Blackberry cobbler is made with sweet, juicy blackberries and topped with a flaky, buttery homemade pie crust. This cobbler recipe takes minutes to prepare and makes a great summer dessert for picnics, barbecues and potlucks.
This easy blackberry cobbler recipe takes minute to prepare and uses just 6-ingredients. It’s the perfect dessert recipe for barbecues, potlucks and the holidays.
Blackberries are in season and I thought a simple blackberry dessert would be wonderful for a summer dessert! My dad has always loved blackberries and raspberries- so this blackberry cobbler recipe is perfect.
Blackberries are plump, juicy and the perfect combination of tart and sweet. The perfect easy dessert is this homemade blackberry cobbler. And it’s topped with the most delicious buttery and flaky pie crust!
Be sure and try my mom’s cheesecake recipe and raspberry bars too! So simple to make and a delicious treat!
Why this recipe works
- Uses simple ingredients that are readily available at most grocery stores.
- Let’s you control the ingredients. No added coloring or preservatives.
- Makes a wonderful easy to make dessert with not much fuss!
What you’ll need
- Blackberries– Use fresh or frozen blackberries.
- Sugar– Will naturally draw out the fruit juices of the berries. Adjust the sugar based on how sweet or tart your blackberries are.
- Lemon– Lemon juice and zest add a splash of lemon flavor plus keep the berries fresh.
- Tapioca– Used to thicken the blackberry filling. No need to pre-cook the pie filling as it bakes. (You can find it in the baking aisle in most grocery stores- or order it here! This is the one I love!)
- Cinnamon and nutmeg– These two spices add a wonderful flavor to this cobbler recipe!
- Butter– Adds a depth of richness to this cobbler.
- Pie crust– Use homemade or store-bought. Weave a lattice crust or just simply cover the top and cut a few holes for steam to escape.
Many cobbler recipes have a drop biscuit topping over top the fruit. But for this easy to make cobbler – we’ve added fresh, juicy blackberries and a top layer of homemade pie crust.
Don’t want to make pie crust from scratch? No worries – you can just use store-bought pie crust! Be sure and try one of our other cobbler recipes using fresh or frozen fruit including; blueberry cobbler, apple cobbler, peach cobbler and cherry cobbler any time of year.
Cobbler Biscuit Topping
You can also cover the berries with a sweet biscuit topping and bake. Cobbler biscuit topping is simple to make with only a few easy to find ingredients.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
Instructions– Combine the flour, sugar, baking powder and salt in a mixing bowl. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse cornmeal. Gradually stir in buttermilk, vanilla and egg. Spoon the batter evenly over the blackberry mixture.
How to make Blackberry Cobbler
- Combine the ingredients – combine blackberries, sugar, cinnamon, nutmeg, lemon juice and zest in a large bowl.
- Add ingredients to baking dish – Dump the mixture into a prepared baking dish.
- Top with pie crust – Cut strips of pie crust and place them all one direction. Pull every other one back and place a pie crust strip going the opposite direction.
- Brush with egg wash – Gently use a pastry brush the pie crust layer with egg wash. Sprinkle with sugar.
- Bake – Bake for about 60 minutes in a preheated 400 degree F oven. Let cool to set the filling.
Lattice Pie Crust
Lattice pie crust is weaved pie dough across the pie filling. It’s not only a beautiful way to decorate a pie or fruit cobbler, it also lets steam escape between the holes.
- Use a quality pie – Whether that’s making your own pie crust or using a store-bought one. Make sure it’s a quality pie dough that is sturdy and will hold up to weaving a lattice crust.
- Cut dough into strips – Use a pastry wheel or small pizza cutter. You can also use a ruler as a guide to make straight lines.
- Refrigerate pie strips – Place strips onto a half sheet pan lined with parchment paper and refrigerate for 30 minutes to 1 hour. (Making them super chilled.)
- Place pie strips vertically over pie – Lay strips vertically, starting in the center of the pie so it is even.
- Place pie strips opposite direction – Pull back every other strip and lay a strip of pie dough the opposite direction.
- Repeat these steps – Weaving the strips over and under until your pie is completely covered.
It literally takes minutes to throw together the ingredients for this blackberry cobbler recipe. We love homemade pie crust and it’s super simple to make! Plus looks so pretty on top of this cobbler!
Tips on working with pie dough
- Keep the pie dough chilled– always. If it gets to warm, plop it back into the fridge or even the freezer for a bit.
- Doesn’t have to be perfect! Working with pie dough and weaving a lattice crust takes practice. Don’t stress and remember it doesn’t have to be perfect. It will still taste amazing!
Recipe FAQs
Add instant tapioca to the filling before baking. Be sure and let it bubble up nicely as it cooks so it thickens properly. As it cools it will set.
Let the cobbler cool for 20-30 minutes prior to serving so the filling can thicken and set properly before serving.
More Pie Recipes
- Apple Pie
- Caramel Apple Pie
- Apple Hand Pies
- Cherry Hand Pies
- Blackberry Hand Pies
- Blackberry Pie
- Blueberry Pie
- Peach Cobbler
- Pumpkin Pie
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Blackberry Cobbler
Ingredients
Blackberry Cobbler
- 6 cups blackberries (fresh or frozen)
- 1 to 1 ½ cups granulated sugar (adjust as needed)
- 1 large lemon (juice and zest)
- ½ cup instant tapioca
- 4 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Homemade or store bought pie crust
Instructions
Blackberry Cobbler
- If making homemade pie crust; make the pie crust and get it really well chilled.
- In a large bowl use a large spoon to combine the blackberries, sugar, tapioca, cinnamon, nutmeg, lemon juice and zest.
- Butter or spray with cooking spray a 9×13-inch baking dish.
- Add the blackberry mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
- Cut the butter into pieces and distribute evenly over the blackberry mixture.
- Cut pie dough into wide strips. (about 2-inches wide)
- Lay pie crust strips across one length of the baking dish.
- Pull back every other pie strip. Add a pie crust strip going the opposite direction.
- Repeat this process until the entire baking dish is covered.
- Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
- Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
- Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
- Serve with a scoop of vanilla ice cream if desired.
Recipe Notes
Blackberry cobbler
You can use homemade or store-bought pie crust. Set the baking dish on a half sheet pan lined with parchment paper to catch any berry juices that might overflow. Turn the baking dish fully around half way through the baking process to evenly brown the crust and cook the filling. Use fresh or frozen blackberries for this cobbler. I used about 4-5 pints of fresh blackberries from the farmers market. Which is about 6 cups of blackberries. If using frozen blackberries you do NOT need to thaw them! Cobbler will keep for a few days stored in the refrigerator.Nutrition
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Kathy White says
I made this for a customer. They said it was the best blackberry cobbler they have ever had. This is a keeper for sure!
Jessica Robinson says
Thank you so much for sharing!! I’m happy to hear they enjoyed it.
Debbie says
Can you make this a couple of days in advance for a picnic?
Jessica Robinson says
Debbie,
You can 100% make cobbler ahead of time! Make it (do NOT bake!) and cover it loosely with plastic wrap. Freeze until you are ready to bake. Do NOT preheat your oven if you are using a ceramic dish. Brush the frozen cobbler with an egg wash and sprinkle with sugar on the top. Place it on a half sheet pan with parchment paper and into a COLD oven. Turn the oven on and the dish will gradually warm as your oven heats, preventing your dish from shattering.
Ciana says
Hi where is the baking instructions for the biscuit crust? I assumed it was the same as the pie crust and was very dark
Jessica Robinson says
Ciana,
The biscuit topping recipe for cobbler is within the text of the blackberry cobbler post. We generally use homemade pie crust for ours, but also gave you ingredients for a drop biscuit. Let us know if you have more questions.
Jude says
Hi Jessica ❣️🌿🐦
Is there any reason why I couldn’t use cornstarch instead of tapioca? I don’t have any tapioca right now.
I love blackberry cobbler, it reminds me of my grandma. She always made these on Sunday for us and she would get soft serve ice cream from the Dairy Queen to top it off. It was awesome.
Thank you for a wonderful recipe.
God bless you
Jude from Kentucky ✝️🥀🐴🇺🇲💚
Jessica Robinson says
We love tapioca in pie fillings, unless you are cooking them on the stovetop. When cooking on the stovetop you can mix cornstarch with water so it dissolves before adding to fruit filling. When baking a pie, we prefer instant tapioca to thicken pie filling. It dissolves nicely and thickens pie filling beautifully.
Debi says
I love how you made a lattice crust for this cobbler. I’ve never thought of doing that before. Can’t wait to try it!
Jessica Robinson says
Oh thank you! Super simple with either homemade or store-bought pie crust!