Easy Blackberry Cobbler for Two with a Shortbread Crust

Sneak Preview: Try this quick and easy Blackberry Cobbler for Two with a shortbread crust. Mix it up while preparing dinner. It’ll be ready to eat by the time dinner is over.

Speedy Blackberry Cobbler with an Easy Shortbread Crust on a plate with ice creamPin

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What if you could throw together a dessert for two in less than five minutes and bake it in the time it takes to eat dinner? This blackberry cobbler for two is the answer since it cooks in less than 20 minutes.

Three reasons to love this recipe:

  1. Whips up in a hurry.
  2. It doesn’t make a lot, so leftovers aren’t tempting. (Here is another small-portion fruity dessert if that appeals to you.)
  3. Adaptable to other fruits.

So, I created this recipe using only one 6-ounce container of berries from the grocery store or about 1-1/4 cup if you pick them yourself.

Ingredients and substitutions: 

  • BLACKBERRIES: Use fresh blackberries or frozen ones. Add extra baking time if using frozen berries. Try other berries like blueberries or frozen mixed berries.
  • VANILLA EXTRACT: Try almond extract for a change of pace. Since it is so potent, you only need to use half as much almond extract as vanilla.
  • FLOUR: Bleached or unbleached all-purpose flour. No flour in the house? Try oatmeal. Or add 1-2 tablespoons of oatmeal to the flour mixture for a more interesting texture.
  • BROWN SUGAR: Either granulated sugar or dark brown sugar can be substituted.
  • CINNAMON: If you don’t have cinnamon, substitute allspice or apple pie spice.
  • BUTTER: Margarine or oil can take the place of unsalted butter.

The shortbread topping:

I slightly adapted the shortbread base from some of my favorite cookies (Lemon Yogurt Squares and Toffee Bars) for a topping. The result is a fruity, cobbler-like blackberry mixture with a crumbly, crispy, and golden brown shortbread cookie-like topping. It goes oh-so-perfectly with vanilla ice cream or Greek yogurt.

Speedy Blackberry Cobbler with an Easy Shortbread Crust --In a dish ready to servePin

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FAQ about Blackberry Cobbler:

What is the best way to store leftovers?

Cover with plastic wrap and store any leftovers in the refrigerator.

How long can I keep this in the fridge?

This easy blackberry cobbler will be good for up to a week.

What is good to serve with this cobbler?

Serve with ice cream, yogurt, or whipped cream. Yogurt mixed with lemon curd is delicious. Greek yogurt fans will love this cobbler as well as these 22 Tempting Ideas for How To Make Greek Yogurt Taste Good.

What else can I do with blackberries?

Try these Blackberry Scones Recipe with Icing or Fresh Blackberry Ice Cream (uncooked).

How can I make blackberry cobbler gluten-free?

Substitute almond flour for the all-purpose flour. Add 1-2 tablespoons of oatmeal for a more exciting texture.

Final Thoughts: When I add blackberry cobbler to my daily yogurt snack, I can stretch the yield to about six small servings.

Looking forward to this dessert at the end of the day always improves my day, and I hope it will do the same for you.

If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 

blackberry cobbler for 2 in a dish with a serving spoonPin

Easy Blackberry Cobbler Recipe for Two

Paula Rhodes
A quick-to-prepare berry cobbler that bakes in the time it takes to eat dinner.
4.88 from 16 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Pudding, Fruit and Nuts
Cuisine American
Servings 2
Calories 168 kcal


  • 6 ounces blackberries - approximately 1-1/4 cup
  • 1-2 tablespoons water - see the notes if using frozen fruit
  • ¼ teaspoon vanilla
  • ¼ cup all-purpose flour
  • 1 to 2 tablespoons brown sugar - see notes below
  • Dash cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon butter - melted


  • Place 6 oz blackberries (or strawberries, peaches, raspberries, or cherries) into a small oven-proof casserole dish small enough that you have two layers of berries. I use a 4 x 6-inch baking dish.
  • Pour 1-2 T water and ¼ teaspoon vanilla extract over the fruit.
  • Stir together the ¼ c flour, 1-2 T brown sugar, dash of cinnamon, ¼ t salt, and 1 T. melted butter. Then, use your fingers to smush it into crumbles.
  • Sprinkle crumbles evenly over blackberries.
  • Bake at 350˚F for 20 minutes.


1. The amount of sugar I use depends on what I will serve with it and how sweet the berries are naturally. Also, consider the intensity of your sweet tooth. Some people may like more than 2 tablespoons. Your choice.
2. Vary the amount of water according to how juicy you want your cobbler and how juicy the fruit is. If using frozen fruit, you won’t need any water.


Serving: 1 | Calories: 168kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 344mg | Potassium: 165mg | Fiber: 5g | Sugar: 10g | Vitamin A: 357IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg
Keyword berry cobbler, blackberry recipes, easy blackberry cobbler, fresh blackberry desserts
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Recipe Rating


  1. Kellee Mitchell says:

    This recipe looks so yummy!! I’m definitely going to have to try it! Who can resist blackberry cobbler, especially when it’s this easy?

  2. I can’t wait to make this. I just decided to go gluten free and no refined sugar, but this would be so easy to adjust for that.

  3. I love cobblers and think they might be one of my favorite desserts (with ice cream, of course). Sweet photo of you and your little helper.

  4. Your small cobbler recipe looks wonderful. You look great too and your grandson is adorable.

  5. Made this for dessert tonight while dinner was cooking on the grill, subbing blueberries for blackberries. What a hit! My three year old daughter exclaimed that she LOVED it and asked me to make it again for breakfast, with raspberries. Her twin brother wants a version with strawberries!

  6. I love the small recipe! Viva la empty nest. We’ve got about 4 more weeks before blackberries in the Pacific NW. Can’t wait!!! I actually prefer cobbler because I am not a soggy crust fan either.

  7. Made last night it was great. Going to try bigger one with blueberries yum

  8. Paula, you’ve done it again! Thanks for helping me make an awesome dessert for my family. They gobbled this up in a heartbeat. I used an 11×7 pan with frozen raspberries and tripled your topping amounts, which worked out perfectly. I’m hoping it’s a good blackberry crop this year; I can’t wait to try it out with them!

    1. Thank you AlyB for taking the time to come back and tell me how this recipe turned out for you. You’re the best!

  9. Jean Youngblood says:

    I saw the picture of sick blackberries, have you looked into the possibility of fire blight- it’s a virus)

    1. Thank you for writing Jean. Sounds like a likely possibility to me. I finally gave up and pulled them out.

  10. Patti Rosenboom says:

    Great i used red raspberries. DEFINITELY DELICIOUS

    1. Ooooh, red raspberries. I bet that was not only delicious but beautiful, too. Thanks for writing.

  11. 5 stars
    I had a load of fresh strawberries that were beginning to go soft so I substituted them for the blackberries. Worked out very well – had to cut back on the water to less than a tablespoon. Easy and tasteful, had it for dessert for dinner this evening.

    1. Yum! Strawberries sound wonderful. Thank you for leaving your idea for other readers.