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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

4.99 from 90 ratings
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


  • 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 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 cup flour + ½ tsp of salt + 1 ½ tsp baking powder

Alternative berry options include blueberries, raspberries, strawberries, peaches, or a combination of several!


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

  1. I’ve made this 5 times and everyone loves it. I froze portions to use this winter as well.It’s good with whipped cream for those who don’t want to get icecream.

  2. Excellent and easy

  3. Best cobbler recipe ever. Have made others like this but all called for fruit mascerating in sugar. This was wonderful.

  4. Absolutely delicious, followed the recipe to the letter although substituted the dairy to the vegan alternative. I served it with homemade vegan banana and pecan ice-cream. It was heaven in a bowl.

    • I’m so happy you were able to enjoy this with a vegan alternative Sarah! I love serving this with a scoop of ice cream 😋 Thanks so much for taking the time to leave a review!

  5. What do you suggest to make it not stick to the bottom of the pan? 

  6. So easy and so delicious. I love blackberries so I used 3 cups and then added a few more about 35 minutes in to baking. Had to add about 5 minutes to baking time due to extra moisture of the blackberries. So yummy will definitely make again. Thank you!!

  7. I just made this and its very good.You know 4 cups of blackberries for a 13×9 isn’t very many so I upped it to 6 cups.My wife and I picked those berries in less than an hour and we were eating some at the same time.My 2 lewellin setters were scarfing up the low berries,too.Every so often one would let out a yelp when they got thorned. I used a double recipe but put 4 cup of berries on the bottom,batter over them and then the last 2 cups on the top of the batter. I broiled the last 2 tbs of sugar to a nice glaze.

    • I’m so happy you and your wife enjoyed this recipe Paul!❤️ Sounds like you had some very fresh berries! Thanks so much for taking the time to comment and review!

  8. This is my go to recipe. I LOVE it. It’s so easy to make, so delicious and my family devours it. Great way to use up last day fruit. I have made it with raspberries, blueberries, blackberries and combinations of berries. Thanks PW….

    • Yayyy! I’m so happy to hear that Lynne! This has been such a hit with everyone I make it for!😍 Thanks so much for taking the time to leave a review!

  9. Made this cobbler fresh peaches and a dash of cinnamon and served with vanilla ice cream. I did cut the total sugar by 4 T
    As ice cream is plenty sweet.
    Never going back to other recipes!!

  10. I made this today, Sunday morning, with the blackberries out of grandma’s garden, we have LOADS of them. I’ve never made a cobbler before and this turned out perfect! Thanks for the recipe. I’m going to make it over and over again since we have so many berries.

    • I’m so happy you enjoyed this one Kelly! You can’t beat fresh blackberries. We have a couple of bushes around our property and it is the absolute best😋! Thanks so much for taking the time to leave a review!

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