Blackberry Cobbler

I’m a nut for berry-centric desserts, and this blackberry cobbler is quickly becoming one of my all-time favourites (along with my Old-Fashioned Blueberry Buckle). It is SO easy to make and comes together in just over an hour (with only 10 minutes of active kitchen time!).

As the batter bakes, it becomes wonderfully tender and fluffy. It rises around the berries as they release their juices, infusing every bite with sweet, fruity goodness. Somewhere between blackberry pie and blackberry pancakes, it’s the perfect any-time-of-day sweet treat. I’ll even have it for breakfast sometimes!

Why This Easy Blackberry Cobbler Recipe Is a Summer Favourite

If you’re looking for ways to celebrate blackberry season, you need to try this cobbler recipe. Here’s why:

• I love that you can make this dessert with fresh or frozen berries. I prefer fresh berries, sure. But this flexibility makes it a fabulous year-round recipe.
• With just 10 minutes of active time, this blackberry cobbler is incredibly low-effort. Just whip up the batter (all in one bowl), toss it into a baking dish, scatter some berries on top, and bake.
• Craving dessert for breakfast? This cobbler is a great option (so is my Vegan Breakfast Peach Cobbler). Swap the ice cream for some homemade Cashew Whipped Cream and/or a little maple syrup for a sweet start to the day.

Notes on Ingredients

You’ll only need a few ingredients for this blackberry cobbler recipe, and you probably already have many of them in your kitchen. Here’s a checklist (see the recipe card for precise measurements):

• Unsalted vegan butter – For greasing the pan. Store-bought will work, or you can try my homemade vegan butter.
• All-purpose flour – Or your favourite 1:1 gluten-free flour.
• Light brown sugar – If you prefer a deeper molasses-y flavour, you can use dark brown sugar.
• Baking powder – So the batter topping rises properly.
• Kosher salt – You could use table salt, but you’ll want to use half as much.
• Unsalted vegan butter – Melted. Make your own or grab some from the store.
• Unsweetened plant milk – For a richer batter, I would go with soy milk. Otherwise, any unsweetened plant milk will do.
• Vanilla extract – For a little extra depth.
• Blackberries – Fresh or frozen. If you’re using frozen berries, let them thaw in a colander in the sink. Then pat them dry.
• Vegan vanilla ice cream – Only if you want it. If you do, my Vegan Vanilla Ice Cream is divine. You could also top your cobbler with Cashew Whipped Cream.

How to Make Vegan Blackberry Cobbler

I can’t stress enough how easy this recipe is! Here’s a quick look at how it’s done. For more detailed instructions, see the recipe card below.

• Prep. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish with vegan butter.

• Assemble. Spread the batter into the prepared baking dish and scatter the blackberries over the top.
• Bake. Bake for 40-45 minutes.

Recipe Tips

Need a few pro tips before you get started? I’ve got you covered:

• Grease the pan. I mean it! This cobbler loves to stick to the pan. So grease yours well with vegan butter or line it with parchment paper.
• Don’t overmix. When making the batter, whisk just until it’s smooth with no streaks of flour. Overmixing will cause the glutens in the flour to overdevelop, resulting in a tough, over-dense topping.
• Don’t stir. When adding the blackberries, scatter them over the top. Don’t stir them in. The batter will rise up around the berries as the cobbler bakes.
• Keep an eye. You don’t want to under-bake (or over-bake) this cobbler! You’ll know it’s done when the top is golden brown, the centre looks set, and the berries are bubbling around the edges.
• Rest. Give the cobbler 10-15 minutes to rest at room temperature before serving. This will give everything time to set for easier scooping.
• Fruit swap. This recipe is easy to make your own by swapping out the blackberries for your favourite fruit. Consider blueberries, strawberries, plums…anything you’d like!

Storing Homemade Cobbler

• Countertop: Once the cobbler has cooled to room temperature, seal it in an airtight container (or cover tightly with plastic wrap) and store on the counter for up to 2 days.
• Freezer: Seal the fully cooled cobbler in a freezer-safe, airtight container, or cover tightly with a double layer of plastic wrap. It’ll keep in the freezer for up to 3 months. Allow it to thaw at room temperature before serving.
• To reheat (optional): Remove the plastic wrap or transfer the leftovers to a baking dish. Cover with aluminium foil and bake at 350°F (175°C) for 5-10 minutes until warm. You can also microwave individual servings in 30-second intervals until heated through.

You can store it in the fridge for up to 5 days, although the batter topping will dry out a bit.

More Berry Desserts

Yay berry season! Here are a few more recipes to help you celebrate:

• The Best Vegan Blueberry Muffins
• Lemon Blueberry Bundt Cake
• Strawberry Jam
• Banana Berry Beet Smoothie Bowl
• Strawberry Cream Pie