This easy Blackberry Cobbler recipe takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a sugary golden crust!
But this recipe is amazing and requires absolutely no baking skills of any kind.
Let’s go over some really easy FAQ.
HOW TO TELL IF A BLACKBERRY RIPE
- Ripe blackberries are deep black in color as opposed to purple or red.
- They’re also very full and plump.
Using unripe blackberries will result in a sour taste as opposed to being sweet and juicy.
DIFFERENT BERRIES FOR COBBLER
- I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberries, peaches, or a combination of several!
- Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.
SELF RISING FLOUR VS ALL PURPOSE FLOUR
- Self rising flour contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.
HOMEMADE SELF RISING FLOUR
- 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
HOW TO STORE LEFTOVER COBBLER
- Baked Cobbler can be covered and stored at room temperature for up to 3 days, or in the refrigerator for up to a week.
FREEZING LEFTOVER COBBLER
- This Cobbler can be frozen and it’s best if you do so after it’s been baked due to the leavening agent in the flour.
- To reheat, let it thaw overnight and bake it in a covered oven-safe dish at 350° until heated through. The amount of time will depend on how much you’re heating.
- You can also reheat in the microwave.
BEST PAN SIZES FOR THIS RECIPE
- I use my trusty 9 x 13 inch pan for this recipe and it works perfectly.
- A 9 x 9 inch pan would work well too.
WHAT TO SERVE WITH BLACKBERRY COBBLER
- Just kidding. I just want to see if you’re paying attention. The obvious answer is vanilla ice cream.
- Should you choose to omit this very important addition, I will find you…ice cream in hand.
BLACKBERRY COBBLER
Servings
4
| Prep Time 10 MINS | Cook Time 2 HRS | Total Time 2 HRS 10 MINS |
| Course BREAKFAST, DESSERT | Cuisine AMERICAN |
Author: Zeeshan
This easy Blackberry Cobbler recipe from The Pioneer Woman takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a crisp golden crust!
Ingredients
- 1 1/4 cups + 2 tablespoons sugar separated
- 1 cup self-rising flour* see notes for easy homemade version
- 1 cup whole milk see notes
- 1/2 stick butter melted
- 2 cups fresh (or frozeblackberries rinsed and patted dry.
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 350 degrees.
- Combine 1 cup of sugar with 1 cup of flour in a large bowl.
- Stir in the milk, then the melted butter. Mix until well-combined.
- Pour onto the bottom of a greased 9×13 baking dish.
- Distribute the berries throughout the top. (They’ll sink in further as they bake.)
- Sprinkle ¼ cup sugar over the top, reserving 2 tablespoons for later.
- Bake for 50 minutes, remove from the oven and sprinkle remaining 2 tablespoons sugar on top.
- Bake for 10 minutes, or until the top is golden brown.
- Serve immediately, (with ice cream of course)!
Recipe Notes
*Although the original recipe calls for whole milk, I’ve used 1% before and it comes out great.
HOMEMADE SELF RISING FLOUR
- 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
DIFFERENT BERRIES FOR COBBLER
- I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberries, peaches, or a combination of several!
- Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.
NUTRITIONAL INFORMATION
Calories: 424, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 29mg, Potassium: 228mg, Carbohydrates: 95g, Fiber: 5g, Sugar: 69g, Protein: 7g, Vitamin A: 255%, Vitamin C: 15.1%, Calcium: 94%, Iron: 0.7%
