Easy Blackberry Cobbler

This easy blackberry cobbler is made with Bisquick for a simple yet delicious dessert. Serve it with whipped cream or vanilla ice cream for the perfect ending to a summer meal. Now that we’re into summer, it’s all about berries for me. Strawberry shortcake, lemon raspberry scones, and berry crisp are just a few of …

The post Easy Blackberry Cobbler appeared first on My Baking Addiction.

This easy blackberry cobbler is made with Bisquick for a simple yet delicious dessert. Serve it with whipped cream or vanilla ice cream for the perfect ending to a summer meal.

Fork cutting a bite from the corner of a piece of blackberry cobbler topped with ice cream.

Now that we’re into summer, it’s all about berries for me.

Strawberry shortcake, lemon raspberry scones, and berry crisp are just a few of the recipes that are at the top of my list every summer.

And don’t forget a good blackberry cobbler!

This easy blackberry cobbler recipe is simple to throw together and makes a great summer dessert that pairs well with whipped cream or a scoop of vanilla ice cream. It’s the simplicity of this one that makes it so perfect – no frills, no fuss, all delicious. 

A slice of blackberry cobbler on a cake server over the pan of easy blackberry cobbler.

CRISPS, COBBLERS & CRUMBLES: WHAT’S THE DIFFERENCE?

There’s not a single season of the year where I don’t crave some kind of crisp or cobbler. Apple in the fall and winter, rhubarb in the spring, and berries in the summer.

But what exactly is the difference between a crisp, a cobbler, and a crumble? Well, it’s all in the topping!

  • Cobblers can have a drop biscuit topping, a pie crust-like topping, or even a cakey topping (like with this easy blackberry cobbler or easy peach cobbler). 
  • Crisps have a streusel topping that has oats in it, making the topping…well, crispy! (Don’t miss my cherry crisp.)
  • Crumbles are similar to crisps but traditionally don’t have any oats in the streusel topping, like in Apple Crumble. Although the lines are sometimes a little bit blurred between crisps and crumbles and the names are often used interchangeably.

This easy blackberry cobbler falls into the cakey category. It has a cake-like base that rises around the fruit to become both a base and a topping.

It’s sweet, simple, and incredibly delicious! Absolutely a summer must-make recipe.

Plated slice of easy blackberry cobbler topped with a scoop of vanilla ice cream.

HOW TO MAKE BLACKBERRY COBBLER WITH BISQUICK

Easy blackberry cobbler uses Bisquick mix in the batter, so there are only a few ingredients that you’ll need and it’s simple to mix together.

To get started, stir together your blackberries with ½ cup of granulated sugar and some pumpkin pie spice. I like using pumpkin pie spice in this recipe because I think all of the spices (especially the ginger) pair really well with the blackberries.

Ingredients for blackberry cobbler arranged on a white countertop.

Let the berries rest for 15-20 minutes before moving on with the batter. Give them a stir occasionally while they rest.

After the berries have rested, grab another bowl and whisk together the Bisquick mix with the remaining sugar and the whole milk. Once that is well combined, whisk in the melted butter and pour the batter into a greased 9×9-inch baking pan. 

Now, sprinkle the sugared blackberries evenly over the top of the batter. Don’t forget to include any sugar or juice that is still in the bowl with the berries! You want all of that goodness in the cobbler.

Fresh blackberries stirred together with sugar in a white mixing bowl.

Before popping this cobbler in the oven, you can sprinkle the top with a bit of coarse sugar for some extra crunch and sparkle, but that’s totally up to you.

Let the blackberry cobbler bake for 50-60 minutes, or until the top is golden brown. I love this served warm from the oven with a scoop of vanilla ice cream, but it’s delicious at room temperature as well!

Batter for easy blackberry cobbler being whisked together in a white mixing bowl.

RECIPE FAQS

Can I use frozen blackberries?

This recipe is best with fresh blackberries but you can certainly use frozen blackberries when fresh are out of season!

If using frozen blackberries, make sure that they are thawed and drained before you get started.

Can I swap out the blackberries for a different fruit?

Because of the method and the way that the cobbler bakes up, it is pretty specific to blackberries. I would not recommend using a different fruit for this particular cobbler recipe. 

Easy blackberry cobbler assembled in the pan and ready go to in the oven.

Do I have to use Bisquick?

I like making this easy blackberry cobbler with Bisquick mix because it has several ingredients in one. If you don’t have any store-bought Bisquick on hand or don’t like using the store-bought stuff, you can use my homemade Bisquick instead. 

I have not tried this recipe with other brands of baking mix, so I cannot attest to the results of those.

Baked pan of easy blackberry cobbler on a wire cooling rack.

What if I don’t have pumpkin pie spice?

As I mentioned above, I like using pumpkin pie spice because the mix of spices pairs surprisingly well with blackberries.

If you don’t have pumpkin pie spice, apple pie spice would work as well. You can also just use ground cinnamon if that’s what you have! 

Does this blackberry cobbler have to be refrigerated?

You can store this easy blackberry cobbler, covered, at room temperature for up to 2 days. If you need longer-term storage, pop it into the refrigerator for up to 4 days. 

To reheat a serving of cobbler, simply microwave it for 15-30 seconds before enjoying.

Slice of easy blackberry cobbler topped with a scoop of vanilla ice cream on a white plate. A bowl of blackberries is in the background.
Cake server lifting a slice of easy blackberry cobbler out of the pan.
Print

Easy Blackberry Cobbler

This easy blackberry cobbler is made with Bisquick for a simple yet delicious dessert. Serve it with whipped cream or vanilla ice cream for the perfect ending to a summer meal.
Course Dessert
Keyword berries, cobbler, summer dessert, summer recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 465kcal

Ingredients

  • 2 to 2 ½ cups fresh blackberries or frozen, thawed and drained
  • 1 cup granulated sugar divided use
  • ½ teaspoon pumpkin pie spice
  • 1 ¾ cups Bisquick mix
  • 1 cup whole milk
  • ½ cup unsalted butter melted

Instructions

  • Preheat oven to 350°F. Spray a 9×9-inch pan with cooking spray. Set aside.
  • In a bowl, stir together the berries, ½ cup of the sugar, and the pumpkin pie spice. Let rest for 15-20 minutes, stirring occasionally.
  • In a separate bowl, whisk together the rest of the sugar with the Bisquick mix and whole milk until well combined. Whisk in the melted butter and pour the batter into the prepared pan.
  • Evenly sprinkle the sugared berries over the top of the batter, making sure to include any sugar that may be remaining in the bowl. If desired, you can sprinkle the top with coarse sugar.
  • Bake for 50-60 minutes or until golden on top. Best served warm with a scoop of ice cream.

Video

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 465mg | Potassium: 222mg | Fiber: 4g | Sugar: 42g | Vitamin A: 669IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 1mg

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Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened)

Your search for the perfect gluten-free crepe is over. These EASY, 7-ingredient crepes are just like the classics — thin and delicate with perfectly crisp edges, and they fold beautifully without breaking! Plus, dairy-free, naturally sweetened, and mad…

Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened)

Your search for the perfect gluten-free crepe is over. These EASY, 7-ingredient crepes are just like the classics — thin and delicate with perfectly crisp edges, and they fold beautifully without breaking! Plus, dairy-free, naturally sweetened, and made in just 1 bowl!

Add your favorite crepe fillings and prepare for your breakfast, brunch, or dessert dreams to come true! Let’s do like the French do and make some crepes!

Easy Gluten-Free Crepes (Dairy-Free, Naturally Sweetened) from Minimalist Baker →

Vegan Panna Cotta with Mixed Berries

Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a…

Vegan Panna Cotta with Mixed Berries

Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a week’s worth of solo desserts (because you deserve it). 

Bonus? It’s naturally sweetened and comes together fast with just 1 pan and 6 ingredients required!

Vegan Panna Cotta with Mixed Berries from Minimalist Baker →

Berry Kale Salad

I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE th…

I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE this Berry Kale Salad, especially during…

Berry Quinoa Salad

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is burstin…

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is bursting with beautiful berries! It has blackberries, raspberries, strawberries, and blueberries…all…

Yogurt Parfaits

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to…

A Couple Cooks – Recipes worth repeating.

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.

Yogurt Parfait

Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. It’s like an elevated spin on the MacDonald’s version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!

Ingredients in this yogurt parfait

This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it’s great for brunches too! Here’s what you’ll need for the ingredients:

  • Peanut Butter Granola, Crispy Homemade Granola, or other purchased granola (as high quality as you can find)
  • Greek yogurt or plain yogurt
  • Maple syrup
  • Vanilla
  • Cinnamon
  • Frozen strawberries
  • Fresh berries: blueberries, blackberries, raspberries, etc
Yogurt Parfait

Why use frozen berries?

Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here’s what to know:

  • Frozen berries help to make a sauce. Defrosting the frozen berries makes a nice fruity sauce to mix with maple syrup to flavor the berries. Again, it’s got a vibe of that McDonald’s fruit and yogurt parfait.
  • Frozen are also cheaper. It’s a little cheaper than buying 2 cups of fresh berries.
  • But you can use all fresh berries or all frozen! Whatever works for you! You can also make a fruit compote with frozen berries: see below.

Greek yogurt vs plain yogurt

Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:

  • Greek yogurt is thick and creamy, with a delicious tang. The flavor really is superior to plain yogurt.
  • Greek yogurt has lots of health benefits: it’s high in protein and can aid in gut health.
  • Substitute plain yogurt if you like. Then follow the recipe below to add maple syrup and cinnamon to flavor it.
Yogurt Parfait

Variations on a yogurt parfait

You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky’s the limit here. Here a few ideas for mixing it up:

Granola to use

The granola in these yogurt parfaits is important. Because it’s such a simple recipe, it’s important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here’s what to know:

Make ahead instructions for a yogurt parfait

Want to make yogurt parfaits as a make-ahead breakfast? It’s a great option for making ahead, but there’s one important thing to know:

  • You can make yogurt parfaits ahead up to 4 days in advance.
  • The granola becomes soggy after a few hours. If you’re making for make ahead breakfasts, layer the parfait without the granola. Then add it right before serving!
Yogurt Parfait

More easy breakfast recipes

Want to start the day on the right foot? Here are our top easy breakfast recipes:

This Greek yogurt parfait recipe is…

Vegetarian and gluten-free.

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Yogurt parfait

Yogurt Parfaits


Description

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.


Ingredients

  • ½ cup Peanut Butter Granola, Crispy Homemade Granola, or purchased granola
  • 1 cup Greek yogurt (or plain yogurt)
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1 teaspoon vanilla
  • 1 cup frozen or fresh strawberries*
  • 1 cup fresh berries like blueberries, blackberries, raspberries or a mix
  • ⅛ teaspoon cinnamon

Instructions

  1. Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
  2. Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
  3. In each glass, layer ½ cup yogurt, a sprinkle berries and granola, ½ cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you’re making for make ahead breakfasts, layer it without the granola and add it right before serving.

Notes

*Defrosting the frozen berries helps to make a juicy sauce for all of the berries. But substitute fresh strawberries if you like!

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: Breakfast

Keywords: Yogurt parfait

A Couple Cooks - Recipes worth repeating.

German Pancakes

Our family LOVES a good breakfast. We love making French toast, waffles, pancakes, egg casseroles, smoothies, and more! German Pancakes are definitely a staple at our house. They are super easy to make and SO fun! If you haven’t tried a German pa…

Our family LOVES a good breakfast. We love making French toast, waffles, pancakes, egg casseroles, smoothies, and more! German Pancakes are definitely a staple at our house. They are super easy to make and SO fun! If you haven’t tried a German pancake, let me introduce you! I guarantee they will be a favorite breakfast…

The post German Pancakes appeared first on Two Peas & Their Pod.

4 Delicious Agua Fresca Recipes and Bar

Agua Fresca is a refreshing drink made from fruit, water and sugar. They’re great for parties and to sip on warm summer days. The flavor combinations are limitless and we’re sharing 4 of our favorite combinations like Watermelon, Cucumber &…

Agua Fresca is a refreshing drink made from fruit, water and sugar. They’re great for parties and to sip on warm summer days. The flavor combinations are limitless and we’re sharing 4 of our favorite combinations like Watermelon, Cucumber & Lime and Mango Pineapple. Keep reading for everything you know on how to make agua […]

The post 4 Delicious Agua Fresca Recipes and Bar appeared first on Sugar and Charm.

No Churn Crème Fraîche and Blueberry Ice Cream

This no churn blueberry and crème fraîche ice cream is a super simplified v…

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This no churn blueberry and crème fraîche ice cream is a super simplified version of one of my favorite ice cream recipes from my book, Sweeter off the Vine, and you don’t need any special equipment to make it! I know when I want ice cream, I don’t want to wait a full 24 hours for the bowl of my ice cream maker to freeze. Not to mention the fact that there is usually so much other stuff in my tiny freezer that the bowl doesn’t even fit.

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No churn ice cream recipes all have pretty much the same ingredients: heavy cream, sweetened condensed milk, and whatever flavorings you’re in the mood for. This version swaps a bit of tangy cultured crème fraîche, for the heavy cream which gives the base a bit of tangy richness. The gorgeous blueberry ripple adds bright berry flavor and beautiful color.

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The base comes together in no time flat, all you need to do is whip the cream and creme fraiche, then fold it into the sweetened condensed milk. That mixture is layered and swirled with the blueberry sauce in a loaf pan. You do have to wait for the mixture to freeze overnight, so don’t forget to plan ahead. You could substitute just about any berry or stone fruit for the blueberries here in equal quantity.

No Churn Crème Fraîche and Blueberry Ice Cream

Makes about 4 cups

The subtle tang of crème fraîche and sweet blueberry sauce are a perfect pair in this easy to make creamy frozen treat. Substitute any berries or stone fruit you like for the blueberries.

 

Blueberry Swirl

1 cup/140g blueberries

3 tablespoons granulated sugar

1 tablespoon freshly squeezed lemon juice

 

Base

1 14 oz can sweetened condensed milk

1 tablespoon vanilla extract or vanilla bean paste

Pinch salt

1 cup/240ml heavy cream, cold

1 cup/225g crème fraiche, cold

 

In a small saucepan, combine the blueberries and sugar with 1 tablespoon water and smash with a potato masher. Bring the mixture to a boil over medium heat and cook until the blueberries are broken down and the liquid has thickened until syrupy, about 3 minutes. Stir in the lemon juice. Blend the mixture with an immersion blender, then transfer to a heat proof container and refrigerate until completely cold.

When the blueberry mixture is cold, make the base.

To make the base: In a large bowl, whisk the sweetened condensed milk, vanilla extract, and a pinch of salt.

In a separate large bowl combine the heavy cream and crème fraiche and use an electric mixer to whip the mixture to stiff peaks. 

Stir a large spoonful of the cream into the condensed milk to lighten it, then add the remaining cream and fold it until just combined. 

To assemble: Spoon 1/3 of the base into a loaf pan, then spoon 1/3 of the blueberry mixture over the top. Use a skewer to swirl the blueberry into the base. Repeat 2 more times with the remaining base and blueberries. Loosely cover the pan then freeze until firm, 6 hours or overnight.

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No Bake Blueberry Cheesecake

In the heat of summer, I am always looking for fun low (or no) cook ways to…

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In the heat of summer, I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of it’s baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you.

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This no bake cheese cake is a great base for all sorts of summer fruit, but it would also be delicious with caramel or chocolate drizzled over the top instead. This version uses a literal heap of gorgeous fresh blueberries.

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The salty pretzel and nutty browned butter crust comes together quickly too, no baking required. It also ensures that the whole dessert is nice and balanced, and not too sweet. For a sweeter version feel free to substitute graham cracker or biscoff cookie crumbs for the preztels. You could even skip browning the butter in favor of just melting it, but the browned butter adds a ton of great flavor so I wouldn’t!

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The topping is a combination of fresh and cooked blueberries, the cooked ones make it a little saucy and help the blueberries stick together instead of sliding all over the place. I topped the whole thing with a few small leaves from my basil plant that look little little blueberry leaves. Mint would work too but the herbs are totally optional.


No Bake Blueberry Cheesecake

Salty pretzels make a perfect base for this not to sweet cheesecake, but you could use graham crackers or biscoff cookie crumbs for a sweeter version - use gluten free cookies to make this desert for your gluten avoiding friends and family. The blueberry topping is partially cooked which creates some sauciness that helps the blueberries stick together, but if that’s a bridge too far for lazy summer cooking, you can just pile the top with lots of fresh blueberries. They may roll of when you slice it though!

 

Crust

175g/ 1 1/2 cups finely ground pretzels

50g/ 1/4 cup granulated sugar

340g/12 tablespoons unsalted butter

Filling

450g/ 1 pound cream cheese, at room temperature

100g/ 1/2 cup granulated sugar

2 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla paste or extract

240ml/ 1 cup heavy cream, cold

Topping

490g/ 3 1/2 cups blueberries

1 tablespoon sugar

1 teaspoon cornstarch

Mint or basil leaves if desired


To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty. Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan. Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing. 

Add the vanilla and lemon and stir to combine.

Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.

Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight. 

To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pot and cook until the blueberries have burst and released their juices, about 2 minutes. 

In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pot while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.

Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.  

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