Berry Cobbler

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This easy old-fashioned berry cobbler recipe includes juicy berries of your choice bursting with flavor, underneath a decadently crisp yet crumbly topping. When served with a big scoop of vanilla ice cream, it’s the perfect cozy fall dessert.

Now, I’m not shy about my love of cobblers on Southern Plate. In fact, I think there’s a cobbler recipe for every mood, whether you want a decadent chocolate cobbler, juicy peach cobbler, or a cream cheese strawberry cobbler. Today, we’re turning our attention toward easy old-fashioned berry cobblers.

One of my favorite parts of this recipe is that you can use any berries you like. They can also be frozen or fresh berries. Today, I’m using frozen blackberries. Now, this is one of those super simple recipes from the old days. Most of the recipes from the old days were simple. The only other ingredients you need are kitchen essentials: sugar, milk, self-rising flour, and butter.

The steps to make my berry cobbler recipe are very simple. We microwave the berries to make them nice and tender and juicy. Then we mix together the cobbler batter before adding that to a baking dish, along with the berries and melted butter. The only thing left to do is bake the cobbler. Now, don’t forget that a berry cobbler isn’t complete without a serving of vanilla ice cream or whipped cream. I don’t make the rules!

Whether it’s a summer berry cobbler in your house or a cozy comfort food dish in fall, the combination of the juicy berry filling with the buttery crust is a match made in dessert heaven. Seriously.

I hope you pick someone you love and make them this blackberry cobbler. Because I’m a firm believer that the best dishes aren’t made out of a necessity to eat, they’re made out of love for the person who is going to be eating them.

berry cobbler ingredientsIngredients

  • Self-rising flour
  • Sugar
  • Milk
  • Unsalted butter
  • Fresh or frozen berries

How to Make Berry Cobbler

put berries in bowl with butter and sugar and microwave.

Place your fresh or frozen berries in a bowl. Add about a tablespoon of butter and sprinkle 1/2 cup of sugar over them.

Heat these in the microwave for about a minute or two, until the butter is melted and the berries are warm.

Microwaved berries.

It will look like this.

Give them a taste and make sure they are sweet enough for you.

If they’re still too tart for your taste, you can easily mix in some more sugar to your taste.

put butter in medium casserole dish

In a medium casserole dish, place a stick of butter.

If you don’t have a dish like this, you can just use an 8×8 baking dish instead.

melt the butter in the microwave.

Place that in the microwave for a minute or so until the butter is completely melted.

in separate bowl put sugar and flour

In a separate bowl, place your sugar and flour.

stir til combined

Stir to combine.

add milk

Add in milk.

stir that up

Then stir that up a bit.

pour berry cobbler batter over the butter

Pour flour mixture over melted butter.


butter will float on top. Don't stir.

It’ll look like this, with butter floating on the top.

pour in berries

Pour in your berry mixture.

Again, do not stir.

sprinkle sugar over the top of the cobbler.

Sprinkle just a little sugar over the top of it.  

baked berry cobbler

Bake at 350 for 50 to 55 minutes.

have a scoop of ice cream with your berry cobbler

Add a scoop of ice cream if you like and enjoy your blackberry cobbler!


  • Store leftover cobbler in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven briefly to make the top crispy and crumbly again.
  • Most cobblers and pies are also okay to freeze for up to 3 months. Just make sure they are cooled and well sealed in cling wrap and then aluminum foil to keep it even more tightly secured. And for convenience, it’s a good idea to store it in the freezer in what you baked it in so you can warm it up easily.

Recipe Notes

  • If you like, substitute the granulated sugar for dark or light brown sugar.
  • For added sweetness, add a teaspoon of vanilla extract when you mix the milk into the cobbler batter.
  • Here’s my guide to making self-rising flour, but you’ll also need salt, baking powder, and all-purpose flour if you make your own.
  • For added flavor, mix a teaspoon of ground cinnamon into the cobbler batter.
  • Adapt this recipe to make any kind of cobbler you like with 2 cups of fresh fruit or frozen fruit of your choice.
  • Now, some recipes mix the frozen fruit with a teaspoon of lemon zest and/or lemon juice or orange juice, but I find the blackberries are tart enough. If you want to add an extra zing though, go right ahead!

Recipe FAQs

What type of berries should I use for this recipe?

You can use any type of berries you like, fresh or frozen. I’m using frozen blackberries for my berry filling. YUM!

You can also do a mixed berry cobbler or a triple berry cobbler and combine blackberries and raspberries, or strawberries and blueberries. Whatever you desire!

What’s the difference between a cobbler and a pie?

I have been asked this question a whole bunch. So here’s the answer. A pie has a bottom crust and a cobbler doesn’t. Now how’s that for an easy answer? Thought you would like that!

How do you serve berry cobbler?

Besides serving it with ice cream, it also tastes great on its own or with whipped cream (here’s my homemade recipe).

You may also enjoy these recipes:

Chocolate Cobbler Recipe (Possible Options for Food Allergies)

Easy Crescent Cherry Cream Cheese Cobbler

Cinnamon Cobbler

Pineapple Cobbler

Cherry Berry Cobbler

Apple Cobbler Recipe

Berry Cobbler

This easy old-fashioned berry cobbler recipe includes the juicy berries of your choice with a crisp yet crumbly topping. Served with ice cream, it's the perfect cozy fall dessert.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: berry, cobbler
Servings: 4
Calories: 241.6kcal


  • 2 cups frozen or fresh berries
  • 1/2 cup granulated sugar
  • 1 cup milk
  • 1 cup self-rising flour
  • 1 cup granulated sugar
  • 1 stick butter or margarine


  • Preheat the oven to 350 degrees. Melt the stick of butter in an ovenproof casserole dish in the oven while mixing the other ingredients.
    1 stick butter or margarine
  • Place 1 tablespoon of margarine on top of the berries in a small bowl. Pour 1/2 cup of sugar over the berries and stir. Heat in the microwave for 1 minute so that sugar begins to melt.
    2 cups frozen or fresh berries, 1/2 cup granulated sugar, 1 stick butter or margarine
  • Mix together flour and sugar until blended. Pour in milk and mix until blended.
    1 cup milk, 1 cup self-rising flour, 1 cup granulated sugar
  • After the butter has melted, take the casserole dish out of the oven and pour the flour mixture on top of the melted butter. Pour the berry mixture on top of the batter. DO NOT STIR! Sprinkle a tablespoon of sugar over the cobbler.
  • Place in the oven and cook for 50 to 55 minutes or until golden brown.


Calories: 241.6kcal
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  1. Why are all the recipes these days use self-rising flour? Everyone must have large kitchens with unlimited cabinet space. I refuse to store two types of flour–only keep all purpose flour on hand; guess that’s why it irritates me to see all these recipes calling for self-rising flour.

    1. To make self rising flour. =1 cup flour plus 1/4 teaspoon baking powder. May add a pinch of salt.

  2. You’re right about this not being made out of necessity but out of love for someone. It reminds me how my Mama used to have one made for me when I got to go home for a visit. Now, I keep berries (frozen from the super market) on hand so when our sons come home to visit, I can make black berry cobblers for them.

  3. Can I use AP flour? If so what modifications would I make? This looks delish and I want to enjoy it very soon!

    1. Just add about 1 and 1/2 teaspoons of baking powder and 1/4 teaspoon salt to each cup all purpose flour to get self-rising.

  4. I make a cobbler recipe that is called Magic Peach Cobbler and it uses the same recipe. I have also made it using different fruits.

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