Easy Homemade Blackberry Cobbler {VIDEO}

Blackberries take center stage and really shine in this easy Blackberry Cobbler recipe. It’s a phenomenal dessert that’s easy to make, simple ingredients, and a fabulous celebration of summer with fresh fruit, but can easily be made any time of year with frozen fruit.

We could eat cobbler after dinner every night!! It pairs especially well with Crispy Pork Medallions, Blackened Salmon, Flank Steak Sandwiches, and Lemon Herb Grilled Chicken.

Classic Blackberry Cobbler 

One of my quickest “go-to” desserts is a cobbler. This simple, classic fruit dessert takes just a few core ingredients that you might even already have on hand. There’s nothing better than a quick and easy dessert that comes together with little effort but has the explosive flavors of a five-star bakery dessert.

With the perfectly crisp caramelized biscuit topping and the incredibly juicy and flavorful fresh blackberries, every bite is like a little taste of heaven. The best part is that you can swap out the blackberries for pretty much any fruit you want. Don’t just stop at this blackberry cobbler recipe, make sure to try my fan favorite Peach Cobbler, Blueberry Cobbler Bars, or impress guests with individual Black and Blue Berry Cobbler

Tips for Making the Best Fruit Cobbler

Whether you’re making this blackberry cobbler recipe to a T, or swapping out the blackberries for your favorite fruit, there are a few tips you’ll always want to follow no matter what. Here are some of the homemade cobbler tips I live by, and you should too.

• Avoid using canned fruit, or canned pie filling: As I said before, you can use almost any fruit you’d like to make a cobbler, but that doesn’t mean you can use any fruit, in any format. That is, unless you really like overly sweet, gummy filling that makes a mess.
• Fresh is best: This applies to most recipes when I say that fresh ingredients will yield the best results. That doesn’t mean you have to scrap the recipe if blackberries aren’t in season though. Think of it as fresh first, frozen second. Just be sure to completely thaw and pat dry the fruit if using frozen.
• Cut all fruit into small bite-sized pieces: This tip won’t affect the taste of the final product, as much as it just makes the serving and eating process a lot easier. It’s much easier to scoop out servings if you’re not having to turn your spatula into a makeshift knife to cut through fruit slices.
• Don’t cover all of the filling: Scoop the homemade cobbler on top of the filling leaving space between each scoop. Leaving room allows more steam to release and help create that coveted caramelized, crisp topping.
• Make sure it’s cooked all the way: Since we’re mostly concerned about the biscuits cooking all the way, the easiest way to ensure a perfectly baked cobbler is to insert a thermometer halfway and wait for it to reach 200°f.

Cobbler FAQs

How Is Cobbler Different Than Pie?

One way to differentiate between pie and cobbler is through the crust. Pies are encased in pastry, either just on the bottom or on both top and bottom.

Cobbler, on the other hand, is a baked fruit dessert covered with a sweet drop-biscuit dough or cake-like batter topping that resembles a thick crust when baked. Cobbler does not have a bottom crust.

Aside from that big distinction, pies and cobblers can be very similar.  I tend to prefer cobblers because they can be a lot quicker to assemble than a pie unless you’re working with a premade pie crust.

Why Is It Called Cobbler?

Unlike pie, cobbler does not have a smooth crust. Cobbler has a batter or dough that is spooned or dropped over the fruit filling, giving the crust a coarse and cobbled appearance.

What Type Of Fruit Can You Use In A Cobbler?

You can use any kind of fruit your heart desires, but you will want to use fresh or frozen (and thawed) fruit.  Canned fruit or pie filling are not ideal for a cobbler, they will result in a sticky and overly sweet dessert.

How To Know Your Cobbler Is Done?

The filling should be bubbly around the edges of the dish, and the topping should crusted and a deep golden brown.  You can also insert a food thermometer in the thickest part of the cobbler, it’s done when it reaches an internal temperature of 200 ° F.

Is Cobbler Supposed To Be Runny?

If your fresh fruit is really ripe, you run the risk of a runny cobbler, with a soft top from all the extra moisture.  Add 1-2 tablespoons of cornstarch to the fruit to help thicken the filling.

When Are Blackberries In Season?

Blackberries ripen in May through September in the United States. They ripen earlier in Southern states and later in the season in the Midwest and North. They are plentiful at local farmer’s markets — look for shininess, blackberries dull in color as they age.  NOTE: berries don’t ripen after picking like some fruits, so eat them, use them or preserve them quickly.

Try This! Blackberry Cobbler Variations

• Add 1/2 teaspoon of cinnamon, nutmeg, or cardamom to the baking mix to add an aromatic edge.
• Add a teaspoon of vanilla extract to the berries to enhance their natural sweetness.
• Add a little lemon zest or juice to the fruit for a fresh twist
• Add raspberries to the blackberries for another flavor combination

You’re going to love this homemade blackberry cobbler—it’s a simple and delicious treat that everyone will enjoy!

Originally posted in August 2009. UPDATED in May 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.