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
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
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
I did not have whole milk so I used evaporated milk and it worked beautifully and I was out of self-rising flour so I thank you very much for posting the ingredients for making it!! All that being said, my little granddaughter and I made this recipe and there was not a drop left and my family was looking for more. It was delicious!!! I did not have high expectations as it was too simple but oh my goodness, was I ever surprised. This is definitely my go to recipe. My granddaughter who just turned 9 loves to cook and she brings over her apron with her name on it every time she comes to my house and I gave her an adorable recipe notebook that she can keep her recipes in that we try IF SHE LIKES THE RECIPE. She made me make a copy of this recipe before she left so she could put it in her book and make it at home. Your recipe easily made the cut for her keepsake recipe book that she will treasure long after I am gone. Thank you for sharing!! People, you have got to try this recipe!!
That’s the cutest thing in the world with your 9 year old granddaughter Lois! My daughter is 6 and I already love cooking with her. I’m so happy your granddaughter liked this one so much!💓
I baked this for the 50 minutes, according to recipe. Mine was deep brown in color, nearly burnt. IF I make this again, I will reduce the time, as much as half.
I would note that your oven may run hot- that’s just my two cents to help you with future recipes. I’ve made this in multiple ovens at the indicated timeframe without issue, and of course the comments reflect this as well. It needs time to set properly, I’m not sure that can happen in half the amount of time.
I never really take the time to write a review, but this recipe is phenomenal! Going in my recipe box for sure!!! Don’t look any further, MAKE THIS !
I’m so happy this is going in the recipe box Phyllis! Yayyy! Thanks so much for taking the time to leave a review, it’s much appreciated💖
I don’t have a 9×9 pan to use. What can I substitute it with?
Hi Doris, let me know what you do have and we can go from there 🙂
I used and 8×8 and it was perfect. I also eyeballed the blackberries on top. I just put enough, to cover the top.
I made this recipe with Peaches and Blackberries excellent!!!
Yummm! Great choices of fruit, thanks for sharing!❤️
This is so easy and delicious!!! I made it without the last 10 minutes of baking and the extra sugar added at the end. It was still the best! Thanks for sharing your recipe.
You’re very welcome Jackie! Thanks so much for your support I’m so happy you enjoyed this one!💖
I just made this and is is so good and the crust is so flaky , however the next time I’m going to use a little less than 1/4 cup sugar on the topping , not all of it cooked so I just blew it off after cooking it an extra 10mins trying to get it cook into the crust but all in all I am enjoying a nice warm helping with vanilla ice cream on top , so good , thank you for sharing this recipe
Perfect for a quick desert.
Also used to make peach cobbler. drained canned peaches, added cinnamon to the 1/4 cup sugar.
I’m so happy you made this with peaches, and a little cinnamon sounds perfect! Thanks so much for the great comments and review John!💖
I adjusted the recipe card so it would be doubled. It came out very delicious, but it was cakey. My whole family loved it, but the consistency was like a cake with berries throughout it. What could I have done wrong? I still crave a blackberry cobbler, even though the finished “cake” was amazing itself.
Hi Sylvia! I don’t think you did anything wrong, this does have a cake-like consistency in some parts throughout the berry filling.
I am so glad this. Comment came up because I thought I did something wrong I’m more of a berries on the bottom kinda girl. The cakes came out almost like gelatin I guess you would say not sure how I would put the consistency. Still good though. Oh an I baked it in a confectionary oven
I made this today and it was really great! The cobbler portion of the dish was really phenomenal and it was overall so easy to make (thank you for including the note on how to convert regular flour to self-rising). The only thing I would do differently is making sure the fruit is sweet. I used blackberries that were not sweet and they didn’t become sweeter after baking. Do you have any recommendations if using off-season fruit? Do you think tossing the fruit in sugar before adding to the batter would help? Or should I only stick to in-season fruit next time? Thanks for sharing the wonderful recipe!
Hi Farah, there is a decent amount of sugar that’s added to this recipe but if you prefer a sweeter fruit, the options there are endless! I would switch up your fruit selection to something sweeter as opposed to adding more sugar.