Skip to Content

Blackberry Cobbler Recipe For Fresh or Frozen Berries

Blackberry cobbler is stuffed with luscious, juicy healthy blackberries, nestled into a moist, sweet dough. Coconut oil gives this old-time summer dessert an upgrade with healthy fat and flavor. 

Blackberry Cobbler is a delicious staple in American dessert culture. Cobblers have been around since the 1850’s and continue to be a delicious way to combine both fruit and dough. Cobblers are often made to use up large batches of fruit harvest during the growing season. Serve it warm from the oven with a scoop of french vanilla ice cream on top.

We have been making cobblers for years and this is one of our favorite recipes. Our property has wild blackberry bushes that we gather the berries from in the late summer.

Blackberry Cobbler
Blackberry Cobbler is stuffed with blackberries in a yummy sweet dough.

What’s the Difference between a Cobbler and a Pie?

The difference between a cobbler and a pie is the crust. A traditional pie will have a bottom crust, and usually a top crust. A cobbler does not have a bottom crust, and the top is more of a baked biscuit rather than a crust. Cobblers are often baked in a 13×9 pan and use up more berries than a pie will. They are also very simple to make and require less time and effort.

What is a Cobbler Crust made out of?

A cobbler crust is made from flour, baking powder, salt, sugar, milk, vanilla, coconut oil (or butter). The crust is made out of a batter that is similar to a biscuit consistency once baked. A cobbler crust is poured out onto the bottom of a greased pan, the berries are then added on top of it. The crust will bubble and bake around the berries, eventually rising to the top of the dish.

We used coconut oil instead of butter for the base of this batter. Butter can be used to give the cobbler a higher fat content and up the taste. Swap in coconut oil as a butter substitute, or to make the cobbler a little healthier.

Blackberry Cobbler Single Serving With Vanilla Bean Ice Cream. A Forkful Of Cobbler In Front.
Warm and steaming with ice cream melting over it. this cobbler is a perfect summer dessert

How do you thicken a Blackberry Cobbler?

Blackberry cobbler is typically thickened with a cornstarch slurry. A cornstarch slurry is a thickening agent made up of equal parts cornstarch and a cold liquid. The cornstarch and cold liquid (typically water) are then whisked together until a paste forms. The paste is slowly added into the liquid that needs to be thickened.

The cobbler can be thickened once it is done baking. While this is not ideal, and requires a bit of extra work it is sometimes necessary. To thicken a baked cobbler, you will need to gently remove the excess juice from the dish. Add the cold cornstarch slurry to the hot juice and whisk it together. Gently add the thickened juice back into the cobbler. Bake for an additional 10 minutes. This should help the cobbler thicken.

Does Blackberry Cobbler need to be Refrigerated?

Blackberry Cobbler can be left out at room temperature for up to 12 hours. After 12 hours it should be covered in an airtight plastic wrap or tinfoil and placed in the fridge. Blackberry Cobbler is easy to reheat for a delicious leftover dessert. Simply add it to a microwave safe plate and microwave it for 30 seconds to one minute. Top with vanilla ice cream and it is as good as new!

Blackberry Cobbler can also be frozen. To freeze blackberry cobbler, bake it according to baking instructions. Wrap it completely in an airtight plastic wrap or place in a freezer safe air tight container. Label the cobbler and place it in the freezer. It can be frozen up to 3 months.

Grow your own garden for the best produce like we do or buy from a reputable, local organic farm, farmers market, fruit stand or your local food co-op. This is a wonderful farm to table recipe.

I really DON’T recommend growing blackberries. They are EXTREMELY invasive. At least they are here in our temperate climate.

If you get crazy enough to plant them. Find a THORNLESS variety like this. Whacking back our thorny ole blackberry bushes is a blood sport. You won’t enjoy it.

Blackberries are among the Healthiest fruits. 

I have quite a few blackberry recipes on this blog both sweet and savory. Blackberry are a wonderful late summer harvest. They make so many wonderful dishes.

More Delicious Blackberry Recipes:

Blackberries are full of fiber and have one of the highest levels of cancer fighting anti-oxidants. Follow the link above to learn more about the nutrition of blackberries.

Blackberry Cobbler In A 9 X 9 Inch Baking Dish.
This recipe makes this 9 x 9 pan full of cobbler. for a 9 x 13 inch pan double the recipe.

This cobbler makes an easy dessert to take to parties and potlucks. Everyone loves it. You will need to set the dish in a box lined with an old towel if it’s juicy to protect your car. Blackberry juices stain!

Fresh or frozen blackberries are a useful fruit in the kitchen year round. I often pull a bag of frozen blackberries out of the freezer to whip up this quick and easy recipe. It cozies up cold winter nights.

Blackberry Cobbler Single Serving With Vanilla Bean Ice Cream Sitting By A Pan Of This Recipe.
Nothing better than blackberry cobbler warm from the oven with ice cream.

Blackberry Cobbler Recipe:

This blackberry recipe is a fast way to enjoy blackberries and use them up. This easy blackberry cobbler is ready to pop in the oven in about 10 minutes not counting blackberry picking time here. 🙂

The 9 x 13 baking dish you see pictured in this article is a DOUBLE BATCH. This recipe Makes a 9 x 9 blackberry cobbler as written.

Ingredients For Blackberry Cobbler
All the ingredients for blackberry cobbler

This recipe works with both fresh and frozen blackberries. It is written for fresh. Follow the tips below for frozen berries.

For Frozen Berries:

  1.  Measure the berries frozen and stir them in that way too.
  2. Just break apart any berry clumps.
  3. Watch the liquid level of your fresh or frozen berries.
  4. Drain any extra juice off so the recipe bakes correctly.

Using Coconut oil.

Coconut oil adds a wonderful flavor to baked goods. If you haven’t tried it in your baking I hope you do. However…

If you don’t happen to have any coconut oil on hand substitute butter or avocado oil one to one. Either will work great as a substitute.

How to Make a Blackberry Cobbler:

Here is the method for making this blackberry dessert. Bake this cobbler recipe until the dough is barely browned and set.

Serving Suggestions:

Blackberry Cobbler With Vanilla Bean Ice Cream
Fresh from the oven with a scoop of vanilla bean ice cream. delicious!

Top this easy dessert recipe off with homemade Whipping cream or a scoop of vanilla ice cream.

We LOVE this cobbler with homemade French Vanilla Bean Ice Cream  or Blackberry Cheesecake Ice Cream. I make them in my cuisinart Ice Cream maker for a touch of decadence.

Your Printable Recipe Card:

Blackberry Cobbler
Yield: 9-1 Cup servings

Blackberry Cobbler Recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Blackberry cobbler is stuffed with luscious, juicy healthy blackberries, nestled into a moist, sweet dough. Coconut oil gives this old-time family favorite dessert an upgrade in healthy fat and flavor. Enjoy your dessert!


  • 4 Tbsp melted coconut oil (or butter)
  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup sugar
  • 1 cup milk
  • 1 tsp vanilla
  • 4 Cups of blackberries



  1. Preheat oven to 350 degrees
  2. Prepare the blackberries by putting them in a bowl of standing water while you do the other recipe steps. Then drain them well and pick out any bits of bush, webs, or moving ickies, before putting them on the top of the cobbler.(If you're buying them pre-washed, don't immerse them in water at all.)

For the cobbler:

  1. Spread melted coconut oil in the bottom of a glass 8 x 8 pan, or 9 inch pie plate.
  2. In a medium bowl whisk together flour and baking powder and salt.
  3. Add in the sugar, milk and vanilla; then pour the batter layer over coconut oil. No stirring.
  4. Add the blackberries in a layer over the batter. The “batter” will bake up around it.
  5. Bake for about 1 hr. Cobbler will be golden brown.


NOTE: This recipe is for a 9 x 9 pan. To make it a 13 x 9 pan please double the recipe.

Nutrition Information



Serving Size

1 Cup

Amount Per Serving Calories 233Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 328mgCarbohydrates 41gFiber 4gSugar 25gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Please pin this recipe and share it with your friends on social media. Comment and rate this recipe. We all want to know how it went for you! Thank you and have a great day!

Follow Us:

We enjoy meeting you on our social networks. Follow us on Facebook, Pinterest, Instagram . Tag us with your pictures of our recipes and comment on how it went for you. We would love to see what you do with them.

We often like, comment and share your posts of our recipes on our daily Instagram stories.

Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!

Recent Posts:

Rich Blackberry Cobbler-Pin Image
Blackberry cobbler is stuffed with luscious, juicy healthy blackberries, nestled into a moist, sweet dough. Coconut oil gives this old-time summer dessert an upgrade with healthy fat and flavor.

Adapted from menu musings


Saturday 2nd of July 2022

This cobbler recipe does not work. I thought the batter was super thin, so I even added more flour than it calls for. It still did not bake up over the berries. A waster of 4 cups of perfect, fresh picked fruit. So disappointing.


Saturday 2nd of July 2022

Hi Linda, This recipe absolutely does work. As pictured and reviewed it is a reliable recipe. I'm pretty sure where your trouble came in was the Draining of the berries. if they are not drained completely, the extra water in the berries will make the batter too loose when it bakes. It also sounds like you may have had a problem making the batter. Possible incorrect measurement somewhere. I hope you try it again. Best of Luck!


Sunday 10th of October 2021

I followed instructions and made sure to add all ingredients but my batter turned out chewy after baking. I prefer a sweet biscuit texture for cobbler.


Sunday 10th of October 2021

Thanks for the Feedback Emily. I'm not sure why the texture was chewy. I've made this several times and it was a fluffy biscuit texture. I wish you best of luck in your efforts to find a recipe you enjoy. I'm sorry this one didn't work out for you. Have a great day!


Tuesday 11th of May 2021

I don’t know what happened but the batter didn’t rise and it was very hard yet also mushy and the blackberries were very hard I followed everything I don’t know why it turned out like this


Tuesday 11th of May 2021

Hmmm. I went and looked at the recipe. I have revised the instructions for the batter to be more clear. I'm wondering if you missed the baking powder and salt since I had them in the ingredients but not the instructions? If so, I apologize. That is my fault. This really is a good recipe and I hope you try it again. Hard blackberries should not happen since fully ripe berries are not hard. So I can't speak to that. Thank you for reaching out and asking for help. I'm sorry it didn't turn out better for you.

Erin P.

Sunday 19th of July 2020

Made as directed. Used frozen berries and did not thaw them. Turned out better than expected! I doubled the recipe and used a 9x13 casserole dish. Thank you for the recipe!


Sunday 19th of July 2020

Hi Erin, Thanks so much for the review and sharing your successful process with us. That's such a help to others. Have a great day!


Sunday 10th of May 2020

I followed instructions perfectly, the batter did NOT rise over the berries

It's a mushy mess!!!


Sunday 10th of May 2020

Hi Stephanie, This is an old favorite we make all the time in summer. I'm sorry it didn't work out for you. IDEAS: Maybe your baking powder is old and didn't rise enough? If so try doubling the baking powder or even upping the baking powder to a Tablespoon. Are you using frozen thawed berries? If so they need to be drained and thawed before using in this recipe. The extra liquid from thawing frozen berries will cause the trouble you describe if they are not drained and thawed. Hope this helps

Skip to Recipe