Cobblers are a summertime favorite for a reason. They’re easy, delicious, and there are so many different ways you can make them!

From biscuit-topped stone fruit cobbler and pie-crust-topped mixed berry cobbler to easy peach cobbler or easy blackberry cobbler and even savory tomato cobbler, I love them all. 

This easy cherry cobbler is a take on my homemade peach cobbler. It’s quick to make and can be made any time of year thanks to using cherry pie filling. 

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I love cobblers and crisps. They’re easy to throw together, feed a crowd, and are always a hit. In fact, it’s hard not to just eat them directly from the pan, they’re always that delicious!

I don’t know about you, but until recently I always thought of summery fruits when I thought of cobblers. Blackberry cobbler, easy peach cobbler…if it’s a berry or a stone fruit, I have probably had it in a cobbler at some point.

But I recently decided to try apple cobbler and I don’t know what took me so long! Between the tart-sweet apples, the warm spices, and the lightly sweet biscuit topping, this is a dessert that is hard to get enough of.

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I spent a lot of my life thinking I didn’t like warm, baked fruit desserts. 

But then one day several years ago I had some peaches from the farmer’s market and decided to try making peach cobbler.

This homemade peach cobbler was the recipe that changed my mind and made me a true believer in all things warm, sweet, and fruity.

If you’ve got some summer-ripe peaches on hand, give this peach cobbler a try. It’ll make even the most skeptical person a believer in fruit cobblers.

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Now that we’re into summer, it’s all about berries for me.

Strawberry shortcake, lemon raspberry scones, and berry crisp are just a few of the recipes that are at the top of my list every summer.

And don’t forget a good blackberry cobbler!

This easy blackberry cobbler recipe is simple to throw together and makes a great summer dessert that pairs well with whipped cream or a scoop of vanilla ice cream. It’s the simplicity of this one that makes it so perfect – no frills, no fuss, all delicious. 

CRISPS, COBBLERS & CRUMBLES: WHAT’S THE DIFFERENCE?

There’s not a single season of the year where I don’t crave some kind of crisp or cobbler. Apple in the fall and winter, rhubarb in the spring, and berries in the summer.

But what exactly is the difference between a crisp, a cobbler, and a crumble? Well, it’s all in the topping!

• Cobblers can have a drop biscuit topping, a pie crust-like topping, or even a cakey topping (like with this easy blackberry cobbler or easy peach cobbler). 
• Crisps have a streusel topping that has oats in it, making the topping…well, crispy! (Don’t miss my cherry crisp.)
• Crumbles are similar to crisps but traditionally don’t have any oats in the streusel topping, like in Apple Crumble. Although the lines are sometimes a little bit blurred between crisps and crumbles and the names are often used interchangeably.

This easy blackberry cobbler falls into the cakey category. It has a cake-like base that rises around the fruit to become both a base and a topping.

It’s sweet, simple, and incredibly delicious! Absolutely a summer must-make recipe.

HOW TO MAKE BLACKBERRY COBBLER WITH BISQUICK

Easy blackberry cobbler uses Bisquick mix in the batter, so there are only a few ingredients that you’ll need and it’s simple to mix together.

To get started, stir together your blackberries with ½ cup of granulated sugar and some pumpkin pie spice. I like using pumpkin pie spice in this recipe because I think all of the spices (especially the ginger) pair really well with the blackberries.

Let the berries rest for 15-20 minutes before moving on with the batter. Give them a stir occasionally while they rest.

After the berries have rested, grab another bowl and whisk together the Bisquick mix with the remaining sugar and the whole milk. Once that is well combined, whisk in the melted butter and pour the batter into a greased 9×9-inch baking pan. 

Now, sprinkle the sugared blackberries evenly over the top of the batter. Don’t forget to include any sugar or juice that is still in the bowl with the berries! You want all of that goodness in the cobbler.

Before popping this cobbler in the oven, you can sprinkle the top with a bit of coarse sugar for some extra crunch and sparkle, but that’s totally up to you.

Let the blackberry cobbler bake for 50-60 minutes, or until the top is golden brown. I love this served warm from the oven with a scoop of vanilla ice cream, but it’s delicious at room temperature as well!

RECIPE FAQS

Can I use frozen blackberries?

This recipe is best with fresh blackberries but you can certainly use frozen blackberries when fresh are out of season!

If using frozen blackberries, make sure that they are thawed and drained before you get started.

Can I swap out the blackberries for a different fruit?

Because of the method and the way that the cobbler bakes up, it is pretty specific to blackberries. I would not recommend using a different fruit for this particular cobbler recipe. 

Do I have to use Bisquick?

I like making this easy blackberry cobbler with Bisquick mix because it has several ingredients in one. If you don’t have any store-bought Bisquick on hand or don’t like using the store-bought stuff, you can use my homemade Bisquick instead. 

I have not tried this recipe with other brands of baking mix, so I cannot attest to the results of those.

What if I don’t have pumpkin pie spice?

As I mentioned above, I like using pumpkin pie spice because the mix of spices pairs surprisingly well with blackberries.

If you don’t have pumpkin pie spice, apple pie spice would work as well. You can also just use ground cinnamon if that’s what you have! 

Does this blackberry cobbler have to be refrigerated?

You can store this easy blackberry cobbler, covered, at room temperature for up to 2 days. If you need longer-term storage, pop it into the refrigerator for up to 4 days. 

To reheat a serving of cobbler, simply microwave it for 15-30 seconds before enjoying.

Print

Easy Blackberry Cobbler

This easy blackberry cobbler is made with Bisquick for a simple yet delicious dessert. Serve it with whipped cream or vanilla ice cream for the perfect ending to a summer meal.

Course Dessert

Keyword berries, cobbler, summer dessert, summer recipe

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 465kcal

Author Jamie

Equipment

• 9×9-inch Cake Pan
• Mixing bowl set

Ingredients

• 2 to 2 ½ cups fresh blackberries or frozen, thawed and drained
• 1 cup granulated sugar divided use
• ½ teaspoon pumpkin pie spice
• 1 ¾ cups Bisquick mix
• 1 cup whole milk
• ½ cup unsalted butter melted

US Customary – Metric

Instructions

• Preheat oven to 350°F. Spray a 9×9-inch pan with cooking spray. Set aside.
• In a bowl, stir together the berries, ½ cup of the sugar, and the pumpkin pie spice. Let rest for 15-20 minutes, stirring occasionally.
• In a separate bowl, whisk together the rest of the sugar with the Bisquick mix and whole milk until well combined. Whisk in the melted butter and pour the batter into the prepared pan.
• Evenly sprinkle the sugared berries over the top of the batter, making sure to include any sugar that may be remaining in the bowl. If desired, you can sprinkle the top with coarse sugar.
• Bake for 50-60 minutes or until golden on top. Best served warm with a scoop of ice cream.

Video

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 465mg | Potassium: 222mg | Fiber: 4g | Sugar: 42g | Vitamin A: 669IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 1mg

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What are you planning to make for Thanksgiving dessert this year? Is your family all about one big statement dessert – such as pumpkin cheesecake or chocolate pecan pie – or do you like to have a few different desserts?

I have to say, I like the idea of having two or three simple yet flavorful desserts so that everyone can try a bit of everything. Pecan bars, no-bake pumpkin cheesecake, and an apple crisp would be a dessert spread to go crazy for! 

The idea for this cranberry apple crisp originally came from my friend Emily over at Jelly Toast as a spin on her grandma’s traditional holiday apple crisp. 

I love the combination of the tart cranberries with the apples and sweet oat topping and think this would be a beautiful addition to your Thanksgiving menu.

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As soon the temperatures turn fall-like, Apple Crisp automatically becomes the most popular dessert in our house. And because of that, I always have the essentials on hand to make it on a whim.

My husband happened to pick up a bag full of beautiful pears from our local fruit stand, but they started to ripen way quicker than we could eat them, so I decided to put them to good use and whipped up this Apple Pear Crisp over the weekend.

We love to serve Apple Pear Crisp with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce, but it’s perfectly delicious on its own, or with a little dollop of homemade whipped cream.

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Last week I was tidying up our pantry and realized that I haven’t used my ice cream maker in quite some time. So I pulled it forward on the shelf, gave it a good wipe down and decided that I need to teach my girl how to make some homemade ice cream.

I scanned the fridge and pantry to see if we had everything on hand to whip up a simple vanilla ice cream base, but it was a no-go because I had used the rest of the cream for a delish Alfredo sauce last week.

So I totally switched gears and decided I was in the mood for a crisp – cherry crisp to be exact.

And I just so happened to have all of those ingredients on hand – complete with a pint of vanilla bean ice cream in the freezer.

No worries though, we’ll get to the homemade vanilla ice cream as soon as I pick up some more heavy cream on our next grocery trip.

The post Cherry Crisp appeared first on My Baking Addiction.

This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.

It is finally starting to feel like spring here in Ohio. I’m pretty sure the last snowfall of the season is behind us – even though it was just last week. Elle did get a calamity day out of it because the snow was so heavy it knocked out power in various parts of the city.

Everything is finally starting to green up and heck, we even have a bunny nest in our backyard. And if a cute, fluffy mama bunny doesn’t scream spring, I don’t know what does.

Another great thing about spring is that my local grocery store is brimming with sweet, fresh berries that actually taste good. Every week we load up on strawberries, blueberries, raspberries and Elle’s personal favorite – blackberries. All of which are absolutely perfect for this simple Berry Crisp.

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Every once in a while, I come across a recipe that I’m almost embarrassed to share with you because it’s just too simple.

My step-mom called me a couple of weeks ago asking if I had a recipe for peach cobbler made with Bisquick.

If you follow along here pretty regularly, you might know that I have a recipe for Homemade Bisquick, Bisquick Pancakes and even Bisquick Biscuits, but no Bisquick Peach Cobbler.

She was making Peach Cobbler for a friend and ended up trying a bunch of recipes before she called me with this one. And when I say it’s easy, I mean it – the assembly might take you three minutes!

When she raved about how good it was, I had to test it for myself and ended up making 2 times in less than a week.

The post Easy Peach Cobbler appeared first on My Baking Addiction.

This old fashioned apple crisp recipe is a classic for a reason! Sweet and spiced apples topped with a crispy oat crumble topping – every family should have a version of this recipe on hand!

I’m a total creature of habit. I have countless routines that I adhere to every week and breaking those routines is definitely not one of my favorite things.

My routines don’t stop with cleaning, laundry, grocery shopping, etc., I also fall into routines with food.

I’m one of those people that can eat the same breakfast and lunch for weeks. And although I have my favorites when it comes to dinners like Chicken Picatta, Instant Pot Pulled Pork, and Zuppa Toscana, I do like to switch up things in that department.

And don’t even get me started on seasonal recipes. Fall isn’t fall around here until I’ve made pumpkin roll no less than three times. Pumpkin Crunch Cake and Slow Cooker Apple Butter are also in heavy rotation right along with this Old Fashioned Apple Crisp.

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