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.
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 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.
Hi! I can’t wait to try this recipe!! Do you think buttermilk would work instead of whole milk?
Thanks!
Made this today for Easter dinner. It was easy and delicious. Thanks for sharing
Yay! Thanks for the feedback!
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!
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 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
What degree do I bake this dish?
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!
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.
How do you think Demerara sugar would do on top rather than the 2 T of regular sugar?
It probably would work just fine!
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!
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 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!
So easy to make and i made my on the grill.