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–+ servings
a casserole dish baked bisquick blackberry cobbler ready to serve.
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4.87 from 15 votes

Bisquick Blackberry Cobbler

This easy Bisquick blackberry cobbler is packed with juicy berries and topped with a golden, buttery crust—perfect for weeknight treats or gatherings.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: bisquick fruit cobbler, cobbler with bisquick, blackberries, cobbler, bisquick blackberry cobbler
Servings: 6 servings
Calories: 286kcal
Author: Renae Gerhardstein

Equipment

  • 8 to 9-inch cast iron skillet or 2 quart casserole dish
  • medium saucepan
  • mixing bowl
  • large spoon or cookie scoop

Ingredients

  • 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)

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 the Bisquick mix, butter, rest of the sugar, and milk. 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

  • Place your butter in the freezer while you prepare the filling. It will be much easier to grate!
Ingredient Notes:
  • Make your own Bisquick with my DIY baking mix recipe (linked).
  • 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.
Recipe Variations:
    • Mixed berry cobbler: Swap the blackberries for a blend of berries like blueberries, raspberries, and strawberries for a delicious berry cobbler twist. You can use fresh or frozen mixed fruit—no need to thaw beforehand!
    • Cinnamon vanilla cobbler: Add ½ teaspoon of cinnamon and 1 teaspoon of vanilla extract to the cobbler batter. These warm flavors complement the juicy blackberries beautifully, making this a comforting dessert option for cooler seasons.
    • Classic cobbler with pie crust crumble: For a more traditional texture, skip the Bisquick topping and make a crumble using 1 cup flour, ½ cup sugar, ½ teaspoon baking powder, ¼ teaspoon salt, and 6 tablespoons butter. Or, for a shortcut, layer strips of pie crust over the fruit filling for a cross between cobbler and pie.
Storing Instructions:
  • 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 it 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.

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