An easy blackberry cobbler recipe made with sweet juicy blackberries and topped with a golden cobbler crust flavoured with vanilla and ground almonds.
A delicious dessert for blackberry season, but you can use frozen blackberries out of season too!
This fruity blackberry cobbler recipe makes a nice change from the usual blackberry crumbles and blackberry pies during blackberry season.
It's a really easy dessert to make too! The kids love mixing the cobbler topping together, and it's just as quick to make as a crumble.
👩🍳 Love cobblers? Try my sweet strawberry cobbler when strawberries are in season!
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What is a cobbler?
Cobbler is a baked fruit dish that’s topped with a biscuit-like dough. It's baked in a hot oven to ensure the cobbles are golden and crispy. The biscuits create a “cobbled” look, similar to a cobblestone street (think Coronation Street!).
✔️ Why you'll love this recipe!
- An easy blackberry dessert for blackberry season.
- A nice change from blackberry crumble.
- Quick to make.
- Freezer-friendly (once baked).
🛒 Ingredient notes
For the fruit filling you will need;
- Blackberries - fresh or frozen blackberries can be used. There is no need to defrost frozen blackberries before using them, but you will need to omit the lemon juice as frozen blackberries contain more moisture than fresh ones.
- Lemon - the juice of half a lemon. For an extra lemony flavour, add the zest too.
- Brown Sugar - light brown sugar, or use caster sugar if that's all you have.
- Plain Flour - helps to thicken the blackberry juices that cook out when the blackberries are baked. Plain flour can be substituted with cornflour.
For the cobbler topping you will need;
- Self Raising Flour - helps achieve a light fluffy cobbler topping
- Ground Almonds - or use all self-raising flour.
- Caster Sugar - to sweeten the cobbler topping. Swap for granulated sugar if you prefer.
- Salt - a small pinch only.
- Butter - cold and cubed. The butter is rubbed into the dry ingredients to make a breadcrumb consistency.
- Milk - helps bind the cobbler mixture together into a soft biscuit dough.
- Vanilla Extract - for flavour, or substitute for almond extract.
🔪 How to make blackberry cobbler
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 190c (170 fan) and lightly butter a 1.5-2 litre pie dish.
Two: Bake the blackberries. Place the blackberries, light brown sugar, plain flour and juice of half a lemon into the prepared baking dish. Give it a mix then bake in the oven for 10 minutes.
Three: Make the cobbler topping by placing the self-raising flour, ground almonds, caster sugar, and salt into a large mixing bowl. Rub in the cold cubed butter until you get a breadcrumb consistency. Stir in the milk and vanilla extract and bring the dough together with your hands. If it's a little sticky add a bit more flour until the dough is smooth.
Four: Top with the cobbler dough. Take the blackberries out of the oven and place spoonfuls of the cobbler on top of the blackberries.
Five: Bake for 30 - 35 minutes until the cobbles are golden brown and the fruit is bubbling.
💭 Expert tips
Ensure the cubed butter is cold. It makes rubbing it into the flour much easier. If the butter is too warm the dough will become too sticky. Take the butter out of the fridge 5-10 minutes before needed.
🍴 Serving suggestions
Serve the cobbler with vanilla ice cream or no churn honeycomb ice-cream. It's a great dessert for late summer BBQs and parties.
Cobbler can also be served with custard, whipped cream, or clotted cream.
📖 Variations
- Swap the blackberries for strawberries, raspberries, or blueberries. Or make a mixed berry cobbler!
- Use orange juice and zest instead of lemon.
- Add a pinch of ground cinnamon to the blackberries before baking.
- Sprinkle one tablespoon of demerara sugar over the cobbles before baking for a crunchy sweet top.
- Top the cobbles with flaked almonds for a nutty crunch.
- Make an apple and blackberry cobbler by adding 3 tablespoons of stewed apples to the blackberries after they have been baked in the oven.
🥡 Storage
Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat: Microwave until hot, or place in a hot oven for 8 minutes.
Freeze: Cobbler can be frozen for up to 3 months. It's best to freeze it after it’s been baked due to the raising agent in the flour. Defrost the cobbler at room temperature before reheating.
❓ Frequently asked questions
Add 2 tablespoons of plain flour or cornflour (cornstarch) to the fruit before baking. This will help create a thick syrupy sauce.
It's all down to the texture of the topping. Cobbler has a soft biscuit-like topping, whereas crumble has a crisper, crunchier top.
Here in the UK blackberry season lasts from August to October. Blackberries are at their best in late August and early September.
The seeds are edible, and as the seeds are very fine, complete removal is difficult to achieve.
😋 More fruit desserts
- Cinnamon Apple Crumble
- Baked Apples with Mincemeat
- Eve's Pudding
- Lemon Curd Tartlets
- Lemon Sponge Pudding
- Stewed Plums
- Apple and Blueberry Crumble
Don't forget to check out all of the dessert recipes on the blog!
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Recipe
Easy Blackberry Cobbler
Ingredients
- 800 g Blackberries fresh or frozen
- ½ Lemon juice only
- 40 g Light Brown Sugar
- 2 tablespoon Plain Flour
For the Cobbler Topping
- 100 g Self Raising Flour
- 50 g Ground Almonds
- 50 g Caster Sugar
- ¼ teaspoon Salt
- 100 g Butter cubed and fridge cold
- 2 tablespoon Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 190c (170 fan/ Gas 4/ 375F) and lightly butter a 1.5-2 litre pie dish.
- Bake the blackberries. Place the blackberries, light brown sugar, plain flour and juice of half a lemon into the prepared baking dish. Give it a mix then bake in the oven for 10 minutes.800 g Blackberries, ½ Lemon, 40 g Light Brown Sugar, 2 tablespoon Plain Flour
- Make the cobbler topping by placing the self-raising flour, ground almonds, caster sugar, and salt into a large mixing bowl. Rub in the cold cubed butter until you get a breadcrumb consistency. Stir in the milk and vanilla extract and bring the dough together with your hands. If it's a little sticky add a bit more flour until the dough is smooth.100 g Self Raising Flour, 50 g Ground Almonds, 50 g Caster Sugar, ¼ teaspoon Salt, 100 g Butter, 2 tablespoon Milk, 1 teaspoon Vanilla Extract
- Top with the cobbler dough. Take the blackberries out of the oven and place spoonfuls of the cobbler on top of the blackberries.
- Bake for 30 - 35 minutes until the cobbles are golden brown and the fruit is bubbling.
Notes
- Swap the blackberries for strawberries, raspberries, or blueberries. Or make a mixed berry cobbler!
- Use orange juice and zest instead of lemon.
- Add a pinch of ground cinnamon to the blackberries before baking.
- Sprinkle one tablespoon of demerara sugar over the cobbles before baking for a crunchy sweet top.
- Top the cobbles with flaked almonds for a nutty crunch.
Jessie
This cobbler is so perfect for summer! Love how light and fluffy that topping is with the self rising flour too. Super cozy and comforting!
Gloria
Love love rustic cobblers for dessert. This looks and sounds delicious. Easy for any night of the week. Perfect for company too.
Katherine
This is perfect for using up all the blackberries on our bush! Yum!
Vicky
We always end up with an overabundance of blackberries and I'm looking for recipes where I can use them. This is delicious. I love any kind of cobbler, but I love the tartness of the blackberries.
kushigalu
One of my favorite desserts to try with blackberry. Pinned to try this soon. Thanks for sharing.