Blackberry cobbler with fresh blackberries and homemade biscuits topped with course sugar, is a delicious dessert that takes the place of pie in a pinch. Cobbler is super holiday friendly and often served as a fall dessert. You won’t believe how easy it is to make the best blackberry cobbler ever so let’s get started!
Easy Blackberry Cobbler Recipe
✔ Old Fashioned ✔ Southern ✔ Homemade
This dessert cobbler is really easy to make! With delicious fresh blackberries and homemade dough, you really do not have to be an expert for this recipe. One of the best things about cobbler is that its amazing to eat as a stand alone dessert (and super complimentary to holiday dessert menus like Thanksgiving and Christmas) but also that its AWESOME to scoop over vanilla ice cream! No cake mix, Bisquick or boxed mixes needed for a homemade, Southern, cast iron fresh blackberry cobbler.
ingredients for blackberry cobbler, full condensed printable recipe at the bottom of the post for ease of shopping
- 1-1/2 cups white sugar, divided
- 4 cups fresh blackberries, washed
- 2 tablespoons cornstarch dissolved in 1/4 cup cold water
- 1 tablespoon lemon juice
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, cold
- 1/4 cup boiling water
- coarse sugar for topping
RELATED RECIPES: Crock Pot Blueberry Dump Cake, Crock Pot Apple Dump Cake, Peach Cobbler Dump Cake
Drop Biscuit Easy Blueberry Cobbler
Preheat oven to 400.
Add 1 cup sugar, lemon juice, 4 cups blackberries and cornstarch (dissolved in cold water) to a large ovenproof skillet.
Heat blackberries over medium, stirring frequently until boiling.
Boil mixture for 2-3 minutes until sugar is completely dissolved. Remove cast iron pan from heat.
In a mixing bowl, add flour, remaining 1/2 cup sugar, tsp of baking powder, salt and mix well.
Add butter and use a pastry blender to cut in butter until mixture is small and crumbly.
Add boiling water and mix just until combined into a dough (do not overmix).
Spoon dollops of dough onto the top of the blackberries.
Sprinkle the dough with coarse sugar on top.
Bake cobbler for 20-25 minutes or until dough is brown on top.
Remove pan from oven and let stand until cooled a bit and serve.
Common Blackberry Cobbler Questions
- Can you make blueberry cobbler with cake mix or Bisquick? The dough in this recipe is like a drop biscuit, kind of crispy on the outside. If you want to use cake mix or Bisquick, you can try. I would go with Bisquick over cake mix personally, but to be honest I haven’t actually tried either one with this exact recipe.
- Tart Blackberry Cobbler or Sweet Blackberry Cobbler? This blackberry cobbler is sweet. If you like something more tart, I’d cut the sugar with the berries in half.
- Can you make cobbler in a casserole dish instead of a cast iron pan? If you don’t have an ovenproof skillet for this, just put the cooked and sugared berries into a GREASED casserole dish and proceed with the remainder of the recipe. I do think a 9×13 would be too big and too thing, so something a bit smaller.
- Can you use frozen blackberries over fresh? Yes, but like most frozen fruits, the blackberries will need to be defrosted and any extra moisture toss prior to putting into the pan.
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Easy Blackberry Cobbler Recipe
Easy blackberry cobbler from scratch with fresh blackberries and easy homemade dough. This classic dessert is perfect for the holiday season, easier than making pie, and done in just under 30 minutes. Plus, goes amazing over ice cream!
Ingredients
- 1 cup white sugar
- 1/2 cups white sugar
- 4 cups fresh blackberries, washed
- 2 tablespoons cornstarch dissolved in 1/4 cup cold water
- 1 tablespoon lemon juice (optional)
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, cold
- 1/4 cup boiling water
- coarse sugar for topping
Instructions
- Preheat oven to 400.
- Add 1 cup sugar, 4 cups blackberries and cornstarch that dissolved in cold water to a large ovenproof skillet (like a cast iron or coated cast iron pan).
- Heat blackberries over medium, stirring frequently until boiling. They will start to change from their dark color to a pink.
- Boil blackberries for 2-3 minutes until sugar is completely dissolved. Remove from heat.
- In a mixing bowl, add flour, remaining 1/2 cup sugar, tsp of baking powder, salt and mix well.
- Add butter ( I find it easier to cut butter into tablespoons) and use a pastry blender to cut in butter until mixture is small and crumbly.
- Add boiling water and mix just until combined, being careful not to over mix.
- Spoon dollops of dough onto the top of the blackberries.
- Sprinkle top of dough with coarse sugar (Note that its fine to sprinkle the whole pan with sugar if you like)
- Bake cobbler for 20-25 minutes or until brown on top.
- Remove from oven and let stand until cooled a bit and serve as is or over vanilla ice cream.
Notes
- Lemon juice is optional in this recipe, but cuts some of the sweetness for a nice balance.
- If your blackberries come in a container with a bit extra, its fine to use the whole container. My 2 containers had about 1/2 cup extra blackberries and I added with no problems.
- To cut some of the sugar, use only 1/2 a cup in the pan with blackberries instead of a full cup - entirely up to you if you want a sweet or tart cobbler. It also can depend on the berry itself as not all berries have the same amount of sweet.
- Want to add a little flavor? Try a pinch of cinnamon, allspice, or nutmeg for some fall flavors.
- Serve over ice cream or add a bit of whipped cream on top for the full experience.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 320Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 264mgCarbohydrates: 59gFiber: 4gSugar: 42gProtein: 3g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Mandy Smith says
I only made the topping however, I know for certain if I didn’t already that I prefer a regular pastry crust. I wound up cooking a few more berries the next day, pouring over the biscuit like topping and put it in the oven for about 30 minutes. I liked it much better after that.