Favourite Blackberry Cobbler

    45 min

    If you are lucky enough to find yourself with an abundance of blackberries, make this effortless cobbler! It's absolutely gorgeous when served warm with custard, ice cream or whipped cream. Enjoy!

    812 people made this

    Serves: 8 

    • 125g plain flour
    • 300g caster sugar, divided
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 90g cold butter
    • 60ml boiling water
    • 2 tablespoons cornflour
    • 60ml cold water
    • 1 tablespoon lemon juice
    • 600g fresh blackberries

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with aluminium foil.
    2. In a large bowl, mix the flour, 100g of the sugar, baking powder and salt. Rub in butter until the mixture resembles coarse crumbs. Stir in 60ml boiling water from the kettle just until mixture is evenly moist.
    3. In a separate bowl, dissolve the cornflour in cold water. Mix in remaining 200g sugar, lemon juice and blackberries. Transfer to a cast iron frying pan, and bring to the boil, stirring frequently. Drop dough into the frying pan by spoonfuls. Place frying pan on the foil lined baking tray.
    4. Bake 25 minutes in the preheated oven, until dough is golden brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (769)


    This recipe isn't rated 5 stars for nothing, it's excellent! But, a few changes could be made. You either have to increase the dough or decrease the pan size. I used a 8 x 8 baking pan and the dough amount was perfect. I also added cinnamon to the dough and berries, and vanilla extract to the dough. I used tart wild black berries and it was still a little on the sweet side, I would probably decrease the sugar by a 1/4 c.  -  16 Aug 2007  (Review from Allrecipes US | Canada)


    Excellent! With family stretched across 5 southern states cobbler is a tradition, and this recipe certainly rates as good as, if not better than, most family recipes (don't tell Grandma). Both me and my dad agree that this is a superb recipe. The only changes I made were to add 1/4 tsp. of freshly ground cinnamon to the dough, and another 1/4 tsp. to the fruit mix, and also a little extra lemon juice. Nothing that would really change it. Also, my new rangetop doesn't allow cast iron skillets No big deal. I boiled the fruit mixture in a large sauce pan and transfered to a casserole dish (uncovered) while still bubbling, and then added dough. Voila!! I don't think I'll ever need another cobbler recipe. When the blackberries run out I think I'll try it with apricots. Edit: I've since increased the dough mixture by 50% and reduced the sugar in the fruit mixture by half (with other member recommendations). Much better!  -  15 Jun 2006  (Review from Allrecipes US | Canada)


    If you're deciding whether to make this or not, MAKE IT! This is by far the best cobbler I've ever made. If you have an iron skillet that's definitely the way to go. I doubled the topping recipe and added 1 tsp cinnamon, a dash of nutmeg and 1 tsp vanilla to the batter. I used frozen raspberries and they worked perfectly. I used the amount of sugar the recipe calls for and the sweetness was on-point. When I tossed the berries with sugar I also added the zest of one orange and squeezed a little into the boiling berry mixture. I sprinkled a little more cinnamon and some coarse sugar on the batter after dropping it into the berries and used a toothpick to check doneness.  -  10 Jan 2008  (Review from Allrecipes US | Canada)