Blackberry Cobbler
This Blackberry Cobbler is a cozy, old-fashioned dessert made with juicy blackberries and a buttery cake-like topping. It’s easy to assemble, bakes up with crisp edges and a tender center, and is perfect warm with vanilla ice cream.
Ingredients
- 5 cups blackberries fresh or frozen; about 24–26 oz
- 1/2–3/4 cup granulated sugar for blackberry filling; adjust to taste depending on tartness of berries
- 1 tablespoon lemon juice fresh if possible
- 1 teaspoon lemon zest optional
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- salt pinch, for blackberry filling
- 1 cup all-purpose flour
- 1 cup granulated sugar for cobbler topping
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt for cobbler topping
- 3/4 cup whole milk 2% works too
- 8 tablespoons unsalted butter melted; 1 stick
- 1 teaspoon vanilla extract for cobbler topping
- 1/2 teaspoon ground cinnamon optional
- vanilla ice cream optional, for serving
- lightly sweetened whipped cream optional, for serving
- heavy cream optional, a drizzle over each serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10–12 inch cast iron skillet with butter or non-stick spray.
- In a large bowl, combine the blackberries, 1/2–3/4 cup granulated sugar (to taste), lemon juice, lemon zest (if using), cornstarch, 1/2 teaspoon vanilla extract, and a pinch of salt. Gently toss until the berries are evenly coated and look glossy and slightly syrupy. Let the mixture sit for 5–10 minutes while you prepare the batter.5 cups blackberries, 1/2–3/4 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons cornstarch, 1/2 teaspoon vanilla extract, salt
- In a small saucepan or microwave-safe bowl, melt the 8 tablespoons (1 stick) of unsalted butter. Set aside to cool slightly; it should be warm but not piping hot when added to the pan.8 tablespoons unsalted butter
- In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and 1/4 teaspoon fine sea salt.1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt
- In a separate bowl or large measuring cup, whisk together the milk, 1 teaspoon vanilla extract, and ground cinnamon (if using).3/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
- Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. The batter should be smooth and pourable, similar to pancake batter. Do not overmix; a few small lumps are fine.1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 3/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
- Pour the melted butter into the prepared baking dish or skillet and tilt the pan to coat the bottom evenly with butter.8 tablespoons unsalted butter
- Pour the cobbler batter evenly over the melted butter in the baking dish. Do not stir. Spoon the blackberry mixture evenly over the batter, including any juices in the bowl, and again do not stir.5 cups blackberries, 1/2–3/4 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons cornstarch, 1/2 teaspoon vanilla extract, salt, 1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 3/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 8 tablespoons unsalted butter
- Bake at 350°F (175°C) for 40–50 minutes, or until the topping is deep golden brown around the edges, the blackberry filling is bubbling in the center, and a toothpick inserted into the bready part of the topping comes out without wet batter (berry juice is fine). If the top is browning too quickly, tent loosely with foil for the last 10 minutes of baking.
- Let the cobbler cool for 15–20 minutes to allow the filling to thicken. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream, if desired.vanilla ice cream, lightly sweetened whipped cream, heavy cream
Notes
Use fresh or frozen blackberries; if using very icy frozen berries, you can add an extra teaspoon of cornstarch to help thicken the filling. For a mixed berry variation, substitute 1–2 cups of the blackberries with raspberries, blueberries, or sliced strawberries, keeping the total fruit at about 5 cups. Let the cobbler rest after baking so the filling sets and doesn’t run all over the plate. Leftovers can be stored covered at room temperature for 1 day or in the refrigerator for up to 4 days; reheat in a 325°F oven for the best texture.
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