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!
We are smack-dab in the middle of August 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.
I’ve had a few requests for a cobbler recipe over the last couple of months. Since blackberries are in season, I knew they would be incredible in this cobbler. And, oh man, was I right!
This cobbler is topped with a delicious cinnamon sugar biscuit topping and it’s so simple to throw together. You can even use frozen blackberries to make this cobbler, so this is a perfect recipe you can enjoy all year long!
To make this blackberry cobbler, you’ll start out with the blackberry filling. Now, here’s the thing. 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. While this is an extra step, all you have to do is throw the blackberries, sugar, lemon juice, and cornstarch in a saucepan and let it cook down for a few minutes. It’s easy, I promise, and 100% worth it to get your filling to the proper consistency.
Once the mixture has thickened, you’ll pour it into a baking dish and prepare the biscuit topping.
For the biscuit topping, you’ll whisk together some flour, sugar, baking powder, cinnamon, and salt. The cinnamon is optional for the topping, but I find that it pairs well with the blackberries. If you love cinnamon, I suggest using it!
Then, cut in a few tablespoons of butter until you have small pea-sized crumbs and stir in some milk. Any kind of milk will be fine for the topping, but for the best texture, I suggest sticking with whole milk.
Once the topping is mixed together, drop spoonfuls of it on top of the blackberry mixture and pop it into the oven. I like to do about 9 spoonfuls across the top of the blackberries, if you do larger or smaller spoonfuls you may need to adjust the baking time just slightly.
It may not look like a lot of biscuit topping, but let me assure you that there is quite a bit hiding in there. The topping kind of bakes down into the filling and it is SO good.
This cobbler is really delicious while it’s warm, but I like to let it sit for about 20-30 minutes before serving it. This way it’s not piping hot and the blackberry filling has a little more time to thicken up and cool.
Also, a huge scoop of ice cream on top is HIGHLY recommended.
Baking Tips For Blackberry Cobbler
- You can either use fresh or frozen blackberries in this cobbler, both options work great! 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 these biscuits with some coarse sugar (this is my favorite!), but you can also just sprinkle a little regular granulated sugar on top of them.
For the blackberry filling:
- 5 cups (720 grams) fresh or frozen blackberries
- 3/4 cup (150 grams) granulated sugar
- 2 and 1/2 tablespoons (22 grams) cornstarch
- 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) whole milk
- Coarse sugar for sprinkling on top optional
To make the blackberry filling:
- Preheat oven to 400°F. Spray an 8-inch square baking pan well with non-stick cooking spray and set aside.
- Combine the blackberries, 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.
- 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, 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). Sprinkle the topping with coarse sugar or granulated sugar if desired.
- Bake at 400°F for 20-25 minutes (check at 15 minutes if your oven runs a little hot) 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 20-30 minutes before serving.
Love blackberries? Here are a few more recipes for you to try!
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