This Southern-Style Slow Cooker Blackberry Cobbler is juicy, perfectly sweet and irresistible! Imagine fresh tart yet sweet blackberries brightened with citrus flavors then topped with a hearty yet flaky and light biscuit dough while all baked within an hour in a slow cooker!!! You will never view your crockpot the same! Thank you Jazz from Dash of Jazz Blog for providing this wonderful summer recipe!!
I live in Houston, Texas, and a couple of things that summertime signals to me are an abundance of fresh, juicy fruit and major heat waves. The fruit is delightful and the heat, not so much. The southern-style slow cooker blackberry cobbler we’re chatting about today captures the delicious flavors of summer blackberries without you having to heat up your whole house (even more) by turning on the oven. And that’s what we call a win-win situation, sis.
How to Make an Easy Blackberry Cobbler Recipe? Use a Slow Cooker!
This southern-style blackberry cobbler cooks up in under three hours, which is quick by slow cooker standards. Even so, you can do other important things like catch up on your Netflix queue (is everybody caught up on Stranger Things?!) in the meantime. Afterward, you’ll find that the blackberries have bubbled and burst into a lusciously fruity filling and the biscuit batter transformed into a buttery, lightly sweet crust.
And, while we’re on the topic of the crust, I must mention how dang simple it is to make. You have options when it comes to cobbler crust. My great great Aunt Georgia’s old fashioned peach cobbler, for example, calls for an all-butter shortcrust–like what you’d see on a classic apple pie. But we’re keeping the process simple today with a drop biscuit style cobbler crust. Simply mix up your batter, drop spoonfuls of it over top of the blackberry filling, and let the magic happen. I like to add a little nutmeg to the cobbler crust batter because the hint of spice plays so well with the blackberries. These juicy blackberry spice muffins are the perfect example of that!
How Do You “Bake” a Blackberry Cobbler Recipe in a Slow Cooker?
The process of baking pies, cobblers, and crisps is not very different in a slow cooker. And if you need some proof, check out the luscious cherry apple crisp I made in my slow cooker last summer. It’s just as easy as this slow cooker blackberry cobbler and absolutely addictive so you’ll want to add it to your summer to-do list ASAP. Don’t say I didn’t warn you. But back to baking in a slow cooker. You essentially mix up your blackberry filling and crust ingredients then unceremoniously dump them into the crock of the slow cooker, set the heat level (to high), and watch it work. Well, don’t watch it work. Go do other things so you can feel like superwoman for baking dessert from scratch and running errands at the same time. 🙂
One key difference between a slow cooker and an oven that you’ll need to account for is the slow cooker lid. It helps provide the perfect environment for slow cooking moist, tender meat (like this Moroccan spiced chicken) but that moisture will lead to a soggy crust when baking. To prevent this, simply lay a kitchen towel or paper towel over the top of the crock before placing the lid. This will catch the condensation that builds up on the slow cooker lid before it can drip down onto your beautiful crust!
Benefits of Blackberries
I love pretty much every type of berry but, as Tupac and Wallace Thurman said, the blacker the berry, the sweeter the juice. Ripe blackberries have a unique flavor that seems to perfectly balance sweet and tart. And they’re filled with good-for-you stuff like antioxidants, vitamin C, fiber, and manganese. Since this recipe is basically fruit and biscuits, it qualifies for a light breakfast, right? Let’s go with yes. 🙂 While this blackberry acai smoothie is an admittedly healthier option, I have definitely enjoyed blackberry cobbler for breakfast recently and won’t judge if you make the same choice. You deserve!
Berry Picking Tips
Summertime berries are unparalleled and you’ve likely noticed your grocery store and farmers’ markets overflowing with them by now. But how do you pick the perfect berries? They can go from juicy to soggy pretty quickly so here are a few tips to avoid getting home with a batch that’s either not quite sweet enough or too far gone.
- Open up the container so that you can better examine the berries. This will help you spot any mold.
- Compare the heaviness of different containers. Ripe juicy berries are heavier.
- Look for darker colored berries with no wrinkling in the skin.
I hope this southern-style blackberry cobbler makes it into your summer plans so you can take full advantage of seasonal berries–you won’t regret it. And don’t forget to top it with a big scoop of vanilla ice cream. Thanks for reading!
Want more cobblers, crisps and pies? Check out these recipes as well!
- Southern Peach Cobbler
- Peach Cobbler Bread Pudding
- Strawberry Crumble
- Perfect Pie Crust
- Southern Sweet Potato Pie
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Slow Cooker Southern Blackberry Cobbler
- Slow Cooker
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
- 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.