Summer is all about the cobbler. And although this old-fashioned blackberry cobbler maybe not be as cosmetically perfect as pie, she’s still extremely delicious.
I personally am a big fan of any kind of cobbler: crumbles, buckles, spoon cakes, etc. I will eat them all—believe me.
This particular cobbler leans a little more toward being a spoon cake, because you spoon the batter over the berries before baking.Jump to Recipe
You can use fresh or frozen berries. And you can choose your favorite. I went with all blackberries (’tis the season). But strawberries, raspberries, blueberries or a mix of any/all would be be divine as well.
Choose your own adventure.
Is cobbler suppose to be gooey?
Yes. This blackberry cobbler will have a few textures. The fruit will be juicy while the cobbler crust will be a spongy cake texture. If you add a scoop of vanilla ice cream, which I highly recommend, this will add a little more moisture.
Other fruit based desserts:
- Strawberry and Poppy Seed Pie
- Vegan Mixed Berry Crisp
- Black and Blue Cobbler
- No-Bake Banana Cream Pie
- Blueberry Pie
Serve warm with a big scoop of vanilla ice cream. The melted ice cream mixed in with the warm blackberries is the best! Enjoy. xo. Emma
Old-Fashioned Blackberry Cobbler
- 36 ounces blackberries 7-8 cups
- ¼ cup brown sugar
- ½ cup butter melted and cooled
- ½ cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- In a 9×13 baking dish, add the berries and then sprinkle the brown sugar over the top.
- In a large mixing bowl, stir together the butter and granulated white sugar.
- Then, stir in the eggs, vanilla, and milk until combined.
- In a smaller bowl, whisk together the flour, baking powder, and salt.
- Stir the dry ingredients into the wet ingredient bowl until a batter forms (similar to cake batter consistency).
- Spoon the batter over the top of the berries and use the bottom of the spoon to spread the batter in an even layer.
- Bake at 350°F for 40-42 minutes until the edges are crisp and golden.
- Allow to cool some before serving. But I like to serve this warm with ice cream (so it melts the ice cream while you eat).