Classic, comforting blackberry cobbler, that can be made with fresh or frozen blackberries, with a bit of diced pear or apple. Make individual servings or one large dish.

blackberry cobbler in white ramekins

This delicious blackberry cobbler is the perfect dessert to sink in to on the cooler nights of September. With a little added pear (or apple) for extra flavour and texture and a golden, scone-like cobbler topping on top.

This cobbler is wonderful enjoyed on its own, or top it with a dollop of creme fraiche or a scoop of vanilla ice cream.

Ingredient Notes

Blackberries – you can use either fresh or frozen blackberries for this cobbler. If using frozen, you’ll want to set them to thaw in a colander and drain off the excess liquid before mixing up the filling.

Pears or Apple – I like to add up to 1 cup of pear or apple to the blackberries. Not only does it add some additional flavour and bulk to the filling, it also adds some natural sugar, so you can reduce the amount of additional sugar you need to add to sweeten the blackberries. I’ve used a pear here, which is a lovely combination with the blackberries. As my Bosc pear was nice and ripe and soft, I cut them into a little larger dice. If using apples, use a sweet, softer apple and keep your apple diced a little smaller, so it will be sure to soften nicely in the 30 minute cook time.

Step-by-Step Photos

photo collage of steps to make blackberry cobbler 1

Step 1: Make the blackberry filling, by stirring together the filling ingredients. Set aside while you make the cobbler dough.

photo collage of steps to make blackberry cobbler 2

Step 2: Make the cobbler dough by whisking together the dry ingredients. Add the cold butter and rub into the flour mixture, then add the sour cream. Stir until you have a shaggy, moist dough. Dump the dough out onto a floured work surface. Pat into a ball, then roll out into a circle about 9-inches round.

photo collage of steps to make blackberry cobbler 3

Step 3: Cut 4 or 5 rounds from the dough, then you can re-roll the scraps and cut an additional 1 or 2 rounds from the dough. Place one round on top of each individual cobbler, or place the rounds on top of the filling if making one large cobbler.

blackberry cobbler in ramekin with spoon

Baker’s Notes

  • You can make this cobbler in individual portions, as I have done here, or bake it up as one large cobbler. It will work the same either way. For individual dishes, cut your cobbler dough to fit your dishes, leaving a 1/2-inch or so around the outside. I used a 3-inch cutter for my dishes here.
  • For one large cobbler, go for a dish about 9-inches square or round, or a similar shallow baking dish that will hold all the fruit comfortably. Then, simply cut rounds of dough as for the individual dishes, and arrange them on top of the fruit, leaving some space between them.
  • If your dish or dishes seem full, be sure to bake on top of a baking sheet to catch any bubble-overs of the fruit mixture.

blackberry cobbler in ramekin with spoon

blackberry cobbler in ramekin with spoon

Get the Recipe: Blackberry Cobbler with Pear or Apple

Classic, comforting blackberry cobbler, that can be made with fresh or frozen blackberries, with a bit of diced pear or apple. Make individual servings or one large dish.
5 stars from 1 rating
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 6 servings

Ingredients

Blackberry Filling:

  • 4 1/2 cups blackberries, fresh or frozen blackberries that have been thawed and drained (about 1 1/2 pints, for fresh)
  • 1 cup pear or apple, peeled, cored and diced, see Note 1
  • 1/4 cup white granulated sugar
  • 4 tsp cornstarch
  • 1 tsp lemon juice, optional

Cobbler Dough:

  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated white sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt, reduce to 1/4 tsp if using salted butter
  • 6 Tbsp butter, cold, cut into 6 pieces
  • 1/2 cup sour cream, full fat recommended
  • 1/4 tsp baking soda
  • 1 tsp vanilla

Egg wash:

  • 1 large egg, mixed with 1 Tbsp water
  • White or turbinado sugar, for sprinkling top before baking

Instructions
 

  • *If using frozen blackberries, you'll need to thaw them ahead in a colander, draining off and discarding any excess liquid, before mixing up the filling.
  • Preheat oven to 375F.
  • Prepare the filling by stirring together the filling ingredients.
    4 1/2 cups blackberries, 1 cup pear or apple, 1/4 cup white granulated sugar, 4 tsp cornstarch, 1 tsp lemon juice
  • Divide filling between 5-6 ramekins or place it all into one larger baking, shallow baking dish, about 9x9-inches or similar size. Don't go too big with your baking pan, or your filling will be quite thin once cooked. So make sure the filling fills the pan nicely and has some height, as it will reduce in height after it is baked. Set aside while you make the cobbler dough.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the butt and using your fingertips, rub the butter into the flour mixture until you have an even crumb, with some pea-sized pieces.
    1 1/2 cups all purpose flour, 1/4 cup granulated white sugar, 1 1/4 tsp baking powder, 1/2 tsp salt, 6 Tbsp butter
  • In a measuring cup, stir together the sour cream, baking soda and vanilla. Pour the sour cream mixture into the flour mixture and use a fork to mix until the flour is moistened.
    1/2 cup sour cream, 1/4 tsp baking soda, 1 tsp vanilla
  • Pour dough out onto a floured work surface and pan dough into a flat round, then use a rolling pin to roll the dough out into about a 9-inch circle. Use a 3-inch biscuit cutter to cut rounds from the dough. Place one round on top of the fruit if using individual dishes, or cut 5-6 from the dough and place randomly over-top of the fruit if making one large dish.
  • Brush top of dough rounds with egg wash and sprinkle with a bit of white or turbinado sugar. Place the ramekins or baking dish on top of a baking sheet (to catch any bubble-overs).
    1 large egg, White or turbinado sugar
  • Bake in preheated oven for 28-30 minutes or until fruit is bubbly and cobbler dough is golden.

Notes

1. I like to add a small bit of pear or apple to add some extra flavour and texture to the cobbler, as well as some natural sweetness. For apple, be sure to use a smaller diced, sweet apple, to ensure that the apple softens nicely. You can make this cobbler with just blackberries, if you prefer. Simply omit the pear or apple and increase the sugar in the blackberry filling to 1/2 cup.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer
Calories: 375kcal, Carbohydrates: 58g, Protein: 6g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 356mg, Potassium: 370mg, Fiber: 7g, Sugar: 25g, Vitamin A: 651IU, Vitamin C: 24mg, Calcium: 105mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

 

More blackberry recipes you might also like …

Save or share this recipe