This unique and delicious blackberry cobbler requires just a few minutes of prep and yields a summer dessert everyone is sure to love.
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.
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.
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.
This recipe was originally published June 2010. Photos and recipe instructions have been updated.
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 blackberry cobbler recipe: http://thepioneerwoman.com/cooking/the_great_cobbl/
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