Blackberry Cobbler

Summer means different things to different folks, but one thing it always represents for my family is blackberry season. We love to pack up the girls and leave early one late June/early July morning before it gets hot and head to the farm to pick wild blackberries to use for Blackberry Cobbler.

Some years are better than others. Last year we picked gallons and gallons of huge juicy berries and couldn’t even begin to pick them all. This year an abundance of rain left us with a few soft, squishy, worm-filled berries that made us glad for the extras that we froze last year. But we still enjoyed the family-time-in-nature that berry picking provides, even if we didn’t get to use any berries this year, and there’s always next year!

Truck bed selfies are a must when berry picking!

Easter buckets are the berry picking receptacle of choice.

Whether we are using fresh or frozen, our favorite thing to make with all those berries is Blackberry Cobbler. I’ve tried a lot of recipes over the years and after much trial and error (you’re welcome for that sacrifice) we have settled on this one as the best. Also, the vanilla ice cream on top is a requirement, not a suggestion. Whether you have one scoop or three is up to you, but you have to have at least a little to fully experience the sweet and sour blackberry flavor.

Yummy berry filling and crumb topping.

Blackberry Cobbler
Prep Time: 15 minutes
Bake Time: 35-40 minutes
Serves 6-8

Blackberry Filling:
5 cups blackberries, fresh or frozen
2/3 cup sugar
2 tbsp flour
3 tbsp butter, melted
1/2 tsp vanilla

Crumb Topping:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
5 tbsp butter, slightly softened

Vanilla Ice Cream

Preheat oven to 375ºF. Toss blackberries with sugar and flour, then add in the butter and vanilla and stir again until evenly combined. Transfer the berry filling to an ungreased 2 quart baking dish and set aside. Stir together the dry ingredients for the crumb topping, then cut in the butter until a crumbly consistency is reached. Spread the topping evenly over the berries and place in the oven. Bake for 35-40 minutes, until bubbly and lightly browned throughout. Remove from oven and allow cobbler to cool for 10-15 minutes, then serve with vanilla ice cream.


  1. This looks so yummy! I pinned to try (I’m NOT a baker, so I don’t have high expectations, but it looks way too tasty not to try!) We are big blueberry pickers, so maybe it would work with all the berries we pick this year!

    • I think it would probably work just as well with blueberries too. I use a variation of this recipe to make an apple crisp that amazing too. It’s a very versatile recipe.

  2. Oh my! That looks heavenly. My parents used to own a bbq restaurant and we served blackberry cobbler. I miss it! Can’t wait to try this one!

  3. I remember my grandmother making Huckelberry (wild Blueberry) cobbler. Could I not amend this recipe to substitute Blueberries and cut down I bit on the sugar. Or maybe keep the sugar and add a tablespoon of lemon juice?

    • Yeah I would probably cut down on the sugar a bit for blueberries, since they aren’t as tart as blackberries. I didn’t know huckleberries were just wild blueberries!

  4. We are huge cobbler fans at my house. Especially when they are made from fresh fruit. This looks amazing! Will have to give a try if we can get our hands on some inexpensive blackberries.

  5. Blackberries are my all time favorite and the best for cobbler in my opinion! Thanks for sharing your recipe with us at the Friday Frenzy Link Party this week!!

  6. Blackberries just came into season in my area last week, so this cobbler will be happening in my house soon. Your recipe brought back such sweet memories of my childhood. We had huge blackberry bushes growing on our property, and the two things my mom always made with them were blackberry cobbler, and blackberry dumplings. PINed it, and thank you for sharing with us at Friday Frenzy! 🙂

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