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.
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!
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.
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!
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!
Will it make a difference if I use 2% milk vs. whole milk? I appreciate any help!
2% milk should work just fine.
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
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.
This is a standard southern cobbler. Nothing unusual about it depending on where you’re from!
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 looks so delicious and I love anything with blackberries!
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!
I made this – very easy to make and VERY GOOD!!
do you thaw the frozen berries first?
No need! Bake them straight from frozen.
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!
Great idea!!!
This was absolutely the best cobbler I've ever had, thank you for posting! Kudos to you and PW!