The Cozy Cookbook is here! 
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!
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.
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
- Blueberries
- Raspberries
- Strawberries
- Peaches
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!
- The Pioneer Woman Twice Baked Potato Casserole
- Paula Deen’s Corn Casserole Recipe
- The Pioneer Woman Meatloaf
- Paula Deen’s Macaroni and Cheese
- The Pioneer Woman Chili
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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
- 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
Recipe Source: The Food Network
Is it a 1/2 stick of butter (1/4 c) or 1/2 c which is a whole stick?
It’s 1/2 stick, (or 1/4 cup).
This recipe is a keeper! It’s simple, easy, dependable, and very delicious. I’ve made it twice recently, once using a frozen cherry-berry blend and today using sliced and chopped fresh plums instead of berries. They both turned out wonderful, exceeded my expectations. I tend to only keep all purpose flour in the pantry these days so I’ll add baking powder and salt as needed to make recipes that call for self-rising snd it works great. I do like to add a teaspoon of vanilla to the batter, but it’s so good just as it’s written. Thanks for sharing this excellent recipe!
I love your fruit choices Kelly, yummm! Thanks so much for the great comments, very helpful🙌!
It’s so good and easy!
Just keep in mind that when you print out the multiplied recipe, the ingredient amounts change but the recipe will still call for 1 c. sugar and flour.
(It was a delicious custard though lol)
A very good point you make, I just updated the notes to make that indication and I really appreciate you bringing that to my attention!! Thank you so much!!!
I love this recipe and so does my family! It’s my go-to now. We gather acres of wild blackberries when they’re in season and stock the freezer for the rest of the year. I’ve been look for something awesome to make that’s not jam or syrup.
I am sooo happy to hear that!! It’s our go-to as well! We live right down the road from a farm, so we’re lucky enough to pick fresh berries for this all summer long! You’re smart to freeze berries for the rest of the year!! 🙂
This is amazing!!!! Do you think it can be done with apples? Or apple pie filling???
I am not quite sure as I haven’t tested this with apples before, only berries! Apples might be best when combined with a little lemon juice, cinnamon, sugar, etc, such as what you would find in an apple crisp or crumble!
Delicious and easy! Made this with my daughter today. It was super easy to make, and it turned out awesome! My family loved it!
I love making this with my daughter too! I’m so happy the family loved it, thanks so much for the great review Lynn!❤️
My friends and family LOVE this cobbler. I do add an extra cup of berries as they like it that way. It’s simple and fail proof!!
Sounds like you nailed it Laura, nice work! Thanks so much for the great comments and review!❤️
Absolutely delicious! I made it with a mix of fresh blackberries and peaches that we picked ourselves at a local farm. My boyfriend said it’s the best dessert I’ve ever made and his new favorite. Going to freeze a second batch, so we hope it’s just as delicious as the first one.
Such a great compliment from your boyfriend Kirsten, nice work! Thanks so much for taking the time to leave a review!❤️
Doubled the recipe for a 13 x 9 pan, did not double the sugar. Took to a church carry in, everyone lived it. Used blackberries, red raspberries and strawberries. Will make it again next week for a family reunion.
Yummm, I love adding a mix of berries too😋! Thanks so much for taking the time to leave a comment!
This was so easy and came out SO good! Have you (or has anyone) done these in muffin tins? I’d love to make individual versions, but not sure if/how I’d need to adjust the recipe.
Hi Bee!! I’m so happy you love the recipe! I haven’t tested this in muffin tins but I love the idea! Hopefully someone can chime in if they’ve tried it! ❤️🙌🏻
From one non- baker to another, the blackberry cobbler was so easy and its absolutely delicious! Even pleased my very old fashioned Dad and that’s nearly impossible. Thanks
Yessss! I love hearing that! I’m sooo not a baker and this one never fails for some reason. Thanks so much for the great review Julie!❤️