Blackberry Cobbler

in Blackberries, Cherries & Berries, Cobblers and Crisps, Fruit

Blackberry Cobbler

Next to banana pudding, there might be no other dessert that says, “It’s summer in Texas,” like Blackberry Cobbler. Where I grew up, blackberries grew the entire length of our fence line and in the wooded lot across the road. We’d come in with a bowl full of berries and mom would make cobbler for dessert. We’d sit on the front porch and eat our cobbler with melty scoops of vanilla ice cream. And then we’d run around the yard trying to catch “lightning bugs.”

This Blackberry Cobbler is the final dish in our recipe feature of Big Bowl of Love, by Cristina Ferrare. The filling is a simple mixture of fresh blackberries paired with lemon zest. Blackberry and lemon is a wonderful combination. Lemon really brighten the flavors. There aren’t many times when a blackberry dish doesn’t benefit from some fresh lemon juice or zest.

Blackberry Cobbler

Serve a scoop of your favorite vanilla ice cream over top of a bowl of warm cobbler.


  • For the filling:
  • 6 cups blackberries
  • 1/3 cup sugar
  • 1 Tbsp flour
  • 2 tsp lemon zest
  • Pinch of salt
  • For the topping:
  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large egg yolk, beaten
  • 1/2 cup buttermilk
  • 6 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla
  • Fresh mint, for garnish


  1. Preheat oven to 375. Lightly grease a glass pie plate.
  2. To make the filling, gently toss the blackberries with the sugar, flour, lemon zest, and salt in a large bowl until blended. Pour in to the prepared baking dish and set aside.
  3. For the topping, stir together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In another bowl, whisk the egg yolk, buttermilk, butter, and vanilla, blending well.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
  5. Drop heaping spoonfuls of the topping onto the fruit filling, spacing them evenly over the surface. Don't worry if the topping doesn't cover all of the fruit.
  6. Bake until a toothpick inserted into the topping comes out clean, about 45 minutes. The fruit should be bubbling and the topping browned.
  7. Serve with a sprinkling of fresh mint.


Yields: 6-8 servings

Adapted from Big Bowl of Love

Estimated time: 1 hour

Reprinted from Cristina Ferrare’s Big Bowl of Love © 2011 by Cristina Ferrare. Permission granted from Sterling Epicure, an imprint of Sterling Publishing Co., Inc

32 comments… add one

  • I love warm fruit desserts and love the oozing from the berries here!

  • This picture is beautiful! Makes me want to make this asap!

  • This looks and sounds delicious! I can’t wait to try it – blackberry cobbler is my husbands favorite dessert and we haven’t found the perfect recipe yet!

  • That looks so delicious! Love the fruit juices running over the side of the dish!

  • That looks DELICIOUS!!

  • I’m such a sucker for any dessert with berries. Looks fantastic!

  • This is my all time favorite summer desert! And this picture is making me salivate all over my computer. I can’t wait to make this recipe. Thanks so much for sharing with us!

  • Stunning photo!

  • Just reading the story about growing up with an abundance of blackberries makes me incredibly jealous (and hungry for blackberries). This looks amazing!!

  • Katie

    Wow this looks amazing! I can’t wait until blackberries are available in our farmer’s market. And the baking dish is gorgeous… Where is that from?

  • Ann

    Blackberry Cobbler is one of my most favorites and this looks fantastic! Excited to try it. :)

  • Blackberries are my *favorite*! And that dessert is beautiful. I can’t wait to try out the recipe.

  • I hate how sparse blackberries are up here in the northeast…and how expensive they are! They are one of my favorite berries and by hook or by crook, I SHALL be trying these this berry season!

  • Oh wow, oh yummy, I have to try this. this sounds like a super delicious recipe to me. Thanks for sharing :-)

    Come by and visit when you have time, Cheers from dutch cooking

  • Love, love, LOVE berry cobblers! I’m getting so excited for fresh berries around here!

  • If only I had a yard, I would fill it with berry bushes. What joy it would bring me in the summer months!
    I do make sure to stock up (and freeze) the fresh berries from the farmer’s market in the summer, though, and should pull them out to try out this recipe.

  • What a gorgeous cobbler!

  • Oh my goodness–LOVE! God help me if I’m ever in a position to choose between banana pudding and blackberry cobbler…

  • Oh, what I wouldn’t give for a BIG bowl of this with ice cream! Mmm! Gorgeous pic!

  • This looks delicious! I love blackberries and your photos are beautiful too!

  • Stunning photo! I just wish my husband was as fond of berry deserts as I am!

  • Ahh…chasing lightning bugs, that was our favorite post-dessert past time, too. Blackberry cobbler and banana pudding are two of my very favorite desserts! This recipe looks wonderful, and it won’t be long till the blackberries are ripe in the country, so I’ll have to try it out. Thanks!

  • Jamie

    That looks amazing, I love blackberries! I just might have to check out that cookbook!

  • I made the mistake of showing my husband the photo of the cobbler, and now he refuses to eat anything else ’til I make it :)

  • ok, so the cobbler looks good, but that is such a beautiful picture! and i love your napkins…

  • looks wonderful, and I especially love the dash of fresh mint at serving, just the thing to wake up your senses before you dig in

  • this looks divine!!
    i’m a cobbler fanatic! your picture is wonderful, too! very bright and summer-like :)

  • Audrey

    Do you think that I could substitute the wheat flour for something like rice flour to make it gluten free? I’ve been dying for a good cobbler recipe and this looks fantastic, though due to my diet, I can’t have the regular flour.

    • Audrey – I’m not sure, I don’t have any experience baking gluten-free.

  • Courtney

    Has anyone tried making this with frozen berries? It’s been requested at a birthday dinner this weekend, and it’s too early around here for fresh berries!

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