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.

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

5 from 29 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!

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

  • 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)!

Video

Notes

*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.

Nutrition

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




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

  1.  Found this to be nothing special, sorry! And I love cobblers 

  2. My “go to” cobbler recipe for peach or blackberry cobbler.  It is so easy to make , and the crunchy sugar top sets it apart from other cobblers.
    Always get compliments when I make this easy yummy dessert. 

    • I’m so happy to hear that Joyce!! I love making this with peaches too! Thank you so much for taking the time to leave this review, I really appreciate it! 🙂 -Stephanie

  3. Holy ….”fudge” stick this recipe came out perfect! Made a double deep dish and it came out uh-mazing af. I’m eating this warlock as I type and the carmelized top is so crunchy. I used clarified butter because it’s what i had. I doubled the frozen blackberries to 4 cups while keeping the rest of the recipe the same and used a 6×8 deep pan like 2 inches deep. Baked longer than 1 hr. Once the center reached “custard” consistency i pulled it and let it cool. Superb caramelization, love it!

    • I’m so happy to hear you liked this one so much! I loooove your enthusiasm!😂😂❤️❤️❤️ I’m trying to get my husband to grow some blackberries in our backyard so I can make this one with fresh berries! Thanks so much for the awesome feedback and review!

  4. I am excited and very hopeful that this recipe will be the one that reminds my elderly friend of his mommas blackberry cobbler.
    Fingers crossed! 🙏🤞😘

  5. Amazing. I followed recipe exactly. I served the cobbler with homemade vanilla ice cream. It was perfect.

  6. Recipe calls for 1/2 stick of butter but it should be a 1/2 cup or one stick of butter. I knew better and used entire stick so it came out as intended. Just wanted to share in case others haven’t made cobbler before. 

  7. The best bubbly sweet blackberry cobbler I’ve ever made. My husband loved the sweet crunchy bits caused by the sugar sprinkled on during the last bit of baking. So so easy to whip up, too! 

    • Thanks Sharon!😍 I totally agree with the bits of sugar! Yum! My husband is growing a bunch of blackberry bushes in our yard, I’m hoping next year we can make this with fresh blackberries! Thanks so much for the review!😀

  8. My sister made this for us and it is AMAZING! She used fresh blackberries and she uses salted butter just in case anyone was wondering! 

  9. First time making a cobbler after falling in love with it at an Aunty’s place. Recipe is very simple and easy to follow. I doubled the recipe, since I had a 9×13 pan. 

    Next time I will skip the 1/4 cup and 2 tbsps of sugar; I felt like it made it little too sweet on the top. 

    Or May be I will just sprinkle some sparkling sugar just when it begins to brown. 

    Also, the bake time was only thirty minutes for me. Middle rack. 350 degrees. 

    Thanks for the recipe! 

  10. The Pioneer Woman uses a whole stick of butter (1/2 cup), why did you cut it in half? Thx! 

    • Hi Molly! I used The Food Network as my source, which calls for 1/2 stick of butter 🙂 I do see that her own site says a whole stick, but since that’s not how I made it, I can’t vouch. I’m sure it’s delicious though!

      • I made this per the recipe, but must have misread the 1/2 stick of butter as I assumed it was a whole stick. So we’ll see! I also put 3.5 cups thawed from frozen, fresh berries from the summer, added a bit of the syrup and left some for pouring over later as well as mixing it all together. 

      • Hi Kristal, I bet you’ll still love it!! 🙂

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