The Easiest Blackberry Cobbler: The perfect way to end a dinner with friends or family. This is such an easy and cozy bake, packed with blackberries and covered in a super simple cobbler made using a sweet biscuit recipe. Serve with fresh whipped cream or vanilla ice cream.

I love a cobbler or crisp as a dessert. They are so easy to make and you can use up seasonal produce to fit the time of year. In this recipe, you can use either fresh or frozen fruit depending on what you have to hand. So, feel free to replace the blackberries or sub some for different berries, peaches, apples or similar fruits!

There are lots of different types of cobbler topping, and I definitely prefer the sweet biscuit variety, especially with living in the South. The biscuits have a crisp exterior and fluffy center which offers a great texture contrast to the sweet, soft fruit.

The History of Fruit Cobblers

Fruit cobbler has a rich history rooted in both British and American culinary traditions, making it perfect for me as a Brit living in the US. Here’s a brief overview:

Origins in Britain

Early Beginnings: The concept of cobbler likely originated in Britain in the early 19th century. Early versions were typically made with stewed fruit and a pastry or dumpling-like topping.
Classic British Puddings: Similar to modern cobblers, British puddings such as “crumble” or “crisp” featured fruit mixed with a flour-based topping.

American Evolution

Colonial Adaptation: When British settlers arrived in America, they adapted their traditional recipes to local ingredients. Cobblers evolved from the use of locally available fruits and a simpler topping.
Early American Recipes: In colonial America, fruit cobblers were made with whatever fruits were in season, such as apples, peaches, and berries. The topping often used ingredients like flour, sugar, and fat (e.g., lard or butter).

19th and 20th Century

Popularity and Variations: By the 19th century, fruit cobbler had become a popular dessert in the United States. Recipes diversified, with different regions adding their own twists, such as using biscuit or cake-like toppings.
Modern Versions: Today, fruit cobbler remains a beloved dessert, known for its versatility and comfort. It can feature a variety of fruits and toppings, from classic biscuit-style to more cake-like or streusel-like variations.

Overall, fruit cobbler’s history reflects a blend of British origins and American adaptation, evolving into a cherished and versatile dessert enjoyed across different cultures and seasons.

Ingredients Required

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a deep 9″ square baking pan/casserole pan to bake this, greased using butter. You can use either fresh or frozen blackberries, and feel free to sub for similar berries or fruits like peaches, nectarines or apples.

All Purpose Flour
Granulated Sugar
Baking Powder
Unsalted Butter
Whole Milk
Blackberries, Fresh or Frozen
Lemon Juice

TIPS FOR The Easiest Blackberry Cobbler

Use Cold Ingredients: Butter: Use cold, diced butter for the biscuit topping. This helps create a flakier biscuit. Milk: Cold milk also helps the biscuit topping rise better.
Don’t Overmix the Biscuit Dough: Overmixing can make the topping tough. Stir the dough until the ingredients are just combined and no visible flour remains.
Cut the Butter Properly: Cut the butter into pea-sized pieces and then gently fold it into the flour mixture. This creates a light, flaky texture in the biscuits.
Avoid Overbaking: Bake until the biscuit topping is golden brown and cooked through. Overbaking can make the biscuits dry.
Adjust Sweetness: Taste the biscuit dough before adding it to the fruit. Adjust the sweetness if needed to complement the fruit filling.
Use Fresh or Frozen Fruit: Use fresh or high-quality frozen fruit for the filling. Thaw frozen fruit and drain excess liquid to prevent a watery cobbler.
Add a Little Sugar on Top: Sprinkle a little sugar on top of the biscuit dough before baking for added sweetness and a slight crunch.
Serve Warm: Cobbler is best enjoyed warm, straight from the oven. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

By following these tips, you’ll create a cobbler with a perfectly sweet, flaky biscuit topping and a flavorful fruit filling.

I bake The Easiest Blackberry Cobbler in a 9×9″ inch square baking tray, but anything similar sized will work! Try a 9inch Dutch Casserole, pie dish or cake tin. For more dessert recipes, check out these Peach and Brown Sugar Cinnamon Rolls. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE/MAKE AHEAD FOR The Easiest Blackberry Cobbler

To make this cobbler ahead of time, you can prep everything and set aside in the refrigerator and just bake when you’re ready!

To store fruit cobbler after baking, follow these tips to keep it fresh and delicious:

1. Cool Completely: Allow the cobbler to cool to room temperature before storing. This prevents condensation and sogginess.
2. Cover Properly: Cover the cobbler with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from other foods.
3. Store at Room Temperature: If you plan to eat the cobbler within a few days, store it at room temperature. Place it in an airtight container or cover it with foil.
4. Refrigerate for Longer Storage: For longer storage, refrigerate the cobbler. Cover it tightly with plastic wrap or aluminum foil. It should keep in the fridge for up to 4-5 days.
5. Freeze for Extended Storage: To freeze, let the cobbler cool completely. Wrap it tightly with plastic wrap or aluminum foil, or place it in a freezer-safe container or bag. It can be frozen for up to 3 months.
6. Reheat Before Serving: Reheat refrigerated or thawed cobbler in a 350°F (175°C) oven until warmed through, about 15-20 minutes. For frozen cobbler, thaw in the refrigerator overnight before reheating.
7. Avoid Microwave Reheating: Reheating in the microwave can make the topping soggy. Using an oven or toaster oven is preferable for maintaining the cobbler’s texture.

By following these storage tips, you can enjoy your fruit cobbler over several days while preserving its taste and texture.