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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 full collection of Pioneer Woman Recipes!
A casserole dish filled with Blackberry Cobbler with a wooden spoon and an ice cream scoop on top.

Guys, I’m not much of a baker. I say it all the time. I don’t have the talent, patience, or desire for it.

But this recipe is amazing and requires absolutely no baking skills of any kind.

You have just met the best easy brunch idea guys.

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.

Overhead image of ingredients needed to make Blackberry Cobbler.

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.

Unbaked blackberry cobbler next to the cobbler after being baked.


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

  • Blueberries
  • Raspberries
  • Strawberries
  • Peaches

or use a combination of several!

Close up view of a wooden spoon filled with juicy blackberry cobbler.

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

  • 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.

Overhead image of a bowl filled with Blackberry cobbler and a scoop of vanilla ice cream with a spoon.

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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

4.99 from 144 ratings
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 milk, any kind, whole is best
  • 1/2 stick butter, melted.
  • 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 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 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

  • 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.

Nutrition

Calories: 424kcal, Carbohydrates: 97g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 7mg, Sodium: 318mg, Potassium: 394mg, Fiber: 5g, Sugar: 69g, Vitamin A: 253IU, Vitamin C: 15mg, Calcium: 166mg, Iron: 2mg
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Recipe Source: The Food Network

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403 comments on “The Pioneer Woman’s Blackberry Cobbler”

  1. Can this mixture be prepared the night before a holiday to go in the over while we’re eating dinner? I’d love to make this ahead. 

  2. This was delicious!!! I had to have the recipe! 
    Had it at a friends’ for dessert. 

  3. I found this in the book and happened to have all the ingredients. My 4 year old gave it a million thumbs up (he also helped make it!)

  4. I quadrupled this recipe, as I have a huge family. A few changes I made: I used fresh blackberries and rinsed them first, then put in bowl and sprinkled 1/4 cup sugar and about 5 tablespoons of vanilla. Stirring frequently, I set them aside for about 30 minutes so that the sugar would sweeten up the berries. There will be a small amount of juice in the bowl (< 1/4 cup) and I just poured it on top of batter. After 45 minutes, I took the cobbler out of the oven and sprinkled Turbinado sugar (also known as raw sugar) on top instead of white sugar and baked another 10-15 minutes, until the toothpick came out clean. Everyone just loved this cobbler! Very simple recipe.

  5. Could almond flour be used to reduce the carbs in the recipe!

  6. Thanks for your reply! I decided to give the individual 4oz ramekin serving a shot, checking it every 5 minutes starting at 15 minutes bake time. If anyone else asks you this, turns out the timing is sprinkle with the additional sugar at 25 minutes and pull it at 35 minutes. Turned out beautifully! We’re visiting friends out of town and taking the full cobbler there, but wanted to drop off a single serving to my mother-in-law on the way. She’s going to love it! And will feel so special that she has her own little ceramic pot of it😁. Thanks so much again for this fabulous recipe. It’s a staple at our house now. Cheers-Ellen

    • HI ELLEN! Thank you so much for taking the time to come back and share the baking process for this, so very nice of you and I’m so happy that it worked out well!!! You’re right, your mother in law is going to feel mighty special. That was so sweet.

  7. I’ve made this before with blackberries and it’s fantastic! Even holds up and the top stays crispy for several days when stored in the fridge. I’m making it again with raspberries and want to make an additional single serving in a 4″ ramekin, how long would you suggest I bake the small ramekin portion for?

    • Hi Ellen! I’m so happy that you have enjoyed this recipe! I haven’t ever made this in a 4-inch ramekin before and I don’t want to mislead you with a random guess, I’m sorry!

  8. This recipe was AMAZING!! So fast, so light and fluffy yet with a delicious crunch on the top. Will definitely make this again! Thank you so much!

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