You only need a handful of ingredients to make this super easy Blackberry Cobbler with a sweet, thick berry filling and a simple, homemade golden crust!A FRESH SUMMER FRUITY DESSERTWith warmer weather comes alllll the best fruity desserts and this Blackberry Cobbler has taken over my list of fantastic fruit cobbler desserts! Its so easy to make and I love when I have fresh picked, juicy, perfectly ripe blackberries to toss in there. The golden brown buttery crust and sweet berry filling is just what you need on a nice hot day. Just like my many other cobbler recipes, this blackberry one knocks it out of the park.COMMONLY ASKED QUESTIONS:Why not just put the fruit on the bottom? So the blackberries dont burn before the crust is finished baking. The blackberries are heavier than the crust batter so they will slowly sink to the bottom as the crust bakes and puffs up. This allows everything to bake at the same time and you get a better overall flavor and texture. What if I only have all purpose flour? Self-rising flour already has baking powder and salt included. So instead of the self rising flour, you can use one cup of all-purpose flour whisked with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Then follow the recipe as written and use that mixture in its place. Can I use frozen blackberries? Yes, you could. But, theres a reason I suggest fresh fruit. If you were to use frozen blackberries, youd have to go through the time and energy to defrost them fully then dry them completely before using them. If they arent dried properly theyll make a watery filling (unless you like that sort of thing) and your cobbler will not turn out properly. Fresh fruit is the first choice here for sure. Can I use other fruit to make other cobblers? Certainly and if you take a few minutes to search around on my site, youll see Ive already dabbled in a few other cobblers. Theyre so easy and so delicious. A few of my favorites are: Strawberry Rhubarb Blueberry Cobbler Banana Cobbler Does Blackberry Cobbler need to be refrigerated? Any leftover cobbler can be covered and refrigerated for up to 4 days. However, if you plan on eating it within the next day, you can keep it covered and stored at room temp- it doesnt have to be refrigerated if you plan on eating within that timeframe. Just make sure you dont store with ice cream on top or youll ruin the cobbler topping.You can reheat leftovers, if desired, in the microwave or in the oven. The oven is preferred to help keep a good texture to the topping and fruity filling. Can Blackberry Cobbler be frozen? Yup! Wrap any leftovers in plastic wrap or foil or store in a freezer safe container for up to 3 months. Thaw in the fridge overnight and warm in the oven if desired. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)self-rising flour my go to self-rising flour for anything baking related is White Lily flour. I love baking with it. sugar Ive only tested this with regular granulated white sugar. If you want to experiment, you could try brown sugar or a sugar alternative. If you do, let me know how it goes in the comments section.milk I only ever use cows milk and its always prefer 2% or higher milk. I like the flavor it brings. If you wanted to use a dairy free milk alternative, I dont see why you couldnt but it is not something that I have done, so I can not give any suggestions on it.salted butter be sure youre using real butter and not margarine for this. vanilla extract I use a basic baking vanilla extract. But you can absolutely use any other vanilla, or homemade vanilla extract too.fresh blackberries This is my favorite to make in the summer or warmer weather when fresh blackberries are in season. If it isnt blackberry season and you want to use frozen blackberries, you can, but you have to do so carefully. I explained this more in the FAQ section above.HOW TO MAKE BLACKBERRY COBBLER:Preheat oven to 350F degrees. Spray a 99-inch square baking dish with nonstick cooking spray. I like to use the baking spray with flour in it, but any will do. Once pan is prepared, set it aside. In a medium bowl, using a spoon, stir together 1 cup self-rising flour with 1 cup granulated sugar.Add in 1 cup milk and 1/2 cup (1 stick) salted butter, melted and 1 teaspoon vanilla extract. Stir until combined using a whisk.Do not overmix.Pour batter into the prepared baking dish and top evenly with 2 cups fresh blackberries. Do not push the blackberries under the batter and do not stir. Finally, sprinkle the top evenly with 1/4 cup sugar. Place baking dish in the oven and bake on the middle oven rack uncovered for 45 minutes to an hour, or until the top is a light golden brown and a toothpick comes out clean.Serve and enjoy.CRAVING MORE RECIPES?Blackberry Bubble UpBlueberry CobblerChocolate CobblerBanana CobblerCountry Peach CobblerApple CobblerCherry Cobbler Peach Cobbler CakeCrescent Cherry Cheesecake CobblerBlueberry Dump CakeBlueberry Muffin CakeBlueberry BuckleOriginally published: April 2024Updated and republished: June 2025 PrintThe Best Blackberry CobblerYou only need a handful of ingredients to make this super easy Blackberry Cobbler with a sweet, thick berry filling and a simple, homemade golden crust!Course DessertCuisine AmericanPrep Time 25 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 15 minutes minutesServings 6 servingsCalories 413kcalAuthor Brandie SkibinskiIngredients1 cup self-rising flour1 cup granulated sugar1 cup milk (2% or higher) cup (1 stick) salted butter, melted1 teaspoon vanilla extract2 cups fresh blackberries cup sugar (for sprinkling on top)InstructionsPreheat oven to 350F degrees. Spray a 99-inch square baking dish with nonstick cooking spray and set aside.In a medium bowl, stir together 1 cup self-rising flour with 1 cup granulated sugar. Add in 1 cup milk and cup (1 stick) salted butter, melted and 1 teaspoon vanilla extract. Stir until combined. Pour mixture into a prepared baking dish. Top batter evenly with 2 cups fresh blackberries (do not mix or push berries under the batter). Finally sprinkle the top evenly with cup sugar. Place baking dish in the oven and bake on the middle oven rack uncovered for 45 minutes to an hour, or until the top is a light golden brown and a toothpick comes out clean. VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 413kcal | Carbohydrates: 63g | Protein: 5g | Fat: 17g | Sodium: 141mg | Fiber: 3g | Sugar: 46g