This blackberry cobbler recipe is a summertime delight! It features jammy blackberries underneath a tender, golden, scone-like topping. I’m quite smitten with this recipe—something borderline magical happens when you bake blackberries. The heat of the oven seems to enhance their floral undertones and make them taste extra special.
This is a simple dessert that you’ll want to make over and over again. Lemon zest, a touch of cinnamon, and a dab of tangy Greek yogurt add some flavor intrigue. Your guests might ask, “Why is this so good?”
It also happens to be gluten free, since I used almond flour in the topping instead of conventional all-purpose flour. Almond flour is very easy to work with and offers a subtle almond flavor that pairs beautifully with berries. If you’ve tried my peach cobbler or blueberry cobbler, you’re already familiar with it. I hope you’ll give this one a try!
How to Make Blackberry Cobbler
You’ll find the full recipe at the bottom of the post. Here’s a brief preview of the process and why it works so well:
- Make the filling and bake it halfway: Mix together the filling ingredients directly in your baking dish to avoid dirtying an extra bowl. Bake the filling for about 20 minutes while you prepare the topping.
- Make the topping: To maximize the lemon flavor, rub the lemon zest into the sugar with your fingers, then combine it with the almond flour, baking powder and salt. Whisk together the melted butter, yogurt and egg, then pour the wet mixture into the dry mixture. It will look crumbly at first, but stir well until it forms a cohesive dough.
- Dollop big spoonfuls of topping over the bubbling blackberry filling, and bake until golden. Serve your cobbler with vanilla ice cream or whipped cream. (It’s also great with Greek yogurt for breakfast!)
With this simple two-step baking process, you’ll achieve a bubbly, condensed blackberry filling with a perfectly golden topping. If you tried to bake it all together at once, the topping will turn too golden before the filling is done.
Watch How to Make This Recipe
Blackberry Tips
- Blackberries are in season from May through September.
- Use fresh blackberries as-is, or thaw frozen blackberries before using (see the recipe notes).
- If any of your blackberries are particularly large (say, longer than 1 1/4 inches), cut them in half for even baking.
More Berry Desserts
Please let me know how your cobbler turns out in the comments! I love hearing from you.
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Blackberry Cobbler
This cobbler features jammy baked blackberries under a perfectly golden and tender almond flour-based topping. Recipe yields one 9-inch square dessert, enough for 9 servings.
- Preheat the oven to 375 degrees Fahrenheit. Rinse the blackberries well and remove any leaves or stems. Slice any particularly large blackberries (longer than 1 ¼ inches) in half lengthwise.
- To make the filling: In a 9-inch square baking dish, mix together the blackberries, maple syrup, starch, lemon juice (remove the zest from 1 lemon before juicing it and save it for the filling), and cinnamon. Bake the filling for 20 to 25 minutes, until the mixture is bubbling around all four edges, while you prepare the topping.
- To make the topping: In a mixing bowl, combine the almond flour, baking powder and salt. Whisk gently to combine, then set it aside.
- In a small-to-medium bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the mixture into the other dry ingredients and whisk to combine. Keep the bowl handy for the egg mixture.
- In the smaller bowl, combine the melted butter, yogurt and egg, and whisk until evenly combined. Pour the wet mixture into the dry mixture, and stir until well combined. It will look crumbly at first, but stir well until it comes together into a cohesive dough.
- Dollop one large spoonful at a time over the hot filling, using the back of another spoon or your finger to help transfer each dollop. Sprinkle the sugar evenly over the dough, if desired.
- Bake for 17 to 20 minutes, until the filling is actively bubbling around the edges and the top is lightly golden. Let the cobbler rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or whipped cream.
Notes
Recipe adapted from my Blueberry Cobbler with Almond Topping.
*How to use frozen blackberries: Defrost the fruit in the refrigerator for 8 to 10 hours (do not drain off the juices). Or, while the oven is preheating, place the frozen berries in your square baker. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. Then add the maple syrup and other ingredients, and proceed with the recipe as written.
**Almond flour notes: Not all almond flours are created equal. I tested this recipe with Bob’s Red Mill’s super-fine almond flour and Whole Foods 365’s almond flour with great results.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.