Easy Blackberry Cobbler Recipe

Easy Blackberry Cobbler Recipe

Easy Blackberry Cobbler Recipe
nutritional information (per serving)

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nutritional information
Servings: 6 to 8
amount per serving
% Daily Value*
Saturated Fat 9g45%
39 mg13%
270 mg12%
dietary fiber 3g10%
Total sugar 29g
Vitamin C 9 mg45%
Calcium 121 mg9%
Iron 1 mg6%
Potassium 131 mg3%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Few desserts capture the flavor of summer better than sweet, tart blackberry cobbler. With its juicy, deep purple berries and tender sponge cake topping, this dessert is the silent classic at backyard barbecues, potlucks, and family dinners across the country. The kind of dessert that, while understated, we'd all miss if it wasn't there.

What is a shoemaker?

Cobblers belong to that nebulous class of fruit desserts that go by charming, old-fashioned names like grunt, slump, sonker, and crisp. Believe it or not, there are actually differences between these desserts.

Cobblers specifically have a fruit filling with dough topping. The batter can be thicker, like a cookie, or thinner, like cake batter. Sometimes, especially in the American South, you can find a cobbler with an upper crust and a lower crust.

How to make Blackberry Cobbler

Blackberry cobblers are popular because they taste like summer when distilled in a small casserole dish, but they also owe their popularity to the ease of preparation. In this recipe, we'll give the blackberries a head start on releasing their purple-black juice by tossing them with sugar and letting them sit while we make the Cobbler batter.

As for the dough, it all comes together in a bowl with a few pantry ingredients: flour, sugar, baking powder, salt, milk, and vanilla. Bake the casserole dish in the oven with some butter until the butter has melted, then pour the batter over it and sprinkle the berries over it. The cobbler bakes until deep golden brown.

All about blackberries

The blackberries you buy at the store are all relatively sweet with a nice acidity. But summer wouldn't be complete without a chance to pick berries. You may find that blackberries vary greatly depending on the variety and where you pick them.

For example, many different varieties of blackberries are grown on farms in the Pacific Northwest because the climate is particularly good for growing berries. These cultivated berries have great flavor and sweetness, however some are more tart and some are sweeter.

Picking wild blackberries is a different story. Some can be large and sweet, others small and bitter or very sour. Taste your fruit before baking and adjust the recipe accordingly. Sour berries require more sugar. Very sweet berries benefit from an extra squeeze of lemon juice. You may find that some wild blackberries are so tacky and bitter that they are best left to the birds.

How to substitute other fruits

Cobbler is a super versatile format. Any berry can be replaced with the blackberry without major adjustments. However, it's always a good idea to taste the fruit to gauge its sweetness. Stone fruits such as apricots, peaches and plums can be substituted. Just core and chop. Thick-skinned peaches should be peeled, but many peaches have thin skins that can be left in place.

You can also use a combination of fruits, such as blackberries and chopped apples or apricots and raspberries. If you only use apples or pears, it's a good idea to pre-cook the fruit with sugar and spices to make them more tender.

Flavor the Blackberry Cobbler

While you don't need to add anything special to make a great blackberry cobbler, there are a few things you can add to enhance the flavor. For a lemony accent, rub lemon or orange zest into the sugar. Add ground ginger or cinnamon to the cobbler topping. Diced candied ginger is a nice addition to the berry mix.

How to bake Blackberry Cobbler in different sized pans

This cobbler is prepared in a 9-inch cast-iron skillet or 2-quart casserole dish, but there are other options that work well. Any 9″ ovenproof pan will work here, as well as any 9″ square or round casserole dish, including cake or tart pans.

You can also bake individual cobblers in ramekins or small gratin dishes. The number of servings depends on the size of the dishes you plan to use. However, if you use 8-ounce ramekins, expect to make 8 servings. Add 1 tablespoon butter to each ramekin, place ramekins in oven to melt butter, then divide batter and berries evenly among ramekins. The baking time is closer to 25 minutes.

How to serve Blackberry Cobbler

Blackberry cobbler is best served slightly warm, but tastes great at room temperature too. Cold blackberry cobbler is great for breakfast the morning after the cookout with some Greek yogurt. While blackberry cobbler doesn't technically need a side, it wouldn't be right to skip the vanilla ice cream. Other types of ice cream, such as peach or pistachio ice cream, also taste great. Or serve with whipped cream or vanilla sauce.

Blackberry Cobbler Making Tips

  • use of frozen fruit — You can substitute fresh berries with an equal amount of frozen berries. You don't need to thaw the berries.
  • Use of self-raising flour — If desired, substitute 1 cup self-raising flour for the all-purpose flour. Omit baking powder and salt.

“The batter has a sweet, toasted, and chewy/crispy texture that's delicious. The added texture of this cobbler overdid it for me. The berries will soften completely, releasing some of their juice, but still retaining their flavor.” Shape.” – The Spruce Eats test kitchen

  • 3 cups (12 ounces) fresh blackberries

  • 1 cup (200 grams) granulated sugardivided

  • 1 cup (120 grams) all purpose flour

  • 2 teaspoon baking powder

  • 1/2 teaspoon fine Salt

  • 1 Cup whole milk

  • 1 teaspoon vanilla extract

  • 1/2 cup (4 oz; 133 grams) unsalted butter

  • Vanilla Ice Cream or whipped cream to serve

  1. Gather the ingredients. Preheat the oven to 350 F.

    The Spruce Eats / Abby Mercer

  2. In a medium bowl, stir together the berries and 1/4 cup (50 grams) sugar until well coated. Macerate for 30 minutes or until the berries soften and the berry juice wets the sugar.

    The Spruce Eats / Abby Mercer

  3. In a medium bowl, whisk together the flour, baking powder, salt, and the remaining 3/4 cup (150 grams) of sugar until combined and there are no lumps.

    The Spruce Eats / Abby Mercer

  4. Make a well in the center of the flour mixture and stir in the milk and vanilla until smooth.

    The Spruce Eats / Abby Mercer

  5. Place the butter in a 9-inch cast iron skillet or 2-quart casserole dish. Place in preheated oven until butter is melted (4 to 5 minutes). Take out of the oven.

    The Spruce Eats / Abby Mercer

  6. Pour the batter over the melted butter (do not stir). Spread the berries evenly over the dough. Sprinkle the remaining sugar in the bowl over the berries.

    The Spruce Eats / Abby Mercer

  7. Bake the cobbler in the preheated oven for 45 to 50 minutes, until puffed up and golden brown and a toothpick inserted in the center comes out mostly clean. Leave to cool on a wire rack for 15 minutes. Serve warm or at room temperature with vanilla ice cream or whipped cream.

    The Spruce Eats / Abby Mercer

How to store it

Store leftover blackberry cobbler, well covered, in the fridge for up to 5 days.

recipe variations

  • Spiked with cinnamon: Add 1/2 tsp. When macerating, add cinnamon to the berries and sugar. Cinnamon is a complementary flavor to blackberries and helps enhance the natural flavor of the berries.
  • Reddish: Add 2 tsp. grated fresh ginger to the berries and sugar while macerating for a little ginger kick.
  • Triple berry: Use 1 cup blackberries, 1 cup blueberries, and 1 cup raspberries.
  • blackberry and stone fruit: Reduce berries to 1 1/2 cups and add 2 cups of sliced ​​peaches or nectarines.
  • Vegan blackberry cobbler: Replace the milk with a plant-based milk like oat or almond milk and the butter with vegan butter.

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