Quick Pioneer Woman Blackberry Cobbler

Here’s my go-to blackberry cobbler recipe, straight from the Pioneer Woman herself, featuring a simple butter crust that turns golden brown and crispy, with sweet, juicy blackberries bubbling underneath.

This cobbler has become our summer dessert tradition, and I often make an extra batch when blackberries are in season. There’s something special about having the leftovers with coffee the next morning – because who says you can’t have cobbler for breakfast?

What Kind of Blackberries Should I Use?

Fresh or frozen blackberries both work perfectly fine in this cobbler recipe, so you can choose based on what’s available and in season. If you’re using fresh blackberries, look for plump, deep purple berries that aren’t too firm – they should give slightly when gently squeezed. Frozen berries are actually a great option since they’re picked at peak ripeness, and there’s no need to thaw them before adding to your cobbler. When using fresh berries, give them a gentle rinse and pat them dry before using, but avoid washing them too far in advance as they can get mushy. If you’re lucky enough to find wild blackberries, they tend to be smaller but pack more flavor than cultivated varieties, making them an excellent choice for this dessert.

Options for Substitutions

This simple cobbler recipe is pretty forgiving and allows for several easy swaps:

• Self-raising flour: If you don’t have self-raising flour, use 1 cup all-purpose flour mixed with 1½ teaspoons baking powder and ¼ teaspoon salt.
• Butter: You can use margarine instead of butter, though the flavor won’t be quite as rich. Plant-based butter alternatives work too for a dairy-free version.
• Milk: Feel free to use any kind of milk – whole, 2%, almond, or oat milk all work well. For extra richness, you could even use half-and-half.
• Blackberries: The beauty of this cobbler is that it works with pretty much any berry! Try raspberries, blueberries, or even a mixed berry blend. Peaches or cherries are great options too – just make sure they’re well-drained if using canned fruit.
• White sugar: You can swap in brown sugar for up to half of the white sugar to add a subtle molasses flavor. If using frozen berries that are pre-sweetened, you might want to reduce the sugar by ¼ cup.

Watch Out for These Mistakes While Baking

The biggest mistake when making blackberry cobbler is overmixing the batter – a few lumps are perfectly fine and will give you a more tender result than if you try to smooth out every bump. The temperature of your ingredients matters more than you might think – using cold milk and butter straight from the fridge can lead to uneven baking, so let them come to room temperature for about 30 minutes before starting. Another common error is stirring the berries into the batter instead of letting them sink naturally – simply scatter them on top and they’ll find their perfect place in the cobbler as it bakes. To get that perfect golden-brown crust, avoid opening the oven door too frequently during baking, as this lets out heat and can cause your cobbler to sink in the middle.

What to Serve With Blackberry Cobbler?

This warm, fruity cobbler practically begs for a scoop of cold vanilla ice cream right on top! If you’re not in the mood for ice cream, a dollop of freshly whipped cream or even a pour of cold heavy cream works just as well. For breakfast or brunch, I like serving it with a side of Greek yogurt and a drizzle of honey – it’s technically dessert but who’s keeping track? You could also pair it with a hot cup of coffee or tea, especially on chilly evenings when you want something cozy and sweet.

Storage Instructions

Keep Fresh: Once your blackberry cobbler has cooled down, cover it with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for about 4-5 days, though the topping might lose some of its crispiness over time. The flavors actually get even better after a day!

Freeze: If you want to save some for later, this cobbler freezes really well. Just wrap it tightly in plastic wrap and aluminum foil, or put it in a freezer-safe container. It’ll keep for up to 3 months in the freezer. Perfect for when you’re craving a taste of summer!

Warm Up: To enjoy your cobbler again, warm individual portions in the microwave for about 30-45 seconds, or pop the whole dish in a 350°F oven for about 15-20 minutes until heated through. Add a scoop of vanilla ice cream on top, and it’ll taste just like freshly baked!

Preparation Time	10-15 minutes
Cooking Time	60 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

For the cobbler:

• 1 cup sugar
• 1 cup self-rising flour (measured by spooning and leveling)
• 1/2 cup unsalted butter (I like Kerrygold unsalted butter for this)
• 1 cup milk

For the fruit:

• 2 cups blackberries (fresh or frozen, thawed)
• 1 tsp sugar
• 1/4 cup sugar

Step 1: Prepare the Batter

Start by melting butter in a microwavable dish.

In a separate mixing bowl, combine 1 cup of sugar and flour.

Gradually whisk in milk until the mixture is smooth and well combined.

Once your batter is ready, pour in the melted butter and whisk everything together thoroughly.

Step 2: Prepare the Baking Dish

Butter a baking dish to prevent sticking and ensure easy serving.

Meanwhile, rinse the blackberries under cold water and pat them dry with a clean towel or paper towel.

This will ensure the berries don’t add excess moisture to the cobbler.

Step 3: Assemble the Cobbler

Pour the prepared batter into the buttered baking dish.

Evenly sprinkle the rinsed and dried blackberries over the top of the batter, making sure they are distributed uniformly.

Add a sprinkle of 1/4 cup of sugar over the top to enhance sweetness.

Step 4: Bake the Cobbler

Place the baking dish in an oven preheated to 350°F and bake for 1 hour, or until the cobbler is golden and bubbly on top.

If you prefer a slightly sweeter touch, you can sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done baking.

Enjoy your delightful homemade blackberry cobbler!