If you’re looking for a dessert that’s quick, delicious and requires minimal effort, look no further. Our Blackberry Cobbler takes about 15 minutes to assemble, so it’s perfect for busy families. Just pop it in the oven when you’re sitting down to dinner. By the time you clear the plates, your cobbler will be hot, bubbly and golden brown, ready to be served with a big scoop of vanilla ice cream on top.
Let the farmers’ market inspire your cobbler. If raspberries or blueberries are in season, stir them into the filling. If you’re feeling a little spirited, sprinkle the berry mixture with a tablespoon or two of bourbon before adding the topping.
One of the best things about cobblers is they taste amazing hot, warm or at room temperature, so they’re ideal for bringing to potlucks, picnics and cookouts.
This 5-star-rated recipe is also getting rave reviews from readers:
Company Pleasing Blackberry Cobbler
“I live in the NW where blackberries grow like weeds. Last August I froze some berries and realized in January that I needed to use them up. I have tried cobblers/pies before with little satisfaction. I decided to use this William Sonoma recipe. Wow! It was great. Our company was impressed.”
My Go to Recipe for Berries
“This is my favorite recipe to use when I have picked fresh berries for the summer. It is so much easier than making a crust for a pie. I have made this many times for my friends and family and it always gets eaten up!”
Instead of using only blackberries, try mixing in some raspberries and blueberries as well. Or replace the blackberries with sliced peaches or nectarines and a handful of dried sour cherries or cranberries. A combination of 3 or 4 plum varieties, all pitted and quartered, is also wonderful. If you like, add a pinch of freshly grated nutmeg or a dash of vanilla or almond extract to the fruit. Or sprinkle a small handful of sliced almonds or chopped pecans over the topping before baking.
For the filling:
6 cups blackberries or a mix of seasonal berries
1/3 cup sugar
1 Tbs. all-purpose flour
1 tsp. finely grated lemon zest
Pinch of salt
For the topping:
1 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup buttermilk
6 Tbs. (3/4 stick) unsalted butter, melted and
1/2 tsp. vanilla extract
Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.
To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.
To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature. Serves 8 to 10.