This family recipe was most often made with wild dewberries. Since they're hard to find nowadays I'm using ingredients that are available almost everywhere.
You'll love the big summer flavors! Perfect for a hot summer day.
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Table of Contents
❤️ Why you'll love it
- Homemade blackberry cobbler is so easy! Just pour the batter in and top with berries. The batter rises to the top to form the crust.
- Plenty of big, juicy blackberries berries under a cake-like topping make this classic dessert extra special.
- So easy - no baking skills needed!
Nothing says summer like blackberries! This simple cobbler tastes like the first day of summer vacation - just add a scoop of vanilla ice cream.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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📖 Variations
You can vary this easy blackberry cobbler recipe with different fruit fillings.
- half raspberries and half blackberries
- strawberries
- blueberries
- peaches - peeled
- plums - peeled
- raspberries
- a mixture of all of it!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Mix sugar and fresh berries and simmer.
- Combine flour and remaining topping ingredients in a large
mixing bowl . - Melt the stick of butter in the baking dish and pour the topping mixture in.
- Place blackberries over the top of the batter and gently pour in any juice that's left in the pan.
🥫 Storage
Leftover blackberry cobbler should be covered with plastic wrap or placed in an airtight container and stored in the refrigerator for up to 4 days.
I don't like to freeze it because the fruit loses texture but you can. Wrap it in plastic wrap then aluminum foil and freeze for up to 3 months.
💭 Things to know
Expert Tip: If your berries are very sweet and ripe you'll want to cut back on the amount of sugar you add to them. Instead of 1 cup try ¾ cup.
- You can use 1 ½ cups of Bisquick instead of flour, salt, and baking powder in this classic southern recipe if you wish.
- Wild blackberries or dewberries are the absolute best if you can find them.
- Use frozen blackberries if you can't find fresh.
- I like my blackberry cobbler thick so I use a smaller baking dish (9x9-inch square or similar). For a thinner top crust use a 13x9-inch pan as directed in the recipe.
- Don't over mix the batter or it will be tough.
- If you have a lot of fresh blackberries you can double the amount for more berry-to-topping ratio. Add more sugar to taste.
👩🍳 FAQs
The batter of this fruit cobbler soaks up any extra juice so it won't be runny. Other cobblers may need cornstarch or flour to thicken the juice.
Yes, leftover cobbler should be covered and stored in the refrigerator.
It never lasts long around here but it will be fine in the refrigerator for up to 4 days.
📚 Related recipes
- This old fashioned bourbon apple pandowdy is so good and it's way easier than a pie!
- I love to make this peach cobbler dump cake when I'm in a hurry.
- No one can turn down one of these fried pies and when they're this easy you'll make them a lot!
- Blackberry Cobbler with Pie Crust
- Food Processor Pie Crust
- Flaky All Butter Pie Crust
- Easiest No Bake Crumb Crust Recipe
🍽️ Serve with...
This is one of our favorite summertime meals...
- BBQ chicken breast is wrapped in bacon and grilled for a tasty, quick summer meal.
- Cornbread salad is easy to make and absolutely delish! Make it ahead of time for the most convenience and flavor.
- Serve this old fashioned blackberry cobbler warm with a scoop of vanilla ice cream, whipped topping, or whipped cream.
🥄 Restless Chipotle recommends
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You'll need the following items to make this recipe successfully.
📞 The last word
Pretty much everyone around here has their own southern blackberry cobbler recipe and they'll swear on a stack of bluebonnets that it's the only way to make it.
Cobbler recipes are one of those things that families in the south will go to war over. I am almost positive the whole Hatfield and McCoy feud was ignited by a vicious cobbler disagreement.
- One crust or two?
- Pie crust dough or biscuit crust...or crumble crust?
- Dumplings IN the filling or no?
- Shortening or butter?
Oh honey, it gets intense! Give this one a try and see if it isn't the best blackberry cobbler you've every put in your mouth.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Blackberry Cobbler
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 6 cups blackberries, about 2 pounds - fresh is best
- 1 ½ cups sugar, use up to ½ cup more if blackberries aren't completely ripe and sweet.
- ½ cup butter
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups milk
Instructions
- Pre-heat oven to 350 degrees.
- In a medium saucepan, combine the blackberries and 1 cup of sugar and mix well.
- Bring to a boil over medium heat.
- Lower the heat and simmer for about 10 minutes.
- Remove from the heat.
- Put butter in a 9 x 13 baking pan and place in the oven to melt.
- Push the butter around to coat the pan thoroughly.
- Mix the remaining 1 cup of sugar, flour, baking powder, and salt in a large bowl.
- Whisk the milk into the dry ingredients slowly until the batter is smooth.
- Pour the batter evenly over the melted butter in the baking dish, but don't stir it.
- Spoon the cooked blackberries on top and carefully pour in the syrup that's left in the pan.
- The batter rises to the top during baking.
- Once the batter rises to the top I like to sprinkle it with a little sugar and continue baking.
- Bake until the cobbler is golden brown and firm to the touch, 35 to 40 minutes.
- Serve warm.
Notes
- You can use 1 ½ cups of bisquick instead of flour, salt, and baking powder if you wish.
- Use frozen blackberries if you can't find fresh.
- I like my blackberry cobbler thick so I use a smaller baking dish (9x9-inch square or similar). For a thinner top crust use a 13x9-inch pan as directed in the recipe.
- Don't over mix the batter or it will be tough.
- If you have a lot of fresh blackberries you can double the amount for more berry-to-topping ratio. Add more sugar to taste.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published April 20, 2018 . Last updated May 19, 2023. Editorial improvements.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
We used to go blackberry picking pretty much every summer. Generally, it would start with me finding a patch of wild blackberries or dewberries while doing some summertime exploring.
We'd perfume ourselves with mosquito repellant and wrap double sided tape around the bottoms of our legs to handle the ticks.
When a bowl was filled we'd head back home, covered in mosquito bites despite the best efforts of OFF. At some point in the evening, Mom would hand us bowls of warm cobbler with some sweetened cream poured over it.
Such warm, cozy, and sweet memories!
Lana Fox says
I made this recipe "exactly" to specifications.... looked like a lot of butter in the dish when I added the rest of the ingredients. Baked for 30 minutes; opened oven to sprinkle sugar over top for a few more minutes. I gasped!!! the top was black and sticky..... turned off the oven. Stirred the crispy crust back into the pie....then I got a few spoonfuls out.....it was like "hard, grainy caramel"....and boy was I disappointed..... It even stuck to my spoon....tasted kinda burnt....horrible!!!!! Absolutely horrible!!!! Blackberry cobbler was always my fav....but this one made me sick when I "tried" to take a bite of this chewy gooey mess. Wasted some delicious blackberries...AND my time.....
Marye says
In order for it to burn to that extent in 30 minutes you had to have left the oven on preheat, or had the temperature set too high, OR your oven is not heating properly. Even if the recipe was completely off batter that's on the bottom and rises to the top can't burn in that length of time in that amount of liquid.
Gayle Shepherd says
I cannot eat the blackberry seeds. Can you bought the blackberries and just use the juice from the blackberries to make the cobbler thanks so much
Marye says
No - I don't think that would work. Better to switch for peaches or apples.
Lina says
Hi
I think this is the recipe for an amazing blackberry cobbler I had in a southern restaurant that I've been looking for Marye. I can't wait to try it.
Just wondering why the blackberries are cooked first. Thank you.
Marye says
I guess because that's how my mom did it. 🙂 LOL
Cindy says
Is there a substitute for the wine? I’m a recovering Alcoholic and refuse to have wine in my home (not to mention, wine was my drink of choice) 😉
Marye says
Sure- just use grape juice or an apple blackberry blend. no problem.
Richard says
Marry me ! Seriously I can not find anyone to make a cobbler like this. So nostalgic
Marye says
LOL! I don't think my husband would approve - but thank you. Why not try making it yourself?
Christina Thomas says
I love the addition of the CK Mondavi Red Blend in the cobbler filling. I bet it makes it much richer and added a great depth of flavor. Plus it's then perfect to enjoy with a glass of wine! Cheers.
Marye Audet says
It was so yummy!
Carole says
What size cooking pan for blackberry cobbler - 9"x13"?
THX -
Marye Audet says
It depends. I like mine really thick so I used a 9x9
shelby says
What an incredible recipe and I LOVE that next time you will add more wine. 🙂 lol This is really beautiful and puts my mind back to my childhood days of family blackberry picking!
Tracy says
That looks AH-MAZING!!! I can't wait to try it!