Easy Blackberry Cobbler

This blackberry cobbler recipe creates a fantastic summer dessert! With plump and juicy fresh blackberries and tender cake, the fresh fruit cobbler is always a favorite!

A close up of blackberry cobbler on white plates

Table of Contents

Cobblers, crisps, and crumbles are all popular baked fruit desserts. The differences between them are basically in the way the topping is made.

Blackberry cobbler has a buttery, cake-like topping, with a gooey, thick filling loaded with fresh blackberries.

It's perfect as a summer dessert, when the fruit is in season, but it's delicious any time of the year.

Why You'll Love This Recipe

Easy to make. This blackberry cobbler recipe is so simple to make. Even a novice baker can tackle it.
Can be made gluten free. I've tested this recipe using 1:1 gluten-free flour and it works perfectly!
Use fresh or frozen fruit. It can be made any time, even when the berries aren't in season.

an overhead image of a baked fruit dessert in a white square baking dish.

If you like baked fruit desserts, try my recipes for Apple Crisp Without Oats and Blueberry Buckle Cake.

Ingredients

See ingredient substitutions in the next section. ⬇️

To make this blackberry cobbler recipe, you'll need:

all-purpose flour: I prefer to use unbleached flour, because it's less processed.
baking powder: This gives the topping some lift, making it light and fluffy. If you haven't used it in a while, it's best to test the baking powder for freshness.
salt: Use a coarse-grain sea salt or kosher salt, not iodized table salt.
white granulated sugar
unsalted butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat adds a lot more flavor!
large egg: This adds moisture and gives the cobbler some structure.
plain whole milk yogurt: Whole milk yogurt is sometimes labeled as "full fat". Be sure it is unsweetened and unflavored.
vanilla extract
fresh blackberries: The best and juiciest berries will be firm, with no visible bruises or mushiness.

📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness

This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:

Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
If the solution doesn't start to bubble immediately, it's time to replace your leavener.

Common baking Ingredients in small bowls, measuring cups and measuring spoons.

Substitutions and Recipe Variations

all-purpose flour: This recipe can easily be made gluten free. I tested it with Bob's Red Mill Gluten Free 1-1 Baking flour. Another popular brand is King Arthur Flour.
baking powder: If you happen to be out of baking powder, but you have baking soda and cream of tartar on hand, you can make a baking powder replacement.

To use baking soda as a substitute for baking powder, mix ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda for every 1 teaspoon of baking powder.
white granulated sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option. Light brown sugar can be used as a substitute, but it will add a mild molasses flavor to the blackberry cobbler.
unsalted butter: If you need or want to use salted butter, just omit the ¼ teaspoon of salt this recipe calls for.

Although I haven't tested with plant-based butter substitutes, I think they'll work fine.
egg: The egg yolk is important for creating moisture and structure. I haven't tested the recipe using any egg substitutes, so I can't say whether or not they would work.
whole milk yogurt: You can substitute full fat sour cream for whole milk yogurt, and plain Greek yogurt will work if you add a teaspoon of water to thin it out.
vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
blackberries: This recipe works best with fresh blackberries, but frozen berries can be used. You will just need to toss them in some flour to absorb some of the excess water first. If you want a cobbler with other berries, try this mixed berry cobbler!

Blackberries: This recipe works best with fresh blackberries. The water content of fruits can vary significantly and so it is not recommended to substitute, but I think raspberries would work. If you want more berries, try this mixed berry cobbler!

Baking Dish: I use an 8-inch square baking dish that is 2 inches deep, so it's equal in size to a 2-quart dish. Use this pan conversion chart to find other pan sizes that will work. Keep in mind that if the layer of batter is thinner or thicker it will change the cook time slightly.

A ceramic dish was used when testing this recipe, so it is also important to note that if using a pan with a thinner wall (like a metal pan), you may not need as long of a cook time because it will be more efficient at conducting heat.

How to Make Fresh Blackberry Cobbler

Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️

Make the batter.

Fruit cobbler batter in the bottom of a white baking dish.

Spread batter evenly into baking dish.

Unbaked blackberry cobbler in a square white baking dish.

Scatter fresh blackberries on top.

a close up of blackberry cobbler before being baked

Sprinkle sugar over the fruit, then bake.

a close up of easy blackberry cobbler in a white baking dish

Liz's Tips for the Best Cobbler

To use frozen berries, do not thaw them first. Toss the frozen fruit in a couple of tablespoons of flour before using.
Measure the flour carefully. Do not scoop the flour. Rather, spoon it into your measuring cup, then use a butter knife to level it off.
Cool melted butter for 5 minutes before using. If the butter is too hot, the egg may curdle and/or cook.
If you want more blackberries towards the top of the cobbler, reserve ½ cup of berries. Add them to the dish about 25 minutes into the baking process.
Check the cobbler at about 35 minutes to avoid over baking. Variations in dish type, ovens, and elevation can all affect baking time. A fully baked cobbler will be golden brown around the edges and cooked on top, but the filling should be slightly gooey.

a wooden spoon scooping up fresh fruit cobbler from a white baking dish.

Serving and Storing Fruit Cobbler

Cobbler is best when served warm. This blackberry dessert is delicious as-is, but it tastes even better with a scoop of vanilla ice cream on top! It would also be great with sweetened whipped cream.

Storing

Once cool, cover the dish tightly with foil or plastic wrap. Refrigerate for up to 4 days. To reheat, place the cobbler in a 325°F. oven for 15-20 minutes, or microwave individual servings.

I haven't tried freezing it, but I think as it thaws, the texture will change too much. For this reason, I don't recommend freezing the cobbler.

Plated blackberry dessert topped with a scoop of vanilla ice cream.

Blackberry Cobbler Recipe FAQ

How do you remove seeds from blackberries?

The only way to deseed blackberries for cobbler is to push the fruit through a fine mesh strainer or sieve. This is not recommended for cobbler, because it changes the texture and consistency of the blackberries.

Can you make a cobbler the night before?

Yes, you can make a cobbler ahead of time. Bake and cool it, then cover and store it in the refrigerator. To reheat, cover the dish with foil and set it in a 325°F. oven for 15 to 20 minutes or until the filling is warm.

Other Easy Baked Fruit Desserts