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Old Fashioned Blackberry Cobbler pinterest

Old Fashioned Blackberry Cobbler: A Southern Classic Reinvented

This quintessential Southern dessert transforms simple ingredients into a dessert that tastes like summer memories and family gatherings. Whether you're a seasoned baker or trying your hand at cobblers for the first time, this easy berry cobbler recipe promises foolproof results that will transport you to a simpler time.
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Course: Dessert
Cuisine: American, Southern
Keyword: Blackberry Cobbler, Southern Dessert, Berry Cobbler, Old Fashioned Cobbler
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 320kcal

Equipment

  • 9x13-inch Baking Dish or 10-inch Cast-Iron Skillet
  • Mixing bowls
  • Pastry Cutter

Ingredients

For the Filling

  • 6 cups fresh blackberries frozen work too, just thaw and drain excess liquid
  • 1 cup granulated sugar adjust to 3/4 cup for sweeter berries
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt

For the Cobbler Topping

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter cubed
  • 2/3 cup buttermilk substitute: 2/3 cup milk with 2 teaspoons white vinegar, let stand 5 minutes
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar for topping optional

Instructions

  • Gently rinse your blackberries and remove any stems or debris. If using frozen berries, thaw them completely and drain excess liquid to prevent a soggy cobbler. Place berries in a large mixing bowl and set aside.
  • In a small bowl, whisk together sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until well combined. Pour this mixture over the blackberries and gently fold until all berries are coated.
  • Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish or a 10-inch cast-iron skillet.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt. Using your fingers or a pastry cutter, work the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Create a well in the center of your dry ingredients and pour in the buttermilk and vanilla extract. Stir gently until just combined – overmixing will result in a tough topping. The batter should be thick and slightly sticky.
  • Transfer the berry mixture to your prepared baking dish, spreading it evenly. Drop spoonfuls of the cobbler topping over the berries, leaving some gaps for the filling to bubble up.
  • Sprinkle the optional coarse sugar over the top for extra crunch and sparkle. Bake for 45-50 minutes until the topping is golden brown and the filling is bubbling around the edges.
  • Allow the cobbler to cool for at least 20 minutes before serving. This resting period allows the filling to set properly.

Notes

For a healthier version, you can reduce sugar by 25% in both filling and topping with minimal flavor impact, substitute whole wheat pastry flour for half of the all-purpose flour, use coconut oil instead of butter for a dairy-free version, or replace half the sugar with monk fruit sweetener.
Store at room temperature loosely covered for up to 24 hours, refrigerated and covered for up to 5 days, or freeze portions for up to 3 months.
To revive leftovers, reheat in a 300°F oven for 15 minutes to restore the crisp topping texture.

Nutrition

Calories: 320kcal | Carbohydrates: 52g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Sodium: 340mg | Fiber: 5g | Sugar: 32g
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