The Pioneer Women'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 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.
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!
Sometimes I'll reserve some of the berries and add them 30 minutes into baking so that they set closer to the top.
Calories: 424kcal, Carbohydrates: 97g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 7mg, Sodium: 318mg, Potassium: 394mg, Fiber: 5g, Sugar: 69g, Vitamin A: 253IU, Vitamin C: 15mg, Calcium: 166mg, Iron: 2mg