There is something so special about blackberry cobbler. It is warm, comforting, and sweet. This is a simpler, scaled-down version of traditional cobbler. It doesn’t take as much work, but it still has the same fruity goodness.
This recipe calls for fresh blackberries, but you can use frozen, just thaw before using.
You can also try other types of fruit like blueberries, peaches, strawberries, marionberries, or apples. You can also add some cinnamon and nutmeg for a little spice.
When you serve your cobbler, try topping it with homemade whipped cream, a scoop of palm oil free ice cream, or just let it stand on its own – it’s really delicious that way.
Blackberry Cobbler Recipe
Table of Contents
When it comes to blackberry desserts, cobbler is our favorite. This recipe takes just 10 minutes to prep. We usually have frozen blackberries in our house because I use them for smoothies. So even when they aren’t fresh in season, I can make blackberry cobbler. It’s a unique twist on peach cobbler, which is perhaps more traditional in some households.
Baking palm oil free at home is easy with traditional ingredients. We are used to using all-purpose flour or gluten free flour. For this recipe, you need self-rising flour.
I don’t usually buy self-rising flour but an easy thing to do is to add salt and baking soda to the flour. I’ve included the measurements in the recipe below.
Use the steps below to make delicious, homemade blackberry cobbler with this easy recipe. It makes 8 servings.
What You Need to Make Blackberry Cobbler
Berry Mixture and Cobbler
- Fresh Blackberries – You can also use thawed frozen blackberries.
- White Sugar
- Self-Rising Flour – If you have all-purpose flour, see substitution below.
- Whole Milk – Be sure it doesn’t contain Vitamin A Palmitate so it remains palm oil free.
- Real Butter
- Pure Vanilla Extract – Not imitation which contains palm oil derivatives
To make self-rising flour:
- Baking Powder – If you don’t have self-rising flour.
- Salt – If you don’t have self-rising flour.
Make Homemade Self-Rising Flour
This blackberry cobbler recipe calls for one cup of self-rising flour. Instead, you can add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix it with the all-purpose flour and you have self-rising flour.
In addition to baking palm oil free, I often bake gluten free because I don’t eat gluten. You can make gluten free blackberry cobber by substituting Bob’s Red Mill 1 for 1 Gluten Free Flour. Simply add the baking powder and salt in the same quantities above.
How to Make Blackberry Cobbler
- Preheat oven to 350 degrees. Grease a 9” X 13” baking dish.
Melt butter in microwave or on stovetop in a small saucepan.
Rinse the blackberries and remove any stems and leaves.
In a medium bowl, combine the blackberries and ¼ cup of sugar. Set aside.
In a large bowl, combine the sugar and flour. If you are using all-purpose flour, mix in the baking soda and salt. Stir in the whole milk, melted butter, and vanilla extract until smooth.
Pour the batter into the buttered baking dish.
Add the sugared blackberries so that they sit on top of the batter. Spread them a little through the batter. Sprinkle a little sugar over the top.
Bake for 45 to 50 minutes.
Sprinkle the top with a little more sugar and bake an additional 7 to 10 minutes. The top should be golden and the sugar on top will give it a nice crispness.
Tips and Notes
Store leftover blackberry cobbler in a covered container for up to three days in the refrigerator. Will you really have any leftovers though? This doesn’t freeze well — it will be soggy and runny — so be sure to enjoy it fresh.
If you use frozen blackberries or other frozen berries, thaw in the refrigerator overnight. Remove the liquid juice before using in the recipe. Be sure to unclump the berries. Be sure they are loose in the batter before you bake it.
Time for Dessert
This is an easy blackberry cobbler recipe. It takes just 10 minutes to prep. The sugary biscuit topping is crumbly and firm at the same time. It’s just perfect. It’s an easy palm oil free dessert to make from scratch.
Enjoy it as is, which is what we usually do so we can really enjoy the blackberries. (They are expensive where I live!) Blackberry desserts are extra special in our house. I top this cobbler with fresh blackberries.
Otherwise, you can top the cobbler with vanilla ice cream without palm oil (avoid it if you see mono- & diglycerides on the label as well) or make your own banana ice cream from frozen bananas. Yum! I don’t recommend store-bought whipped cream because of the palm oil ingredients but it’s simple enough to make homemade.
I make all of our desserts at home since figuring out my son has a palm oil allergy and palm oil intolerance. Store-made desserts contain a long list of ingredients, most all of which include palm oil as well as palm oil derivatives to prolong the shelf-life.
Once you get in the habit of making desserts at home, you’ll find it easy to do. Blackberry cobbler is always a hit in my house. See my list of other desserts without palm oil for others I make regularly.
Thanks for reading and for clicking on this site. I try to encourage people to bake and cook at home and to rely less on premade and processed foods.
If you make this black cobbler recipe, please let me know how it went in the Comments below. I’d love to hear from you
- 2½ cups fresh blackberries
- ¼ cup white sugar
- 1 cup white sugar
- 1 cup self-rising flour if using all-purpose flour, see add-ins below
- 1 cup whole milk without Vitamin A Palmitate
- 1 stick butter equivalent to half a cup; melted
- 1 teaspoon pure vanilla extract
To make self-rising flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Preheat oven to 350 degrees. Grease 9” X 13” baking dish.
- Melt butter on stovetop or in microwave.
- Rinse blackberries. Remove leaves and stems.
- In medium bowl, combine blackberries and ¼ cup of sugar. Set aside.
- In a large bowl, combine 1 cup of sugar and the flour. If using all-purpose flour, mix in 1½ teaspoons baking powder and ½ teaspoon of salt.
- Add in the milk, butter, and vanilla to the dry ingredients until smooth.
- Pour the batter in the buttered baking dish.
- Add the sugared blackberries so that they sit on top of the batter. Spread them a little through the batter. Sprinkle a little sugar over the top.
- Bake for 45 to 50 minutes.
- Remove from oven. Sprinkle the top with a little more sugar and bake an additional 7 to 10 minutes. The top should be golden. The sugar on top will give it a nice crispness.
- Set to cool.