Southern double crust blackberry cobbler: The BEST blackberry cobbler you will ever make! Two layers of brown butter fluffy crust with the bright pop of fresh blackberries sandwiched in between. This will be your go-to summer dessert recipe.

Double crust blackberry cobbler in a white dish with lemons

I have a serious love for all cobblers. I’d dare to say I love fruit desserts even more than chocolate ones! And with a bold statement like that I better have a fantastic fruit cobbler recipe.

My affinity for cobblers started when I was a kid. Growing up, my family would go out onto some family land and pick wild blackberries in the summer time. After a day of picking, we would have enough blackberries to make homemade cobbler. This memory has always stuck with me and every summer I still crave a cobbler. Something about a fresh fruit dessert really celebrates the season.

This recipe is slightly updated from a classic traditional cobbler but is made to taste even that much better!

So, let’s get into it!

How to make double crust blackberry cobbler

Gather the ingredients

Butter: Unsalted butter is what I used but if you only have salted butter on hand that will work too! Just eliminate the extra salt added into this recipe.

Blackberries: When the fruit is seasonally available, I always recommend using fresh. However if you prefer to use frozen berries, just thaw them ahead of time.

Lemon: You will need a fresh lemon for this recipe and will use the juice and the zest.

Flour: I use regular AP flour for this recipe.

Cane Sugar: I personally like to use can sugar for a lot of baking recipes but granulated sugar will work just as well.

Milk: Traditionally, cobbler recipes would call for PET milk but whole or 2% milk works also. I chose to use 2% when testing this recipe because that’s what I had on hand.

Baking Powder

Cinnamon

Pure Vanilla: Using pure vanilla VS a vanilla extract will give your cobbler a more rich vanilla flavor.

Salt

Making a cobbler should be fun! Head outside to a farmer’s market with a friend or take your family to local orchard. Making the memories behind the recipe is the best part.

Start by browning the butter. Heat an oven safe pan to medium heat on the stove top. Once the pan is warm add the butter and allow the butter to melt for 2-3 minutes. When the butter starts to gently bubble, stir slowly with a wooden spoon until the butter turns golden brown and smells nutty. This process can take up to 5 minutes. Be sure to keep an eye on the pan so the butter doesn’t burn.

Prep the blackberries by adding them to a medium bowl. Toss the berries in sugar, lemon juice and zest and cornstarch and set the bowl aside for now.

Next start making the cobbler batter by combining the flour, sugar, milk, cinnamon, vanilla, baking powder and salt into a large mixing bowl. Stir with a wooden spoon until all of the flour is mixed in.

Now layer the cobbler! Add half of the batter into the skillet of hot brown butter.

White skilled on a board with brown butter and cobbler batter

Then spoon over the blackberries.

White skilled on a board with cobbler batter and blackberries

Finish off with the remaining batter.

White skillet with cobbler batter and blackberries sitting on wood board

Bake and enjoy! I like to serve my cobblers with a scoop of vanilla bean ice cream or homemade whipped cream to add to the decadence.

White skillet of double crust blackberry cobbler with striped towel

How best to store blackberry cobbler?

You can store the cobbler at room temperature for up to 3 days. However, in the summer months I like to store mine in the fridge in a covered container. It will keep fresh up to a week.

What if I don’t have an oven safe skillet?

If you don’t have an oven safe skillet, you can make this blackberry cobbler in a casserole dish instead. Start by preheating your oven and allowing the butter to melt in the oven while the pan comes up to temperature. Then, continue the steps as listed above. The butter will not be browned but the results will be very similar!

Looking for more?

Bourbon Brown Butter Peach Cobbler

Simple Lemon Angel Food Cake Muffins

Before you go, if you make this southern double crust blackberry cobbler, rate and/or comment down below. I’d love to hear what you think!

Southern Double Crust Blackberry Cobbler

Tart blackberries, brown butter and a perfect cobbler crust come together to make this the perfect summer dessert.

Print Recipe Pin Recipe

Course Dessert

Cuisine American, Southern

Servings 8

Equipment

1 cast iron or enameled cast skillet

Ingredients

1 stick unsalted butter
3 pints fresh blackberries or 4 cups frozen thawed
1 large lemon
1 TBSP cornstarch
1 + 1/4 cup cane or granulated sugar
1 cup AP flour
1 tsp baking powder
2/3 cup milk
1 tsp cinnamon
1/2 TBSP pure vanilla
1/2 tsp salt

Instructions

Preheat the oven to 350.
Start by heating an oven safe skillet over medium heat and add the butter. After 2-3 minutes when the butter has become bubbly, stir gently with a wooden spoon until the butter begins to brown and smells nutty. Once the butter is browned, turn the heat off of the pan.
In a medium bowl, mix together the blackberries, 1/4 cup of sugar, the cornstarch and the juice and zest of a lemon. Set this bowl aside for now.
Next, make the batter. In a large bowl add flour, the remaining 1 cup of sugar, milk, cinnamon, vanilla, baking powder, and salt. Mix this together until no flour is visible.
To the skillet of brown butter, add half of the batter mixture. Then spoon over the berries. Lastly, pour on the remaining batter over the berries. This will make a crust on the bottom AND on the top of the cobbler.
Bake for 35-45 minutes until the cobbler is bubbly and brown.
Serve with whipped cream or vanilla ice cream for extra decadence!