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Old Fashioned Blackberry Cobbler

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This old fashioned blackberry cobbler recipe features plenty of juicy berries and a buttery biscuit-like crust. Use fresh blackberries if they are in season, but frozen berries work, too. Either way, this cobbler is fabulous, especially when it is served warm.

Bowl of old fashioned blackberry cobbler next to square baking dish with rest of the batch.

Tart blackberries make a delicious dessert when they are turned into a fabulous cobbler. The juicy berries pair wonderfully with the buttery biscuit topping that is soft in the middle with a deliciously crisp crust.

This easy summer dessert is made even better with a scoop of vanilla ice cream or a dollop of cream cheese whipped cream!

If you have been around here before, you know that we were lucky enough to get a thicket of thornless blackberries when we bought our house. The vines grow next to our brick garage, and the extra heat helps them to produce early.

They also make the biggest berries we have ever seen. So, we have quite a few tasty blackberry treats we like.

We fell in love with homemade blackberry ice cream first. We make several blackberry crisps every year and, of course, a blackberry pie or two.

Blackberry shortcake cake is another favorite, and so is warm blackberry sauce over ice cream. But somehow, the only cobbler we have ever made were mini blackberry cobblers jars.

So, I thought it was well past time to make a big cobbler to share with you. And this one is just as good as I imagined.

Making Fruit Cobbler

There are a few different ways to make cobblers. I have seen cobbler recipes with pastry or pie crust topping, but to me, a cobbler has more of a biscuit or cake type topping.

This one starts by melting butter in a square baking dish. Then you pour in a simple batter that isn’t quite a cake batter, but it isn’t quite biscuit dough either.

Top the batter with fruit and bake it. As it bakes, the fruit sinks through the batter and forms a fruity layer on the bottom.

Because our blackberries tend to taste a little tart, I toss them in a little extra sugar first. That helps to thicken the juices and balance the flavors.

In the end, you are left with a thickened layer of fruit that is a cross between a pudding texture and a jam. That is topped with a sweetened buttery cakey biscuit layer.

Together, it is fabulous, especially when it is warm.

Why We Love Cobblers

They are so much easier to make than a pie. There is no fussy crust or chill time.

The batter comes together in just a couple of minutes and in one bowl. There is no fuss and very few dirty dishes.

They can be eaten right away. With pies, you have to let them cool so you can slice pieces without the filling running. Cobblers are meant to be rustic, so you can dig in while they are still hot.

Serving of grandma's blackberry cobbler with thick berry filling under a cakey biscuit-like topping.

If you don’t have blackberries, you can use almost any fruit. Just reduce the extra sugar a bit if the fruit is already sweet.

Besides the fruit, pretty much all of these ingredients are kitchen staples. You probably have everything in your pantry and refrigerator.

If you like fruity desserts, check out my full collections of crisps, cobblers, and crunches. There is sure to be something there you will love.

Small bowl with blackberry cobbler with cakey biscuit topping next to pan with remaining dessert.

Old Fashioned Blackberry Cobbler

Servings: 9 Servings
Author: Carlee
This old fashioned blackberry cobbler recipe features plenty of juicy berries and a buttery biscuit-like crust. Use fresh blackberries if they are in season, but frozen berries work too. Either way, this cobbler is fabulous especially when served warm.
5 from 1 rating
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
 

Fruit

  • 3-4 cups blackberries
  • ½ cup granulated sugar

Cobbler Batter

  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup milk

Instructions
 

  • Preheat oven to 350℉.
  • Stir together the blackberries and sugar in a small bowl and set aside.
    3-4 cups blackberries, ½ cup granulated sugar
  • Put butter in an 8 inch square baking dish or skillet. Place in oven until melted.
    ½ cup unsalted butter
  • Meanwhile, in a separate mixing bowl, stir together the sugar, flour, baking powder, and salt.
    1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, 1 cup granulated sugar
  • Add the milk and mix until combined.
    1 cup milk
  • Pour the batter into the hot pan with the melted butter.
  • Distribute the blackberries over the top.
  • Bake for 45-50 minutes or until the top is golden and the juices are bubbly.
  • Serve warm.

Nutrition

Serving: 1ServingCalories: 307kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 148mgPotassium: 137mgFiber: 3gSugar: 37gVitamin A: 462IUVitamin C: 10mgCalcium: 92mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating




Karen @karenskitchenstories

Sunday 16th of June 2024

Those ARE huge! I am so jealous of your thicket of blackberries! The cobbler sounds amazing.

Carlee

Sunday 16th of June 2024

Aren't they? The cobbler was such a tasty way to use them.

Carlee

Sunday 16th of June 2024

What a fabulous way to enjoy blackberries! It was so good warm from the oven.