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–+ servings
Blackberry cobbler in a baking dish.
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5 from 6 votes

Easy Blackberry Cobbler

An easy blackberry cobbler recipe made with sweet juicy blackberries and topped with a golden cobbler crust flavoured with vanilla and ground almonds. Perfect with a dollop of cream!
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 40 minutes
Total Time 48 minutes
Servings 6
Calories 335kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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 touch of warmth to the cobbler by incorporating spices such as cinnamon, nutmeg, or allspice into the blackberry filling. 
  • Enhance the cobbler crust by mixing chopped almonds or pecans into the dough before baking. The nutty crunch adds an extra layer of texture and complements the juicy blackberry filling.
  • Sprinkle one tablespoon of demerara sugar over the cobbles before baking for a crunchy sweet top.
  • Make an apple and blackberry cobbler by mixing in 3 tablespoons of stewed apples to the blackberries after they have been baked in the oven.
  • Add a tropical twist by incorporating shredded coconut into the cobbler dough or sprinkling it over the blackberry filling. The coconut's natural sweetness pairs well with the berries.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 335kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 277mg | Fiber: 9g | Sugar: 22g | Vitamin A: 304IU | Vitamin C: 33mg | Calcium: 94mg | Iron: 2mg
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