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Are you wondering what to do with all those ripe blackberries you picked this season? Make a lovely and tangy easy blackberry cobbler using Bisquick baking mix! This old-fashioned Bisquick Blackberry Cobbler recipe is easy to prepare in just 30 minutes with pantry staples. You can even make this cobbler with frozen berries to enjoy the deliciously juicy fruit cobbler any time of the year.
FRESH OR FROZEN BLACKBERRIES
When I visit the Pacific Northwest in the summer, going blackberry picking is always a favorite activity. And, maybe you’re lucky enough to have blackberries in your area.
If so, you know that 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 for making in late summer when fresh blackberries are at their peak of ripeness.
When baked into a sweet and crumbly cobbler, the juicy berries burst with a delightful tanginess. Like with my classic Bisquick Strawberry Cobbler or Easy Cherry Cobbler recipes. The bright tastes of summer are in every bite!
But if you don’t have fresh blackberries locally or they’re not in season – no worries! You can just as easily prepare this Bisquick cobbler with frozen berries for a delicious treat.
INGREDIENTS FOR BISQUICK BLACKBERRY COBBLER
Make the best blackberry cobbler using Bisquick and other pantry staples. For this easy recipe, you’ll need these simple ingredients:
- Lemon juice
- original Bisquick mix
Plus a bit of water if you’re baking with fresh blackberries. There’s no need to add water if making Bisquick cobbler with frozen berries.
HOW TO MAKE BLACKBERRY COBBLER WITH BISQUICK
There are only 4 simple steps to make this scrumptious Bisquick blackberry cobbler recipe. It’s ready in about 30 minutes. So it’s perfect for preparing as a last-minute dessert any night of the week.
Here’s how to make the easiest Bisquick cobbler with blackberries:
- First, preheat the oven to 350 degrees. In a medium saucepan over medium heat, mix berries with the cornstarch, 1/2 cup sugar, and lemon juice. 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, melted 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. Let cool 10 minutes before serving.
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.
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 350 degree F preheated oven for 30 minutes to reheat.
FREQUENTLY ASKED QUESTIONS
Use Bisquick’s gluten-free baking mix and you’ve got 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 will not work, but 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.
GET THE FULL OLD FASHIONED BLACKBERRY COBBLER RECIPE:
Bisquick Blackberry Cobbler
- 8" -9" cast iron skillet or 2 quart casserole dish
- 4 cups blackberries, fresh or frozen (2-16 oz containers)
- 1 Tbsp cornstarch
- 2/3 cup sugar, divided (can substitute with Splenda sugar [baking] mix – see notes)
- 1 tsp lemon juice
- 2 Tbsp water (if using fresh, omit for frozen)
- 1½ cups Bisquick mix
- 1/3 cup milk (whole milk or 2%)
- 1 Tbsp butter, melted
- Preheat oven to 350º. 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 melted butter. Batter will be thick, with a dough like consistency.
- Pour 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 blackberry mixture. Gently press down to submerge cobbler topping slightly.
- Bake at 350º for 25 minutes, until the blackberry filling is bubbly and the biscuits on top are golden. Serve warm with vanilla ice cream, whipped cream, or cream cheese.