Blackberry Cobbler
You only need a handful of ingredients to make this super easy Blackberry Cobbler with a sweet, thick berry filling and a simple, homemade golden crust!
A FRESH SUMMER FRUITY DESSERT
With warmer weather comes alllll the best fruity desserts and this Blackberry Cobbler has taken over my list of fantastic fruit cobbler desserts! It’s so easy to make and I love when I have fresh picked, juicy, perfectly ripe blackberries to toss in there. The golden brown buttery crust and sweet berry filling is just what you need on a nice hot day. Just like my many other cobbler recipes, this blackberry one knocks it out of the park.
FREQUENTLY ASKED QUESTIONS (FAQ’S)
So the blackberries don’t burn before the crust is finished baking. The blackberries are heavier than the crust batter so they will slowly sink to the bottom as the crust bakes and puffs up. This allows everything to bake at the same time and you get a better overall flavor and texture.
Self-rising flour already has baking powder and salt included. So instead of the self rising flour, you can use one cup of all-purpose flour whisked with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Then follow the recipe as written and use that mixture in its place.
Yes, you could. But, there’s a reason I suggest fresh fruit. If you were to use frozen blackberries, you’d have to go through the time and energy to defrost them fully then dry them completely before using them. If they aren’t dried properly they’ll make a watery filling (unless you like that sort of thing) and your cobbler will not turn out properly. Fresh fruit is the first choice here for sure.
Certainly and if you take a few minutes to search around on my site, you’ll see I’ve already dabbled in a few other cobblers. They’re so easy and so delicious. A few of my favorites are:
– Strawberry Rhubarb
– Blueberry Cobbler
– Banana Cobbler
Any leftover cobbler can be covered and refrigerated for up to 4 days. However, if you plan on eating it within the next day, you can keep it covered and stored at room temp- it doesn’t have to be refrigerated if you plan on eating within that timeframe.
Just make sure you don’t store with ice cream on top or you’ll ruin the cobbler topping.
You can reheat leftovers, if desired, in the microwave or in the oven. The oven is preferred to help keep a good texture to the topping and fruity filling.
Yup! Wrap any leftovers in plastic wrap or foil or store in a freezer safe container for up to 3 months. Thaw in the fridge overnight and warm in the oven if desired.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- self-rising flour – my go to self-rising flour for anything baking related is White Lily flour. I love baking with it.
- sugar – I’ve only tested this with regular granulated white sugar. If you want to experiment, you could try brown sugar or a sugar alternative. If you do, let me know how it goes in the comments section.
- milk – I only ever use cow’s milk and it’s always prefer 2% or higher milk. I like the flavor it brings. If you wanted to use a dairy free milk alternative, I don’t see why you couldn’t but it is not something that I have done, so I can not give any suggestions on it.
- salted butter – be sure you’re using real butter and not margarine for this.
- vanilla extract – I use a basic “baking vanilla extract.” But you can absolutely use any other vanilla, or homemade vanilla extract too.
- fresh blackberries – This is my favorite to make in the summer or warmer weather when fresh blackberries are in season. If it isn’t blackberry season and you want to use frozen blackberries, you can, but you have to do so carefully. I explained this more in the FAQ section above.
HOW TO MAKE BLACKBERRY COBBLER
Preheat oven to 350F degrees. Spray a 9×9-inch square baking dish with nonstick cooking spray. I like to use the baking spray with flour in it, but any will do. Once pan is prepared, set it aside. In a medium bowl, using a spoon, stir together 1 cup self-rising flour with 1 cup granulated sugar.
Add in 1 cup milk and 1/2 cup (1 stick) salted butter, melted and 1 teaspoon vanilla extract. Stir until combined using a whisk. Do not overmix.
Spread cobbler mixture into the prepared baking dish and top evenly with 2 cups fresh blackberries.
Finally, sprinkle the top evenly with 1/4 cup sugar. Place baking dish in the oven and bake on the middle oven rack uncovered for 45 minutes to an hour, or until the top is a light golden brown and a toothpick comes out clean.
Serve and enjoy.
CRAVING MORE RECIPES?
- Blackberry Bubble Up
- Blueberry Cobbler
- Chocolate Cobbler
- Banana Cobbler
- Country Peach Cobbler
- Apple Cobbler
- Cherry Cobbler
- Peach Cobbler Cake
- Crescent Cherry Cheesecake Cobbler
- Blueberry Dump Cake
- Blueberry Muffin Cake
- Blueberry Buckle
The Best Blackberry Cobbler
Ingredients
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup milk (2% or higher)
- ½ cup (1 stick( salted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blackberries
- ¼ cup sugar (for sprinkling on top)
Instructions
- Preheat oven to 350F degrees. Spray a 9×9-inch square baking dish with nonstick cooking spray and set aside.
- In a medium bowl, stir together 1 cup self-rising flour with 1 cup granulated sugar.
- Add in 1 cup milk and ½ cup (1 stick( salted butter, melted and 1 teaspoon vanilla extract. Stir until combined.
- Spread mixture into a prepared baking dish.
- Top batter evenly with 2 cups fresh blackberries.
- Finally sprinkle the top evenly with ¼ cup sugar.
- Place baking dish in the oven and bake on the middle oven rack uncovered for 45 minutes to an hour, or until the top is a light golden brown and a toothpick comes out clean.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutritional Disclaimer
“The Country Cook” is not a dietician 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.
This was perfect! Blackberries are my favorite berry. I have a question about the blackberry bubble up. Do you know or has anyone tried making the bubble up with homemade biscuits?
Hi Sandy! So happy you like this one!! As far as the bubble up, I have not heard of anyone using homemade biscuits. I don’t see why it couldn’t work but I just haven’t personally tested it. I’d love to know if you give it a try though!
Better than my favorite go-to cobbler recipe of the last 45 years. Now I plan to try it with sliced peaches.
Thank you!! Love hearing that and peaches sound perfect! I think a combo of peaches and berries would be great too!
Just in time grocery store has blackberries on sale
Perfect timing! Hope you love it!