Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Black Raspberry Cobbler

5 from 9 votes

Black Raspberry Cobbler ~ A classic dessert cobbled together in a flash! Substitute blackberries or blueberries and make the most of your summer berries

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Black Raspberry Cobbler ~ A classic dessert cobbled together in a flash

 

Black Raspberry Cobbler in a bowl topped with a scoop of ice cream

 

Make the most of your summer berries!

My mom was a very good baker and we all loved her desserts, cookies and cobblers. Every summer, when I was young, we dressed in long sleeved shirts, long pants and a healthy dose of bug spray, and headed out in the early morning hours to pick wild blackberries.

This was a family affair enjoyed by parents and children alike. We knew if we picked buckets full of ripe berries, my mom would make her famous blackberry cobbler and a big batch of amazing jam.

 

 

A collage of photos showing black raspberries on the vine ready to pickWhen our children were small we carried on the tradition by picking blackberries until our fingers turned purple.

I always made my mom’s cobbler recipe using pie crust in a kind-of “free-floating” soupy cobbler. Amazing, delicious stuff. I posted it a few years ago HERE. When I mentioned to my son that I’d picked berries at Miller Farms Market, he wanted to know what time they should stop by for some Black Raspberry Cobbler.

 

 

An unbaked black raspberry cobbler in a cast iron skillet with biscuits on topBlack raspberries are sweeter than their red cousins and more like blackberries without seeds.

My husband declared they are his favorite berry – which was news to me after 30 years of marriage! Anyway – I wanted to make a traditional cobbler with a sweet biscuit top so I cobbled the ingredients together and popped it in the oven!

 

A closeup of a black raspberry biscuit topped cobbler in a cast iron skillet

Cobblers can be made with pastry crust or drop biscuit toppings

I thought it looked and tasted pretty terrific but both my son and husband mentioned it wasn’t like the one I always made with pie crust. They said it was really good but I could sense the disappointment. Don’t you know I’ll be making another cobbler that my family will enjoy even more –  but hey I’m a food blogger, I’ve gotta try new recipes along with the old ones.

Guess I should have known … you can’t mess with family recipes. Please check out my Mom’s Blackberry Cobbler if you want something different and delicious!

 

 

A bowl of warm cobbler topped with ice creamThe cobbler was made in a 9-inch cast iron skillet. If you have something smaller, the biscuit topping would cover the berries more completely. It’s all good!

 

Black Raspberry Cobbler in a bowl with a scoop of vanilla ice cream melting on topServed warm with a scoop of vanilla ice cream I think my guys liked it just fine – it’s all gone so somebody enjoyed a bowl or two 🙂

 

A closeup of a bowl of black raspberry cobbler topped with a scoop of ice cream

 

Thanks for PINNING!

A cast iron skillet with black raspberry cobbler

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one.

If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

Black Raspberry Cobbler

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 9 votes
A classic dessert cobbled together in a flash - substitute blackberries or blueberries as desired.

Ingredients

For the berries:

  • 6 cups black raspberries or other berries
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¾ cup boiling water
  • 1 tablespoon butter

For the shortcake biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter cut into ½ inch pieces
  • ¾ cup buttermilk well shaken
  • coarse sugar and milk for garnish

Instructions

  • Preheat oven to 375°F.

To prepare the berries:

  • In a large saucepan combine ¾ cup granulated sugar, 2 tablespoons cornstarch and ¾ cup of boiling water. Warm over medium-high heat until the mixture boils, cook for 1 minute or until it starts to thicken. Add the black raspberries and stir gently. Heat until the berries are hot. Do not boil or overcook. You don't want the berries to completely break down.
  • Pour the berry mixture into a 9-inch cast iron skillet or other deep baking dish. Dot with the 1 tablespoon of butter. Set aside.

To prepare the biscuits:

  • In a medium mixing bowl combine the flour, 3 tablespoons sugar, baking powder and salt. Whisk to combine. Cut the butter into the flour mixture until it resembles a coarse meal. Some chunks of butter the size of peas is okay. Add the buttermilk and stir to combine.
  • Drop scoopfuls of dough on top of the berries.
  • Brush the biscuits with milk and sprinkle with coarse sugar. Bake 30-40 minutes or until the biscuits are lightly browned and the berries are bubbly. Cool slightly before serving.

Recipe Notes

Shortcake biscuit topping inspired by a recipe in the Betty Crocker Cook Book circa 1950
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 448kcal | Carbohydrates: 82g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 274mg | Fiber: 9g | Sugar: 38g | Vitamin A: 385IU | Vitamin C: 31mg | Calcium: 195mg | Iron: 3mg

Here are a few more of our favorite cobblers you might enjoy:

A cast iron skillet filled with savory tomato cobbler with herbed biscuit topping

Savory Tomato Cobbler – it’s hard to come up with enough superlatives to describe this wonderful, delicious cobbler! It’s slightly sweet, savory, rich and absolutely delightful direct from our garden to the table!

 

A bowl of old-fashioned peach cobbler topped with a scoop of ice cream

Old Fashioned Peach Cobbler with Shortcake Biscuit Crust – homey and comforting just like mom used to make!

 

 

a casserole dish with juicy strawberry cobbler

Bake the season with our Easy Strawberry Cobbler. Dessert doesn’t get much better than this!

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

40 Comments

  2. Susan

    I made this yesterday ,July 23 rd from farm picked black raspberries & it was fantastic .Thank you for this recipe
    Susan from Canada

    Reply

    • Tricia Buice

      Outstanding!Thank you for trying is Susan and for letting us know that it worked for you. Hope you’re having a great summer! Canada is moving up on our bucket list of places to see next – so we may be coming for a visit 🙂 Have a wonderful day and thanks again.

      Reply

  3. Karly

    Woah. My stomach is growling, my mouth is watering and suddenly I have the urge to go pick a basket full of berries myself, despite my distaste for nature. I MUST try this ASAP!

    Reply

  4. Lee

    Hello,
    Thank you for the recipe.

    I’m not that experienced a cook so I have a question about the butter that is listed under the Berries ingredients — it doesn’t appear in the text. Is it meant to be used with the berries or only in the dough?

    Thanks so much!

    Reply

    • Tricia Buice

      Thanks Lee! I forgot to add the instruction about the 1 tablespoon of butter. I have updated the recipe. Thank you so much! I hope you will come back again and also hope you enjoy the recipe. Thanks and have a great weekend!

      Reply

    • Tricia Buice

      I haven’t eaten a lot of black raspberries either – but I am a fan now! We also love blackberries and blueberries has strawberries too – can’t get enough. Thanks for stopping by!

      Reply

  8. Toni | Boulder Locavore

    Cobblers are the signature dessert of summer to me and yours is a beauty. Love that you adapted a 1950s recipe. That speaks volumes. Cobblers do stand the test of time without trying to be anything other than what they are.

    Reply

    • Tricia Buice

      I love the old recipes Toni – sometimes simple is best. I picked blackberries today – and picked up fresh corn. It was a good day for fruit and vegetables! Hope you have a great weekend.

      Reply

  9. Susan

    Is there anything better than a dessert with fruit that you picked yourself? I don’t think so! I remember picking raspberries, currants, nuts, etc., with my mother too. Great memories and a great dessert, Tricia!

    Reply

    • Tricia Buice

      Picking currants – how cool! I wish we had some nut trees 🙂 I did pick blackberries this morning – so the family favorite will begin the oven this weekend. Hope you have a lovely weekend and thanks for stopping by Susan!

      Reply

  11. Monica

    I’ve got to get some black raspberry now! This cobbler looks gorgeous. And I totally understand how you mean about old family favorites…you always want to go for the family/crowd-pleaser but if we don’t try something new every so often, we’d miss some great discoveries along the way. This is just beautiful!

    Reply

    • Tricia Buice

      Thank you Monica – I picked blackberries this morning so I can make the “family favorite” this weekend. My son should be happy! Hope you have a terrific weekend.

      Reply

  12. Mandy

    Oh Tricia, what an incredible dessert. I am actually salivating here – fabulous! I would love to be a guinea pig in your home any day of the week. 😀
    Have a wonderful weekend.
    🙂 Mandy xo

    Reply

  14. Becky Green

    This DOES LOOK GOOD, Tricia! 😉 It reminded me to ask my hubby if he’s seen any of our blackberries while he’s been out….not yet! 😉 YUMMY!!!!!! 😉

    Reply

  15. Chris Scheuer

    Haha, I had to laugh, my family is often the same way. But you’re right, you’ll never discover great new recipes (that they just might like better than the old standby) if you don’t experiment a bit :). I haven’t had black raspberries since we moved from Wisconsin 30 years ago. I’m quite jealous that you have a patch where you can pick them. I might have to hop in the car next summer and take a little trip one state up! I’m afraid my car would be hanging heavy on the back end as the trunk would be FILLED with those jewels!

    Reply

  16. sue|theviewfromgreatisland

    This post makes me weak at the knees, the photos are incredible, and I adore black raspberries – we used to pick them when we lived in New Hampshire, and I agree with your husband, they are the best berry ever. This is just gorgeous, Tricia!

    Reply

  17. Pam

    Oh my gosh, Tricia! This is what dessert means to me! Your cobbler looks fantastic and I love that it’s soupy and not real dry. I remember those purple fingers well, and that is before there was any such thing as bug spray. 🙂 Great post and pics for a great treat! Thanks for sharing!

    Reply

    • Tricia Buice

      Thanks so much Pam! Summer berries sure make me happy – I just love to pick, clean and then bake them into something wonderful that will make people happy. Especially my family 🙂 Have a fantastic weekend!

      Reply