Absolutely! Here’s a classic blackberry cobbler recipe — simple, rustic, and packed with juicy berries and a buttery, golden topping. This is the kind of dessert that feels like summer and Southern comfort all in one dish.
🫐 Classic Blackberry Cobbler Recipe
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Servings: 6–8
🍇 Ingredients
For the fruit filling:
- 4 cups fresh or frozen blackberries (if frozen, do not thaw)
- ¾ to 1 cup granulated sugar (adjust based on sweetness of berries)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (helps thicken the filling)
- 1 tsp vanilla extract (optional)
For the cobbler topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar (can reduce to ¾ cup if you prefer less sweet)
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup whole milk
- ½ cup (1 stick) unsalted butter, melted
🔪 Instructions
- Preheat oven to 350°F (175°C).
- Prepare the berries
- In a mixing bowl, toss blackberries with sugar, lemon juice, cornstarch, and vanilla if using.
- Let sit while preparing the batter. This draws out the juices and starts the syrup.
- Make the batter
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk until just combined (don’t overmix).
- Assemble the cobbler
- Pour the melted butter into the bottom of a 9×13-inch baking dish (or 2-quart baking dish).
- Pour the batter over the butter — do not stir.
- Spoon the blackberry mixture evenly over the batter. Again, do not stir. The batter will rise up around the fruit as it bakes.
- Bake
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
- Cool slightly
- Let the cobbler cool for about 15–20 minutes before serving to allow the juices to thicken.
🍨 Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Also great at room temp or cold for breakfast (no judgment!).
🔁 Variations
- Add a pinch of cinnamon or nutmeg to the batter for a cozy touch.
- Mix in half blackberries, half peaches for a summer twist.
- Use buttermilk instead of regular milk for a tangy flavor and tender crumb.
Let me know if you’d like a biscuit-topped or crust-style cobbler variation too!