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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Rate and Comment!

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The Pioneer Women's Blackberry Cobbler

5 from 40 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

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

  1. Followed directions exactly as posted and turned out awesome!! Will definitely make again!!

    • I’m so happy to hear that Rayah! I can’t wait to make this one with fresh Blackberries we have growing!😃 Thanks so much for taking the time to leave a review!

  2. So easy.  So good. I misread recipe and did 1 1/4 cup of sugar in with flour.  But it was good anyway.  Used frozen berry mixture.  

  3. Made this with fresh blackberries and it was delicious.  Will definitely use this recipe again!

  4. Made this for dessert Memorial Day and used berries we picked from my granddaughters blackberry bush. It was scrumptious and very quick and easy to make.

    • Hi Cheryl! I am so happy that you enjoyed this recipe over Memorial Day weekend! I love that you were able to use the berries from your granddaughters blackberry bush too! That is awesome! 🙂 I love making use of the food we have/grow at home!

  5. Oh my! This is so easy to make and delicious! I plan on trying it with different fruits! Thanks for sharing!

  6. I’m not a baker nor a cook but this was super easy and it turned out wonderful. I used blackberries with some leftover raspberries and a few strawberries- just excellent! 

    • I’m so happy to hear that Scott! I’m the same way as you are in the baking department… but luckily this one is hard to screw up! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  7. Has anyone tried adding apples?

  8. Love the recipe and flavor but will cut the bake time back next  time.  Crust was hard maybe 40-45 mins total

    • I have used your recipe several times and it’s a big hit in my home..
      Thank you for sharing.

      • I’m so happy this is a hit for you Roni! My husband is growing blackberries in the yard and I can’t wait to make this with the fresh berries!😋 Thanks so much for leaving a review!

  9. So very easy.. n delicious to boot!! Absolutely love 💕 this recipe i make it for my guys all the time!! And they love it!! Thanks sooooo much!

    • You’re very welcome!!! Happy to hear this was a hit! I love how easy this one is. I can’t wait to make this with some fresh blackberries this summer!

  10. I’m going to try a smaller pan next time so it’s thicker and more custardy, doing a whole stick of butter as others have said and doing a mix of frozen berries and fresh to make more juicy liquid. Also eggs maybe to puff it up and make it more custardy? Can someone LMk what the difference one stick butter makes vs half? This was a great starter recipe and very easy. So I appreciate that. Just wanna see if it can be amped up

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