Blackberry Cobbler


Served warm or cold, mounded with ice cream or drenched in cream, fruit cobblers are a favorite summertime dessert, dear to any Southerner's heart. With soft, jammy fruit and a short, crumbly crust topping, this classic cobbler hits all of our favorite notes. Blackberries are a popular choice for cobblers because they are a bit firmer than other berries and hold their shape when baked. They still give way to your spoon and release lots of juice that results in the signature pool of sweetness at the bottom of your bowl, though. Vanilla ice cream melts into the cobbler and combines with the fresh blackberry juices to create a winning dessert. This recipe is meant for hot days and summer potlucks. Follow up a main course of burgers and hot dogs with this impressive, yet simple fresh berry dessert. Cobbler is perfect for sharing– but be warned, it may get messy. Although the recipe calls for fresh blackberries, if they are not in season, you can substitute with frozen blackberries.

Blackberry Cobbler
Photo: Southern Living
Hands On Time:
15 mins
Total Time:
1 hrs
9 servings



  • 1 cup sugar

  • ¼ cup all-purpose flour

  • 5 cups fresh blackberries*

  • 2 tablespoons fresh lemon juice


  • 1 ¾ cups all-purpose flour

  • 3 tablespoons sugar

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon salt

  • ¼ cup shortening

  • ½ cup whipping cream

  • ½ cup buttermilk


  • 2 tablespoons butter, melted

  • 1 teaspoon sugar

  • Ice cream (optional)


  1. Preheat oven to 425°. Combine 1 cup sugar and 1⁄4 cup flour; add berries, and toss well. Sprinkle with lemon juice. Spoon into lightly greased 8- or 9-inch baking dish.

  2. Prepare Crust: Combine first 4 ingredients of crust; cut in shortening with a pastry blender until mixture is crumbly. Stir in whipping cream and buttermilk just until blended. Makes enough for 1 cobbler.

  3. Spoon 9 mounds of Crust over blackberries. Brush with butter, and sprinkle with 1 tsp. sugar.

  4. Bake at 425° for 30 minutes or until browned and bubbly. Serve warm with ice cream, if desired.

Chef's Notes

* 2 (14-oz.) packages frozen blackberries, thawed and drained, may be substituted. Increase flour
to 1⁄3 cup.

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