Pioneer Woman Blackberry Cobbler

Pioneer Woman blackberry cobbler turns butter, self-rising flour and juicy blackberries into a golden, jammy-centered summer dessert in 1 hour 20 minutes. Try this easy 5-ingredient blackberry dessert for Fourth of July or potluck night, since it's make-ahead friendly and tastes great warm.

Pour the batter into the buttered dish first and scatter the berries on top without stirring them in. Stir them in and the cobbler turns dense and purple, instead of rising up around the fruit.

Whisking the melted butter into the batter at the end gives the topping crisp, buttery edges and a soft, cake-like middle. Sprinkling a little extra sugar on top 10 minutes before it's done adds a light crunch you won't get from batter alone.

Pioneer Woman Blackberry Cobbler

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

314

kcal

A thin batter bakes up around the berries into crisp golden edges and a soft, cake-like center. The blackberries turn jammy and bubbly underneath, so every spoonful has a bit of crunch and a lot of juice.

Ingredients

• 1/2 c. (1 stick) butter
  

• 1 1/4 cups granulated sugar, divided, plus 1 tsp. for sprinkling (optional)
  

• 1 c. self-rising flour
  

• 1 c. milk
  

• 2 c. blackberries (frozen or fresh)
  

Directions

• Make the batter: Melt 1/2 cup butter in a microwavable dish, then whisk 1 cup sugar, 1 cup self-rising flour and 1 cup milk together in a mixing bowl. Pour in the melted butter and whisk until smooth.
• Prep the berries: Butter a baking dish so the cobbler lifts out easily later. Then rinse the 2 cups blackberries and pat them dry.
• Fill the dish: Pour the batter into the buttered baking dish, then sprinkle the blackberries evenly over the top. Finish with 1/4 cup sugar scattered across the surface.
• Bake the cobbler: Bake at 350°F for 1 hour, until the top is golden and the edges are bubbly. If you like extra crunch, sprinkle 1 teaspoon sugar over the cobbler 10 minutes before it's done.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different flour if I don't have self-rising?

Yes, you can make your own by whisking 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into each cup of all-purpose flour. Measure it the same way, then follow the recipe as written.

How long does blackberry cobbler last on the counter?

It's best the day it's baked, and it can sit out for a few hours at a party or picnic. After that, cover it and move it to the fridge, since the fruit and milk batter don't hold well at room temperature.

Can I make this cobbler ahead of time?

Bake it earlier in the day and serve it at room temperature, since it tastes great warm or cooled. To serve it hot, warm it in a 350°F oven, loosely covered with foil, until heated through.

Do I need a specific baking dish?

A standard baking dish works, and the recipe doesn't call for a special size. A deeper dish gives you a thicker, softer center, while a wider one gives you more crisp edges.

Why did my cobbler come out soggy in the middle?

Pulling it too soon is the usual cause, so wait for the top to turn golden and the edges to bubble. Stirring the berries into the batter instead of sprinkling them on top can also make it dense and wet.