Blackberry Cobbler

Simple Blackberry Cobbler

It’s berry season, and around my house, that means cobbler. This blackberry cobbler recipe is simple to prepare, but don’t let that fool you. It’s both easy and delicious. It’s a variation on my nectarine cobbler recipe as well as the canned fruit cobbler recipe. I love simple cobbler recipes, and I decided that it was time to make a blackberry cobbler. This simple and delicious blackberry cobbler recipe definitely lives up to it’s name. You’re going to love it. Even Baker’s Man who isn’t a huge fan of blackberries loves this cobbler.

When I was a child, blackberries grew in our yard. If we would pick the blackberries and deliver them to the kitchen, my mom would make blackberry cobblers. Those blackberry vines were covered with thorns, so we would get scratched up, but it was worth it. My mom’s blackberry cobblers were delicious. In fact, blackberry cobbler was my favorite growing up.

What you will need to prepare this simple blackberry cobbler

From the Pantry

  • Flour
  • Baking Powder
  • Sugar

From the Refrigerator

  • Butter or Margarine
  • Milk
  • Blackberries

How do you make this simple blackberry cobbler?

Making this blackberry cobbler really is a simple process. The first thing you need to do is put the butter, or margarine, in the bottom of your baking pan. Turn the oven on to preheat, and stick the pan in the oven to melt the butter.

A view of a cream colored batter spread across the bottom of an eight by eight pan with melted butter oozing out from around the edges.

While you’re waiting for the butter to melt, mix together the milk, flour, sugar, and baking powder to make the batter. Pull the pan out of the oven as soon as the butter is melted and pour the batter over the melted butter and spread it out to the corners of the pan.

Looking down on the assembled blackberry cobbler. The cream c olored batter and pools of melted butter are visible in the spaces between the blackberries. Crystals from the sugar sprinkled on top are visible on the surface of the blackberries.

Evenly distribute the blackberries on top of the batter. This is not a mistake. Put the berries on top of the batter, arranging them so they are evenly distributed. Then, sprinkle the top with the reserved sugar.

A view of the golden brown top crust of the blackberry cobbler. Small cracks are in the surface which hint at the presence of the blackberry filling underneath.

Hopefully, by this time, the oven will be preheated, so you can pop the blackberry cobbler into the oven to bake. In the oven is where the impossible happens. It’s sort of like magic. As everything bakes, the batter rises to the top and the berries sink to the bottom.

The baked Blackberry cobbler has a golden crust. The front corner of the cobbler has been removed to expose the filling with visible blackberries in a gooey filling.

The result is an amazing blackberry cobbler that’s delicious served with a scoop of ice cream or topped with some whipped cream. The crust is golden brown and slightly crisp while the filling is sweet and gooey and loaded with the flavor of blackberries. I always allow the the cobbler sit at room temperature for 15 to 30 minutes before serving to allow it to cool enough so no one will burn their mouths on the hot, sugary filling.

A piece of cobbler with the dark, gooey filling visible underneath topped with a dollop of whipped cream.

Baker’s Man loves his blackberry cobbler, and pretty much any kind of cobbler, served with a scoop of vanilla ice cream, but I enjoy it with a large dollop of whipped cream. Whenever my mother made blackberry cobbler for us, she would serve the warm pieces in a bowl and top them with a splash of half and half. The cobbler would sit in a shallow pool of half and half and it was delicious as the half and half mixed with the sweet and gooey filling as we ate it.

A two photo collage. The top photo shows a top view of the freshly baked cobbler with a golden crust. There are cracks in the top of the cobbler hinting at the filling underneath. The bottom photo shows the baked Blackberry cobbler has a golden crust. The front corner of the cobbler has been removed to expose the filling with visible blackberries in a gooey filling. The collage has a burgundy colored border as a frame. Across teh middle between the to photos is a burgundy colored banner with cream colored writing which says "Easy Blackberry Cobbler."

Do you like blackberry cobblers? Do you prefer your cobbler plain, with ice cream, or whipped cream on top? Have you ever tried cobbler with half and half? Let us know by leaving a comment below.

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Simple Blackberry Cobbler

This simple recipe produces an amazingly delicious blackberry cobbler. I love that this recipe has very little hands on time, and it's extremely delicious. The total cost for this recipe was $3.16 or about $0.36 per serving.
Prep Time 10 mins
Cook Time 1 hr
Cooling Time 15 mins
Course Dessert
Cuisine American
Servings 9
Calories 144 kcal

Ingredients
  

  • ¼ cup butter or margarine ($0.34)
  • ½ cup all purpose flour ($0.16)
  • ½ cup sugar ($0.30)
  • 1 tsp baking powder ($0.04)
  • ½ cup milk ($0.26)
  • 2 cups fresh blackberries ($1.98)
  • 2 Tbl sugar ($0.08)

Instructions
 

  • Turn oven on to 350 degrees to preheat.
  • Place 1/2 stick of butter in an 8X8 inch baking pan and place the pan in the oven to melt the butter.
  • Place the flour, 1/2 cup of sugar, and baking powder into a small bowl and mix well.
  • Add milk to flour mixture and mix well until a thick batter is formed
  • Remove the pan from the oven, the butter should be melted. If not, leave it in for a minute or two longer to melt it.
  • Pour the batter over the melted butter, and smooth it out so that it reaches the edges of the pan.
  • Arrange blueberries evenly on top of the batter.
  • Sprinkle the remaining two tablespoons of sugar on top of the berries.
  • Place the cobbler in the oven at 325 degrees and bake for 45 – 60 minutes until the crust is golden brown.

Notes

This recipe doubles well.  Simply bake in a 9X13 inch pan instead of the 8X8. 
 
To reduce the amount of added sugar in this recipe, you can substitute either monk fruit sweetener or splenda in place of the sugar in the batter.
 
To make this recipe vegan, substitute coconut oil or vegan butter for the butter or margarine, and use a non-dairy milk.  We have made a vegan pineapple cobbler before with these substitutions. 
Keyword all purpose flour, baking powder, blackberries, butter, milk, sugar

Nutrition information is calculated for a single serving of blackberry cobbler (one-ninth of the pan) prepared according to the recipe above without additional toppings.

Disclaimer:  Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com.  We make every attempt to ensure that the information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

3 thoughts on “Simple Blackberry Cobbler

  1. I love cobblers. Also grew up (in Connecticut) picking thorny blackberries. You are right… an easy recipe with magical results. Back in tne day, we whipped cream for the topping. Thank you for a delightful summer memory. Brenda – back in the desert. 🌵

    1. Brenda, thank you for the comment. It’s good to know I wasn’t the only child attacked by blackberry vines in the summer. My mom always made homemade whipped cream when we had cream, but that was mostly on holidays and special occasions. I love this cobbler recipe. It really is like magic when the berries sink and the crust rises.

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