Blackberry Cobbler

"An old fashioned basic cobbler recipe. great served with ice cream while hot or milk when cooled."
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
Ready In:




  • Place butter in a 9x9 pan in a 350 degree oven.
  • While butter is melting, mix flour, sugar and milk. Batter will be lumpy.
  • Pour batter into pan with butter.
  • Top with fruit.
  • Cook until brown and sides pull away. (About 30 minutes).

Questions & Replies

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  1. This truly is a beautiful old fashioned comfort dessert and it's also the easiest dessert I've ever made. I can only imagine what it will be like with fresh berries as the store here was out, but I will definitely be trying it with the fresh blackberries when I find them. I used a frozen berry mix with strawberries, raspberries, blackberries and blueberries and it was wonderful. Thank you, Brenda!
  2. This was so delicious and ultra easy! I used blackberries and subbed soy milk for regular milk. I did bake it covered for an additional seven minutes after the initial 30 minutes to firm it up a little bit more. The only change I would make next time is to cut the butter amount in half; it was a bit excessive and am sure it would be fine with a little less.
  3. Excellent recipe. Yummo!
  4. Delicious! certainly doesn't get any easier than this! My husband is a huge blackberry fan and he loved this delicious dessert. I baked this in a 7"x11" dish so it took about 45 mins. before it was done, due to the smaller pan. Thank you for sharing this fantastic is definitely a keeper!
  5. Oh, thank you Brenda! I agree this is sooooo good, and sooooo easy. I had fresh blackberries that needed to be eaten, and I am so glad I chose this recipe. Mine had a nice solid cake top, with all the berries sunk to the bottom. It took about 40 minutes for mine to get golden brown and start pulling away from the sides, but it was sharing the oven with dinner. :) Yummy out of the oven and yummy leftovers, too! I am now looking at my stash of canned peaches in a whole new light . . .



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