Blackberry Cobbler in a 9x13 Pan

Blackberry cobbler in a 9×13 pan takes 6 cups of blackberries tossed with 1 cup of sugar, 1/4 cup of cornstarch and lemon juice, topped with spoonfuls of a buttery biscuit dough and baked at 375°F for 40 to 45 minutes. It is done when the fruit bubbles thickly in the center, not just at the edges, and the biscuits are deep golden.

Fresh or frozen berries both work. Serve it warm, with vanilla ice cream melting into the juices.

Why This Recipe Fits a 9×13 Pan

Six cups of berries make a fruit layer about 1 1/2 inches deep in a 9×13, which is enough to stay juicy under the biscuits without boiling over. The wide pan also leaves gaps between the biscuits so steam escapes and the filling thickens instead of turning watery. Put a baking sheet on the rack below to catch any drips.

Ingredients for a 9×13 Blackberry Cobbler

Filling

6 cups fresh or frozen blackberries (do not thaw frozen)
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

Biscuit Topping

2 cups all-purpose flour
1/4 cup granulated sugar, plus 1 tablespoon for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
3/4 cup cold milk or buttermilk

How to Make Blackberry Cobbler in a 9×13 Pan

Heat the oven to 375°F and butter a 9×13 pan.
Make the filling. Toss the berries with the sugar, cornstarch, lemon juice and vanilla and spread them in the pan.

Make the dough. Whisk the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter with a pastry blender or your fingertips until it looks like coarse crumbs, then stir in the milk just until a shaggy dough forms.
Top the fruit. Drop about 12 large spoonfuls of dough over the berries, leaving small gaps. Sprinkle with the remaining tablespoon of sugar.
Bake 40 to 45 minutes (50 to 55 minutes with frozen berries), until the biscuits are golden and the filling bubbles thickly in the center.

Rest at least 20 minutes so the juices set.

Cook and Prep Times

Prep: 20 minutes
Bake: 40 to 45 minutes at 375°F
Rest: 20 minutes
Serves: 10 to 12

Doneness: Why Cobbler Turns Runny

Cornstarch only thickens once it boils. If the center is not visibly bubbling when the cobbler comes out, the filling stays thin no matter how long it rests. If the biscuits brown before the middle bubbles, cover the pan loosely with foil and keep baking. Check that the biscuits are cooked through by lifting one in the center: the underside should be set, not doughy.

Changing the Pan Size

8×8 or 9×9 pan: halve the filling and topping and bake 35 to 40 minutes.
Cast-iron skillet (12-inch): use the full recipe and bake about the same time.

Storage

Cover cooled leftovers and refrigerate for up to 3 days. Reheat individual portions in the microwave, or the pan at 350°F for 15 minutes to recrisp the topping.

Frequently Asked Questions

Can I mix berries?

Yes. Use 6 cups of any mix of blackberries, raspberries and blueberries; keep the sugar and cornstarch the same.

Are the seeds a problem?

Blackberry seeds stay in the cobbler. If you dislike them, press half the berries through a sieve and use that puree in place of 3 cups of whole berries.

For more bakes sized for the same pan, see our cherry cobbler in a 9×13 pan, peach cobbler for a 9×13 pan and blueberry crisp in a 9×13 pan.

Blackberry Cobbler in a 9×13 Pan