The Cozy Cook

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.


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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The Pioneer Women's Blackberry Cobbler

5 from 30 votes
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!


  • 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


  • 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.) If desired, you can sprinkle more berries on top once it's started to bake and set to keep those closer to the top. About 30 minutes in.
  • 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)!



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

Homemade Self Rising Flour:

  • 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.

Different Berries for Cobbler

  • I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberriespeaches, or a combination of several!
  • 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.


Calories: 424kcal, Carbohydrates: 95g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 29mg, Potassium: 228mg, Fiber: 5g, Sugar: 69g, Vitamin A: 255IU, Vitamin C: 15.1mg, Calcium: 94mg, Iron: 0.7mg

Recipe Source: The Food Network

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Recipe Rating

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

  1. Did you reduce cook time when using the 9×12 pan? I wish I had. It was almost overcooked at the 50 min mark.

  2. Super easy recipe however mine came out thin…in your photos The cobbler appears plump and more dense. It was still delicious but not pretty, haha! 
    Any ideas what went wrong?

    • Hey Ashley! Did you use a large casserole dish? Larger than 9 x 13? This one can fit in a 9 x 13 baking dish but I also just added an additional notation that a 9 x 9 will yield thicker results. The pan in the picture is 11.25″x 7.75″, which isn’t really a standard size so I didn’t make mention of it. Also, did you use self rising flour? Just wondering if that played a role. Have a wonderful day! -Stephanie

      • Yep! I used a 9×13 pan and the self-rising flour. I wonder what would happen if I doubled it? Also I must say pouring half and half over the cobbler is a bit tastier than the ice cream LOL! My husband’s grandpa eats his cobbler that way and it passed along to my husband and now me. 😁

      • As long as you have a little bit of room at the top of the casserole dish to let it rise a bit, you should be absolutely fine to double it! I have never heard of adding half and half over the top but it absolutely made my mouth water, that sounds unbelievable! Definitely trying it!

  3. I made this from freshly picked blackberries from my yard, and it turned out wonderful! I added some pure vanilla powder, but other than that, followed directions exactly. So easy and SO good!! This is my new go-to for potlucks…when we get to go to those again.🤞

  4. First time making a blackberry cobbler and this recipe was a HIT … there were no left overs for tomorrow! Delicious!

  5. Yummy and Super easy! I did add some red raspberries and blueberries to half and I actually liked that side the best. I might try in my cast iron skillet next time. 

  6. Just to share, I made this in a glass pie pan, plus 2 little ramekins. My oven broke and a 9×13 wouldn’t fit in my toaster oven. It turned out perfect! I have made it twice before in the 9×13 too. Great easy recipe!! My 3 year old loves to help. 

    • Hey Kelly! Thank you so much for sharing this tip for other readers!! 🙂 I’m so happy you enjoy this recipe, it’s a big hit in our house too, and so easy! 🙂 Happy fourth! -Stephanie

  7. At the top it says cook time 2 hours but the instructions say cook for 50 minutes and than 10 minutes? 

    • Hi Bailey! OOPS, that was a mistake, sorry about that and thank you for bringing it to my attention, in total, this recipe takes one hour and ten minutes. Thank you, I fixed the recipe card as well! 🙂

  8. Can we use buttermilk in lieu of regular milk?

    • Hi Kristin, I’ve answered this question in another comment below so I’ll paste that here:

      “If you are going to substitute buttermilk for milk in your recipes, you will need to change the amount of baking soda as well as the amount of baking powder. This is because of the higher acid content in buttermilk.

      Baking soda reacts with acids such as yogurt, lemon juice, orange juice, or even chocolate, to create carbon dioxide (CO2). The CO2 that is released helps your bread or muffins rise. Baking powder already has some acid in the mix (usually cream of tartar) and reacts on its own.

      Because of this, you will usually need less baking soda or baking powder when using buttermilk in your baked goods.

      For each cup of buttermilk used instead of milk you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.”

  9. I have made this several times and used a different fruit each time they were all delicious. 

    • Hi Linda! That is wonderful to hear, love that you use different kinds of fruits too! We love this recipe! Thank you so much for taking the time to come back and leave your feedback! Take care! -Stephanie

  10. Hi Stephanie,

    I just looked at Pioneer Woman’s recipe and saw that it calls for 1/2 Cup (1 stick) of butter, rather than 1/2 stick as you stated.  That said, I used your 1/2 stick butter and it turned out well.  Not quite as rich of course!

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