Grandma’s Old-Fashioned Blackberry Cobbler

by Erin

My grandma’s old-fashioned blackberry cobbler starts with the berries on top of the batter, but it magically rises to the top while it bakes! Served best with fresh whipped cream or ice cream.

Old-Fashioned Blackberry Cobbler.

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My grandma’s old-fashioned blackberry cobbler is not to be confused with a blackberry tart or blackberry pie, it is in fact it’s own thing.

Earlier this summer my dad gifted me two containers of fresh picked blackberries and conveniently followed it up with a recipe for my grandma’s blackberry cobbler. I think he was trying to give me a hint.

Serving of Grandma's Old-Fashioned Blackberry Cobbler topped with Whipped Cream.

The unique thing about this recipe is that despite the photos showing the batter on top, you actually pour the batter in the bottom on the pan and put the berries on top. So no that is not a typo in the recipe when I indicate to pour the batter in before the berries.

Literally like magic, you can watch the batter rise to the top while it bakes (I encourage hanging out in front of the oven for this). For me the center was the last to pop up which makes sense as it takes longer to heat the center.

Grandma's Old-Fashioned Blackberry Cobbler with Whipped Cream.

It is important to taste test your berries before you cook them in this cobbler – or any similar sort of dessert. If they are not very sweet/ripe, I would advise you to add up to an additional 1/2 cup of sugar.

My dad also noted in the recipe that he had modified it to have double the batter on top and now that I’ve tried it for myself I think he made the right choice in that department. It was the right proportion and I cannot imagine having less.

Grandma's Old-Fashioned Blackberry Cobbler Scooped.

Old-Fashioned Blackberry Cobbler.


Yield: 12 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1/2 cup fresh orange juice
  • 1-1/4 cup sugar, divided**
  • 5 cups fresh blackberries*
  • 1/2 cup (1 stick) margarine or butter
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 2 Tbsp cornstarch


  1. Preheat oven to 350F. Grease a 9x12-inch baking pan; set aside.
  2. In a medium saucepan over medium heat, add orange juice, 3/4 cup sugar, and cornstarch. Bring to a boil, reduce to a simmer, and cook until thickened, about 10 minutes. Stir in blackberries and remove from heat.
  3. In a small bowl, whisk together the flour, baking powder, and salt.
  4. In a medium bowl, cream together remaining 1/2 cup of sugar and margarine until light and fluffy, about 2 minutes. Add 1/3 of the flour mixture, stirring to combine, followed by 1/3 cup milk. Repeat until all has been mixed in.
  5. Pour batter into the prepared baking pan. Pour fruit on top of batter. Cook for 45 minutes or until batter has risen and browned.
  6. Remove from oven and allow to cool slightly before serving warm topped with fresh whipped cream or ice cream.


*Frozen also works, just thaw first. **Add 1/4 cup more sugar to the berries if they are not particularly sweet.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my dad, who adapted it from my grandma.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Jim D September 20, 2023 - 4:56 pm

Hello, this was delicious, sorta. The batter was very thick, viscous, really. We wondered about adding more milk. So we cooked according to instructions. The batter remained on the bottom. Consistency of a biscuit, maybe more dense. We were going to toss it, but all the blackberries were good and cost a pretty penny. So, we scooped it all out in a big bowl. Put in fridge, and added some milk at we ate it.
Very good. We want to try it again this weekend. My wife thinks I over mixed the sugar, butter, flour mixture. Any comments? We also plan to make 1/2 batch. Just halve everything. Thank you for any advice.

Jim D September 20, 2023 - 4:57 pm

I mixed by hand, no mixer.

Alison September 14, 2023 - 3:27 pm

This looks divine, Erin! Bookmarking to play with soon. So many fruit permutations … Thanks!

Ronald W Vasicek September 14, 2023 - 9:35 am

Did you use the ones I picked or some fresh ones? I am glad you like the recipe. I never watched mine rise up in the oven! I will need to do this next time.


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