My daddy’s favorite dessert growing up was blackberry cobbler, and one thing he taught me was that a good cobbler is made in a cast-iron skillet, period. That’s still how I make mine to this day, and I ain’t changing my mind. The skillet cooks the blackberries nice and even so they get super jammy, plus it helps brown the biscuit topping until it’s seriously crispy. One warm scoop of this and y’all will understand why my daddy don’t play about his blackberry cobbler. Get into it!
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How to Make Blackberry Cobbler
These step-by-step photos show how to make an old fashioned blackberry cobbler, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Blackberry Cobbler Recipe
1. Whisk together the dry ingredients and add the cold butter
Cut the butter into the flour, coating each piece with flour until the butter is about pea-sized.
2. Add the buttermilk and fold until a shaggy dough forms
Mix gently just until combined, then cover and refrigerate until ready to use.
3. Cook half of the berries with sugar, salt, lemon zest, and lemon juice
Stir in a cornstarch slurry once the berries release their juices. Then, simmer until thickened.
4. Stir in the remaining blackberries off the heat
Mix them in gently so some berries stay more whole.
5. Scoop the cobbler-style biscuit dough over the blackberry filling
Portion the dough evenly over the top, gently spread the biscuits a bit, and brush with melted butter.
6. Bake your blackberry cobbler until the biscuits are golden brown
Let cool slightly before serving so the filling can thicken up.
PRO TIP: I love pretty much every type of berry, but as Tupac once said, the blacker the berry, the sweeter the juice. The best blackberries are darker in color, with no wrinkling on the skin and no mold in the container.
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Full Blackberry Cobbler Recipe
Blackberry Cobbler Recipe
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Equipment
Ingredients
For the Biscuit Topping
- 1 ½ cup all-purpose flour
- ¾ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 8 tablespoons butter cold, diced small
- ¾ cup buttermilk cold
For the Filling
- 24 ounces fresh blackberries rinsed and dried, divided
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and cinnamon until evenly mixed.
- Add the cold butter and using two forks or a pastry cutter, cut the butter into the flour, coating each piece with flour until the butter is about pea-sized.
- Then add the buttermilk and fold gently until a shaggy dough forms. Do not overmix. Cover and place in the refrigerator until ready for use.
- Place your oven rack in the middle position and preheat to 375°F.
- In a 10-inch cast iron skillet, add half of the blackberries, sugar, salt, lemon zest and juice and begin to cook over medium heat.
- Meanwhile, in a small bowl stir together the cornstarch and water to create a slurry. Once the berries begin to soften and release their juices, stir in the cornstarch slurry. Let the mixture come to a vigorous simmer for about 2 minutes.
- Remove the filling from the heat and stir in the remaining blackberries.
- Remove the biscuit dough from the refrigerator. Using a greased 1/3 measuring cup, scoop out portions of the dough and place them evenly across the top of the blackberries. Press on the biscuits gently to spread them a bit. Brush the melted butter on top of the biscuits.
- Place the skillet in the oven and bake until the filling is thickened and bubbling and the biscuits are golden brown, about 35-38 minutes.
- Remove from the oven and let sit for 15 minutes, then serve and enjoy!
Notes
How to Store
- Fridge: Cover the cooled blackberry cobbler tightly or transfer it to an airtight container and refrigerate for up to 4 days. The topping will soften some as it sits, but it will still be mighty good.
- Freezer: Wrap the fully cooled cobbler tightly in plastic wrap and foil, or transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm it in a 350°F oven until heated through. Skip the microwave if you can, boos.
Nutrition
Recipe Tips
- Taste a couple of blackberries. If they seem a bit tart and a little unsweet, add more sugar.
- Use buttermilk if you can. It gives the biscuit topping the best flavor and texture. However, if you don’t have any, stir 2 teaspoons of lemon juice or vinegar into ¾ cup milk and let it sit for a few minutes.
- Don’t overwork the biscuit dough. Fold it together just until it comes into a shaggy dough. Too much mixing will make the topping dense.
- This skillet blackberry cobbler BEGS for ice cream on top. Homemade vanilla ice cream. It’s non-negotiable, boos!
Recipe Help
For sure boos! I prefer fresh, but frozen is fine. Thaw them first, then rinse and drain well so you’re not adding extra liquid to the skillet. Too much moisture can leave you with a runny filling.
Absolutely. If your berries are extra ripe and sweet, you can cut the sugar down to as little as 1/3 cup. Just taste your berries first and adjust as needed. Good blackberry cobbler starts with knowing what your fruit is working with!!
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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.