Slow Cooker Blackberry Cobbler
27 Comments Aug 05, 2024
Updated May 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
Make this easy slow cooker blackberry cobbler for a wonderful summer treat. Made with fresh berries and a homemade batter topped with cinnamon sugar.
This is the best kind of blackberry cobbler—made with sweet berries and a soft, vanilla cake-like topping. It’s perfect with ice cream on a summer night and just like the one my grandma used to make. If you’ve picked fresh blackberries or grabbed a flat at the market, this recipe is a must. Stirring in sugar, butter, and cornstarch creates a rich sauce, whether you leave the berries whole or mash them.
What You’ll Need for the Best Blackberry Cobbler
Here is what you need to make an easy cobbler (you may already have most on hand!) The full recipe is in the recipe card below the images.
- Blackberries (and other ingredients needed for coating them) – You will need about 3-5 cups of fresh blackberries. To thicken and sweeten them, add cornstarch and sugar.
- Cobbler Layer – Flour, milk, butter, sugar, baking powder, vanilla and salt are the ingredients in my homemade cobbler batter.
- Topping – What is a cobbler without a sweet sprinkle of cinnamon and sugar?!
Variations
Want to switch up the fruit? Try any of these delicious options in your cobbler:
- Raspberries
- Sliced peaches
- Marionberries
- Boysenberries
- Blueberries
Each one add its own unique flavor and texture- perfect for using what’s in season or what you have on hand.
How to Make Blackberry Cobbler in the Crockpot:
Follow my easy guide to make this easy dessert:
- Add the rinsed blackberries to your crockpot.
- Sprinkle with sugar, cornstarch, and melted butter, then give everything a good stir. If you prefer a smoother sauce instead of whole berries, use a potato masher to gently break them down before adding the topping.
- Prepare the cobbler batter by combining the dry ingredients in a bowl, then stir in the milk, melted butter, and vanilla until mostly smooth.
- Evenly pour the batter over the blackberry mixture in the crockpot.
- Mix the cinnamon and sugar together, then sprinkle it over the top of the batter.
- Cover and cook on HIGH for about 2½ hours, or until the center is cooked through and set.
Can I use Bisquick for cobbler instead of making it from scratch?
Yes! Bisquick is often used for cobbler topping, here is my tested recipe for it:
- 1 1/2 cups Bisquick
- 1 cup milk
- 1/4 cup melted butter
- 1 Tbsp. sugar
This batter is a little lighter than my homemade version and only needs to be cooked for 2 hours and 15 minutes.
Best Ways to Serve
Here are my tips for making this cobbler even better:
- Switch the slow cooker to warm and serve directly from the slow cooker to your guests.
- Top with vanilla bean ice cream, whipped cream, or cool whip!
Does leftover blackberry cobbler need to be refrigerated?
Yes, store in an airtight container in the fridge for about 4 days. If you want to freeze, you can do so for up to 3 months.
Featured Comment
“I’ve made this a few times now. It’s delicious! Perfect for someone like me who always manages to screw up baking and/or desserts. Also followed the same recipe with raspberries and peaches and both were great.”
– jen
Slow Cooker Blackberry Cobbler
How to Video
Equipment
- Slow Cooker – 5 quart or larger (OVAL)
Ingredients
For the blackberry layer:
- 3-5 cups blackberries, rinsed and drained
- 1 Tbsp. cornstarch
- 2 Tbsp. salted butter, melted
- ¼ cup sugar
For the cobbler layer:
- 1 ¼ cup all purpose flour
- ¾ cup sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 1 cup milk
- 1 tsp. vanilla extract
- 2 Tbsp. salted butter, melted
For the topping
- 1 Tbsp. sugar
- ¼ tsp. cinnamon
Instructions
- Add the rinsed blackberries to the slow cooker. Sprinkle over the 1/4 cup sugar, 1 Tablespoon cornstarch and 2 Tablespoons melted butter. Stir these items together. If you don't want whole berries in your cobbler and want a pureed sauce, take a potato masher and squish the berries at this step.
- In a medium-sized bowl, add the dry ingredients listed in the cobbler layer above (flour, sugar, baking powder and salt) stir. Then add the wet ingredients (vanilla, milk and melted butter). Stir until combined, some lumps are fine, do not over mix.
- Evenly pour this batter over the blackberries. Spread out with a spatula if needed.
- In a small ramekin or bowl add the Tablespoon of sugar and 1/4 tsp. cinnamon, mix. Sprinkle this over the batter.
- Place the lid on the slow cooker. Cook on HIGH for 2 hours and 30 minutes. Do not open the lid during the cooking time. If your center is still jiggly you will want to place the lid back on and cook for a bit longer.
- Switch the slow cooker to the warm setting to serve. Serve with ice cream or whipped cream.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Desserts
Craving something fruity and easy? Try warm berry compote or a slow cooker apple crisp—both are low-effort and full of flavor.
On summer nights, slow cooker peach cobbler or a fun His and Hers cobbler brings just the right amount of sweetness.
For something cozy and rich, you can’t go wrong with chocolate cherry dump cake or pumpkin cobbler made right in the slow cooker.
My husband wants to know if we could use piefilling? 3-5 cups
Sue White
Could this be doubles and cooked in casserole slow cooker? Than You
I have not tested. I don’t see why not!
Can I use fresh frozen blackberries or should I thaw first??
You can use frozen! Will work fine, no need to thaw, they will thaw quickly.
COULD I COOK ON LOW FOR 4 HOURS?
I have not tested, but it may work well.
it came out a bit burnt. But the top of the recipe says 2 hrs 15 mins and the end of the recipe says 2 and a half hours, which I followed. I think 2hrs 15 would have been perfect. It was easy to make and tasty though. Foraged blackberries!
I am making this for a party and obviously have to make it ahead should I turn the crockpot on when I get to the destination and let it warm up before serving?
Yes, that will work great.
I’ve made this a few times now. It’s delicious! Perfect for someone like me who always manages to screw up baking and/or desserts. Also followed the same recipe with raspberries and peaches and both were great. With the peach I pureed some bc they have a bit less juice than the berries. I will say the blackberry has been mine and my grandma’s favorite, though. Thank you!