Wondering what to do with those fresh blackberries you picked this season? You can make a tangy, quick and easy blackberry cobbler using Bisquick baking mix! As a bonus, our old-fashioned Bisquick Blackberry Cobbler recipe can be made with frozen berries to enjoy juicy berry cobblers any time of the year.
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WHAT’S COVERED IN THIS POST
- Using Fresh Or Frozen Blackberries
- Ingredient Notes and Substitutions
- Kitchen Tools Needed
- How To Make Blackberry Cobbler With Bisquick
- How To Store Blackberry Cobbler Made With Bisquick
- Frequently Asked Questions
- Old Fashioned Blackberry Cobbler Recipe
Using Fresh Or Frozen Blackberries
When I visit the Pacific Northwest in the summer, going blackberry picking is always a favorite activity. If you’re lucky enough to have blackberries in your area, then you know nothing beats freshly picked berries.
Blackberries provide a sweet and tart flavor in all kinds of yummy baked goods.
This fruity Bisquick Blackberry Cobbler recipe is perfect to make in late summer when fresh blackberries are at their peak of ripeness.
But no worries if you don’t have fresh blackberries locally. Or if they’re not in season! You can just as easily prepare this Bisquick cobbler with frozen blackberries for a delicious treat.
When baked into a sweet and crumbly cobbler, the juicy berries burst with a delightful tanginess. The bright tastes of summer are in every bite!
Ingredient Notes and Substitutions
- Blackberries – we used fresh blackberries for this recipe but you can also use frozen blackberries. Add a bit of water if you’re baking with fresh blackberries. And, there’s no need to add water if making Bisquick cobbler with frozen berries.
- Original Bisquick mix – this is the secret ingredient that makes our cobbler so easy to prepare and delicious! If you don’t have one, make your own homemade biscuit mix to substitute for this boxed baking mix.
- Sugar – white sugar is used to sweeten the filling. You can also use brown sugar for a richer flavor.
- Lemon juice – this adds a bright and zesty touch of acidity to the filling. You can also use lime juice for a slightly different flavor.
- Milk – we used whole milk for the topping. You can also use 2% milk or plant-based alternative milk like almond, oat, and coconut milk.
- Butter – for a light and flaky topping that melts in your mouth. We used salted butter in this recipe but you can also use unsalted butter.
Kitchen Tools Needed
How To Make Blackberry Cobbler With Bisquick
There are only 4 super easy steps to make this scrumptious Bisquick blackberry cobbler recipe. And, it’s ready in about 30 minutes.
This recipe is perfect as a last-minute dessert any night of the week. So, let’s start making the easiest Bisquick cobbler with blackberries!
First, preheat the oven to 350ºF.
Then stir together berries with the cornstarch, 1/2 cup sugar, and lemon juice in a medium saucepan. Heat them over medium heat.
If using fresh blackberries, you’ll also need to add water. Stir frequently as you bring the mixture to a boil.
Meanwhile, stir together the Bisquick mix, butter, rest of the sugar, and milk in a medium bowl. The batter will be thick, with a dough-like consistency.
Next, spoon the blackberry mixture into a baking dish and spread it out evenly. Use a cookie scoop or two tablespoons to drop spoonfuls of the Bisquick dough on top of the blackberry mixture.
Gently press the dough into the blackberries so that it’s slightly submerged.
Bake the old-fashioned blackberry cobbler for about 25 minutes. The filling should be bubbling and the top golden brown.
Optional: melt butter to brush the tops of the cobbler biscuit dough after baking.
Let cool 10 minutes before serving.
Cobbler Serving Suggestions
Enjoy Bisquick blackberry cobbler warm with a scoop of vanilla ice cream or topped with whipping cream. It’s also delicious with a dollop of tangy cream cheese on top.
Love Fruit Cobbler? Get more easy cobbler recipes
For a patriotic, red white and blue cobbler our strawberry blueberry cobbler is ideal! And, there’s nothing better than making a peach cobbler with those juicy, ripe peaches in the summer. In the fall, we love making Bisquick apple cobbler.
How To Store Blackberry Cobbler Made With Bisquick
After the cobbler has cooled completely, transfer to an airtight container or cover with plastic cling wrap and keep in the fridge for up to 4 days.
Freeze old-fashioned blackberry cobbler for up to 3 months after putting it in a tightly sealed container. Bake in a 350º F preheated oven for 30 minutes to reheat.
Frequently Asked Questions
Use Bisquick’s gluten-free baking mix for a GF-friendly blackberry cobbler!
Feel free to substitute Splenda sugar baking mix for the sugar in the recipe. This specific type of Splenda contains 50% sugar. Regular Splenda won’t work. If you don’t have the baking mix, you can mix it 50/50 with sugar.
If you don’t have a box of Bisquick on hand, you can easily make your own self-rising biscuit mix with basic pantry staples. Prepare the dough for these 3 Ingredient biscuits or easy drop biscuits to make this a from-scratch blackberry cobbler recipe.
Old Fashioned Blackberry Cobbler Recipe
Bisquick Blackberry Cobbler
- 8 to 9-inch cast iron skillet - or 2 quart casserole dish
- medium saucepan
- mixing bowl
- large spoon - or cookie scoop
- 4 cups blackberries, fresh or frozen (2-16 oz containers)
- 1 tablespoon cornstarch
- ⅔ cup sugar, divided (can substitute with Splenda baking mix – see notes)
- 1 teaspoon lemon juice
- 2 tablespoon water (if using fresh berries, omit for frozen)
- 1½ cups Bisquick mix (see notes for DIY baking mix recipe)
- ½ cup milk (whole milk or 2%)
- 3 tablespoons butter, grated (semi-frozen butter is easier to grate)
- Preheat the oven to 350ºF. In a medium saucepan, stir together blackberries, cornstarch, 1/2 cup of sugar, lemon juice, and water (if using fresh blackberries). Over medium heat, bring mixture to a boil, stirring frequently.
- In a bowl, stir together Bisquick mix, milk, and butter. The batter will be thick, with a dough-like consistency.
- Pour the blackberry mixture into the cast iron skillet or casserole dish. Drop biscuit dough by large, rounded tablespoons (I use a cookie scoop) on top of the blackberry mixture. Gently press down a little to submerge the cobbler topping slightly.
- Bake at 350º for 25 minutes until the blackberry filling is bubbly and the biscuits on top are golden. Optional: melt butter to brush the tops of the cobbler biscuit dough after baking.
- Let cool for 10 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or cream cheese.