This Easy Dutch Oven Blackberry Cobbler is perfect for summer. It only takes about 5 minutes to prep and fresh or frozen blackberries can be used. Don’t forget the vanilla ice cream for serving.
I am a BIG cobbler girl. My Air Fryer Blackberry Cobbler, Puff Pastry Peach Cobbler, and Air Fryer Peach Cobbler are both super popular, but I wanted to create a dutch oven berry cobbler recipe that could feed a larger crowd. My Air Fryer Blueberry Cobbler Recipe is in between because it feeds 3-4 people.
Traditional Dutch oven recipes are cooked in a cast iron dutch oven or cast iron skillet over hot coals or charcoal briquettes. This recipe is made at home in a traditional oven, but it can also be made over a campfire in the great outdoors. Dutch oven cooking is my favorite!
Table of Contents
Why You’ll Love This Recipe
- Easy – This cobbler comes together in about 5 minutes. The most difficult part of this recipe is waiting for it to bake.
- Cast iron or enameled – I usually make this in my enameled shallow 12-inch dutch oven. You can also use a cast iron dutch oven.
- Heavy on the topping – Everyone knows the best part of cobbler is the topping so my recipe involves lots of the buttery topping. The topping is also made from scratch (not like a dump cake). No yellow cake mix or lemon-lime soda.
- A hint of cinnamon – I love to add a little cinnamon to fruit filling. It adds a nice warm flavor.
- Works with frozen or fresh blackberries – Oddly enough, I actually prefer this recipe with frozen berries because the filling is a little juicier. This recipe is a great way to use up extra berries.
- Great for a crowd – This delicious dessert will serve at least 10 people.
- Perfect for summer – Berries are always so sweet while they are in season all summer long.
Ingredients & Substitutions
- Blackberries: Frozen or fresh berries both work for this recipe. Frozen berries yield a juicier filling which is what I prefer. Use whatever you have on hand! 1 cup of blackberries is about 5 ounces so you will need about 40 ounces of berries. This recipe can easily be halved if you do not have that many berries. You can also use frozen or fresh blueberries to make a dutch oven blueberry cobbler.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Dutch Oven Blackberry Cobbler
Quick Overview
- Make topping.
- Toss berry mixture.
- Assemble & bake.
Step by Step Instructions
Do not overwork the topping. It will be crumbly and the butter will clump into pieces. See the photo above.
Step 1: Preheat the oven to 350 degrees. In a medium mixing bowl, combine the flour, sugar, baking powder, and butter. Do not overwork the mixture. It should be crumbly.
Step 2: In a large bowl, toss the blackberries, brown sugar, cornstarch, and vanilla until well combined.
Step 3: Grease a shallow dutch oven or large baking dish. Pour the blackberries in.
Step 4: Sprinkle the flour mixture on top.
Step 5: Bake for 45-50 minutes or until bubbling and golden brown.
Step 6: Let stand for about 10 minutes before serving. Serve each plate of cobbler a scoop of vanilla ice cream.
Recipe Serving Suggestions
You can’t have a cobbler without vanilla ice cream. I highly recommend whipping up a batch of my homemade Vanilla Ice Cream without Eggs. It is the best!
You can also serve it freshly whipped cream, but I prefer ice cream because it is frozen.
Expert Tips & Variations
- Do not overwork the topping. You can see in the photo above that topping should be crumbly.
- Bake until golden. The topping should have a golden brown color.
- Serve with ice cream. You can’t beat a cobbler a la mode.
- Store leftovers in the fridge. The leftover cobbler should be stored in the refrigerator in an airtight container. It will stay good for 4-5 days, although mine never lasts that long. 🙂
- Add lemon. If you have a lemon on hand, add the lemon juice and lemon zest of half of a small lemon.
Recipe FAQs
Cornstarch will help thicken the filling and prevent it from being watery.
The topping will be crispy right when it comes out of the oven. After it cools and is reheated, the topping will be softer.
Yes. The topping will be too brown (or even burnt) and the filling will be complete mush.
Yes. Cobbler should be moist due to the water in the fruit and butter in the filling.
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Dutch Oven Blackberry Cobbler
Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 3/4 cups (12 Tablespoons; 170 g) salted butter, melted
- 8 cups (40 ounces) fresh or frozen blackberries*
- 1/2 cup (100 g) brown sugar
- 1 1/2 Tablespoons cornstarch
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 degrees. In a medium mixing bowl, combine the flour, sugar, baking powder, and butter. Do not overwork the mixture. It should be crumbly.
- In a large bowl, toss the blackberries, brown sugar, cornstarch, and vanilla until well combined.
- Grease a shallow dutch oven or large baking dish. Pour the blackberries in.
- Sprinkle the flour mixture on top.
- Bake for 45-50 minutes or until bubbling and golden brown.
- Let stand for about 10 minutes before serving. Serve each plate of cobbler a scoop of vanilla ice cream.
Notes
- Blackberries: Frozen or fresh berries both work for this recipe. Frozen berries yield a juicier filling which is what I prefer. Use whatever you have on hand! 1 cup of blackberries is about 5 ounces so you will need about 40 ounces of berries. This recipe can easily be halved if you do not have that many berries. You can also use frozen or fresh blueberries to make a dutch oven blueberry cobbler.
- Do not overwork the topping. You can see in the photo above that topping should be crumbly.
- Bake until golden. The topping should have a golden brown color.
- Serve with ice cream. You can’t beat a cobbler a la mode.
- Store leftovers in the fridge. The leftover cobbler should be stored in the refrigerator in an airtight container. It will stay good for 4-5 days, although mine never lasts that long. 🙂
- Add lemon. If you have a lemon on hand, add the lemon juice and lemon zest of half of a small lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe twice now and my family is in love with it! I can’t eat wheat so I just substitute it with a gluten free mix. They couldn’t tell the difference! We love the vanilla, cinnamon, and brown sugar! OMG HEAVEN! Great and ridiculously easy recipe. Thanks so much! I love that I get to use my grandmother’s Dutch oven.
Aw yay! That makes me so happy 🙂
Can’t print recipe in Edge or Chrome, is that by design?
No! I run chrome and have no issues printing.