Berry Cobbler
This easy old-fashioned berry cobbler recipe includes juicy berries of your choice bursting with flavor, underneath a decadently crisp yet crumbly topping. When served with a big scoop of vanilla ice cream, it’s the perfect cozy fall dessert.
Now, I’m not shy about my love of cobblers on Southern Plate. In fact, I think there’s a cobbler recipe for every mood, whether you want a decadent chocolate cobbler, juicy peach cobbler, or a cream cheese strawberry cobbler. Today, we’re turning our attention toward easy old-fashioned berry cobblers.
One of my favorite parts of this recipe is that you can use any berries you like. They can also be frozen or fresh berries. Today, I’m using frozen blackberries. Now, this is one of those super simple recipes from the old days. Most of the recipes from the old days were simple. The only other ingredients you need are kitchen essentials: sugar, milk, self-rising flour, and butter.
The steps to make my berry cobbler recipe are very simple. We microwave the berries to make them nice and tender and juicy. Then we mix together the cobbler batter before adding that to a baking dish, along with the berries and melted butter. The only thing left to do is bake the cobbler. Now, don’t forget that a berry cobbler isn’t complete without a serving of vanilla ice cream or . I don’t make the rules!
Whether it’s a in your house or a cozy comfort food dish in fall, the combination of the juicy berry filling with the buttery crust is a match made in dessert heaven. Seriously.
I hope you pick someone you love and make them this blackberry cobbler. Because I’m a firm believer that the best dishes aren’t made out of a necessity to eat, they’re made out of love for the person who is going to be eating them.
Ingredients
Ingredients- Self-rising flour
- Sugar
- Milk
- Unsalted butter
- Fresh or erries
How to Make Berry Cobbler
Place your fresh or frozen berries in a bowl. Add about a tablespoon of butter and sprinkle 1/2 cup of sugar over them.
Heat these in the microwave for about a minute or two, until the butter is melted and the berries are warm.
It will look like this.
Give them a taste and make sure they are sweet enough for you.
If they’re still too tart for your taste, you can easily mix in some more sugar to your taste.
In a medium casserole dish, place a stick of butter.
If you don’t have a dish like this, you can just use an 8×8 baking dish instead.
Place that in the microwave for a minute or so until the butter is completely melted.
In a separate bowl, place your sugar and flour.
Stir to combine.
Add in milk.
Then stir that up a bit.
Pour flour mixture over melted butter.
DO NOT STIR.
It’ll look like this, with butter floating on the top.
Pour in your berry mixture.
Again, do not stir.
Sprinkle just a little sugar over the top of it.
Bake at 350 for 50 to 55 minutes.
Add a scoop of ice cream if you like and enjoy your blackberry cobbler!
Storage
- Store leftover cobbler in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven briefly to make the top crispy and crumbly again.
- Most cobblers and pies are also okay to freeze for up to 3 months. Just make sure they are cooled and well sealed in cling wrap and then aluminum foil to keep it even more tightly secured. And for convenience, it’s a good idea to store it in the freezer in what you baked it in so you can warm it up easily.
Recipe Notes
- If you like, substitute the granulated sugar for dark or light brown sugar.
- For added sweetness, add a teaspoon of vanilla extract when you mix the milk into the cobbler batter.
- Here’s my guide to making self-rising flour, but you’ll also need salt, baking powder, and all-purpose flour if you make your own.
- For added flavor, mix a teaspoon of ground cinnamon into the cobbler batter.
- Adapt this to make any kind of you like with 2 cups of fresh or of your choice.
- Now, some recipes mix the with a teaspoon of and/or or , but I find the blackberries are tart enough. If you want to add an extra zing though, go right ahead!
Recipe FAQs
What type of berries should I use for this recipe?
You can use any type of berries you like, fresh or frozen. I’m using frozen blackberries for my . YUM!
You can also do a mixed berry cobbler or a and combine blackberries and raspberries, or strawberries and blueberries. Whatever you desire!
What’s the difference between a cobbler and a pie?
I have been asked this question a whole bunch. So here’s the answer. A pie has a bottom crust and a cobbler doesn’t. Now how’s that for an easy answer? Thought you would like that!
How do you serve berry cobbler?
Besides serving it with ice cream, it also tastes great on its own or with whipped cream (here’s my homemade recipe).
You may also enjoy these recipes:
Chocolate Cobbler Recipe (Possible Options for Food Allergies)
Easy Crescent Cherry Cream Cheese Cobbler
Ingredients
- 2 cups frozen or fresh berries
- 1/2 cup granulated sugar
- 1 cup milk
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 stick butter or margarine
Instructions
- Preheat the oven to 350 degrees. Melt the stick of butter in an ovenproof casserole dish in the oven while mixing the other ingredients.1 stick butter or margarine
- Place 1 tablespoon of margarine on top of the berries in a small bowl. Pour 1/2 cup of sugar over the berries and stir. Heat in the microwave for 1 minute so that sugar begins to melt.2 cups frozen or fresh berries, 1/2 cup granulated sugar, 1 stick butter or margarine
- Mix together flour and sugar until blended. Pour in milk and mix until blended.1 cup milk, 1 cup self-rising flour, 1 cup granulated sugar
- After the butter has melted, take the casserole dish out of the oven and pour the flour mixture on top of the melted butter. Pour the berry mixture on top of the batter. DO NOT STIR! Sprinkle a tablespoon of sugar over the cobbler.
- Place in the oven and cook for 50 to 55 minutes or until golden brown.
Nutrition
“Make the most of today. Get interested in something. Shake yourself awake. Develop a hobby. Let the winds of enthusiasm sweep through you. Live today with gusto.”
~Dale Carnegie
To submit your quote and read others, click here.
I made this cobbler tonight for my granddaughter’s 19th birthday dinner. She requested a blueberry cobbler. It was absolutely delicious. Everyone raved about it. I will definitely be using this recipe again.
I am so glad it was a hit!!!
I absolutely ADORE this recipe! I’m in college and whenever I come home the first thing my dad asks is “Where’s my berry cobbler?!” Hahaha! I make it with a combo of fresh and frozen strawberries, blueberries, raspberries, and blackberries…Delicious! Thank you!
I am so glad you are enjoying the recipe Brianna!! I hope you have a Merry Christmas!!
I think I may have found a typo in your Southern plate cookbook on page 69 in the Blackberry Cobbler recipe. In the ingredients, there are 2 entries for sugar, 1 cup and 1 1/2 cups + 1 Tbsp. The directions only use 1 1/2 cups and a sprinkle, like your recipe here.
I’m actually gonna change this to a Blueberry Cobbler and swap out some of the sugar with Splenda to make it a little more diabetic friendly. I’ve done that with your Peach Cobbler recipe and it works great!
Can hardly wait for your new cookbook to come out!
Hey! I hear that one a lot, I’m afraid. I am not near my book right now but I believe part of it was to go over the fruit (if need be) and the rest was in the batter. Oddly, I can’t recall if it is an actual type-o but I do believe last time I checked it was correct but just not as clear as it should be. I’m afraid the Alabama heat has scrambled my brain for the day but I’ll try to check soon as I have a chance and thank you so much!
Made an altered version this evening since i only had a stick butter and no self rising flour. Multiplied the recipe by 1.5 since i had 3c berries and a larger pan. Added 1/4 coconut oil to my melted butter. Used 2.25t baking powder and .75t salt to the 1.5c flour. I added about 1.5T coconut oil to the frozen mixed berries(blackberries mostly with some strawberries, blueberries and a few raspberries) instead of the butter with 1c sugar. Ended up blending the milk and sugar (1.5c each) together cuz that was just how I got them out at the time. Slowly whisked the flour in with the salt and bp. Was going to add some roasted ginger but it completely slipped my mind this time. Will do next time. Other than a bit of over flow from the oil, it turned out buttery and absolutely delicious. Can truly say this was the best cobbler I’ve eaten and I’ve ate quite a number of servings of cobbler in my life. Incredibly easy at that. Much like the ease of a dump cake. Thank you for the recipe. It’s been added to the favorites.
I am so glad it turned out!!!
Just discovered your site. As a Southern gal, I love comparing and tweaking my receipes with others from my area. However, I never made cobbler’s before. I know, huge undiscovered hole in my culinary skills and I am flaudering around with this question: do you measure the blueberries by weight or volumn?
I used a cup to measure out two cups and didn’t have enough juice. Then again, I think I might not have left the berries in the microwave long enough for them to break down. Whatever my mistake, probably both, It turned out more like blueberry cobbler cake. Don’t get me wrong. It was great! But I’m thinking it would be superb with that extra syrup.
So please tell me if I should use the scales or a cup?
I use a cup to measure. It does sound like you needed to have microwaved them a bit longer.
Just made this today we absolutely LOVE it!!! I bought your book, Southern Plate. I have tried so many recipes and I love them all. I thank you for all the wonderful recipes I get to share with my family and friends!!!
Thank you so much Monika!! I am so glad you are enjoying the book!!!
I found your recipe and knew this was the one I had to make. My sister had asked me to make a blackberry cobbler for my brother in law’s birthday cookout this weekend and I had never made one before. I doubled the recipe and I used 10×13. I used the King Arthur all-purpose flour adding 1 T baking powder, and 1/2 tsp salt. Six 6oz pkg of fresh blackberries – they were huge and plump, and I used 1 pkg kerry gold unsalted butter. I haven’t tasted it yet but at least it looks beautiful. The whole experience made me recall my mom making washtub (huge enameled pan which could be used for laundry/washing dishes) boysenberry cobbler – fond memories.
thank you
I hope everyone enjoys the cobbler Debra!!! Give your brother-in-law a birthday hug from me and y’all have a great day and a great celebration!!
How big a baking dish are you using. The one in the picture does not look big at all. Are you using a round dish? This looks delicious!
I did use a round casserole dish Ronnie, probably a 2-quart. Hope that helps!