How to Boil Blackberries & Sugar for a Blackberry Cobbler


Cobblers, crumbles and crisps rely on the goodness of summer fruit to create a sumptuous dessert. A cobbler features a biscuit-like topping, which is usually placed haphazardly on the fruit filling -- resembling the cobbles of a road.

A blackberry cobbler cooks berries, which usually peak from June to August, depending on your region, into a thick filling that bubbles up among the cakey biscuit topping. The blackberry filling is a simple mixture of sugar, berries and flour or cornstarch, making blackberry cobbler a quick and easy dessert. You can cook the berries ahead of time to create a thick filling; or, as is done for most cobblers, you leave the filling ingredients uncooked, top with cobbler topping and let the syrup develop in the oven.

Cooked Filling

A filling cooked in advance is usually reserved for more labor-intensive desserts, such as fruit-filled pies. You can use this filling for a cobbler with excellent results, though.


  • 5 cups fresh or unsweetened frozen blackberries
  • 1/4 cup water plus 2 tablespoons, separated
  • 1/2 cup granulated sugar
  • 1 tablespoons cornstarch
  • zest of one small lemon
  • 1/8 teaspoon table salt


  • To bring more flavor to the cobbler, add other berries to the mix -- strawberries, raspberries and cherries are all options. Other fruits, such as peaches or plums, could be used along with, or instead of, the blackberries, too.


Place the berries and the 1/4 cup of water in a pot over low to medium heat. Stir in the sugar and bring to a simmer, continually stirring until the sugar dissolves. In a small bowl, whisk the cornstarch with the 2 tablespoons of water until all the lumps dissolve. Add the cornstarch slurry to the blackberries, stirring constantly. Return the mixture to a simmer; the berries should thicken slightly. If it becomes too thick -- like jelly -- add more water to thin it. Mix in the lemon zest and salt. Spread the filling into a casserole dish and top with the cobbler pastry, and bake according to your recipe.

Uncooked Filling

One of the biggest advantages of making a cobbler for dessert is the limited work involved. An uncooked filling can be just as delicious as a precooked one, and dirties just one dish. When the filling cooks in the oven with the topping, flour adequately thickens the berry mixture.


  • 5 cups blackberries
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • zest of one small lemon
  • 1/8 teaspoon table salt


Stir together the blackberries, sugar, flour, lemon zest and salt. Pour into the baking dish and top with the cobbler batter and proceed with your recipe.


  • For a fun variation, use cookie dough or cake batter instead of the classic biscuit-like topping.


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