Put your fresh blackberries to good use this summer in mouthwatering Blackberry Cobbler with Pie Crust. It's made the authentic Southern way using just a few simple ingredients and store-bought top crust, so you'll be in and out of the kitchen in a flash.
I constantly see people scouring the internet for something resembling their grandmother's cobblers—it's your lucky day because this is the one! With no fuss and just a single skillet, this is sure to be your family's new favorite dessert.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- There's no bottom crust, so this easy blackberry cobbler recipe is great for beginners—but the taste is all professional!
- Use up your juicy blackberries in this summery fruit cobbler, fit for potlucks, cookouts, campfires, and more.
- You don't have to make a lattice crust design if you don't want to. Just cut some slits in the top of the crust, and it'll taste all the same!
This delicious dessert recipe is a true cobbler, so the fresh berries are simmered in a cast iron skillet 'til thick, sweet, and juicy.
It has all the flavor of a blackberry pie but in an unfussy, perfectly Southern style—and it's great with a scoop of vanilla ice cream!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Blackberry filling is just the beginning. You can use your favorite fruit instead—try raspberry, blueberry, or even peach cobbler!
- If you're feeling fancy, make your own crust. Homemade pie crust dough is simpler than most people think.
- Local blackberries tasting a bit tart this year? Add some extra sugar if needed.
- On the other hand, if the berries are sweeter, I sometimes add a splash of lemon juice for a brighter, zesty flavor.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Combine blackberries, sugar, and cornstarch in a large skillet.
Add water, butter, and vanilla to the blackberry mixture and simmer.
Cut eight wide strips from the pie dough crust with a pizza cutter or knife.
Place strips on top of the berries, arranging them in a lattice pattern.
🤫 Marye's secret for zhuzhing it up -
Use merlot or cran-blackberry juice instead of water to give it even more fruity flavor.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- 10-inch skillet or oven-safe cast iron pan
- Oven mitts
- Rolling pin for pie crust
- Knife
- Measuring cups and spoons
🥫 Leftover love: how to store and reheat
Not a chance of cobbler leftovers in my house, but if you've got some, so be it! Portion extra cobbler into an airtight container or cover it up tight with plastic wrap.
The USDA says that it's safe to keep fruit pies and cobblers at room temperature for about two days. After that, it'll keep in the fridge for five days more. (I've never gotten to this point... but I trust the experts!)
You can also freeze blackberry cobbler leftovers for up to three months and it'll keep quite well. Thaw it in the fridge overnight for better results.
Microwave the leftovers until they're warm and gooey again. However, I like to use the air fryer to reheat pies and cobblers because it keeps the crust crisp and only takes a few minutes for an individual serving.
Marye's Tip o' the day
You can lay the pie crust on top of the blackberry filling instead of making a lattice. Just make some decorated slits as you would in any top pie crust.
💭 Insider tips: things to know
- If you don't have an oven-safe skillet, simmer the ingredients in any pan. Transfer to a baking dish and continue with the recipe as written.
- Most grocery stores sell premade pie crusts in packs of two. You only need one for this recipe, so save the second for another cobbler!
- Cut your pie crust on wax or parchment paper. You should never use sharp tools, blades, or knives on a silicone baking mat.
- Wild blackberries taste great in this recipe, but rinse 'em in a strainer really well! They do grow in nature around dirt and stuff, after all.
- I like to use extra coarse sugar to top the pie crust. It gives it a nice sparkly look and a sweet crunch.
- Let the blackberry cobbler cool before digging in. I know it's tempting, but the filling needs to set up a little bit. It'll be piping hot and runny if you cut in too soon.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Cobblers are a special type of fruit dessert with so many variations, usually based on where you grew up. Some use a cake-like topping, while others have a double crust like a pie. This Southern cobbler is a long-time family favorite and has been around for years and years!
Layer four pie strips vertically, then add four across, or horizontally. Think about making a large tik-tac-toe board, or a hashtag sign for you millennials. Weave the strips over and under for an extra fun look!
Cornstarch! Almost every pantry has some—it's also an easy way to thicken it quickly. Add more if you like your cobbler thicker, and use a bit less if you want it juicier, like mine in the photos.
Just like when making a pie, bake until the crust is golden brown and the pie filling is slowly bubbling. That's the key that'll tell you the filling has thickened enough.
⏲️ Marye's time saving hacks -
Use purchased pie dough from the refrigerated section of the grocery store to save about 20 minutes.
📚 More Southern comfort: related recipes you'll love
- My Old-Fashioned Southern Peach Cobbler is packed with sweet summer peaches and has a delicious biscuit crust. So easy to prep, too!
- If you're a Cracker Barrel fan, you'll adore my copycat version of Southern Chocolate Cobbler, made in the microwave in just ten minutes.
- Summer heat have you tired of the oven? No-Bake Blueberry Cream Cheese Pie strikes the perfect balance of rich, sweet, and refreshing.
🍽️ No waste: creative ways to repurpose
Enjoy your blackberry cobbler leftovers in a fun, new way.
Make cobbler ice cream sundaes if you didn't serve it with a scoop of the good stuff the first time around! Add sprinkles and whipped cream for more fun.
You can also cut up the extra pie crust, sprinkle it with cinnamon sugar, and bake it for 8-12 minutes at 400 degrees F. Use the pieces as dessert nachos to scoop up the leftover blackberry cobbler! Yum.
📞 Wrapping it up: the last word
When I was a kid there were dewberries growing wild just about everywhere. They're similar to blackberries but native to Texas and (of course) bigger than a blackberry.
Finding a patch of them meant running home to get a bucket and dreaming of dewberry cobbler on the dinner table.
This blackberry cobbler is quick, easy, and full of that old fashioned flavor. You may also want to check out my old-fashioned blackberry cobbler that has more of a batter crust that rises to the top during baking.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Blackberry Cobbler with Pie Crust
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 pie crust, unbaked, from the store or homemade
- 2 pounds blackberries, fresh, rinsed and gently patted dry
- ¾ cup sugar
- 2 tablespoons cornstarch, use 1 tablespoon for more juice, 3 tablespoons for thicker filling
- ⅓ cup butter, melted
- ½ cup water
- 1 teaspoon vanilla extract, optional
- 2 tablespoons sugar, for sprinkling on top
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 375℉ degrees.
- Combine berries, sugar, and cornstarch in a 10 inch cast iron skillet.
- Mix gently until berries are covered with sugar and cornstarch.
- Gently stir in the melted butter, water, and vanilla until a cloudy purplish liquid is formed around the berries. There should not be lumps of white.
- Turn heat to medium and bring to a simmer.
- Simmer until the liquid thickens and becomes transparent.
- Remove from heat and set aside.
- Unroll the dough onto a clean countertop.
- Cut ½" strips in the dough.
- Place the dough strips in a lattice pattern on top of the blackberries. See the image in the step by steps. You'll do this by laying down a strip of dough then using an over and under technique to form the lattice. Be gentle or the strips will rip.
- Brush the 1 tablespoon of melted butter on top of lattice crust and sprinkle with sugar.
- Place into oven and bake for about 30 minutes or until crust is lightly browned.
- Remove from oven and allow to cool for at least 10 minutes before serving.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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