Easy Blackberry Cobbler is a quick and decadent summer dessert. It takes just 5-ingredients and just 10 min of prep. Also you cook this Blackberry Cobbler in a skillet so there is no need to preheat the oven.
Juicy, Sweet and Tarty Blackberries with a golden biscuit crust on top! I top this with Vanilla Ice cream and its super comforting, hearty and gets ready in a snap.
Pioneer Women's Blackberry Cobbler
I too am a fan of Pioneer Woman's Blackberry Cobbler. This recipe is roughly adapted from her.
Summer favorite dessert
August being the peak of Summers, its just the best time to enjoy this sweet and tarty old fashioned Blackberry Cobbler.
Summer is the best time of the year to make these sweet and tarty berryful desserts.
Old Fashioned Homemade Blackberry Cobbler
Summer time is the best time of the year to bake this sweet and tarty Blackberries. If you cannot find fresh Blackberries around you, you can replace with frozen Blackberries as well.
The best part is you donot even have to thaw frozen blackberries before use to make a cobbler.
Its such a simple and rustic recipe where you skip the lattice top of a pie and simply top with tablespoons of biscuit dough over the berry filling.
What makes a Cobbler a Cobbler?
Simple and easy homemade Blackberry Cobbler is simply tossed with sugar and topped with biscuit like topping which when gets baked resembles like a cobbled stone street - hence the name - "Cobbler"
Typically its baked fruits or berries with golden biscuits like topping swimming over it. It looks really cute!
Many people top with a cake like topping or Bisquick topping.
However I love it the old fashioned way!
for the berry filling
- Blackberries - You can use fresh or frozen Blackberries. Donot thaw of you're using frozen Blackberries
- Granulated Sugar
- Cornstarch - this helps in making the fruit filling below the cobbler a bit thick
- Lemon Juice - this makes the filling so tasty!
- Ground Cinnamon - for that amazing old fashioned taste
for the cobbler
- All Purpose Flour
- Granulated Sugar
- Baking Powder - leavening agent for the biscuits
- Cold Butter - I use cold grated butter. That way when it bakes in the oven the butter melts gradually resulting in beautiful golden crust
- Buttermilk - Buttermilk acts like a leavening agent that helps the biscuits rise and fluff.
- Coarse Sugar - to sprinkle on top
- Kosher Salt - to season the biscuits
See recipe card for quantities. Watch the video for a quick visual.
How to make Blackberry Cobbler
Combine fresh Blackberries with granulated sugar, ground cinnamon in a saucepan. Bring to a boil.
Combine Cornstarch and water to make a slurry and pour into the saucepan.
Bring to a boil for 2-3 min. Set aside
Combine AP Flour with Cold Butter, Baking Powder, Buttermilk, and Kosher Salt. Combine to make a dough.
Add the berry filling in a cast iron skillet. Top with tablespoons of the biscuit topping over the berry mixture.
Cover with a lid and cook for 15-20 min or until the berries gets bubbly and the biscuit gets golden brown on top.
Serve warm with a scoop of icecream
How to know that your Cobbler is baked in a Cast Iron Skillet
When the berry filling around the sides gets bubbly and the biscuit topping is crusty and golden brown, kind of like deep amber color, you know your cobbler is done.
- Mixed Berries - add Raspberries and Blueberries along with Blackberries to make Skillet Berry Cobbler
- Bisquick - use Bisquick mixture to make Blackberry Cobbler with Bisquick mixture. If using Bisquick mixture then simply combine Bisquick with Sugar and butter and dollop over the berries.
How do you store leftover Blackberry Cobbler
Refrigerate: To store baked Blackberry Cobbler, store in an airtight container in the refrigerator. You can refrigerate Blackberry Cobbler for upto a week
Freeze: You can easily freeze leftover Blackberry Cobbler. Store in an airtight container in the freezer for upto 3 months
Reheat: thaw overnight in the refrigerator and reheat in the oven until warmed through before serving
Do I have to de-seed Blackberries before use?
No, Simply boiling the berries with sugar and water and lighly muddling them before use will get rid of the seeds of Blackberries
Is Cobbler supposed to be mushy?
No. Ideally the cobbler berry filling should be thick. If your Cobbler is runny, it means that you haven't allowed the cobbler to sit before serving. Just refrigerate for 30 min and the berry filling will automatically thicken.
How to make Instant pot Cobbler?
Making an Instant Pot Cobbler is so easy. Simply cook the berries with sugar, cinnamon and cornstarch in the instant pot's saute mode.
Add the biscuit topping over it.
Cover with the lid and cook over high pressure for 5 min. Allow the pressure to release naturally.
How to make Air Fryer Blackberry Cobbler?
Making Air fryer Blackberry Cobbler is so easy. Simply fill each ramakin with
Top Tips to make the best Skillet Blackberry Cobbler
- Add cornstarch slurry to make a thick berry filling
- If you're using frozen Blackberries, do not thaw them before use.
- Top Blackberry Cobbler with coarse sugar before baking
- Cover the skillet with a lid so that the Cobbler cooks properly
More Easy Cobbler dessert recipes
- Blueberry Cobbler (Gluten Free)
- Instant Pot Southern Peach Cobbler
- Chocolate Cobbler
- Southern Sweet Potato Cobbler
- Caramel Apple Cinnamon Pecan Cobbler
- Warm Pear Cranberry Cobbler
Blackberry Cobbler in Cast Iron Skillet
- 4 cups Fresh Blackberries
- 2 cups Granulated Sugar
- 1 tablespoon Lemon Juice
- ½ teaspoon Ground Cinnamon
- 1 tablespoon Cornstarch
For Cobbler Topping
- 1 cup All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Vanilla Extract
- ½ cup Granulated Sugar
- ½ cup Buttermilk cold
- 2 tablespoon Coarse Sugar to sprinkle on top
- ½ teaspoon Kosher Salt
- 1½ sticks cold Unsalted Butter ¾ cups, cut into small cubes or grated
- Ice Cream
- Mint Leaves
- Preheat the oven to 375F
- Heat a cast iron skillet over medium high heat. Add the Blackberries, Sugar, ground cinnamon, Lemon Juice, and Cornstarch. Cook for 3-4 min. Smooth out the berries into a single layer.
- In a stand mixer with paddle attachment, add Flour, Sugar, Baking Powder, and Butter and beat until combined over low speed for 2 min. Next add the buttermilk gradually and mix until the mixture is coarse and comes together when clumped together. (Or combine Butter, Flour , Baking Powder, and Sugar in a mixing bowl using a pastry blender and then add the buttermilk and fold until you have a dough like mixture)
- Spread the topping a tablespoon at a time over the berries. Press slightly down with your hands. Sprinkle some coarse sugar on top.
- Bake for 35-40 min or until the top gets deep amber color and the berries are bubbling. Serve after 5-10 min with a scoop of vanilla ice cream or whipped cream on top.