My daddy’s fave dessert growing up was blackberry cobbler, and this twist on the classic blackberry cobbler recipe makes it easier and super no-fuss. The whole thing is made in a slow cooker keeping making the whole thing no lift. The berries end up super sweet with a little citrus flavor plus there’s a hearty biscuit dough topping that seals the whole thing.
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How to Make Slow Cooker Blackberry Cobbler
- Mix together blackberry filling ingredients in a medium sized bowl until blackberries are completely coated. Mixture will clump around berries and become a uniform dark purple color. Set aside.
- For the biscuit topping, add dry ingredients for biscuit topping to a separate bowl and whisk together.
- Add in cubes of butter and press into dry mixture with your fingers until a coarse meal forms and no big chunks of butter remain. Pour in milk and vanilla and stir until just combined.
- Pour blackberry filling into crock of slow cooker. Drop biscuit mixture over top in large spoonfuls.
- Lay a kitchen towel or paper towel across top of crock to catch condensation that will gather inside lid. Place lid on top then turn slow cooker to high setting.
- Cook for two hours or until filling is bubbly and thickened and biscuit topping is cooked through and golden brown.
Slow Cooker Blackberry Cobbler Recipe
This Southern-Style Slow Cooker Blackberry Cobbler is juicy, perfectly sweet and irresistible! You will never view your crockpot the same!
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Servings: 8 servings
Equipment
Ingredients
For the Blackberry Cobbler Filling
- 24 oz fresh or frozen blackberries
- 1/2 cup granulated sugar
- 3 tbsp all purpose flour
- 1 tbsp fresh lemon juice
For the Biscuit Topping
- 1 1/2 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 8 tbsp unsalted butter cut in cubes
- 3/4 cup milk
- 2 tsp vanilla extract
Instructions
- Mix together blackberry filling ingredients in a medium sized bowl until blackberries are completely coated. Mixture will clump around berries and become a uniform dark purple color. Set aside.
- For the biscuit topping, add dry ingredients for biscuit topping to a separate bowl and whisk together.
- Add in cubes of butter and press into dry mixture with your fingers until a coarse meal forms and no big chunks of butter remain. Pour in milk and vanilla and stir until just combined.
- Pour blackberry filling into crock of slow cooker. Drop biscuit mixture over top in large spoonfuls.
- Lay a kitchen towel or paper towel across top of crock to catch condensation that will gather inside lid. Place lid on top then turn slow cooker to high setting.
- Cook for two hours or until filling is bubbly and thickened and biscuit topping is cooked through and golden brown.
Notes
For the Blackberry Cobbler filling, you can use as little as 1/3 cup of granulated sugar if berries are very ripe. Feel free to adjust sugar content as needed.
For Biscuit Topping, you can also use nut based milks in place of milk.
Nutrition
Calories: 319kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 159mg | Potassium: 288mg | Fiber: 5g | Sugar: 23g | Vitamin A: 575IU | Vitamin C: 18.6mg | Calcium: 98mg | Iron: 1.8mg
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Recipe Tips
- Picking The Best Blackberries: I love pretty much every type of berry but, as Tupac and Wallace Thurman said, the blacker the berry, the sweeter the juice. The best blackberries are darker colored with no wrinkling in the skin and no mold in the container.
- Adjust if needed: Taste a couple of blackberries. If they seem a bit tart and a little unsweet, add more sugar.
- Don’t Overwork: When you fold the biscuit dough together, don’t keep working it too much or it will get dense and tough. We want a soft light biscuit topping.
Best Cobbler and Pie Recipes
- Southern Peach Cobbler
- Peach Cobbler Bread Pudding
- Sweet Potato Cobbler
- Strawberry Crumble
- Perfect Pie Crust
- Soul Food Sweet Potato Pie
- Strawberry Tart
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I'll email this recipe to you, so you can come back to it later!
Thank you Jazz from Dash of Jazz Blog for providing this wonderful summer recipe!!
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Blackberry cobbler is my dad’s favorite dessert, so I decided to make this for Father’s Day. I used mixed frozen berries (blackberries, raspberries, and blueberries) since we didn’t have enough of just the blackberries, and it turned out delicious!! Easy and tasty—I’ll definitely be making this again.
Making this for tonight’s dessert and it looks and smells amazing! Just one question: I see vanilla on the biscuit ingredient list but am not sure when to add it.
Thanks for sharing your delicious recipes! Hoping to buy your cookbook when it is back in stock.
Oh thank you for catching that. You should add with the milk. Just updated it.