Blackberries and raspberries sweetened with a bit of sugar, then baked with a delicious, biscuit-like crust. This Blackberry Raspberry Cobbler is a quick and easy dessert that is sure to impress!
Desserts for Cookouts
Last month some of our neighbors invited us over for a pool party/cookout, and I offered to bring a dessert to share. I pretty much always offer to bring desserts to events because; A.) I love desserts; and B.) I’m always looking for an excuse to try out new, sweet recipes.
The day of our neighbors’ cookout was a busy one for me, so I didn’t have a ton of time to put a dessert together. I needed something quick but also wanted it to impress everyone. Being a southern girl, that meant I needed to make a cobbler.
Cookout Dessert Ideas
If you’re looking for other ideas of desserts to take to cookouts, here are a few of my favorites:
Skillet S’mores Brownie
S’mores Refrigerator Dessert
Caramelized Banana Pudding
Crispy Top Fudgy Brownies
Blackberry Raspberry Cobbler
Growing up, my mom made peach cobbler on a regular basis. I based this Blackberry Raspberry Cobbler on her recipe.
Step One: Sweeten the Fruit
My mom often used canned peaches for her cobbler, which didn’t require much sweetening. For this recipe, I used frozen blackberries and raspberries, which do require a bit of sweetening. To sweeten the berries, I simmered them with some sugar and lemon juice. This softened the berries and gave them a nice, sweet flavor.
TIP: Thaw your frozen berries and drain off any excess juice. If you don’t thaw the berries, it will make the cobbler a bit runny, but it will still work. Runny cobbler is better than no cobbler, right?
Step Two: Prepare the Crust
One reason (of many) that I love my mom’s peach cobbler recipe so much is that it is so quick and easy to put together. A huge factor in the speed of this dish is the use of self-rising flour for the crust. So, for this recipe I did the same rather than the typical method of adding a leavening agent to all-purpose flour.
Step Three: Put the Cobbler Together
I also used my mom’s recommendation of putting the crust on the bottom of the baking dish, and the fruit on the top. As the cobbler bakes, the crust rises to the top and has a beautiful, marbled appearance. This method also keeps the crust from becoming too cake-like.
Finally, before baking I sprinkled the top of the cobbler with two tablespoons of cane sugar. This gives the top just a bit of a crystalized sugar texture that pairs perfectly with the tart berries.
Serve it alone or top it with ice cream, but this Blackberry Raspberry Cobbler is a quick and easy dessert that is perfect for any occasion!
Blackberry Raspberry Cobbler
Ingredients
Berries
- 2.5 cups frozen blackberries thawed
- 2.5 cups frozen raspberries thawed
- 1 tbsp lemon juice
- ¾ cup sugar
Assembly
- ½ cup butter
- 1 cup self-rising flour
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 tbsp cane sugar
Instructions
Berries
- Drain excess juice from thawed berries. In a small sauce pan over medium-heat, add thawed berries, lemon juice, and sugar. Stir frequently until sugar has dissolved and mixture comes to a boil. Remove from heat and set aside.
Assembly
- Preheat oven to 350 degrees. Melt butter and pour into the bottom of a 3 quart or 9×13 baking dish.
- In a small bowl, stir together flour, salt, vanilla, and milk. Pour over butter.
- Gently spoon berry mixture over flour.
- Sprinkle can sugar evenly over top of cobbler. Bake for 60 minutes, or until edges of topping begin to turn golden brown.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Blackberry Raspberry Cobbler, you should check out these other SugarSpicesLife recipes:
Peach Cobbler
Rustic Peach Blueberry Tart
Healthier Apple Crisp
Mini Fruit Pizza
Links to items used to make this recipe:
This should have a mention of if you use fresh fruit to drain off liquid. I made it with fresh fruit and it had to much liquid in the berry sauce mix and went with it anyways. I thought about draining the extra juice off and didn’t. That was my mistake. It turned out like crap. If you don’t want to drain off the juice, just double the bread section of the recipe to compensate.
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