This unique and delicious blackberry cobbler requires just a few minutes of prep and yields a summer dessert everyone is sure to love.

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Pioneer Woman's Blackberry Cobbler | completelydelicious.com

The Pioneer Woman sure knows her stuff. Ree’s blog was one of the first I started following back in the day when I began to teach myself how to bake. That was like, 10 years ago now?

I’ve tried so many of her recipes, and when her first book came out I bought it and waited in line to get it signed when she came to town. I’ve met her a few times since then, and I can tell you that she is just as kind, hilarious, and down to earth in person as she is on her website.

When I first came upon her blackberry cobbler recipe I knew I had to try it. That was many years ago and it’s been a family favorite ever since.

Pioneer Woman's Blackberry Cobbler | completelydelicious.com

This isn’t your typical cobbler, to be sure.

The batter is thin like cake batter, instead of thick and biscuit-like with a traditional cobbler. And when you layer it into the pan, you pour the batter in first, and then arrange the blackberries on top. As it bakes the blackberries mostly sink to the bottom and soften, and the topping gets nice and crisp.

Pioneer Woman's Blackberry Cobbler | completelydelicious.com

Don’t let its unusualness turn you off. And don’t pass this recipe over in your quest for something more traditional.

This cobbler is so good! Like I said, The Pioneer Woman knows her stuff. The soft blackberries, the crispy cake topping— I could have eaten the whole pan.

Pioneer Woman's Blackberry Cobbler | completelydelicious.com

>> Have you tried this recipe? I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Pioneer Woman's Blackberry Cobbler
 
Ree's famous blackberry cobbler is so easy and so delicious!
Author:
Yield: 6-8 servings
Ingredients
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 1¼ cup + 2 tablespoons (275 grams) granulated sugar, divided
  • 1 cup (120 grams) all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (225 ml) whole milk
  • 3 cups (430 grams) blackberries, fresh or frozen
  • Vanilla ice cream or whipped cream, for serving (optional)
Instructions
  1. Preheat oven to 350 degrees F and grease a 9-inch round baking dish with butter or nonstick spray.
  2. In a medium bowl, stir together 1 cup of the sugar, the flour, baking powder, and salt. Add the milk and combine. Add the melted butter and whisk until smooth.
  3. Pour the batter into the greased baking dish. Scatter the top with all of the blackberries. Sprinkle ¼ cup of sugar over the top.
  4. Bake until edges are golden and crispy, 50-60 minutes. When 10 minutes remain (topping is just turning golden), sprinkle with remaining 2 tablespoons sugar.
  5. Serve warm with whipped cream or ice cream, if desired.
Notes

This recipe was originally published June 2010. Photos and recipe instructions have been updated.

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30 Responses to Pioneer Woman’s Blackberry Cobbler

  1. Jennifurla says:

    Same thing happens to me, enter store with all intentions of picking up 5 things and soon I have 20 things! When I am in the prduce section my mind just starts racing – AND NEVER GO WHEN YOU HUNGRY! BAD NEWS.

  2. Michelle says:

    Thank you for posting! Looks delicious. And berries are on sale here, too.

  3. SLCFoodie says:

    This looks amazing! I am always looking for new recipes involving blackberries.

  4. Georgia says:

    Wow, that is decadent! A wonderful spring/summer dessert, especially with a scoop of vanilla ice cream or homemade whipped cream!

  5. pantrymama says:

    Looks amazing! The photos are particularly tempting!

  6. Anonymous says:

    So, I am wondering, in the spirit of pioneering, how would I adjust this recipe to cook in a camp dutch oven? An 8" is only 2 qt. and the 10" is 4 qt. while your recipe asks for a 3 qt. baking dish. I'd rather use a 10" dutch oven but don't want it to be too flat. Any suggestions?

  7. grace says:

    this is a staple in my house, no joke. blackberries, raspberries, blueberries, peaches. fresh, frozen, what-have-you. as long as vanilla ice cream is also involved, one can't go wrong. :)

  8. K says:

    Yum! That looks so good, maybe it's the opposite theory of pecan pie, nuts float, berries sink.

  9. Annalise says:

    Thanks everyone for the kind comments!

    I imagine you would have no problem baking this in a dutch oven. If you're going to use the 10" just keep in mind that the cobbler will be thinner and will cook faster. I'd probably check it around the 40-45 minute mark, maybe a little earlier just to be sure. Should be delicious, enjoy!

  10. Sam and Jen Chesnut says:

    Annalise I am always entered by your story telling!!!! And I hear you with the "discount" berries. Yum yum yum!!!! I will be making this one soon.

  11. Jessica says:

    I made this from the Pioneer Woman a few weeks ago…I was scared at first because of the small amount of ingredients/work it involved! but my blackberries sank as well, but man was this such a treat!!

  12. Anonymous says:

    I just baked this recipe, It was delicious. it didn't last long. I was wondering how it would turn out if you doubled the recipe? thank you

  13. Annalise says:

    I think you can definitely double this recipe! If you happen to have a dish that is twice the size (surface area-wise, not twice as deep) you'd have the most success. Just double everything and watch it while it bakes, it may require extra time. I'd let it go the full hour and then check every 5 to 10 minutes after that.

  14. Anonymous says:

    sorry girls but I toke the grand daughter and we picked our own black berrys. but since it has been so long since I helped my gramma make the cobblers I checked out your post. I added extra self rising flower and butter and with about ten minutes left to cook I sprinked with a little sugar and squeezed on a little honey over the top got to admit grampa's the man today

  15. Anonymous says:

    This was a simple and tasty cobbler!!! I am hoping it will work well to triple this recipe. I will do a trial run on monday September 6th. Thanks again for sharing this great recipe!

    Di

  16. Miranda says:

    This was absolutely the best cobbler I've ever had, thank you for posting! Kudos to you and PW!

  17. Megan says:

    Yummmmm! I made a 1/2 batch and used ramekins to bake in, started with 30 mins on the timer and added a bit until they were golden and crispy looking edges. Turned out absolutely amazing!

  18. cindy says:

    do you thaw the frozen berries first?

  19. Diane says:

    I made this – very easy to make and VERY GOOD!!

  20. Rebecca says:

    After canning blackberry jam, blackberry syrup, and blackberry lemonade concentrate, I had a gallon of blackberries left over and wanted to use some in a dessert. I made this last night and OMG it was so good! My daughter can’t stand blackberries but she couldn’t get enough of this! This was a hit so I froze the rest of the blackberries for next time we want this cobbler. Peach season is now here and I will be making peach cobbler using this same recipe as well.

    • Annalise says:

      Wow, you must have had quite the supply of blackberries! Glad to hear you enjoyed the cobbler. It’s one of my favorites. :)

  21. Sandra says:

    This looks so delicious and I love anything with blackberries!

  22. Ross says:

    Oh my God that was good Annalise! I made it with fresh peaches and now I’m anxious to make it with blueberries, then strawberries, then…Thanks to you and Ree for this great recipe.

  23. Barbara says:

    This is a standard southern cobbler. Nothing unusual about it depending on where you’re from!

  24. Cris says:

    I’ve wanted this recipe for 30 years! My co-worker (really should be called miracle-worker for so many reasons) mentioned this today and I ’bout flipped. Thank you!

    Now, maybe you can help with a recipe I’ve only been missing for a few years. . . stew made from green tomatoes (no red ones and no green beans) and pork (contains onion and potatoes, maybe garlic). Sadly, I have not been able to mess with my brain enough to get something close enough that my family likes it as well as the tried-n-true recipe (which came from a magazine about five or six years ago). If you can help, that will be terrific.

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