Old-Fashioned Blackberry Cobbler
Ingredients
For the blackberry filling
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4–5 cups fresh blackberries (or frozen, not thawed)
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¾ cup granulated sugar (adjust to taste)
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1 tbsp lemon juice
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1 tsp lemon zest (optional but traditional)
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2 tbsp cornstarch (or 3 tbsp flour)
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¼ tsp cinnamon
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Pinch of salt
For the cobbler topping
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1 cup all-purpose flour
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2 tbsp sugar
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1½ tsp baking powder
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¼ tsp salt
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½ tsp cinnamon (optional)
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4 tbsp cold butter, cut into small pieces
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½ cup milk (or buttermilk for richer flavor)
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½ tsp vanilla extract (optional)
Instructions
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Preheat oven
Preheat to 375°F (190°C). Butter an 8×8-inch baking dish or similar. -
Make the filling
In a large bowl, gently toss blackberries with sugar, lemon juice, zest, cornstarch, cinnamon, and salt.
Pour into the prepared baking dish and spread evenly. -
Prepare the topping
In another bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
Cut in the cold butter with a pastry cutter or fingers until the mixture looks like coarse crumbs.
Stir in milk and vanilla just until combined (do not overmix). -
Assemble
Drop spoonfuls of topping evenly over the blackberries. Leave some gaps—this gives it that rustic, old-fashioned look. -
Bake
Bake uncovered for 40–45 minutes, until the topping is golden and the filling is bubbling. -
Cool & serve
Let cool for at least 15 minutes to thicken. Serve warm.
Serving Suggestions
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Vanilla ice cream 🍨
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Fresh whipped cream
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A drizzle of heavy cream (very traditional)
Old-Fashioned Tips
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If berries are very juicy, add an extra teaspoon of cornstarch.
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Sprinkle the topping with a little sugar before baking for extra crunch.
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This cobbler tastes even better the next day.
If you’d like, I can also share a Southern butter-crust version, a cast-iron skillet method, or a reduced-sugar variation.