Pioneer Woman’s Blackberry Cobbler
This easy and delicious blackberry cobbler from The Pioneer Woman 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.
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 blackberry cobbler is filled with fresh juicy berries and covered with a sweet and light cake-like cobbler topping.
What makes Pioneer Woman’s blackberry cobbler special?
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.
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.
Other Berry Desserts to Try
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This recipe was originally published June 2010. Photos and recipe instructions have been updated.
Pioneer Woman's Blackberry Cobbler
- 1/2 cup unsalted butter (113 grams), melted and cooled
- 1 1/4 cup + 2 tablespoons granulated sugar (275 grams), divided
- 1 cup all-purpose flour (120 grams)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (225 ml)
- 3 cups blackberries (430 grams), 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.
110 Comments on “Pioneer Woman’s Blackberry Cobbler”
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.
Thank you for posting! Looks delicious. And berries are on sale here, too.
This looks amazing! I am always looking for new recipes involving blackberries.
Wow, that is decadent! A wonderful spring/summer dessert, especially with a scoop of vanilla ice cream or homemade whipped cream!
Looks amazing! The photos are particularly tempting!
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?
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. 🙂
So good to know! Just made blackberry for the first time tonight. It was amazing! My family asked about peaches… Guess we have dessert for Sunday dinner ?
A simple receipt and oh so good witH vanilla ice cream.Its a cold October night in Tennessee and this just hits the spot.?
Do I cover this a pioneer wound blackberry cobbler in the Dutch oven when I put it in at 3:50
Yum! That looks so good, maybe it's the opposite theory of pecan pie, nuts float, berries sink.
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!
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.
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!!
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
I doubled it when I made it. Came out fabulous!
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.
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
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!
This was absolutely the best cobbler I've ever had, thank you for posting! Kudos to you and PW!
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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!
do you thaw the frozen berries first?
No need! Bake them straight from frozen.
I made this – very easy to make and VERY GOOD!!
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.
Wow, you must have had quite the supply of blackberries! Glad to hear you enjoyed the cobbler. It’s one of my favorites. 🙂
If you don’t mind me asking, how do you make the lemonade concentrate?
I’d love the lemonade recipe too!
This looks so delicious and I love anything with blackberries!
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.
Peaches sound amazing! I’ve been wanting to branch out with other summer fruit too. Thanks Ross!
This is a standard southern cobbler. Nothing unusual about it depending on where you’re from!
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.
Made this today.very good…and very simple.I always use self rising flour and omit the salt n baking powder..it was just fine.The best cobbler that I ever made..thank you
Will it make a difference if I use 2% milk vs. whole milk? I appreciate any help!
2% milk should work just fine.
Can this be a make ahead dessert? Or do you have to make and serve immediately?
I would probably serve or freeze it within 24 hours of baking. If you want to freeze it, bake and cool completely, wrap tightly in plastic wrap a few times and store in the freezer for 1-2 months. When ready to serve, bake in a 350 degree oven, covered, for 30-40 minutes until warmed through. Hope this helps!
This is a lovely recipe. Would love to try it. I am a diabetic. Would it be possible to substitute the sugar with an artificial such as Stevia. Or is the sugar necessary to have a chemical interaction. Thank you.
Hi RJ! I’m afraid I don’t have any experience baking with Stevia and so I can’t make a recommendation either way. Sorry!
In the picture it looks like you’re using a cast iron pan. Can it be any 9″ pan or is cast iron the best?
Yes, any 9-inch pan pan will do. I like my cast iron skillet because it gets nice crispy edges, but that’s completely a personal preference.
Can I use just regular butter?
Hi Shaunna! Yes you can use regular salted butter, though you may want to adjust the salt amount in this recipe to compensate. You can read about why I only bake with unsalted butter here. Hope this helps!
So easy to make and i made my on the grill.
I made a double batch of this for my quilt guild last week and provided ice cream to go with it. They loved it and ate all of it. Today, I’m making one for my son to take to work. It is really delicious!
This is absolutely delicious! I have made it many times with fresh and frozen home grown blackberries. The fresh are the very best, though. The only thing I do differently is I use real buttermilk instead of regular milk ( and no not regular milk with vinegar added!). I have always been a pie baker but this is so much easier and at least as good. Thank you for the recipe.
Did using buttermilk in this recipe work for you? I only have buttermilk on hand today and was hoping to try it!
I picked my own blackberries and wanted to make an unusual cobbler. I happened across this recipe and tried it. Wonderful! It went fast and will definitely keep this recipe! After reading the reviews I think I’ll try it with peaches. Thanks so much!
How do you think Demerara sugar would do on top rather than the 2 T of regular sugar?
It probably would work just fine!
Oh-Em-Gee!!! This is delicious!!! We used to live next door to three acres covered in wild blackberry vines, and I used to pick them by the gallons for weeks when they were ripe. Yes, it was amazing!!! So, I tried many different recipes. This is our favorite cobbler recipe. The crispy edges and sugar on top and ease of preparation plus the iron skillet preparation make this just about perfect.
By far, my favorite cobbler recipe! So easy to make, and simply delicious. I used salted butter and just excluded the tsp of salt altogether. Also, I rolled the berries in sugar before dropping them on top of the batter, and cut the sugar on top by half. The result was wonderful and will be making this again soon!
What degree do I bake this dish?
I don’t know where I went wrong with this but after 60 minutes the crust was crispy but inside was not cooked at all. So bummed as this was what my husband requested for his birthday instead of cake
So good to know other fruits can be used! Just made blackberry for the first time tonight. It was amazing! My family asked about peaches… Guess we have dessert for Sunday dinner ?
I noticed Pioneer Woman’s recipe calls for self-rising flour, but this recipe calls for all purpose. . Yet the quantities in both recipe are
The same. As I am a beginner baker, iam not sure which to use. Are they interchangeable? Should i stick with all purpose if using your recipe and use self rising if using hers? I clicked on the “her blackberry cobbler recipe” link and noticed the difference.
Hi Mari! I didn’t use self-rising flour in my recipe because it’s not something I ever use or have in the kitchen. It’s just all-purpose flour, baking powder, and salt, and I find it’s just as easy to add those ingredients on my own. So in my recipe here I’ve used all-purpose flour, baking powder, and salt instead of just self-rising flour. I hope that makes sense!
Made this today for Easter dinner. It was easy and delicious. Thanks for sharing
Yay! Thanks for the feedback!
Hi! I can’t wait to try this recipe!! Do you think buttermilk would work instead of whole milk?
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I just put this in the oven and I can’t wait for it to get done! I am a little frustrated though because I used a 9” pie plate and it went all over my oven! Please, make sure you use something that will hold it without running over!
I used a 9″ cake pan and it worked well with no running over, as the sides are deep and straight.
My brother gave me blackberries from his yard, so I made this cobbler for his family. They LOVED it! I tasted a sliver of it with him when he came to pick it up…and it really was delicious! I’ll make it again soon. Thanks Ree ?
I made this a few years ago after I saw it on her show. I was very disappointed as was everyone else at the table. Not much flavor, flat tasting. I even put extra blackberries in it and added ice cream which helped a little. Would not make this again.
Love love this cobbler! My husband practically begs for it. Best part is that it is so easy to make. I actually use about about 4 cups of berries , and do a combination of strawberries , blackberries, blueberries and raspberries.
Good Information , thanks for sharing.
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I added 1/4 teaspoon of vanilla to the batter.
This worked GREAT! I used frozen mixed berries and didn’t bother to defrost them first and it was perfect. Thank you very much for sharing this it’s going onto our regular rotation.
Could this be baked in a cast iron skillet?
Can I use canned blackeberry pie filling?
Not sure that would work, as pie filling is completely different from fresh berries.
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Could I use almond milk instead of whole milk?
Thought I would surprise my hubby with dessert tonight and WOW was it good! SOOOOOO Easy!
Thanks a bunch!
I did bake it in a cast iron skillet so reduce the length of time to bake, just a bit….
Would have loved to watch the video without the 14 commercials!
I tried this but being a diabetic I toke the sugar out and used Splenda instead. Not as sweet but very good easy recipes to follow
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I cant wait to try this recipe!
This recipe was horrible. It stayed liquid, never cooked properly, had to add flour mix to the top and it’s been in the oven twice the time! I used fully thawed blackberries, drained the liquid from them
I’m going back to my old recipie! Live and learn
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Tried this last Saturday, and it was picture perfect. Easy and delicious. My only change was to use turbinado sugar on top for a slightly deeper flavor. This is definitely a keeper.
Great feedback, thanks! So happy you liked the recipe!
This looks so good! What a great summer dessert to share with guests!
Thanks for sharing! Does it keep long?
Annalise. This cobbler is too wonderful….and easy! I’ve made it several times with fresh blackberries, fresh peaches and frozen fruit. It always turns out be a hit! I am wondering if you could help me figure out the measurements for high altitude, as we are visiting my son and family in N New Mexico and I would love to surprise them one night! Thank y
I noticed the pioneer woman uses 1/4 cup of butter not a 1/2 cup will it still come out okay??
The recipe calls for 2 cups of butter in one section and a 1/2 cup in another section. How much butter does it really need?
I’m not sure where you’re seeing 2 cups? The recipe card calls for 1/2 cup.
Marvelous! I had some big, beautiful blackberries in my fridge, so this recipe was perfect! I “might” have snuck in a pinch of nutmeg and a smidge of ground cloves…and it was sooooo gooood! And you can’t beat the crisp top when it first comes out of the oven either.
Excellent recipe. I added a 1/2 tsp of vanilla extract to the batter and cut out a 1/4 cup of the sugar. It is amazing and flavorful. Next time I may reduce the sugar some more.
Easy, delicious, and just like magic, the next morning it turned into breakfast! I added a handful of raspberries, but the original 3 cups of blackberries fills up the pan nicely. Served with ice cream last night and cream this morning.
A lovely cobbler indeed. I tripled the recipe and followed it exactly as written. I am planning a variation next week using peaches and a fresh whipped cream with fresh ginger. This is a great cobbler …
This recipe was easy and delicious. Everyone loved it and there was nothing left!
I use this recipe often using all kinds of berries. But this time, all I had was canned peaches. I drained them well , arranged the peach slices in the baking dish and then poured in the batter. Turned just as delicious as I hoped. Yum!
Have made this cobbler for 30 years, so you know it’s a great recipe. Made from a community cookbook, long before Pioner Woman existed.
We’ve made this recipe for years, using blueberries instead, and it’s simply delicious! A favorite!
Will try it
This is so easy and delicious. I make it often!
Love this recipe! Use it over and over! Only change I make is I use buttermilk instead of whole milk.
I made this blackberry cobbler today and it tastes awesome. It looks exactly like the picture. I have always used homemade pie crust so it was nice doing this. So simple. I loved the crunchy sides and did eat a dip of ice cream with it! I will make it again soon.
Delicious recipe. I add nutmeg and vanilla. No cinnamon if I use nutmeg. Easy and so good.
Outstanding crust, comes together so easy to make a lovely presentation. Yum!
Made this for my hubby…he really likes it! turned out lovely to look at and delicious to eat!