This Blackberry Cobbler is one of those easy summer desserts that’s impossible not to fall in love with. The tart blackberries turn syrupy and sweet in the oven, while the crème fraiche biscuits become nice and golden brown for that delightful combination of textures that cobbler is known for. This recipe can use fresh or frozen berries, but I recommend going with fresh when in blackberry season! Serve it with a side of vanilla ice cream on a hot summer day, and you’ll understand why this is a classic Southern Dessert.
Homemade Blackberry Cobbler Made Easy
Whether you make it with pie crust, dumplings, streusel, or biscuits, the top crust of a cobbler makes all the difference. And there’s no right answer on how to make it! Depending on who you ask, that is. Personally, I like to use créme fraiche biscuits when I have fresh berries.
They’re slightly sweet, light, and not as dense as a buttermilk biscuit, which makes them perfect as a cobbler topping. Créme fraiche is rich, creamy, and naturally a little sweet, a little vanilla paste added to the batter really makes these biscuits shine.
A cobbler is different from a fruit pie in one specific way—it doesn’t have a bottom crust. You pile the fluffy biscuit topping on top of syrupy berries, and voilà! You have a perfect dessert on your hands. If you only have a few berries, try making a skillet blackberry cobbler where the cake is baked right in with the berries.
Did you know that cobblers have been around since colonial times? Early English and Dutch settlers modified traditional homeland recipes based on the available ingredients and cooking techniques. It was also eaten for any meal and was a staple of early American cuisine! Cobblers became deeply associated with the American South thanks to the creation of peach cobblers inspired by the recipes of early settlers.
What I love about a fruit dessert is that they are so easy to customize, especially this one. For the filling, you can use any fresh berries, like blueberries, strawberries, or raspberries. You can even mix fresh berries for a more robust flavor. If you want to add a tropical twist, try a berry cobbler with coconut and lime.
And this isn’t a summer exclusive, even if it is one of the most famous Southern summer dessert recipes out there. You can make this any time of year with the seasonal fruit of your choice or using frozen fruit. It’ll be just as amazing.
While a scoop of vanilla ice cream or whipped cream is fabulous with cobbler the sweet biscuits are so good, you don’t need anything but biscuits and the cooked berries.
Why You’ll Love This Easy Blackberry Cobbler Recipe
- Simple Ingredients – This delicious dessert requires only fresh blackberries, créme fraiche, and a few pantry staples, no buttermilk needed.
- Classic Dessert – This staple has been around since colonial times! Only a truly great recipe could stick around that long.
- Sweet Blackberry Filling – Ripe blackberries are broken down from a combo of sugar and heat into a syrupy filling that soaks into the amazing sweet biscuit topping.
Ingredients For Your New Favorite Dessert
Blackberries – you can also use a mixture of berries, throw in some blueberries or raspberries.
Créme Fraiche – a cross between sour cream and cream cheese, it adds the best texture and flavor to the biscuits. You can find it in the dairy section or sometimes with the specialty cheese next to mascarpone.
Vanilla Paste – this has a stronger vanilla flavor than vanilla extract but you can use vanilla extract instead.
Demerara Sugar – I love this for sprinkling on top of the biscuits.
Pantry Staples – lemon juice, flour, sugar, baking powder and a little cream to brush on top of the biscuits.
How To Make Simple Blackberry Cobbler
Step One: Sweeten Berries
In a large bowl, combine the blackberries with sugar, flour, and lemon juice.
Step Two: Make Biscuits
Whisk the flour, sugar, baking powder, and salt in a medium bowl. In a small bowl, whisk the créme fraiche with the vanilla. Add the dry ingredients to the wet ingredients and stir with a fork until the dry ingredients are incorporated.
Use your hands to form dough into a ball, kneading it until it comes together. Pat into a ½-inch thickness and cut it into six three-inch rounds.
Step Three: Assemble and Bake
Transfer the blackberry mixture to the baking dish and bake, half way through, add the biscuits brushed with cream and sugar. They’re done when the blackberries are bubbly and the biscuits are golden brown.
Tips and Tricks For Blackberry Cobbler
- Leave a little space between each biscuit topping. This allows steam to escape and the filling and biscuits to cook properly.
- You can also make these in individual ramekins instead of a large baking dish.
How To Store Fruit Cobbler
In The Fridge: Store the cooled cobbler in an airtight container for up to three days, or you can freeze this and let it come to room temperature then reheat.
Do you have more Blackberries – try some of these favorites
- Blackberry iced tea is so refreshing
- You only need a cup for a blackberry and peach cake
- Use them to top a berry cream cheese pie
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Ingredients
Cobbler:
- 6 cups blackberries
- ¾ cup sugar
- ¼ cup flour
- 2 tablespoons lemon juice
Biscuits:
- 1 ¾ cup flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup creme fraiche
- 1 ½ teaspoon vanilla paste
- 1 tablespoon cream
- 1 teaspoon demerara sugar
Instructions
- Preheat oven to 350º. LIghtly butter a 2 quart baking dish.
- In a large bowl, combine the blackberries with ¾ cup sugar, ¼ cup flour and lemon juice.
Biscuits:
- In a medium bowl, whisk the flour, sugar, baking powder and salt. In a small bowl, whisk the creme fraiche with the vanilla. Add to the dry ingredients and stir with a fork until the dry ingredients are incorporated. Then use your hands to form it into a ball, kneading it until it comes together.
- Pat into a ½ inch thickness and cut it into 6 three inch rounds.
- Transfer the blackberry mixture to the baking dish. Bake for 20 minutes. Remove from the oven and place the biscuits on top. Brush the biscuits with cream and sprinkle with demerara sugar. Return to the oven and bake an additional 25 minutes until the blackberries are bubbly and the biscuits are golden brown.
- Allow to cool for at least 10 minutes before serving.
Notes
- If your blackberries are very juicy, you can add a bit more flour.
- Let the cobbler sit for a few minutes before serving, the filling will thicken as it cools making it easier to serve.
- You can make this in individual ramekins.
- Try mixing up the berries with some raspberries and blueberries.
