Blackberry Cobbler

    1 hour 10 minutes

    This delicious cobbler is full of sweet blackberries and topped with a yummy rich cobbler topping that is sure to please. Serve with a bit of ice cream if you like.

    93 people made this

    Serves: 10 

    • 1/2 cup (110g) white sugar
    • 2 tablespoons cornflour
    • 6 cups fresh blackberries
    • 60g butter, melted
    • 2 1/2 cups (310g) plain flour
    • 1 1/2 cups (330g) white sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups (500ml) milk
    • 1 tablespoon vanilla essence
    • 60g butter, melted

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Preheat an oven to 180 degrees C. Lightly oil a 23x30cm baking tray. Whisk 1/2 cup sugar with the cornflour in a small bowl; set aside.
    2. Place the blackberries into a mixing bowl and drizzle with 60g of melted butter. Sprinkle with the cornflour mixture and toss to evenly coat. Spread the berries into the prepared baking tray. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder and salt until evenly blended. Stir in the milk, vanilla essence and 60g melted butter until combined but still slightly lumpy. Pour the batter over the berries.
    3. Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

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    Reviews in English (181)


    We love it!! I have had biscuit type cobblers, cake type cobblers, and pie crust (I know...not really a cobbler but my Mamaw called it that me it was a cobbler) type cobblers. This is almost a mixture of all three! And it is delicious. Hubby took one bite and said, "just like my mom's!" That sealed the deal right there. She was an amazing cook. We loved the amount of berries in this one too... 6 cups! Blackberries aren't really in season here yet, so my berries, although pretty big, where not as sweet as I like. I was worried about the amount of sugar but it was perfect. IF my berries are sweeter next time, I MAY cut the sugar just a tad but with the amount of topping this makes, it was perfect. This is not a dainty or thin cobbler. It is big and thick, which I really love because several others I have tried have been thin. The berry to crust ratio seems just right. The amount of cornstarch called for was spot on as well. Just a really, really good recipe that will be a repeat here many times this summer. Thanks for sharing, Baron!  -  06 Jun 2011  (Review from Allrecipes USA and Canada)


    Thanks to all who tried and reviewed my recipe. I made it the other night with peaches and used 7 total. I should have used 9. It was still good though. Life does change doesn't it. When I submitted this recipe in Jan of 2007 I was engaged. I still am though to a different person and so I don't have a source for blackberries anymore. Imagine how my new fiance felt reading about my old fiance. Oh well, she liked the cobbler though! Thanks Pepper for the review, life does go on.  -  12 Jul 2011  (Review from Allrecipes USA and Canada)


    I made this for dinner on 8/5/ the crock pot. It turned out so well and was so easy. I was concerned about the quantity of sugar (I don't care for dishes too sweet) and had intended to add a bit of lemon juice to the berries but forgot. I'm glad I didn't as the dish was perfect. Normally, I use a biscuit-type topping for cobblers but I doubt I'll do so again. This topping is perfect for many fruits. I can't wait to try it with peaches. (Oh, I did double the cornstarch since my berries were frozen. The consistency was perfect.)  -  08 Aug 2011  (Review from Allrecipes USA and Canada)