Name: Warm & Sweet Blackberry Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups fresh blackberries; 3/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 cup unsalted butter, melted

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I love the comforting warmth of this blackberry cobbler—juicy berries nestled beneath a sweet, tender topping. It’s simple to make, and the aroma that fills the kitchen is irresistible. Warm & Sweet Blackberry Cobbler

Why You’ll Love This Recipe

I adore how this cobbler brings together the tartness of blackberries with a buttery, cake‑like topping. It’s the perfect balance of fruitiness and sweetness, and it’s ready in just over an hour—making it great for both cozy nights and last‑minute desserts. I always feel like I’m sharing a hug in dessert form.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh blackberries
Granulated sugar
Lemon juice
All‑purpose flour
Baking powder
Salt
Milk
Unsalted butter (melted or softened)

Directions

Preheat the oven to 350 °F (175 °C).
In a mixing bowl, combine blackberries, sugar, and lemon juice; stir gently.
Pour the fruit mixture into a greased 8×8‑inch baking dish.
In another bowl, whisk together flour, baking powder, salt, and sugar.
Stir in milk and melted butter until just combined to form the batter.
Spoon the batter evenly over the blackberry mixture—you’ll see some berries peek through.
Bake for about 40–45 minutes, until the topping is golden and a toothpick comes out clean from the center.
Let it cool a bit before serving—though I have to remind myself to wait!

Servings and timing

This cobbler serves 6 people.
Preparation time: about 15 minutes
Bake time: 40–45 minutes
Total time: 55–60 minutes

Variations

I sometimes stir in a teaspoon of vanilla extract into the batter for extra flavor.
Occasionally I mix half raspberries with blackberries to add a zing.
For a gluten‑free option, I swap the all‑purpose flour with a 1:1 gluten‑free baking flour.
Adding a sprinkle of cinnamon or nutmeg to the batter gives a cozy autumn twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for about 30 seconds or bake slices in a 325 °F (165 °C) oven for 10–15 minutes until heated through.

FAQs

What can I use instead of blackberries?

I’ve tried using raspberries, blueberries, or peach slices—they all work wonderfully and give slightly different flavors.

Can I make this ahead?

Absolutely. I sometimes prepare the fruit base and batter separately, refrigerate both, then assemble and bake when I’m ready.

Can I make this dairy‑free?

Yes—I substitute the butter with coconut oil or a dairy‑free margarine and use plant‑based milk like almond or oat milk for a tasty dairy‑free version.

Can I freeze leftover cobbler?

I do freeze leftovers in freezer‑safe containers for up to 3 months. Thaw overnight in the fridge and warm before serving.

How do I know when it’s done?

The topping should be golden brown and firm to the touch. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Conclusion

I hope this warm and sweet blackberry cobbler becomes one of my go‑to desserts. Its simple preparation, delightful taste, and adaptability make it a favorite in my kitchen. Whether served with a scoop of vanilla ice cream or on its own, it’s sure to bring comforting satisfaction every time.