Warm Blackberry Cobbler

There’s something magical about a warm cobbler fresh from the oven—the golden crust, the luscious fruit bubbling up around the edges, and that irresistible smell filling your kitchen. I’m so glad you’re here because this Warm Blackberry Cobbler is one of those cozy, heart-hugging desserts that never disappoints.

I make this every summer when berries are overflowing at the farmer’s market, but the beauty of this recipe is it’s just as good with frozen berries in the winter. It’s comfort food at its sweetest, and I’m thrilled to share it with you today.

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What is Blackberry Cobbler?

Blackberry cobbler is a timeless dessert that layers jammy, tart-sweet blackberries under (or over) a tender, buttery crust. In this version, the biscuit-like topping bakes up golden and slightly crisp, giving way to a soft, cake-like center that soaks in all that vibrant berry juice.

It’s the kind of dessert that feels both rustic and special—perfect for Sunday dinners, potlucks, or simply treating yourself after a long day.

Why You’ll Love This Recipe

• The crust is perfectly golden and slightly crisp on top, soft and cake-like underneath
• Works beautifully with either fresh or frozen blackberries
• Simple pantry ingredients—no fancy tools or tricks needed
• Bakes into a juicy, jammy, bubbling masterpiece
• Best served warm with vanilla ice cream for a dreamy contrast

What Does It Taste Like?

The blackberries bake into a thick, tangy-sweet filling that bursts with flavor. The topping is buttery, golden, and just the right amount of sweet. When you break through that crust and scoop out a warm spoonful with a bit of everything—berries, crust, maybe a little melting ice cream—it’s comfort and joy in one bite.

Benefits of This Recipe

• Comforting and nostalgic: A taste of home, no matter where you are
• One bowl and one baking dish: Less mess, more flavor
• Make-ahead friendly: Can be baked ahead and reheated beautifully
• Customizable: Add lemon zest, swap berries, or add a dash of cinnamon

Ingredients

For the berry filling:

• 5 cups fresh or frozen blackberries (no need to thaw)
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the topping:

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• 6 tablespoons unsalted butter, melted

Tools You’ll Need

• 9×9 inch baking dish
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Oven

Ingredient Additions & Substitutions

• Use mixed berries (blueberries, raspberries) instead of all blackberries
• Add a teaspoon of vanilla extract or lemon zest to the berries
• Swap butter with coconut oil for a dairy-free version
• Sprinkle coarse sugar on top before baking for extra crunch

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.
2. Mix the filling: In a large bowl, combine blackberries, sugar, lemon juice, and cornstarch. Pour into the baking dish and spread evenly.
3. Make the topping: In another bowl, whisk together flour, sugar, baking powder, and salt. Add egg and mix until crumbly.
4. Top the berries: Sprinkle the topping over the berries evenly. Drizzle the melted butter over the topping.
5. Bake for 40–45 minutes, or until the topping is golden brown and the berries are bubbling.
6. Cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream or whipped cream.

What to Serve with Blackberry Cobbler

• Vanilla ice cream (classic and perfect)
• Whipped cream
• A drizzle of heavy cream
• Lemon curd or custard for a tangy twist

Tips for the Best Cobbler

• Don’t overmix the topping—crumbly is good
• Bake until the berry juices are bubbling in the center (not just the edges)
• Let it cool for 10–15 minutes so the juices thicken slightly
• Use a baking dish with high sides to prevent overflow

How to Store

Refrigerator: Store leftover cobbler in an airtight container for up to 4 days
Reheating: Warm in the oven at 350°F for 10–15 minutes, or microwave individual portions
Freezer: Freeze baked cobbler (wrapped well) for up to 2 months. Reheat directly from frozen

General Information

• Prep time: 15 minutes
• Bake time: 45 minutes
• Yield: 6–8 servings
• Skill level: Easy
• Best season: Summer, but great year-round with frozen berries

Frequently Asked Questions

Can I use other fruits?
Absolutely. This recipe works beautifully with blueberries, raspberries, peaches, or a mix of berries.

Do I need to thaw frozen berries first?
Nope! Just toss them in with the sugar and cornstarch—no need to thaw.

Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

What if I don’t have cornstarch?
You can use arrowroot powder or flour in a pinch, though cornstarch thickens most effectively.

Conclusion

This Warm Blackberry Cobbler is the kind of dessert that feels like a celebration, even if it’s just a Tuesday night. It’s simple, satisfying, and full of soul—exactly the kind of recipe that earns a permanent spot in your dessert rotation.

If you loved this one, I highly recommend trying my Peach Cobbler with Brown Sugar Biscuit Topping or Peach-Blackberry Skillet Crumble—they’re bursting with the same rustic charm and fruity sweetness.

Share the Love

If you make this cobbler, I’d love to see it! Leave a review below and tag your creations on Pinterest to show off your bubbling, golden beauty.

Nutritional Information (Per Serving – approx.)

• Calories: 310
• Carbohydrates: 45g
• Protein: 3g
• Fat: 14g
• Fiber: 4g
• Sugar: 28g

Let this be the cobbler that brings smiles, seconds, and sweet memories to your table.

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