Dump-and-Bake Blackberry Cobbler

a blackberry cobbler with a serving missing and a scoop of vanilla ice cream in the middle.

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Dump-and-Bake Blackberry Cobbler

You’re going to love my easy blackberry cobbler recipe! With this dead simple dump-and-bake recipe, you can make a fast cobbler with fresh juicy blackberries. This is the ultimate "peak summertime" dessert.

Prep Time10

Cook Time35

Total Time45

Course: Baked Goods, Dessert

Cuisine: American

Servings:

Author: Sarah Cook

Equipment

Ingredients

8 tbsp unsalted butter {1 stick}
1 cup all-purpose flour
1/8 tsp salt
2 tsp baking powder
1/2 cup white sugar
1/2 tsp cinnamon
1 cup milk {whole or buttermilk}
4 cups blackberries {rinsed}
2 tsp lemon zest
1/4 cup white sugar

Instructions

Preheat oven to 350˚F (180˚C) with a rack position in the middle of the oven.
Add the butter to an 8x11 baking dish. Place the dish into the oven while the oven preheats.
8 tbsp unsalted butter
Combine flour, salt, baking powder, 1/2 cup sugar, and cinnamon in a medium mixing bowl.
1 cup all-purpose flour, 1/8 tsp salt, 2 tsp baking powder, 1/2 cup white sugar, 1/2 tsp cinnamon
Add the milk and mix until just combined. Do not overmix. Let it sit for 5 minutes.
1 cup milk
Spoon the batter to distribute it evenly in the baking dish over the melted butter, without mixing the batter into the butter.
In a medium mixing bowl, combine blackberries, sugar, and lemon zest, and spoon the mixture evenly over the batter in the baking dish.
4 cups blackberries, 2 tsp lemon zest, 1/4 cup white sugar
Tent the baking dish loosely with foil and bake at 350˚F for 15 minutes.
After the 15 minutes are up, remove the foil.
Bake for another 15-20 minutes or until the cobbler topping is lightly browned and the fruit mixture is bubbling.
Cool for 10-15 minutes and serve.

Notes

Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry cobbler topping.
If your blackberries are extra sweet, you can leave out the 1/4 cup of sugar altogether.
Storing Leftovers: Allow the cobbler to cool and store covered leftovers at room temperature for 1-2 days or in the fridge for 2-3 days.

Nutrition