My husband claims Homemade Blackberry Cobbler is my best dessert ever. Made with a sweet biscuit dough that’s baked until golden brown in a bubbling sauce of rich, tart blackberries. It’s quite delicious, served with a scoop of vanilla ice cream.
Blackberry Cobbler makes a wonderful summer dessert.
When I was a girl, my mom made lots of fruit pies and cobblers, especially in the summer months. This recipe is an old family favorite, and one we still enjoy.
You may use fresh or frozen blackberries, or a combination of the two. If you happen to have access to seedless blackberries, even better!
See more Pies and Cobblers or browse all of my Desserts Here.
Ingredients for Homemade Blackberry Cobbler
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Instructions For Making This Recipe
Preheat oven to 400°F. Gather the ingredients so you have everything close at hand on the counter or table. (If you are using a ceramic or pottery dish for baking, do not preheat the oven before baking, but simply add a few extra minutes of baking time to the recipe.)
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Rinse and drain the fresh blackberries using a colander. In a small bowl, combine the blackberries, granulated sugar, all-purpose flour, and freshly ground nutmeg. Carefully mix until sugar dissolves and makes its own juice.
Buy fresh blackberries when they are in season for the best prices at your grocery store. Or grow them yourself. The thornless (and seedless) kind! You may also use frozen if you want, with no alterations to the recipe.
Make the Dough
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. With a blending fork, cut in cold butter. Add the large egg and whole milk. Stir until moistened.
Your dough should be fairly stiff at this point, like a drop biscuit dough.
Assemble the Cobbler
Pour the prepared blackberries into a 9″ greased baking dish. Add dots of butter over the fruit.
This step is important. Don’t forget the butter!
Spoon the biscuit dough over the blackberry mixture in mounds, spreading to edges. Generously sprinkle the top with granulated sugar, and if desired, freshly ground nutmeg for a little more spice.
The dough on the blackberries should resemble a “cobbled” look, like stepping stones. I have seen cobblers brought to potlucks that look like a pie. That’s not what we’re going for here. We want folks who see this to be reminded of an Irish cobbled pathway. Or something similar.
Bake for 25-30 minutes until edges are golden brown and topping is cooked through.
For this dish, we’re looking for spots of fruit to bubble up around the cobbled mounds of dough as it bakes. The sugar will give your baked crust a sparkling shine. So pretty and delicious!
Serve Homemade Blackberry Cobbler warm from the oven with a scoop or two of vanilla ice cream for a delicious summer dessert! This recipe will serve 6-8 people.
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Homemade Blackberry Cobbler
Ingredients
- 4 cups fresh blackberries rinsed and drained
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground nutmeg
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons butter
- 2 tablespoons granulated sugar for topping
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Instructions Click to Start Cooking
- Preheat oven to 400℉. Gather the ingredients so you have everything close at hand on the counter or table.
- Rinse and drain 4 cups (576 g) fresh blackberries rinsed and drained. (If using frozen, skip this step.)
- In a small bowl, combine blackberries, 1 cup (200 g) granulated sugar, 2 tablespoons (29.57 ml) all-purpose flour and 1/4 teaspoon (1.23 ml) freshly ground nutmeg. Carefully mix until sugar dissolves and makes its own juice.
- In a medium bowl, combine 1 cup (125 g) all-purpose flour, 2 tablespoons (29.57 ml) granulated sugar, 1 1/2 teaspoons (7.39 ml) baking powder, and 1/4 teaspoon (1.23 ml) salt.
- With a blending fork, cut in 1/4 cup (56.75 g) butter. Add 1 large (1 large) egg and 1/4 cup (59.15 ml) whole milk. Stir together just until moistened.
- Pour the blackberries into a greased baking dish. Add 2 tablespoons (29.57 ml) butter in dots over the fruit.
- Spoon biscuit mixture over fruit in mounds, spreading to edges in a cobbled pattern. Sprinkle with 2 tablespoons (29.57 ml) granulated sugar for topping.
- Bake in preheated oven for 25-30 minutes until edges are golden brown and topping is cooked through. Serve warm with whipped cream or ice cream. Serves 4-6.
Nutrition
Notes
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