Name: Warm & Sweet Blackberry Cobbler
Prep time: 10 min
Cook time: PT-485931H30M9S
Total time: 1 h
Cuisine: American
Ingredients: 4 cups fresh or frozen blackberries; 1 cup granulated sugar (divided); 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 cup milk; 1/2 cup unsalted butter, melted; 1 tbsp lemon juice (optional); 1 tsp vanilla extract (optional)

This warm and sweet blackberry cobbler is the ultimate comfort dessert. With juicy blackberries bubbling under a golden, buttery crust, every bite delivers the perfect balance of tart fruit and sugary, soft-baked topping. I love serving it warm with a scoop of vanilla ice cream for an irresistible finish. Warm & Sweet Blackberry Cobbler

Why You’ll Love This Recipe

I find this cobbler incredibly simple to make, with ingredients I usually already have in my pantry. It’s one of those desserts that tastes like it took a lot of effort, but really comes together with minimal work. I also love how it’s adaptable — I can use fresh or frozen blackberries, and it’s just as delicious. Plus, it’s a guaranteed crowd-pleaser, especially during blackberry season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen blackberries
Granulated sugar
All-purpose flour
Baking powder
Salt
Milk
Unsalted butter
Lemon juice (optional, for a bit of brightness)
Vanilla extract (optional, for depth of flavor)

Directions

I start by preheating my oven to 350°F (175°C).
In a mixing bowl, I combine the blackberries with some sugar and a little lemon juice if I want to enhance the tartness. I let them sit to release their juices.
In another bowl, I mix the flour, more sugar, baking powder, and salt. I stir in milk and melted butter until I get a smooth batter.
I pour the batter into a greased baking dish and then spoon the blackberry mixture over the top, letting the berries naturally settle into the batter.
I bake for about 45–50 minutes, or until the top is golden and a toothpick comes out clean from the crust.
I let it cool slightly before serving — it’s best warm.

Servings and timing

This recipe makes about 6 to 8 servings.
Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: Around 1 hour

Variations

Sometimes I swap the blackberries with mixed berries or peaches for a different flavor. If I want a more biscuit-like topping, I reduce the milk slightly to thicken the batter. I also like adding a sprinkle of cinnamon or nutmeg to the batter for a subtle spice kick.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I use the microwave for individual servings — about 30 to 45 seconds does the trick. For a crisper top, I reheat in a 350°F oven for about 10–15 minutes.

FAQs

How do I keep the cobbler from getting soggy?

I avoid overloading with too much fruit juice. Letting the blackberries macerate and then draining off some liquid can help.

Can I use frozen blackberries?

Yes, I use them often. I don’t thaw them first — I just toss them with sugar and add them to the dish as-is.

Can I make this cobbler ahead of time?

I like to bake it fresh for the best texture, but I sometimes prep the fruit and batter separately and store them in the fridge. Then I combine and bake when I’m ready.

What kind of pan should I use?

I usually go with an 8×8-inch square baking dish or similar. A glass or ceramic dish works best for even baking.

Can I reduce the sugar?

Yes, I sometimes cut back the sugar in the batter or the berries depending on how sweet the fruit is. Just keep in mind it will slightly change the flavor and texture.

Conclusion

This warm and sweet blackberry cobbler has become a staple in my dessert rotation. It’s cozy, flavorful, and easy to make with ingredients I already have on hand. Whether I’m baking it for a family dinner or just to treat myself, it always hits the spot.