This Blackberry Cobbler features a sweet blackberry filling and a cinnamon sugar biscuit topping. You can even use frozen blackberries in this cobbler so you can enjoy it all year long!
*Post and pictures updated July 2020*
We are right in the middle of summer and while it’s still hot outside and blackberries are everywhere right now, I thought it was a perfect time to share this blackberry cobbler recipe with you.
One of the things that I absolutely love about this recipe is that you can use fresh or frozen blackberries, which means you can enjoy it all year long. It’s also fairly easy to make and topped with the most incredible biscuit topping!
I’ve also included tons of helpful tips and information so you can perfect this easy blackberry cobbler. Just don’t forget to add a scoop of ice cream on top!
Ingredients For This Recipe
There are two components to this homemade blackberry cobbler – the blackberry filling and the biscuit topping. For the filling you will be using:
- Blackberries: There are 5 cups of blackberries in this cobbler. It’s best to look for berries that are deep purple or black, since they’re fully ripe at that stage. As I mentioned earlier, fresh or frozen will work just fine!
- Granulated Sugar: To help sweeten the filling.
- Cornstarch: Also known as cornflour, this helps to thicken the filling.
- Fresh Lemon Juice: To brighten up the flavor of the filling.
And for the cinnamon sugar biscuit topping you will be using:
- All-Purpose Flour: This provides the structure for the biscuits on top of this blackberry cobbler. Just make sure to use the spoon and level method, so you don’t end up with a dry topping.
- Granulated Sugar: To add some sweetness to the biscuit topping.
- Baking Powder & Salt: The baking powder will give the biscuits some lift and the salt enhances the flavors in this dish.
- Ground Cinnamon: For a little extra flavor, feel free to leave this out if you prefer or don’t have any on hand.
- Butter: Cold butter is best here! Once you place the cobbler into the oven, the butter will melt in the biscuit mixture, creating steam pockets and a soft, biscuit topping.
- Milk: Whole milk is always best, but feel free to use whatever you have on hand. 2%, 1%, skim, or even almond milk all work just fine.
How To Make Blackberry Cobbler
To make this blackberry cobbler, you’ll start out by preheating your oven to 400°F (204°C) and preparing the blackberry filling. The biscuit topping only takes about 20 minutes in the oven so it’s not quite enough time for the blackberries to really soften and the filling to thicken up. The solution? You’ll cook the blackberry filling on the stovetop in a saucepan for a few minutes first.
To make the filling, simply combine the blackberries, sugar, cornstarch, and lemon juice in a large saucepan. Place the saucepan over medium heat, bring the mixture to a boil, and let it boil for 3 to 5 minutes or until the blackberries have softened and the mixture starts to thicken.
Then, remove the the filling from the heat and pour it into a 8-inch square baking pan or 9-inch round pie dish.
As the filling is cooling a bit, you’ll prepare the biscuit topping. To make the topping, you’ll whisk together the flour, baking powder, ground cinnamon, and salt until well combined. Next, cut in your cold cubed butter until you have small pea-sized crumbs. Then, stir in the milk until just combined.
Once the topping is ready, scoop spoonfuls of it right on top of the filling. For an 8-inch square dish I usually do 9 spoonfuls of topping and for a 9-inch pie dish I usually do 7 spoonfuls. Then, place the cobbler in the oven and bake it until the biscuit topping is fully cooked through.
Once the cobbler is done, it’s best to remove it from the oven and let it cool for 20 to 30 minutes. This will ensure that it’s not piping hot when you serve it, but still nice and warm.
How To Prepare Ahead Of Time
To make this cobbler ahead of time you can prepare the filling in a saucepan. Once it’s ready, remove it from the heat, and transfer the filling to a heat-proof dish. Allow the filling to cool completely, then cover it tightly and store it in the refrigerator for up to 2 days.
I don’t suggest fully making the biscuit topping ahead of time, otherwise, it won’t turn out quite as good. However, you can whisk together all of the dry ingredients for the biscuit topping, then cut in the butter. At this point, you will want to cover the mixture tightly and store it in the refrigerator for up to 2 days.
When you’re ready to make the cobbler, preheat your oven and spray your baking pan with nonstick cooking spray. Scoop the filling into your pan, then set it aside. Add the milk to the mixture you prepped ahead of time for the biscuit topping and mix well. Scoop the biscuit topping on top of the filling and bake it until the topping is fully cooked. If the filling and topping are cold, keep in mind that you may need to increase the baking time by 5 to 10 minutes.
How To Store This Cobbler
It’s best to store this cobbler in the refrigerator. Once it has cooled completely, cover it tightly and store it in the fridge for 2 to 3 days.
You can reheat individual servings in the microwave in 30 second increments until it’s warmed through. You may also reheat the cobbler in a 300°F (150°C) oven for about 20 minutes or until it’s warmed through.
- I suggest preparing the filling first, then letting it cool slightly while you prepare the topping.
- You can use an equal amount of frozen blackberries in this cobbler. If using frozen blackberries, just keep in mind that it may take a few extra minutes to cook on the stove.
- If your blackberries are sweeter or you prefer to use less sugar, you may reduce the sugar in the filling from 3/4 cup (150 grams) to 1/2 cup (100 grams).
- When preparing the biscuit topping, make sure to stir the milk in until just combined and avoid overworking the dough.
- I love to top the biscuits with some coarse sugar, but you can also just sprinkle a little granulated sugar on top of them.
More Fruit Desserts To Try!
For the blackberry filling:
- 5 cups (700 grams) fresh or frozen blackberries
- 3/4 cup (150 grams) granulated sugar
- 2 and 1/2 tablespoons (22 grams) cornstarch or cornflour
- 1 tablespoon (15 ml) fresh lemon juice
For the topping:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons (45 grams) cold unsalted butter, cubed
- 1/3 cup + 1 tablespoon (95 ml) milk
- Coarse sugar for sprinkling on top optional
To make the blackberry filling:
- Preheat the oven to 400°F (204°C). Spray an 8-inch square baking pan or 9-inch round pie dish well with non-stick cooking spray and set aside.
- Combine the blackberries, granulated sugar, cornstarch, and lemon juice in a large saucepan and mix until well combined. Place the saucepan over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a boil. Boil for 3-5 minutes, or until the blackberries are softened and the mixture has thickened.
- Remove from the heat, pour the blackberry filling into the prepared baking dish, and set aside.
To make the topping:
- In a medium-sized mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt until well combined. Cut in the cold cubed butter with a pastry cutter or fork until you have small pea-sized crumbs. Then, stir in the milk until just combined.
- Drop equal-sized spoonfuls of the topping on top of the blackberry filling (I prefer to do about 9 spoonfuls for an 8-inch square pan and 7 spoonfuls for a 9-inch round dish). Sprinkle the topping with coarse sugar or granulated sugar if desired.
- Bake for 20 to 25 minutes or until the filling is bubbly and the biscuits are lightly golden brown and cooked through. Remove from the oven and set aside to cool for 20 to 30 minutes before serving.