Peach cobbler is a staple dessert during the summer. I love peaches and I love cobbler. One of my other favorite types of cobblers is this amazing blackberry cobbler recipe.
If you are a fan of cobblers and a fan of blackberries you will absolutely love this fresh homemade blackberry cobbler recipe. And the awesome part is, it is simple to make. The whole thing comes together in just about 5 minutes, then you just have to let it bake. If I can do it, you can do it, let’s get baking!
Step 1: Gather the ingredients
This blackberry cobbler is so incredibly easy to make you just need a handful of everyday ingredients. Most of which you probably already have in your home:
- Flour – All purpose/plain flour, although you can also use self-rising flour if you like.
- Butter – I normally use unsalted butter, but you can use salted butter too if you like. Non-dairy butter will work too.
- Milk – Whole milk is my preference, but you can use other milk, including almond milk or other non-dairy milk.
- Baking powder
- Blackberries – You can’t make blackberry cobbler without blackberries! I love using fresh blackberries, but you can used thawed out frozen ones as well.
- Cinnamon – This is optional
- Nutmeg – This is also optional
- 13×9 inch pan, or smaller if you want the blackberry cobbler thicker
- Cooking spray
Step 2: How to make homemade blackberry cobbler
Preheat the oven to 375 F/190 C.
This cobbler batter is super simple to make. In a medium to a large bowl, mix together the flour, sugar, salt, and baking powder.
Then pour in the milk and mix. Use a whisk or wooden spoon to mix it all together. And voila, the batter is ready to go. Pretty darn easy right?
If you like you can add a few pinches of cinnamon and nutmeg to the batter.
Take an 8×11-inch to 9×13-inch pan and lightly spray the sides with cooking spray. Then melt the butter either in the microwave or on the stovetop and pour it onto the bottom of the pan.
Next, pour the cobbler batter right on top of the melted butter. Spread it out as necessary with a spatula, but don’t stir or mix it in with the butter.
Tip: If you want a thicker blackberry cobbler use a smaller pan like an 8×11-inch pan. I kind of like this cobbler on the thinner side most of the time, so I usually use my 9×13-inch pan.
Step 3: Add those blackberries and bake that cobbler!
Now evenly sprinkle the fresh blackberries on the top. Or you can use thawed-out frozen blackberries as well. Follow that up with a few pinches of cinnamon and nutmeg. Although those are optional. But I usually always add them.
Bake in the middle rack position for 35 to 45 minutes until the top is nice and golden brown. Allow it to cool for a few minutes before serving.
Serve plain, with a scoop or two of vanilla ice cream, or topped with whipped cream, whatever you like. Enjoy!
Tip: I recommend making it like this the first time, and then if you find it to be a little too sweet, reduce the amount of sugar by 1/4 cup or even 1/2 cup.
How long does blackberry cobbler last?
The cobbler will last 3 to 4 days if stored in an airtight container in the fridge. You may also freeze the baked cobbler for a few months.
Here are some other recipes you may like:
- 13×9 inch pan, or smaller if you want the blackberry cobbler fatter.
- cooking spray
- 1 cup of All-Purpose Flour/Plain flour 120g
- 1 cup of Sugar 200g
- 1/2 cup of unsalted butter 114g
- 1 cup of milk 237ml
- 1/2 tsp salt 2g
- 1 tbsp of baking powder 14g
- 3 to 3 1/2 cups of blackberries
- A few pinches of cinnamon
- A few pinches of nutmeg
- Preheat the oven to 375 F/190 C. In a medium bowl, mix together the flour, sugar, salt, and baking powder. Then pour in the milk and mix until well combined. If you like you can add a few pinches of cinnamon and nutmeg to the batter.
- Take an 8×11 to 9×13-inch pan and lightly spray the sides with cooking spray. Then melt the butter either in the microwave or on the stovetop and pour it onto the bottom of the pan.
- Now pour the cobbler batter right on top of the melted butter. Spread it out as necessary with a spatula, but don't stir or mix it in with the butter.
- Evenly sprinkle the fresh blackberries on the top. Follow that up with a few pinches of cinnamon and nutmeg.
- Bake in the middle rack position for 35 to 45 minutes until the top is nice and golden brown. Allow it to cool for a few minutes before serving. Serve plain, with a scoop or two of vanilla ice cream, or topped with whipped cream, whatever you like. Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!
Served this for dessert on the 4th of July and it was a big hit! Used blackberries on one side and blueberries on the other… I loved both but honestly the blueberry side was my favorite. It looked so good right out of the oven it was gone before we remembered to serve it with ice cream! Thanks for this recipe — it will be used often! I want to try it with pineapple & pecan next…
Hi Candy! So glad you tried it and liked it. 🙂 🙂 You are so very welcome!
Such a fantastic dessert! I can’t wait to try this!
This is perfect for all the blackberries we picked and froze from the summer. It’s so good and everyone loves it!
So glad you like it! 🙂
This was a huge hit at my house! Really a must-make!
Glad you made it and liked it!