Blackberry Cobbler in a small white bowl with the worlds Best Blackberry Cobbler above it.

I have hated cobbler my entire life. Until now. Suddenly I’ve made cobbler three times in the course of two weeks and all I want is more cobbler! Turns out I didn’t hate cobbler at all. I just hated the cake mix cobblers. This is such relieving news to me! This cobbler is made with a sweet biscuit dough for the crust and oh my heavens is it delicious! Now, I sort of live by the mantra that fruit is not dessert. It’s more of a breakfast or side dish. I still believe that. I mean, this cobbler makes a killer breakfast. But as a dessert? I did choose it over some oreo truffles the other night so I’m willing to admit that fruit can certainly be delicious enough to satisfy my need for dessert. Or make it for breakfast. No judging here!


24 oz. fresh blackberries
1 lemon, zested and juiced
2 tsp. cornstarch
1/2 tsp. vanilla extract
1/3 cup white sugar
2 cups all-purpose flour
3/4 cup powdered sugar
1 TB. baking powder
1 tsp. salt
1/2 cup cold butter, diced
1 cup half and half


1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.

2. In a medium-size mixing bowl, toss blackberries with lemon zest and juice, cornstarch, vanilla, and white sugar. Spread them out in the 9×13 pan.

3. In a large mixing bowl, stir together flour, powdered sugar, baking powder, and salt. Use a pastry cutter to cut in butter until it resembles a course meal.

4. Pour in half and half and stir to form a thick batter.

5. Scoop the batter in large clumps on top of the blackberries to form a nice cobbler crust.

6. Bake in the preheated oven for 1 hour.