Southern Blackberry Cobbler

blue bowl with blackberry cobbler and a scoop of vanilla ice cream. Dish of baked cobbler and fresh blackberries to the side.

5 from 1 vote

Have an abundance of fresh blackberries on your hands? This easy southern blackberry cobbler has juicy berries and golden flaky crust in every bite.

Course Desserts

Cuisine American

Cook Time 45

Resting time 15

Servings people

Calories 488kcal

Author Lisa B.

Ingredients

1/2 cup unsalted butter
4 cups fresh or frozen blackberries
2 cups sugar divided
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1/8 teaspoon of salt
Whipped cream or ice cream optional

Instructions

Preheat oven to 350 degrees.
Place the butter in an 8 x 8 baking dish. Place the dish in the oven and allow the butter to melt, about 5-7 minutes.
In the meantime, gently combine the blackberries with one cup of the sugar in a medium mixing bowl. Set aside.
In a separate bowl, blend remaining sugar, flour, baking powder, milk, and salt. Pour mixture over the melted butter. DO NOT STIR!
Pour the blackberries over the flour. DO NOT STIR!
Bake for 45 minutes to one hour or until crust has risen to the top and is golden brown.
Serve warm with vanilla ice cream or whipped cream.

Video

Notes

 Storage, Freezing and Reheating

Storage. Allow the cobbler to cool completely, then cover and store in the refrigerator. The cobbler should be eaten within four days.

Freezing. The baked cobbler can be frozen. However, it may slightly affect the texture of the crust and the filling could end up a bit more runny. Make sure to store your cobbler in an oven safe dish (some glass or ceramic dishes can’t go directly from the freezer to the oven.) Cover the top of the pan with foil, then freeze on a level surface. Consume the cobbler within three months.

Reheating. Quick and easy method — pop individual servings in the microwave for 1- 1:30. The crust won’t be as crisp, but if you are in a hurry this is the quickest way. If you want that right out of the oven texture, then of course, you’ll need to reheat it in the oven. Preheat the oven to 250 degrees. Bake the cobbler for 20-30 minutes until heated through.

If reheating from frozen, I don’t recommend thawing first. In my experience, putting the frozen cobbler directly in the oven helps the cobbler to retain some of it’s pre-frozen texture. Preheat the oven to 350 degrees. Bake the cobbler for 45 minutes or until heated through. Check the cobbler every 15 minutes to make sure the crust isn’t getting to brown. If that’s the case, loosely cover the top with foil.

Nutrition