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Overhead shot of blackberry cobbler in a cast iron skillet with some missing from the skillet. There are some fresh berries and two scoops of ice cream on top of the cobbler.
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Blackberry Cobbler

This homemade Blackberry Cobbler is bursting with sweet, juicy blackberries beneath a soft, golden topping that's perfectly crisp around the edges and tender in the center. Made with simple pantry staples, it's an easy old-fashioned dessert that's delicious served warm with a scoop of vanilla ice cream.
Course Dessert
Cuisine American, North American
Keyword Blackberries, Cobbler, Comfort food, Easy and quick, Skillet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients

For the Cobbler Topping:

  • 1 ½ cups flour 180 grams
  • 1 ½ teaspoons baking powder
  • 1 cup granulated sugar 200 grams
  • ¾ cup whole milk 177 ml
  • 8 tablespoons salted butter, melted 113 grams

For the Blackberry Filling:

  • 24 oz fresh or frozen blackberries 680 grams
  • ½ cup granulated sugar 100 grams
  • ¼ teaspoon kosher salt
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 3 tablespoons cold water
  • 2 tablespoons corn starch
  • 2 teaspoons vanilla extract

To serve:

  • Vanilla ice cream or whipped cream

Instructions

  • Preheat your oven to 350 F (175 C)

Make the Cobbler Topping first:

  • In a medium mixing bowl whisk together the flour, baking powder, and sugar.
    In a medium mixing bowl whisk together the flour, baking powder, and sugar.
  • Add in the milk and butter and mix until mostly combined. Don’t overmix.
    Add in the milk and butter and mix until mostly combined
  • Set aside until ready to use.
    Batter for cobbler in a clear glass bowl on a blue surface

Make the Blackberry filling:

  • In a 10-inch cast iron skillet, add half of the blackberries (12 oz), sugar, salt, and lemon zest and juice. Heat over medium heat for about 4-6 minutes or until they start to burst.
    In a 10-inch cast iron skillet, add half of the blackberries (12 oz), sugar, salt, and lemon zest and juice
  • While they cook, whisk together the cold water, and cornstarch.
    whisk together the cold water, and cornstarch
  • Once most of the berries have burst, add the cornstarch slurry into the skillet.
    Blackberries cooking in a skillet with corn starch slurry stirred in
  • Whisk until the mixture thickens slightly, about 1-2 more minutes.
  • Add the vanilla extract and fold in the remaining whole blackberries.
    Add the rest of the blackberries to the skillet
  • Remove from the heat.

Assemble and bake:

  • Top the blackberry filling with the prepared topping, make sure it is spread evenly over the top of the berries.
    An unbaked blackberry cobbler in a skillet
  • Bake for 30-35 minutes at 350 F (175 C) or until the top is golden brown and the berries are bubbling and oozing up the sides of the skillet.
  • Remove from the oven and let cool for 20 minutes before serving.
    Overhead view of a baked blackberry cobbler in a skillet with berries on top and on the sides

Notes

If you use unsalted butter, add ½ teaspoon salt to the flour mixture.
Thaw your blackberries and drain excess moisture first if using frozen.
You can use a greased 8 or 9-inch square baking dish in place of cast iron. Make the filling in a large saucepan and transfer to the baking dish.