Traditional Blackberry Cobbler

Traditional Blackberry Cobbler

Mindee Greivel Myers 3

"This cobbler has a traditional drop-biscuit topping. You can substitute raspberries for half of the blackberries."

Ingredients 35 m {{adjustedServings}} servings 322 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Toss the blackberries with 1 1/4 cups sugar and 1 1/2 tablespoons flour in a mixing bowl. Spread into a 9x9-inch baking dish, and dot with 1 1/2 tablespoons of butter. In a separate bowl, whisk 1 1/2 cups flour together with baking powder, salt, and 2 tablespoons sugar. Cut in the softened butter until the mixture resembles cornmeal. Stir in the milk and egg until combined. Drop the batter over the berries by the spoonful.
  3. Bake in the preheated oven until the fruit is tender and the topping is golden brown, 20 to 30 minutes.
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Reviews 9

  1. 9 Ratings


This was VERY easy, quick, and, (best of all) very tasty. It's a "keeper" in my recipe box !

It's A New Day

Sorry but this did not turn out good. I followed the recipe without any changes including using a 9x9 pan. It baked for at least 30 minutes and the "biscuits" were still doughy underneath. The berries were absolute soup with no thickening at all. I won't be making this recipe again.

MN Nice

Very delicious! I'm not sure if the berries should have set up more or not, but it didn't matter. We had it warm with ice cream and it was heavenly.