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5 from 39 votes

Dutch Oven Blackberry Cobbler

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.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 365kcal
Author: Brianna May

Equipment

Ingredients

  • 1 ½ cups (195 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • ¾ cups (12 Tablespoons; 170 g) salted butter, melted
  • 8 cups (40 ounces) fresh or frozen blackberries*
  • ½ cup (100 g) brown sugar
  • 1 ½ Tablespoons cornstarch
  • 1 teaspoon vanilla
  • ½ 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

Calories: 365kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 199mg | Fiber: 7g | Sugar: 36g