This EASY Blackberry Cobbler recipe is warm, sweet, comforting, and absolutely divine! Use fresh or frozen blackberries to enjoy this quick dessert all year!
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar (1 cup minus 1 tablespoons of sugar - reserve the tablespoon for sprinkling on top at the end), baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Drop blackberries on top. Sprinkle reserved 1 tablespoons of sugar on top, and then a little sprinkle of cinnamon.
Bake at 350 degrees for about 40 minutes or until golden and slightly crisp on top. Serve warm, with a scoop of ice cream, if desired.
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Notes
Variations: Try using raspberries instead of blackberries, or use 2 cups peaches and 2 cups blackberries, for peach blackberry cobbler. Or, try my Blueberry Cobbler, Peach Cobbler or Apple CobblerTo Store: Blackberry Cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered in the fridge for 4-5 days.To Freeze: Freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.To Reheat: The microwave or oven can be used to reheat this easy cobbler. To reheat it in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes, or until warmed through. Place tinfoil over it if it starts browning too much.