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Bisquick Blackberry Cobbler

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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.

a white casserole dish of blackberry cobbler ready to serve

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.

fresh blackberries, cornstarch, sugar, and lemon

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!

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:

a yellow box of original Bisquick, a red and white carton of milk, and a gold set of measuring spoons

Plus 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.

Out of Bisquick? Make your own homemade biscuit mix to substitute for this boxed baking mix.

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.

a stainless steel saucepan with fresh blackberries, lemon juice, sugar, and cornstarch
The blackberries and corn starch mixture are ready to thicken on the stovetop

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.

cooping biscuit topping over the blackberry cobbler recipe ready to bake

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.

baked bisquick blackberry cobbler ready to serve

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.

As soon as I see fresh strawberries in the store, I make Bisquick strawberry cobbler. Any time of year is cherry season because our easy cherry cobbler uses cherry pie filling!

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.

biscuit topping over the blackberry cobbler recipe ready to bake

Frequently Asked Questions

How can this be made into a gluten-free cobbler recipe?

Use Bisquick’s gluten-free baking mix for a GF-friendly blackberry cobbler!

What alternative to granulated sugar can I use?

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.

How can I make blackberry cobbler without Bisquick baking mix?

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

a casserole dish baked bisquick blackberry cobbler ready to serve
Print Pin
4.60 from 5 votes

Bisquick Blackberry Cobbler

An old fashioned blackberry cobbler using Bisquick. This fruit cobbler recipe is easy to prepare in just 30 minutes with pantry staples and fresh or frozen blackberries.
Course Snack, Breakfast, Dessert
Cuisine American
Keyword cobbler frozen blackberries, fresh blackberry cobbler, best blackberry cobbler, cobbler with bisquick, bisquick fruit cobbler, easy blackberry cobbler
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 286kcal

Equipment

  • 8" -9" cast iron skillet or 2 quart casserole dish

Ingredients

  • 4 cups blackberries, fresh or frozen (2-16 oz containers)
  • 1 tablespoon cornstarch
  • 2/3 cup sugar, divided (can substitute with Splenda sugar [baking] mix – see notes)
  • 1 teaspoon lemon juice
  • 2 tablespoon water (if using fresh, omit for frozen)
  • cups Bisquick mix
  • 1/2 cup milk (whole milk or 2%)
  • 3 tablespoons butter, grated  (semi-frozen butter is easier to grate)

Instructions

  • 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.

Notes

Splenda sugar (baking) mix can be substituted 1:1 for sugar. Do not use regular Splenda, as the fruit cobbler will not thicken properly. Instead, use 1/2 regular Splenda and 1/2 sugar.
Optional: melt butter to brush the tops of the cobbler biscuit dough after baking.
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 in a tightly sealed container. Bake in a 350º F preheated oven for 30 minutes to reheat.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 52g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 407mg | Potassium: 224mg | Fiber: 6g | Sugar: 31g | Vitamin A: 287IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 1mg

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