Berry Cobbler
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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
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Looks delicious, and simple also. I will be trying this. Thank you for all of your recipes, and your lovely words of wisdom and love and kindness. I am so truly blessed, it is hard to know where to begin to list them. God bless you and your family as well.
Blessings to you and yours as well Avis!!! I hope you enjoy the cobbler!
I also add a teaspoon of vanilla flavoring to mine. My grandmother used this recipe for her peach cobbler and passed it on to all her granddaughters. I was pleased to discover that it works very well using any fruit. Try it with crushed pineapple.
Yummm, that sounds wonderful Mimi!!
I make this using peaches. I bake it in a 9″x13″ pan. I have also used strawberries and blueberries.
Yum, you have made me hungry this morning Glenda!!
try blueberries and peaches together. I make these all the time using different fruits
I use golden berries even though it’s a bit sour.
Did you drain the peaches?
You do not drain the peaches.
Well I finally got the self-rising flour and made this with blackberries and oh my goodness it was soooo good! I was amazed that I actually made it and it turned out so well. Thanks for sharing this. I will keep on making this for my husband and me! Been telling everyone about it!
I was about to make this and realized I didn’t have self-rising flour and no baking powder, so once I get my ingredients, I will attempt this. My question is can you use other fruits without changing the recipe? This seems to be an extremely easy recipe, just my style as I am not a baker! I am excited to give it a whirl. Will post success or failure once I get it made. If it fails, I’m sure it will be something I did wrong, I mean this seems so easy, how could it fail. I’m hopeful, sorta. Thanks for letting me know about the using this recipe with other fruits:-)
If I do not have self rising flour, can I use all purpose flour?
You can use self rising flour and baking powder. Also you can use any kind of fruit. My mother does this with peaches. I have used frozen peaches, strawberries, mixed berries, blueberries, whatever i can find.
Could I use Splenda and about how much do you think?
Should the one stick of butter be salted or unsalted?
Whatever you grab first. I use either/or based on what I have on hand. If you really taste salt and it bothers you, you might want to go unsalted. My Southern has acclimated me to salt as a flavor enhancer so I’m good either way 🙂
this is just like my moms recipe,cut back on the sugar and use a 16 0z. can of peaches,sooo good!!!
This works GREAT with peaches! I use canned peaches. My grandmother used this recipe many decades ago.
I followed the recipe exactly but my crust only rose on the sides. My middle was just a big hole with berries. Is there something I missed? How do you get the crust to cover the entire top?
You need either self rising flour , or if you are using all purpose flour, add 1 1/2 tsp. of baking powder and 1/2 tsp. salt for every cup of flour you use
Please include the note on baking soda in the initial recipe. Cobbler is in the oven!
There is no baking soda needed in the recipe. If you use the ingredients and instructions called for it will turn out exactly as pictured.
I encourage everyone to try the recipe as written. 🙂
Hope you enjoy your cobbler! (I love it hot, warm, and cold)
The one I just cooked using that recipe it came out very good Christy.
I am so glad you liked it Michael!! Thank you so much for giving it a try 🙂
I followed this exactly as the instructions say and it was a total flop. The sides barely rose and the middle is berries and dough drowning in butter . My oven is calibrated properly and my ingredients were all fresh. Unfortunately my family will not have dessert tonight. No plans to try this again.
I’ve never had it fail on my end following this recipe (self rising flour is key) but with the results you had, I don’t blame you one bit.
I used baking powder and regular flour and the crust did not rise over the fruit. It was a complete fail
I hate to hear that.
I hope you try going by the recipe next time because it is delicious! When we decide to deviate from a recipe and use different ingredients it is always an experiment.
I didn’t dump the berries in. Instead I used a spoon to distribute them evenly all around and it turned out great
I agree, it would have saved me wasting a whole cobbler. I didn’t realize my flour was all purpose or that there’s a difference
I found if you pour the batter around the sides of the baking dish first and then fill into the middle the self rising crust will bake over the entire dish.
I’m so happy I found this recipe for the blackberry cobbler! My patents have thornless blackberry bushes which produces very large berries each year. So this year I used your recipe and made blackberry cobble and took it to my family reunion. “What a hit” Lots of compliments.. My aunt wants the recipe so I just email her your site. Yum Yum! The berries are not sweet so I did add about 1 cup of extra suger. Thanks for sharing!
That’s was 1 cup of extra sugar cause I double the recipe.
. Because the berries were not sweet at all.
.
I am so glad to hear it was a hit Jodie!!!