Blackberry Cherry Cobbler

by Shawnda on June 28, 2012

in Cherries,Cobblers and Crisps,Fruit

Blackberry Cherry Cobbler

It’s cobbler season! Anything you could possibly want to bake under a sweet dumpling crust is in season and super affordable right now. To celebrate, we took two perfectly ripe summer fruits, blackberries and cherries, and baked them into one magnificently bubbly, new-white-sun-dress-staining dessert.

I’m old enough to know better. Now I’m hoping that I’ve sacrificed enough over the years to the OxyClean gods to save it.

Blackberry Cherry Cobbler

Growing up, cobbler and banana pudding were the “cooked” desserts of choice. An iced-down watermelon and ice cream truck fare were the non-cooked favorites. It didn’t hurt that blackberries grew wild along our fence line and took only minutes to gather enough for cobbler when you send four kids out with four bowls.

Mom still prefers to eat her blackberry cobbler topped with a scoop of melty Blue Bell Homemade Vanilla, a move that Dad scoffs at to this day: “cobbler isn’t supposed to be cold.”

I’m less discriminating and lack the self control to turn down anything topped with a scoop of ice cream or a drizzle of cream.

Blackberry Cherry Cobbler

Blackberry Cherry Cobbler

Celebrate summer's best with a blackberry and cherry cobbler.


  • For the filling:
  • 12 oz blackberries
  • 12 oz cherries, stems and pits removed and halved
  • 1/3 cup sugar
  • 1 Tbsp flour
  • Zest of 1 lemon
  • Pinch of salt
  • For the topping:
  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 whole egg
  • 1/2 cup buttermilk (I regularly sub fat-free greek yogurt)
  • 6 Tbsp unsalted butter, melted
  • 1 tsp vanilla
  • 1/4 tsp almond extract


  1. Preheat oven to 375. Lightly grease a glass pie plate.
  2. Stir the blackberries and cherry halves with sugar, flour, lemon zest, and salt in a large bowl until blended.
  3. Transfer to the baking dish and set aside.
  4. In the same bowl, stir together the flour, sugar, baking powder, cinnamon, and salt until well mixed.
  5. Create a well in the dry ingredients and add the egg, buttermilk (or yogurt), butter, vanilla, and almond extracts.
  6. Stir, mixing until you get a soft dough.
  7. Drop heaping spoonfuls of the dough over the top of the fruit filling. (Don't worry if the topping doesn't cover all of the fruit.)
  8. Bake the fruit is bubbling and the topping is nicely browned, about 40 minutes.


Yields: 6-8 servings

Adapted from Big Bowl of Love

Estimated time: 1 hour

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