Blackberry Cobbler Recipe

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 sugary golden crust!

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The Pioneer Women’s Blackberry Cobbler

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!

Prep: 10min

Total: 70min

Serving Size: 1 serving

Nutrition Facts: calories 424 kcal, Carbohydrate 97 g, Protein 6 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 318 mg, Fiber 5 g, Sugar 69 g, Trans Fat 0.02 g, unSaturated Fat 1.4 g, servingSize 1 serving

Ingredients:

• 1 1/4 cups + 2 tablespoons sugar (separated)
• 1 cup self-rising flour (see notes for easy homemade version)
• 1 cup milk (any kind, whole is best)
• 1/2 stick butter (melted. (equal to 4 tbsp.))
• 2 cups fresh or frozen blackberries (rinsed and patted dry.)
• Vanilla ice cream (for serving)

Instruction:

1. Note: If using frozen berries, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy, and the consistency will be off.
2. Preheat the oven to 350 degrees.
3. Combine 1 cup of sugar with 1 cup of flour in a large bowl.
4. Stir in the milk, then the melted butter. Mix until well-combined.
5. Pour onto the bottom of a greased 9 x 9 inch baking dish.
6. Distribute the berries throughout the top. They’ll sink in further as they bake.
7. Sprinkle ¼ cup sugar over the top, reserving 2 tablespoons for later.
8. Bake for 50 minutes. Remove from the oven and sprinkle remaining 2 tablespoons sugar on top.
9. Bake for 10 minutes, or until the top is golden brown.
10. Serve immediately, (with ice cream of course)!

Blackberry Cobbler

Celebrate summer with a homemade cobbler filled with delicious blackberries! If you’re lucky enough to have access to fresh fruit, be sure to use it in this Blackberry Cobbler recipe. Otherwise, frozen berries will work just as well. Top off this delicious, easy Blackberry Cobbler dessert with homemade vanilla ice cream or even whipped cream for a special touch.

Prep: 25min

Total: 1h20min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 285 , Carbohydrate 44 g, Cholesterol 35 mg, Fat 2 , Fiber 3 g, Protein 3 g, Saturated Fat 8 g, servingSize 1 Serving, Sodium 360 mg

Ingredients:

• 2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
• 1 cup sugar
• 1 cup Gold Medal™ All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter, melted
• Cream, whipped cream or ice cream, if desired

Instruction:

1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Blackberry Cobbler

For a taste of the frontier, bake Ree Drummond’s Blackberry Cobbler from The Pioneer Woman on Food Network; it’s perfect served warm with cold ice cream.

Prep: 0 15min0

Total: 0 1h15min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 561, Fat 15g, Saturated Fat 9g, Carbohydrate 103g, Fiber 5g, Sugar 76g, Protein 6g, Cholesterol 41mg, Sodium 402mg

Ingredients:

• 1/2 stick butter, melted, plus more for greasing pan
• 1 1/4 cups plus 2 tablespoons sugar
• 1 cup self-rising flour
• 1 cup whole milk
• 2 cups fresh (or frozen) blackberries
• Whipped cream and/or ice cream, for serving

Instruction:

1. Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

Old-Fashioned Blackberry Cobbler

Old-fashioned blackberry cobbler with layers of flaky pastry and juicy tart blackberries.

Prep: 30min

Total: 90min

Serving Size: 1 serving

Nutrition Facts: calories 249 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 24 mg, Sodium 97 mg, Fiber 4 g, Sugar 28 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1 double pie crust recipe
• 1 cup granulated sugar
• 1 to 2 tablespoons cornstarch ((see notes))
• ⅛ teaspoon ground cinnamon
• 1 cup boiling water
• 4 cups blackberries
• juice of ½ lemon ((if needed to add tartness))
• 1 tablespoon cold unsalted butter (cut into small cubes)
• 1 large egg (lightly beaten)
• coarse sugar for topping

Instruction:

1. Prepare a double crust pie pastry and refrigerate until needed.
2. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish or oven-proof skillet with vegetable cooking spray. Set aside.
3. In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juice. Stir gently until the blackberries release some juice. Set aside.
4. Cut one of the pastry disks in half and roll out on a lightly floured surface to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared pan. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
5. While the pastry square is baking, roll out the remaining whole disk of dough to at least a 12×12-inch square, about ⅛ inch thick. Gently ease the dough into the prepared dish pressing gently into the corners without stretching. Trim the edges of the dough leaving a ½-inch overhang all the way around. This overhang will be folded up and over the lattice top. Collect any scraps of dough and put them together with the remaining ½ disc of pastry.
6. Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then add all the remaining blackberry mixture. Dot the blackberries with butter.
7. Roll out the remaining dough to a 10-inch square (for 9-inch pan). Cut the dough into 8 or 10 strips and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
8. Brush the pastry with the beaten egg and sprinkle with coarse sugar.
9. Place the baking pan on the parchment lined baking sheet to catch any juice that may bubble over. Bake at 400°F for 10 minutes then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
10. Cool to room temperature or serve warm topped with ice cream or lightly sweeten cream if desired.

Blackberry Cobbler Recipe | The Pioneer Woman | Food Network

FAQ

How do you prepare blackberries for a cobbler?

How do you keep a blackberry cobbler from being runny?

How do you get seeds out of blackberries for cobbler?