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Easy Blackberry Cobbler

A warm, comforting blackberry cobbler with jammy berries bubbling under a golden, buttery crust. Made with simple pantry staples and fresh or frozen blackberries, it comes together in minutes and tastes like summer.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

Berry Filling
  • 3 cups fresh or frozen blackberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
Cobbler Batter
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted (1 stick)

Method
 

Preheat and Prepare Your Pan
  1. Set your oven to 375°F (190°C) and pour the melted butter directly into a 9x13-inch baking dish. Swirl it around so the entire bottom is coated. Do not stir it later.
Toss the Blackberries
  1. In a medium bowl, combine the blackberries with ¼ cup of the sugar, the lemon juice, and the cinnamon. Toss gently and set aside for about 5 minutes until the berries begin to release their juices.
Mix the Batter
  1. In a separate bowl, whisk together the flour, remaining ½ cup of sugar, baking powder, and salt. Add the milk and vanilla extract, then stir just until a smooth, pourable batter forms. Do not overwork it — a few small lumps are perfectly fine.
Layer and Bake
  1. Pour the batter directly over the melted butter in the baking dish. Do not stir.
  2. Spoon the blackberry mixture evenly over the batter. Do not mix — the batter will rise up and around the berries on its own as it bakes.
  3. Bake for 40 to 45 minutes, until the top is deep golden brown, the edges are pulling away slightly from the pan, and the berry filling is thick and bubbling around the edges.
  4. Let the cobbler rest for 10 minutes before serving so the filling can set slightly.

Notes

Do not stir the layers once butter, batter, and berries are in the dish — this is key to forming the cobbler topping properly. Let rest 10 minutes before serving so the filling can set. Frozen blackberries can be used straight from the freezer without thawing. Store leftovers covered in the refrigerator for up to 4 days. Freeze individual portions for up to 2 months. Reheat in a 350°F oven for 15 minutes to restore the crispy topping. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use oat milk and vegan butter.