Black Raspberry Cobbler is a classic, rustic dessert made with juicy black raspberries cooked into a thick, jammy filling, then topped with soft, golden biscuits.
It’s a summer favorite, loaded with fresh berry flavor and perfect with a scoop of vanilla ice cream on top. This Black Raspberry Cobbler takes me straight back to summer visits at my grandma’s house.
We’d spend the morning picking wild berries, fingers stained purple, and by the afternoon, the kitchen would smell like bubbling fruit and warm biscuits.
I still make it every year when berries are in season. It’s simple, straightforward, and full of that homemade comfort we all crave.
The black raspberries are the star here, bursting with flavor. The biscuit topping is soft, buttery, and just a little crisp on top thanks to a sprinkle of coarse sugar.
It’s not too sweet, not too tart—just right. And the best part? You don’t need anything fancy. Just a few bowls, a baking dish, and an appetite for cobbler.
How To Make Easy Black Raspberry Cobbler?
Recipe Overview
Black Raspberry Cobbler is a sweet, bubbly fruit dessert topped with buttery shortcake biscuits and baked until golden. It’s simple, cozy, and full of berry flavor.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 55 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: Serves 8
- Calories: ~320 per serving
Equipment Needed
- Mixing bowls
- 9×13 inch baking dish
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Oven
Ingredients
For the berries:
- 6 cups black raspberries (or any mix of berries: blackberries, blueberries)
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- ¾ cup boiling water
- 1 tablespoon butter
For the shortcake biscuits:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cut into ½-inch pieces
- ¾ cup buttermilk, well shaken
- Milk and coarse sugar (for topping)
Ingredient Notes
1. Black raspberries: These bring a rich, jammy flavor. You can mix in blackberries or blueberries if needed.
2. Cornstarch: Helps thicken the berry mixture so it’s not runny.
3. Buttermilk: Adds tang and tenderness to the biscuits. If you don’t have it, you can use regular milk with a splash of lemon juice.
4. Butter: Make sure it’s cold—it helps create flaky biscuit layers.
Instructions
Step 1: Prep the berry filling
In a large bowl, mix the black raspberries with sugar and cornstarch. Pour the boiling water over the mixture and stir until the sugar and cornstarch dissolve. Pour into your baking dish and dot with small pieces of butter.
Step 2: Make the biscuit dough
In another bowl, whisk the flour, sugar, baking powder, and salt. Add the cold butter pieces and cut them in using a pastry cutter or fork until the mixture looks crumbly. Pour in the buttermilk and stir until just combined—don’t overmix.
Step 3: Top the berries
Drop spoonfuls of biscuit dough over the berry filling, leaving a few gaps for steam to escape. Brush the tops with a little milk and sprinkle with coarse sugar for crunch.
Step 4: Bake
Bake at 375°F (190°C) for 30–35 minutes, or until the biscuits are golden and the filling is bubbling. Let it cool for at least 10 minutes before serving so the filling can set up a bit.
Nutrition Facts (Per Serving)
- Calories: 320
- Carbohydrates: 48g
- Protein: 4g
- Fat: 13g
- Sugar: 27g
- Fiber: 4g
- Sodium: 270mg
Tips and Variations
1. No buttermilk? Mix ¾ cup milk with 2 teaspoons lemon juice or vinegar and let sit for 5 minutes.
4. Want it sweeter? Add 1–2 tablespoons more sugar to the berry mixture.
5. Try other berries: Mix in blueberries or raspberries if you don’t have enough black raspberries.
6. Make ahead: You can make the berry base and biscuit dough separately and chill until ready to bake.
Expert Tips
1. Biscuits not browning? Move the dish up to the top rack for the last 5 minutes and brush a little more milk on top.
2. Filling too runny? Make sure to use cornstarch and let the cobbler cool slightly before serving. That thickens it up.
3. Dough too sticky? Add 1 tablespoon of flour at a time until it holds shape without being wet.
Serving Suggestions
1. Best served warm with a big scoop of vanilla ice cream or a dollop of whipped cream.
2. Great as breakfast the next morning (yes, cold cobbler is a thing and I stand by it!).
3. Add a little fresh mint for a pop of color if you’re serving it for guests.
FAQ
Can I Make Black Raspberry Cobbler With Frozen Berries?
Yes, you can use frozen berries for Black Raspberry Cobbler. Add them straight from the freezer with no thawing needed.
How Do I Store Leftover Black Raspberry Cobbler?
Keep your Black Raspberry Cobbler in the fridge for up to 3 days. Reheat before serving for the best taste.
Can I Use Other Berries In Black Raspberry Cobbler?
Yes, you can mix in blueberries or blackberries with the black raspberries in this Black Raspberry Cobbler recipe.
Conclusion
This Black Raspberry Cobbler is one of those feel-good, no-fuss recipes that brings a little sweetness to any summer day.
I hope you love it as much as I do. If you try it, I’d love to hear how it went—drop a comment or send me a message. Let’s keep the berry love going!
Black Raspberry Cobbler
Equipment
- Mixing bowls
- 9×13 inch baking dish
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Oven
Ingredients
For the berries:
- 6 cups black raspberries or any mix of berries: blackberries, blueberries
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- ¾ cup boiling water
- 1 tablespoon butter
For the shortcake biscuits:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter cut into ½-inch pieces
- ¾ cup buttermilk well shaken
- Milk and coarse sugar for topping
Instructions
Step 1: Prep the berry filling
- In a large bowl, mix the black raspberries with sugar and cornstarch. Pour the boiling water over the mixture and stir until the sugar and cornstarch dissolve. Pour into your baking dish and dot with small pieces of butter.
Step 2: Make the biscuit dough
- In another bowl, whisk the flour, sugar, baking powder, and salt. Add the cold butter pieces and cut them in using a pastry cutter or fork until the mixture looks crumbly. Pour in the buttermilk and stir until just combined—don’t overmix.
Step 3: Top the berries
- Drop spoonfuls of biscuit dough over the berry filling, leaving a few gaps for steam to escape. Brush the tops with a little milk and sprinkle with coarse sugar for crunch.
Step 4: Bake
- Bake at 375°F (190°C) for 30–35 minutes, or until the biscuits are golden and the filling is bubbling. Let it cool for at least 10 minutes before serving so the filling can set up a bit.
