This easy and comforting Blackberry Cobbler is the perfect dessert for any occasion! Made with juicy blackberries, a hint of almond and orange zest, and topped with a golden, flaky lattice crust, it’s warm, sweet, and delicious. You can use fresh or frozen blackberries, making it a quick and simple treat whenever you crave something fruity and cozy!
Recipe Ingredients
- 24 ounces fresh or frozen blackberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 2 teaspoons almond extract
- Zest of 1/2 orange
- Lattice Crust:
- One 14.1-ounce package refrigerated pie crust
- All-purpose flour, for dusting
- 1 large egg
- Serving suggestion:
- vanilla ice cream
How To Make Blackberry Cobbler?
- Prepare the Blackberry Filling: In a large saucepan, combine the blackberries and sugar over medium heat. Bring to a gentle boil, stirring occasionally.
- Thicken the Mixture: In a small bowl, mix the cornstarch (cornflour) with 2 tablespoons of water to create a slurry. Stir it into the blackberry mixture and let it simmer for about 5 minutes until thickened. Remove from heat, stir in almond extract and orange zest, then transfer to a 9×13-inch (23x33cm) baking dish. Let it cool slightly.
- Preheat the Oven: Set your oven to 220°C / 425°F.
- Prepare the Lattice Crust: Lightly flour your surface and roll out the pie crusts to approximately 25x35cm (10×14 inches). Cut one crust lengthwise into 4 long strips (4.5cm / 1¾ inches wide), and cut the second crust widthwise into 6 shorter strips (same width).
- Create the Lattice: Lay the 4 long strips vertically on a baking sheet, leaving space between each. Fold back the first and third strips, place a short strip across, then fold them back. Repeat this weaving pattern until the lattice is formed. Trim the edges slightly and place the lattice in the freezer for 10 minutes to firm up.
- Assemble the Cobbler: Carefully place the chilled lattice over the blackberry filling.
- Brush with Egg Wash: Beat the egg with a tablespoon of water, then brush it over the lattice for a golden finish.
- Bake to Perfection: Bake for 30 minutes or until the crust is golden brown and the blackberry filling is bubbling slightly at the edges.
- Serve & Enjoy: Let the cobbler cool slightly before serving. Scoop into bowls and top with vanilla ice cream for the ultimate dessert experience!
Recipe Tips
- Use Fresh or Frozen Blackberries: Both work well, but if using frozen, let them thaw slightly and drain excess liquid to avoid a watery filling.
- Don’t Skip the Cornstarch: It thickens the blackberry mixture, preventing it from being too runny. Mix it with water before adding for a smooth texture.
- Chill the Lattice Before Baking: Freezing the lattice for 10 minutes helps it hold its shape and makes it easier to handle.
- Bake Until Bubbling: The crust should be golden, and the blackberry filling should bubble around the edges—this means it’s perfectly cooked!
- Let It Rest Before Serving: Cooling for at least 10 minutes allows the filling to set, preventing it from being too runny when scooping.
How To Store Leftovers?
- Refrigerate: Let the cobbler cool to room temperature before covering it tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.
- Freeze: Allow the cobbler to cool completely, then wrap it well in plastic wrap and foil or store in an airtight container. Freeze for up to 3 months. To serve, thaw overnight in the fridge before eating cold or reheating.
Nutrition Facts
- Calories:353
- Total Fat:11 g
- Saturated Fat:4 g
- Carbohydrates:62 g
- Dietary Fiber:5 g
- Sugar:34 g
- Protein:3 g
- Cholesterol:19 mg
- Sodium:172 mg
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Blackberry Cobbler
Description
This easy and comforting Blackberry Cobbler is the perfect dessert for any occasion! Made with juicy blackberries, a hint of almond and orange zest, and topped with a golden, flaky lattice crust, it’s warm, sweet, and delicious. You can use fresh or frozen blackberries, making it a quick and simple treat whenever you crave something fruity and cozy!
Ingredients
Instructions
- Prepare the Blackberry Filling: In a large saucepan, combine the blackberries and sugar over medium heat. Bring to a gentle boil, stirring occasionally.
- Thicken the Mixture: In a small bowl, mix the cornstarch (cornflour) with 2 tablespoons of water to create a slurry. Stir it into the blackberry mixture and let it simmer for about 5 minutes until thickened. Remove from heat, stir in almond extract and orange zest, then transfer to a 9×13-inch (23x33cm) baking dish. Let it cool slightly.
- Preheat the Oven: Set your oven to 220°C / 425°F.
- Prepare the Lattice Crust: Lightly flour your surface and roll out the pie crusts to approximately 25x35cm (10×14 inches). Cut one crust lengthwise into 4 long strips (4.5cm / 1¾ inches wide), and cut the second crust widthwise into 6 shorter strips (same width).
- Create the Lattice: Lay the 4 long strips vertically on a baking sheet, leaving space between each. Fold back the first and third strips, place a short strip across, then fold them back. Repeat this weaving pattern until the lattice is formed. Trim the edges slightly and place the lattice in the freezer for 10 minutes to firm up.
- Assemble the Cobbler: Carefully place the chilled lattice over the blackberry filling.
- Brush with Egg Wash: Beat the egg with a tablespoon of water, then brush it over the lattice for a golden finish.
- Bake to Perfection: Bake for 30 minutes or until the crust is golden brown and the blackberry filling is bubbling slightly at the edges.
- Serve & Enjoy: Let the cobbler cool slightly before serving. Scoop into bowls and top with vanilla ice cream for the ultimate dessert experience!
Notes
- Use Fresh or Frozen Blackberries: Both work well, but if using frozen, let them thaw slightly and drain excess liquid to avoid a watery filling.
- Don’t Skip the Cornstarch: It thickens the blackberry mixture, preventing it from being too runny. Mix it with water before adding for a smooth texture.
- Chill the Lattice Before Baking: Freezing the lattice for 10 minutes helps it hold its shape and makes it easier to handle.
- Bake Until Bubbling: The crust should be golden, and the blackberry filling should bubble around the edges—this means it’s perfectly cooked!
- Let It Rest Before Serving: Cooling for at least 10 minutes allows the filling to set, preventing it from being too runny when scooping.
Blackberry Cobbler