The Pioneer Woman’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 sugary golden crust!
Be sure to check out my Peach Cobbler and Blueberry Cobbler recipes next!
I’m not much of a baker. I say it all the time. But this recipe is amazing and requires absolutely no baking skills.
Let’s go over some really easy FAQ.
Ingredients
See recipe card at the bottom of post for quantities and full instructions
- Sugar
- Self Rising Flour- it contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.
- Whole Milk
- Butter
- Blackberries– fresh or frozen
- Vanilla Ice Cream– for serving, optional
Homemade Self Rising Flour
- 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
How to Make The Pioneer Woman’s Blackberry Cobbler
- Combine the 1 cup sugar and 1 cup self-rising flour. Add 1 cup whole milk and 1/2 stick melted butter.
- Add to a (9 x 9) casserole dish and top with 2 cups blackberries.
- Sprinkle 1/4 cup sugar on top and bake at 350° F for 50 minutes.
- Add 2 Tablespoons sugar and bake for 10 more minutes.
- Serve with vanilla ice scream and serve.
Using Frozen Berries
- 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.
Alternative Berry Options
- Raspberries
- Strawberries
- Blueberries- Or try my own Blueberry Cobbler recipe!
- Peaches- Or try my own Peach Cobbler recipe, it’s amazing!
or use a combination of several!
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
- A 9 x 9 inch pan works well for this recipe. If using a 9 x 13 pan, consider doubling the recipe for thicker results.
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.
Try These Next!
- Blueberry Cobbler
- Corn Casserole
- Peach Cobbler
- Swedish Meatballs
- Chicken Broccoli Rice Casserole
- Chicken Enchiladas
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Rate and Comment!
Did you make this recipe?! Did the information help you? I would love if you would rate the recipe and leave a comment!
The Pioneer Women's Blackberry Cobbler
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
Instructions
- 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.
- Preheat the oven to 350 degrees.
- Combine 1 cup of sugar with the 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 x 9 inch 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)!
Notes
- Be sure to try my amazing Peach Cobbler recipe next!
- To make Homemade Self Rising Flour: 1 cup flour + ½ tsp of salt + 1 ½ tsp baking powder
- Alternative berry options include blueberries, raspberries, strawberries, peaches, or a combination of several!
- Sometimes I'll reserve some of the berries and add them 30 minutes into baking so that they set closer to the top.
- If you adjust the number servings for this recipe at the top of the recipe card: The written information remains the same, the quantities only update in the ingredient list.
- Source: The Food Network.
Nutrition
Recipe Source: The Food Network
I cut all of the ingredients in half and baked the cobbler in an 8” iron skillet. I didn’t measure the blackberries, I just placed them side by side covering the top. I also used fresh berries. I did have to bake it about 10 minutes longer=60 minutes.
I’m so happy that you enjoyed it Shelly!! What a great way to make use of your fresh berries!! 🙂
Wonderful recipe~but there’s a discrepancy between 2 of the posted blackberry cobbler recipes credited to the Pioneer Woman. One calls for 1 stick of butter (1/2 c.) and another calls for 1/2 stick of butter (1/4 c.) Which one is correct?
The recipe on her website is different from her recipe featured on The Food Network. I’ve sourced The Food Network on this post in the notes section. I make it as I have it outlined here with success every time 🙂
Delicious! Even with using salted butter, I decreased the sugar by only pouring 1 tablespoon over the top before baking and just a sprinkle after baking and it was just the right amount of sweetness for us, especially if topping with whipped cream and/or ice cream. Mine was done at the 50 min mark. Only change for next time would be to use a “heaping” 2 cups of blackberries, this was just a little too heavy on the crust part for me.
Nice work Mallory! I’m so happy you liked it! And yes, definitely tweak the amount of berries. You actually just reminded me that I’ve got to get ready to pick some berries down the road at the local farm. It’s just about time here in NH! Thanks!❤️