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.
The batter for this cobbler is thin like cake batter, instead of thick and biscuit-like, which is what I’m used to. 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 simplicity turn you off. And don’t pass this recipe over in your quest for something more flashy.
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.
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Pioneer Woman's Blackberry Cobbler
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 1 1/4 cup + 2 tablespoons (275 grams) granulated sugar, divided
- 1 cup (120 grams) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 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)
- Preheat oven to 350 degrees F and grease a 9-inch round baking dish with butter or nonstick spray.
- 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.
- Pour the batter into the greased baking dish. Scatter the top with all of the blackberries. Sprinkle 1/4 cup of sugar over the top.
- 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.
- Serve warm with whipped cream or ice cream, if desired.
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This recipe was originally published June 2010. Photos and recipe instructions have been updated.
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