Juicy Black Raspberry Cobbler

I didn’t discover black raspberries until I moved to Portland and started shopping at the farmers market. Back home, we only had regular red raspberries, and I thought that was it for the raspberry family.

Black raspberries have this deeper, richer flavor that makes regular raspberries seem almost bland in comparison. They’re perfect for cobbler because they hold their shape better when baked and don’t turn to mush like some berries do. Plus, they’re only in season for a few weeks each summer, so when I see them at the market, I buy as many as I can carry.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this cobbler, but frozen ones work just as well if that’s what you have on hand. If you’re using frozen berries, don’t bother thawing them first – just toss them straight into the recipe and add an extra 5-10 minutes to your baking time. When picking fresh black raspberries, look for berries that are deep purple-black in color and give slightly to gentle pressure without being mushy. You can also substitute regular red raspberries or even blackberries if black raspberries aren’t available in your area, though the flavor will be a bit different.

Options for Substitutions

This cobbler recipe is pretty forgiving when it comes to swaps and substitutions:

• Black raspberries: Can’t find black raspberries? Regular red raspberries, blackberries, or blueberries work perfectly. You can even mix different berries together for a fun twist.
• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Whole wheat flour also works but will give you a nuttier flavor.
• Milk: Buttermilk makes a great substitute and adds a nice tangy flavor – just use the same amount. Heavy cream or even plant-based milk like almond or oat milk work too.
• Unsalted butter: If you only have salted butter, just skip the salt in the topping recipe. You can also use cold coconut oil or vegetable shortening for a dairy-free option.
• Cornstarch: No cornstarch? Use the same amount of all-purpose flour or tapioca starch to thicken the berry mixture.
• Lemon juice: Lime juice works just as well, or you can skip it entirely if you don’t have citrus on hand – it just helps brighten the berry flavor a bit.

Watch Out for These Mistakes While Baking

The biggest mistake when making black raspberry cobbler is using frozen berries without thawing and draining them first, which creates excess liquid that can make your cobbler watery and prevent the topping from cooking properly.

Another common error is overmixing the biscuit topping – you want to mix just until the ingredients come together, as overworking the dough will result in tough, dense biscuits instead of light and fluffy ones.

Make sure your butter stays cold when making the topping by cutting it into small cubes and working quickly, since cold butter creates those pockets of steam that give you a flaky texture.

Finally, don’t skip the cornstarch in the berry mixture, as it helps thicken the juices and prevents your cobbler from becoming a soupy mess, and always check that the topping is golden brown before removing from the oven.

What to Serve With Black Raspberry Cobbler?

This warm, fruity cobbler is absolutely perfect with a scoop of vanilla ice cream on top – the cold creaminess pairs so well with the sweet-tart berries and buttery biscuit topping. You can also serve it with a dollop of freshly whipped cream or even some Greek yogurt if you want something a little lighter. For an extra special touch, try drizzling a bit of heavy cream right over the warm cobbler, or serve it alongside a cup of coffee or black tea. Some people love adding a sprinkle of cinnamon or a small wedge of sharp cheddar cheese on the side for a sweet and savory combination that’s surprisingly delicious.

Storage Instructions

Keep Fresh: Your black raspberry cobbler tastes best when stored covered in the refrigerator for up to 4 days. I like to cover it with foil or plastic wrap to keep it from drying out. The berries will stay juicy and the topping holds up really well in the fridge.

Freeze: This cobbler freezes wonderfully for up to 3 months! Let it cool completely first, then wrap it tightly in plastic wrap and aluminum foil. You can freeze individual portions too, which makes it super convenient when you want just a serving or two later on.

Warm Up: To enjoy your cobbler again, just pop it in a 350°F oven for about 15-20 minutes if it’s from the fridge, or 25-30 minutes if frozen. You can also microwave individual portions for about 30-45 seconds. I love serving it warm with a scoop of vanilla ice cream!

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 180-200 g

Ingredients

For the fruit layer:

• 1 tbsp cornstarch (thickens the fruit juices nicely)
• 4 cups black raspberries
• 1 tsp lemon juice (enhances fruit flavor)
• 1/2 cup sugar

For the biscuit topping:

• 1/2 cup milk
• 1/4 tsp salt
• 1 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1/4 cup sugar
• 1/4 cup unsalted butter (cubed and cold for flaky biscuits)

Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 375°F (190°C).

Grease a 9-inch baking dish lightly with butter or non-stick spray to prevent the dessert from sticking.

Step 2: Prepare the Black Raspberry Filling

• 4 cups black raspberries
• 1/2 cup white sugar
• 1 tbsp cornstarch
• 1 tsp fresh lemon juice

In a large bowl, combine the black raspberries, 1/2 cup white sugar, 1 tablespoon cornstarch, and 1 teaspoon fresh lemon juice.

Gently toss these together until the berries are evenly coated and the mixture looks glossy and thickened.

Pour the berry mixture into the prepared baking dish and spread it out into an even layer.

Step 3: Mix the Biscuit Topping

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, cubed and cold
• 1/2 cup milk

In a separate bowl, whisk together the flour, 1/4 cup white sugar, baking powder, and salt.

Add the cubed, cold butter and use your hands or a pastry cutter to cut it in until the mixture resembles coarse crumbs.

Gradually pour in the milk, stirring just until the dough comes together—do not overmix for a tender topping.

I like to keep some bigger butter pieces, as they melt while baking and make the topping extra flaky.

Step 4: Assemble and Bake the Cobbler

• black raspberry filling from Step 2
• biscuit dough from Step 3

Drop spoonfuls of the biscuit dough evenly over the black raspberry mixture in the baking dish.

The dough will spread as it bakes, so don’t worry about covering every bit of fruit.

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the fruit filling is bubbling.

Step 5: Cool and Serve

Remove the cobbler from the oven and let it cool for a few minutes.

Serve warm, ideally with a scoop of vanilla ice cream for a delightful treat.