Pioneer Woman’s Blackberry Cobbler
This easy and delicious blackberry cobbler recipe requires just a few minutes of prep and yields a summer dessert everyone is sure to love. Top it with a scoop of vanilla ice cream or whipped cream and enjoy it all season long!
The Pioneer Woman was one of the first food blogs everyone read in the early 2000’s. Ree was (and still is!) a legend when it comes to cozy, delicious and approachable recipes. When I first came across her blackberry cobbler recipe many years ago I knew I had to try it. And it’s been a family favorite ever since!
This easy blackberry cobbler is simple and delicious, and so perfect for summer baking when you don’t want a lot of fuss. The fresh, juicy berries under the sweet, cake-like cobbler topping are just asking for a scoop of ice cream or whipped cream. It’s the ultimate summer dessert!
Table of Contents
- What makes this blackberry cobbler recipe special?
- How to make blackberry cobbler
- Flavor variations
- Storage and make-ahead options
- More berry desserts
- Pioneer Woman's blackberry cobbler recipe
What makes this blackberry cobbler recipe special?
The batter for this cobbler is thin and cake-like, instead of thick and biscuit-like. And it’s assembled upside-down! 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 rises to the top and bakes up nice and crisp.
How to make blackberry cobbler
- Make easy cobbler batter. Combine the dry ingredients (flour, sugar, baking powder and salt), then stir in the milk, and finally stir in the melted butter until smooth. Don’t overmix!
- Add blackberries. Pour the batter into a greased 9-inch round pan (I used a cast iron for extra crispy edges) and scatter all of the blackberries on top of the batter. Sprinkle the whole thing with more sugar.
- Bake. Bake in a 350°F oven until the topping is golden brown and crispy, about 50-60 minutes total. But when there’s about 10 minutes of bake time left and the topping is just start to turn golden, sprinkle the top with a little extra sugar.
- Serve & enjoy! You can serve it right away, or let it sit a bit, but it’s definitely best served warm. Use a spoon to scoop out portions, cutting through the crispy golden topping, revealing the soft blackberries underneath. Top with whipped cream or vanilla ice cream for the most delicious results.
baking tip:Baking with a cast iron skillet
Flavor variations
Feel free to use other fruit in place of blackberries, or even use a combination. Blueberries, peaches, raspberries, strawberries, or pitted cherries are all delicious options.
You can also use fresh or frozen fruit. I love this cobbler in the summer when fresh blackberries are plentiful, but it’s possible to use frozen fruit and enjoy it year-round! If using frozen fruit, let them thaw in a colander to drain away an excess liquid before using.
Storage and make-ahead options
How do you store blackberry cobbler? Let it cool completely, then cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 to 4 days.
How do you make blackberry cobbler ahead of time? If you’d like to bake this recipe ahead of time to serve later, I would recommend baking it in a freezer and oven-safe dish and then freezing it. Let it cool completely, cover it with foil, then store in the freezer for up to several weeks. To serve, transfer it from the freezer straight to a 350°F oven. Let it bake covered for 30-45 minutes until warmed through.
More berry desserts
Pioneer Woman’s blackberry cobbler recipe
Pioneer Woman’s Blackberry Cobbler
Ingredients
- ½ cup unsalted butter (113 grams), melted and cooled
- 1 ¼ cup + 2 tablespoons granulated sugar (275 grams), divided
- 1 cup all-purpose flour (120 grams)
- 1 ½ teaspoon baking powder
- ½ 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)
Instructions
- 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.
Notes
This recipe was originally published June 2010. Photos and recipe instructions have been updated.
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
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
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.
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 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!!
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.
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!
Yum! That looks so good, maybe it's the opposite theory of pecan pie, nuts float, berries sink.
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
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?
Looks amazing! The photos are particularly tempting!
Wow, that is decadent! A wonderful spring/summer dessert, especially with a scoop of vanilla ice cream or homemade whipped cream!
This looks amazing! I am always looking for new recipes involving blackberries.
Thank you for posting! Looks delicious. And berries are on sale here, too.
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.