fashioned Blackberry Cobbler (with fresh or frozen blackberries) has a golden crust topping and luscious blackberry filling. The cobbler is baked until the blackberries become soft and juicy, creating a thick pie filling texture, and the topping becomes caramelized and crisp. The result is a gorgeous contrast of textures and flavors, with the tartness of the blackberries perfectly balanced by the sweetness of the topping.

Fresh blackberry cobbler topped with a dollop of vanilla ice cream in a white dish. The dish is set on a wooden cutting board with a kitchen cloth. Fresh blackberries are displayed in the background.

Why You’ll Love This Easy Blackberry Cobbler Recipe

As far as cobbler recipes go, I find this one strikes a flawless balance, offering the sweet and slightly tart flavor of fresh blackberries melded with a feather-light, perfectly golden crust.

But the best part? It’s incredibly easy to prepare, even for beginners.

Often served warm, old-fashioned blackberry cobbler is a favorite treat during blackberry season and is especially good when served with a scoop of vanilla ice cream.

(Psst. while you’re on the summer cobbler train, don’t miss these incredible Peach Cobbler Pound Cake and Strawberry Cobbler recipes.)

Gather Your Ingredients

Time to gather the goodies that’ll bring this Blackberry Cobbler to life:

Ingredients for Blackberry Cobbler arranged on a kitchen countertop include blackberries, lemon, milk, granulated sugar, all-purpose flour, baking powder, kosher salt, and unsalted butter
  • Blackberries: The star of the show! You can use fresh blackberries or choose frozen berries instead. If making a frozen blackberry cobbler, let the berrries thaw at room temperature for about 30 minutes before using them, or bake the cobbler a bit longer (covering the top to avoid over-darkening).
  • Granulated sugar: Used in both the filling and the topping to add sweetness.
  • Lemon juice: This brightens up the blackberries and adds a tangy contrast to the sweet filling.
  • All-purpose flour: The base for our cobbler topping.
  • Baking powder: Helps the cobbler topping rise and become fluffy.
  • Kosher salt: Just a touch enhances the flavors of the cobbler.
  • Milk: The liquid that brings the topping together.
  • Unsalted butter: It’s melted and added to the baking dish to create a buttery, crispy crust.

How to Make Old Fashioned Blackberry Cobbler: Easy Step-by-Step Directions

First, make the filling:

  • Mix blackberries, sugar, and lemon juice in a medium bowl: This forms your juicy, sweet-tart filling.
In a bowl, the blackberries are mixed with 1/2 cup of sugar and lemon juice until the sugar dissolves. In another bowl, the flour, baking powder, salt, and remaining sugar are combined.

Then, make the topping:

  • Combine flour, baking powder, salt, and sugar: Whisk up the dry ingredients in a large bowl for the cobbler topping.
  • Add milk to the dry ingredients: Remember, just stir until moistened. Lumps are okay here.
The dry ingredients are combined with milk, stirring until just moistened. Lumps are acceptable. Melted butter is poured into an 8- or 9-inch baking dish, and sugared blackberries are evenly spooned over the butter.

Now, we assemble it in the pan:

  • Pour melted butter into the baking dish: This forms the base for your crust.
  • Spoon blackberry mixture over the butter: Make sure they’re distributed evenly.
  • Pour the batter over the blackberries: Resist the urge to stir! A few blackberries on top will make it look prettier.

Finally, we bake the cobbler:

  • Bake until golden and bubbling: This is when the magic happens.
  • Cool and serve: It’s best enjoyed warm, maybe with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
The batter is poured over the blackberries without stirring. A few of the blackberries are rearranged for even distribution on top. The cobbler is then baked in the preheated oven for 45-50 minutes or until the top turns golden brown and the blackberries are bubbling.

And voila! You’ve made a fantastic Blackberry Cobbler. Dig in and enjoy!

Possible Substitutions

Life is too short to stick to just one fruit cobbler recipe. So, let’s stir things up:

  • Swap the berries: Feel like blackberries are getting all the limelight? Swap in blueberries, raspberries, or peaches, or try this Strawberry Cobbler recipe instead.
  • Make it vegan: Replace dairy milk with almond, oat, or coconut milk and the butter for vegan butter.
  • Go gluten-free: Use a gluten-free flour blend if you or your guests have gluten sensitivities. Cobbler for everyone!

Frozen Blackberries Variation

Even when fresh blackberries aren’t in season, you can still enjoy a delightful Blackberry Cobbler.

Substitute fresh blackberries with an equal amount of frozen blackberries. There’s no need to thaw them but expect a slightly longer baking time.

Keep an eye on the cobbler, the key is the golden-brown topping and bubbling blackberry filling. You may need to cover it with foil if the topping is browning before the filling is cooked.

Also, consider adding an extra tablespoon of flour to the blackberries to counteract the extra juice often found in frozen berries. This will help to keep your cobbler from becoming too runny.

How to Serve This Old-Fashioned Blackberry Cobbler Recipe

A really good blackberry cobbler doesn’t need any fancy companions to be fabulous, but here are some serving suggestions anyway:

  • Pair it with ice cream: Vanilla ice cream and warm cobbler is a match made in dessert heaven. The contrast between the cold, creamy ice cream and the warm, fruity cobbler is simply divine.
  • Add a dollop of cream: Whipped cream or clotted cream can add a light, creamy contrast to the rich, fruity blackberry filling.
  • Sprinkle some spices: Nutmeg or cinnamon sprinkled over the top can add an extra level of flavor and a bit of an aesthetic edge.
Fresh blackberry cobbler topped with a dollop of vanilla ice cream in a white dish. The dish is set on a wooden cutting board with a kitchen cloth.

How to Make Ahead and Store Blackberry Cobbler

Your future self will thank you for these practical tips:

  • Prepare and freeze: The blackberry filling can be made ahead, cooled, and frozen. Simply thaw it overnight in the fridge when you’re ready to assemble your cobbler.
  • Refrigerate leftovers: If you have baked cobbler leftover, cover it and store it in the refrigerator for up to 4 to 5 days in an airtight container.
  • Reheat before serving: Want to serve it warm? Just pop it in the oven at 350°F (175°C) for about 10-15 minutes. It will taste as good as when it first came out of the oven.
A white baking dish filled with freshly made blackberry filling to make blackberry cobbler.

Expert Tips and Tricks

Perfecting your cobbler game is as simple as following these tips:

  • Don’t overmix the batter: For a light, fluffy topping, be careful not to overmix your batter. A few lumps are perfectly fine, and won’t be noticed in the final product.
  • Adjust sugar based on the berries: If your berries are extra sweet or a bit on the tart side, feel free to adjust the sugar to your preference.
  • Prefer it thicker?: If you like your cobbler with a denser, more cake-like topping, reduce the milk to 3/4 cup.
  • Extra crispy crust: For a more golden and crispy crust, drizzle the top of the batter with a bit more melted butter before baking.

Frequently Asked Questions

Here are some common questions that come up about Blackberry cobbler, as well as a bit of a TLDR section for those who are skimming through:

What is the difference between blackberry pie and blackberry cobbler?

Blackberry pie is typically a pastry filled with blackberry filling, completely enclosed by a crust. A blackberry cobbler, on the other hand, features a loose, cake-like or biscuit-like topping over the blackberry filling, and is not usually enclosed.

How do you keep a blackberry cobbler from being runny?

To prevent a runny blackberry cobbler, ensure that your berries are completely thawed and drained if they’re frozen. You can also toss the berries in a tablespoon of flour or cornstarch before adding the sugar to help thicken the juices.

How long is blackberry cobbler good for in the fridge?

Blackberry cobbler can be kept in the fridge for up to 4-5 days.

Can you leave blackberry cobbler out?

While blackberry cobbler can technically be left out for a day or so at room temperature, it’s recommended to refrigerate it to prevent spoilage, especially in warm weather.

How long to bake blackberry cobbler?

Blackberry cobbler should be baked at 375 degrees F (190 degrees C) for about 45-50 minutes or until the top is golden brown and the filling is bubbling.

How many blackberries for a cobbler?

This recipe calls for 4 cups of fresh blackberries. Depending on the size of your berries, this is likely around 1-1.5 pounds.

Other Berry-licious Recipes You’ll Love

  • Strawberry Cobbler – Juicy fresh strawberries bubbling into beautiful, syrupy jamminess, all cozied up under a buttery drop-biscuit blanket. It’s like a warm hug in dessert form!
  • Blueberry Pudding Cake – An irresistible combo of light, fluffy cake and luscious blueberry filling.
  • Raspberry Mousse Squares – Airy, creamy mousse on a buttery graham cracker crust and topped with fresh berries. Pure bliss in every bite!
  • Nut-Crusted Cranberry Tart – Martha Bakes’ walnut-crusted cranberry tart. Enjoy it with a fluffy cloud of whipped cream.
  • Strawberry Rhubarb Pie – Tart rhubarb and sweet strawberries, snuggled within a golden, flaky pie crust and adorned with a subtle sugar sprinkle.
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5 from 6 votes

Old Fashioned Blackberry Cobbler (Fresh or Frozen Blackberries)

This Old Fashioned Blackberry Cobbler recipe is so easy + tasty: a luscious blackberry filling (like pie filling!) and crisp, golden topping.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6


For filling:

  • 4 cups blackberries fresh or frozen, see notes
  • ½ cup granulated sugar
  • 1 tbsp lemon juice

For topping:

  • 1 cup all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk
  • ½ cup unsalted butter melted
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  • Preheat your oven to 375 degrees F (190 degrees C).
  • In a bowl, combine the blackberries, 1/2 cup of the sugar, and lemon juice. Stir until the sugar is fully dissolved.
  • In a separate bowl, combine the flour, baking powder, salt, and remaining sugar.
  • Add the milk to the dry ingredients, stirring just until the dry ingredients are moistened. Lumps are ok.
  • Pour the melted butter into an 8- or 9-inch baking dish. Spoon the sugared blackberries evenly over the butter.
  • Pour the batter over the blackberries, but do not stir. Rearrange a few of the blackberries for even distribution on top and the final cobbler will be prettier.
  • Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the blackberries are bubbling.
  • Allow it to cool for a bit, then serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.



If using frozen blackberries, let them thaw at room temperature for 30 minutes before starting or else bake the cobbler for about 10 minutes longer (covering with foil to prevent it getting too dark).


Calories: 2491kcal | Carbohydrates: 380g | Protein: 30g | Fat: 109g | Saturated Fat: 64g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 277mg | Sodium: 2126mg | Potassium: 1367mg | Fiber: 43g | Sugar: 266g | Vitamin A: 4530IU | Vitamin C: 129mg | Calcium: 1057mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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