Old Fashioned Blackberry Cobbler

This timeless dessert balances the tartness of fresh blackberries with the sweetness of a buttery, golden crust—creating a dessert that's both rustic and sophisticated. Unlike modern quick-fix desserts, this traditional recipe relies on simple ingredients and time-honored techniques that bring out the natural flavors of seasonal blackberries.

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Course: Dessert

Cuisine: American

Keyword: Blackberry Cobbler, Old Fashioned Dessert, Berry Dessert, Homemade Cobbler

Prep Time: 25

Cook Time: 50

Cooling Time: 15

Total Time: 1 30

Servings: servings

Calories: 410kcal

Equipment

9x13 inch baking dish or 12-inch cast iron skillet
Mixing bowls
Pastry cutter (optional)

Ingredients

For the Filling

6 cups fresh blackberries can substitute frozen, but reduce sugar by 2 tablespoons if berries are sweetened
1 cup granulated sugar adjust to 3/4 cup for sweeter berries
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the Cobbler Topping

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar packed
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter cubed
1/2 cup buttermilk substitute: 1/2 cup milk + 1/2 tablespoon white vinegar, let stand 5 minutes
1 large egg
1 teaspoon vanilla extract
2 tablespoons coarse sugar for topping optional

Instructions

Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish or a 12-inch cast iron skillet.
In a large bowl, gently toss the blackberries with sugar, lemon juice, cornstarch, cinnamon, and salt.
Pour the blackberry mixture into your prepared baking dish, spreading it evenly.
In a medium bowl, whisk together flour, both sugars, baking powder, and salt.
Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
In a small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this mixture into the flour-butter mixture and stir just until combined.
Drop the batter by spoonfuls over the blackberry mixture, leaving small gaps for the filling to bubble up. Sprinkle with coarse sugar if using.
Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, loosely cover with aluminum foil for the remainder of the baking time.
Allow the cobbler to cool for at least 15 minutes before serving.

Notes

- For optimal results, use fresh, ripe blackberries when in season.
- The cobbler can be made with frozen blackberries without thawing them first.
- Adjust sugar to taste depending on the sweetness of your berries.
- For a gluten-free version, substitute a high-quality 1:1 gluten-free flour blend.
- Store leftover cobbler covered in the refrigerator for up to 3 days.
- Reheat individual portions in a 350°F oven for 10-15 minutes to restore crispness.

Nutrition

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