This Old-Fashioned Southern Blackberry Cobbler is everything I’ve ever wanted in a cobbler—and after years of testing, tweaking, and tasting, I can finally say: this is the one.
Juicy, bourbon-spiked blackberries bubble under a crisp, golden topping made from the most tender cornmeal and buttermilk biscuits. These biscuits are my secret weapon: surprisingly light, beautifully crisp on the edges, and packed with rich, buttery flavor. They're the perfect partner to that jammy, just-spiced blackberry filling—just like the classic Southern cobblers I grew up on, but even better.
The Story Behind This Blackberry Cobbler
Growing up in the South, cobbler was a staple of every family gathering and summer Sunday supper. Blackberry season meant purple-stained fingers and a pan of cobbler cooling on the counter, the scent of baked fruit and buttery crust filling the whole house. This version is inspired by those memories but with a few upgrades: a little cornmeal for crunch, a splash of bourbon for depth, and a touch of allspice to round out the sweetness. It’s rustic, cozy, and everything a cobbler should be. If you love these flavors, you should also try this spicy bourbon blackberry pie.
Jump to:
Why You’ll Love This Recipe ❤️
- The biscuit topping is everything: A mix of cornmeal and flour gives it crisp edges and a soft, buttery center. It’s like the love child of a shortcake and a biscuit.
- Bourbon and allspice take the filling up a notch: A hint of spice and a splash of bourbon bring warmth and balance to the sweet-tart berries.
- It’s easy to make but feels special: You don’t need any fancy tools—just a mixing bowl, your hands, and a 9x13 pan.
- Perfect for summer gatherings: Serve it warm with a scoop of vanilla ice cream and watch it disappear.
Key Ingredients 🛒
- Blackberries: You’ll need about 30–32 ounces of fresh or frozen blackberries. Don’t worry if they’re a little tart—this recipe is built to bring out their best.
- Bourbon: just a quarter cup adds richness without overpowering the berries. It deepens the flavor and makes the cobbler feel a little more grown-up.
- Allspice: Used in both the filling and the topping, this unexpected addition adds just the right amount of spice and warmth. It’s subtle but makes a big impact.
- Buttermilk: Classic in Southern baking, buttermilk helps tenderize the dough while adding a gentle tang that balances the sweet filling.
- Cornmeal: This is what sets this biscuit topping apart—it adds a slight crunch and gives the cobbler a rustic texture that plays perfectly with the juicy berries.
See recipe card for quantities.
How to Make It 👩🍳
- Step 1: Make the filling. In a large bowl, mix together the blackberries, bourbon, sugar, lemon juice, cornstarch, cinnamon, and allspice. Let this sit while you make the topping.
- Step 2: Make the biscuit topping. Whisk together the flour, cornmeal, sugar, baking powder, allspice, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to press it into the flour until the pieces are the size of peas. Stir in the chilled buttermilk until everything is hydrated and comes together into a shaggy dough.
- Step 3: Assemble and bake. Pour the berry mixture into a 9x13-inch baking dish. Break off and stretch pieces of the biscuit dough no more than ½ inch thick, and lay them over the berries. Place the dish on a foil-lined baking sheet and bake at 375°F for 30 to 45 minutes, until the biscuits are golden and the filling is bubbling all the way in the center
- Step 4: Step 4: Let it cool. Cool at least an hour before serving. This helps the filling thicken to the perfect consistency. Serve warm or at room temperature.
How to Store It
Once cooled, cover the dish loosely with foil and store at room temperature for up to 3 days. You can also reheat individual servings in the microwave for 15–20 seconds.
Expert Tips 🧠
Don’t skip the resting time: This cobbler needs at least an hour to cool after baking. Straight from the oven, thefilling will be very runny. Resting allows it to set into the perfect jammy texture.
Stretch the dough pieces thin: When topping your cobbler, pull and flatten pieces of dough so they’re no thicker than ½ inch. This helps them bake evenly and get beautifully golden on top.
Bake on a lined sheet pan: Cobblers love to bubble over. Line a half-sheet pan with foil and place the baking dish on top to catch any overflow (and save your oven).
FAQs ❓
Yes! Frozen blackberries work beautifully in this recipe. No need to thaw—just toss them directly with the filling ingredients. You may need to add 5–10 minutes to the baking time to ensure the filling gets fully bubbly.
Not at all. You can skip it completely or replace it with a splash of vanilla extract or even a bit of apple juice. The bourbon just adds a subtle depth and warmth that complements the berries and spice.
Yes—cobblers are great make-ahead desserts. Bake it fully, let it cool, and cover loosely with foil. It’ll keep at room temperature for 2–3 days. You can also gently reheat it in a low oven before serving.
The cornmeal topping is what makes this version so special, but you can use your favorite biscuit or shortcake topping if preferred. Just be sure to keep the pieces thin so they cook evenly.
Old-Fashioned Southern Blackberry Cobbler
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: dessert
- Method: baked
- Cuisine: american
Description
This Old-Fashioned Southern Blackberry Cobbler is everything I’ve ever wanted in a cobbler—and after years of testing, tweaking, and tasting, I can finally say: this is the one.
Ingredients
Biscuit topping
- ¼ cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. kosher salt -
- 1 ¼ cups all-purpose flour
- ¾ cup white cornmeal
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- ½ cup chilled buttermilk
- ¼ tsp allspice
- ¼ tsp ground cinnamon
Blackberry filling
- 32-36 ounces blackberries
- ¼ cup bourbon
- 1 cup granulated sugar
- Juice from 1 lemon
- ¼ cup cornstarch
- ½ tsp allspice
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 375 degrees.
- Make the blackberry filling by mixing all the berry filling ingredients in a large bowl and setting aside.
- Make the biscuit topping by whisking the flour, sugar, baking powder, allspice, cinnamon, and salt together. Then, press the butter pieces into the flour mixture until they are pea-sized and evenly dispersed Stir in buttermilk with a flexible spatula until the entire mixture is hydrated. I will also use my hands to make sure everything is mixed and there are no dry spots.
- Pour the berry mixture into a 9x13 baking dish. Break off and stretch pieces of the topping so that they are no more than ½ inch thick, and cover the top of the berries.
- Place on a foil-lined half-sheet pan and bake until biscuits are golden brown and fruit is bubbling hot in very center, about 40-45 minutes. Cool at least an hour before serving, to allow filling to thicken. Covered in foil, leftovers will keep 2 or 3 days at room temperature.
Leave a Reply