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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 130 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 whole milk, see notes
  • 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

*Although the original recipe calls for whole milk, I've used 1% before and it comes out great.

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.

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

  1. Perfect cobbler, thanks.
    Today I’m trying to double it, cooking it it for an extra 10 minutes

  2. This is the best cobbler I’ve ever made

  3. We enjoyed this cobbler very much!

    • Yayyy! I’m so happy to hear that, The farm down the road from us has blueberries ready for picking so I’ll be making this one this weekend! Thanks so much for the great review!💗

  4. Great recipe, but the nutrition facts is not accurate…how can you use self rising flour ( 1/2 tsp of salt + baking powder = 1050+720) and have only 30 mg of sodium?

    • Hi Cibele, the nutritional facts are per serving, not for the whole recipe. It takes into account 1 cup of self-rising flour and divides that number by 4. It’s an estimate, and will vary based on brands used, etc.

      • Yes, and if you divide 1770 by 4 (1/2 tsp salt +1 1/2 of b.powder) you get over 400mg of sodium per serving…

      • Ohhhhh- yes, I see now, you’re right! I just fixed it. The app wasn’t calculating the self-rising flour ingredient correctly, I had to manually fix that. Thank you!

  5. Great recipe, so delicious! I modified by using a 1:1 gluten free flour (adding the baking powder and salt). I also used plant-based 2% milk. It was a hit with my husband who rarely enjoys my GF baked goods. I will definitely make this again using some other fruits.

    • I’m so happy you enjoyed this with the gluten free flour and plant based milk Lisa, nice work! Thanks so much for the great comments and review!💗

  6. This is SOOOO good! I made one 3 days ago using Tay & Marion berries & it was gone in the blink of an eye(15 minutes is stretching it!!)! I just put one in the oven, doubled the recipie, used Tay & Marion berries, some raspberries & I will put some triple crowns on when it sets up a bit. I used a 9″x13″ pan so hopefully it will bake thru without getting “crispy”!

    • Wow sounds like a huge success Terri, that’s so great to hear! I’m so happy you’re experimenting a little bit with this one. Thanks so much for the great comments and review!💕

  7. Jus made his.  Didn’t realize I was out of milk until it was time to add it.  Used evaporated milk in is place, can’t tell the difference.  Great recipe.

  8. Wonderful result, best flavor, thanks.

    • You’re very welcome Sol! Thanks so much for the great comments, I actually just made this this past weekend with raspberries, and blueberries. I forgot how amazing it is! Thanks again!💗

  9. I love the Pioneer woman recipes! However this one has me a bit confused with 1.88 flour for 6 servings…Also, in the instructions it calls to mix 1Cup flour but never indicates what to do with the rest of the .88 flour..This I miss something??
    Thank you!

    • Hi Letty! This recipe makes 4 servings, if you adjusted the slider up to the number 6, that is going to create some odd measurements for you, and that’s where the 1.88 comes from. You’re going to want to use all of the flour and not just 1 cup.

  10. I’ve been making this recipe for years now, so simple and tastes sooooo good 

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