This Easy Blackberry Cobbler is the perfect blend of buttery crust and juicy, sweet blackberries. Baked to golden perfection in a cast iron skillet, it’s a simple yet indulgent treat that’s perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience. A delightful way to enjoy the flavors of summer all year round!
Why You’ll Love This Recipe
Few desserts are as comforting and satisfying as a classic blackberry cobbler. This easy recipe combines the natural sweetness of blackberries with a flaky, buttery crust for a dessert that’s as simple to make as it is delicious. Using store-bought pie crusts and frozen blackberries makes this a no-fuss treat, while the bubbling fruit filling and golden crust make it feel like a labor of love. Whether served on a cool evening or as a summer dessert with a scoop of vanilla ice cream, this cobbler is pure comfort in every bite.
Key Ingredients
Refrigerated Pie Crusts: The pre-made crusts save time while still delivering a flaky, buttery base and topping for the cobbler. Let them come to room temperature for easy handling.
Frozen Blackberries: Frozen blackberries work beautifully here, offering a consistent sweetness and texture year-round. No need to thaw them before mixing!
Butter: Melted butter creates a rich, crumbly topping for the berries, while small cubes of butter dotting the crust add extra decadence.
Sugar: Sugar enhances the natural tartness of the blackberries and adds a delicate crunch when sprinkled over the top crust.
All-Purpose Flour: Flour thickens the juicy blackberry filling, ensuring that it’s the perfect consistency once baked.
Water: A splash of water ensures the berry mixture doesn’t dry out while baking, creating a luscious, jammy filling.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Crust: Unroll one pie crust and place it in the bottom and up the sides of a 12-inch cast iron skillet. Use a fork to pierce the bottom and sides to prevent bubbling.
Step 2: Par-Bake the Crust
Place the skillet with the crust in the preheated oven.
Bake for 7 minutes, then remove and set aside.
Increase the oven temperature to 400°F (200°C) for the next step.
Step 3: Prepare the Berry Mixture
Make the Coating: In a large bowl, mix together:
1⅓ cups of sugar
½ cup of flour
½ cup of melted butter
Stir until the mixture is crumbly.
Add the Blackberries: Gently toss frozen blackberries in the sugar-butter-flour mixture until evenly coated.
Step 4: Assemble the Cobbler
Pour the coated blackberries into the par-baked crust in the skillet.
Evenly sprinkle ½ cup of water over the berries.
Step 5: Top and Finish
Add the Top Crust: Unroll the second pie crust and place it over the blackberries, sealing the edges to the crust already in the skillet.
Scatter Butter: Dot the top crust with small cubes of butter.
Sprinkle Sugar: Sprinkle ¾ cup of sugar evenly over the top crust.
Vent the Crust: Use a knife to cut small slits in the top crust to allow steam to escape.
Step 6: Bake the Cobbler
Place the skillet in the oven and bake for 45 minutes, or until the filling is bubbling at the edges and the top crust is golden brown.
If the edges of the crust begin to darken too quickly, use a pie shield or aluminum foil to protect them.
Step 7: Serve and Enjoy
Let the blackberry cobbler cool slightly before serving to allow the filling to set.
Scoop generous portions into bowls and serve warm, optionally topped with vanilla ice cream for an extra indulgent treat.
Serving Suggestions
This blackberry cobbler shines on its own, but here are a few ways to take it to the next level:
Classic Pairing: Serve warm cobbler with a generous scoop of vanilla ice cream or a dollop of whipped cream.
Citrus Twist: Add a drizzle of lemon or orange zest-infused glaze over the cobbler for a refreshing zing.
Breakfast Treat: Enjoy leftovers cold with a cup of coffee or tea for a sweet morning treat.
Decadent Dessert: Pair with a drizzle of caramel or chocolate sauce for an extra indulgent finish.
For a touch of elegance, garnish with a sprig of fresh mint or a few whole blackberries when serving.
Storage Tips
Refrigerating
Allow the cobbler to cool completely before covering it with foil or plastic wrap. Store in the refrigerator for up to 3 days.
Reheating
Warm individual portions in the microwave for 30-40 seconds, or reheat the entire skillet in a 325°F (165°C) oven for about 15-20 minutes.
Freezing
You can freeze the baked cobbler for up to 3 months. Wrap it tightly in aluminum foil and place it in a freezer-safe bag. To reheat, thaw overnight in the refrigerator and warm in the oven.
Variations
Mixed Berry Cobbler: Replace half the blackberries with raspberries, blueberries, or strawberries for a medley of flavors.
Cinnamon Sugar Topping: Sprinkle cinnamon with the sugar on the crust for a warm, spiced twist.
Gluten-Free Option: Use a gluten-free pie crust and substitute all-purpose flour with a gluten-free flour blend.
Fresh Blackberry Cobbler: If using fresh blackberries, toss them with the sugar-flour mixture as directed, but reduce the water to ¼ cup.
Almond Crust: Add a sprinkle of sliced almonds on top of the crust for a nutty crunch.
Conclusion
This Easy Blackberry Cobbler is the perfect dessert for any occasion, whether you’re celebrating with family or just craving something sweet and homemade. The tart blackberries, buttery crust, and caramelized sugar topping come together to create a dish that’s as beautiful as it is delicious. Simple to make and endlessly adaptable, it’s a recipe you’ll return to time and time again. Serve it warm with your favorite toppings, and watch it disappear in no time!
Easy Blackberry Cobbler
Ingredients
- 1 box refrigerated pie crusts 2 crusts (such as Pillsbury)
- 2 bags frozen blackberries 14-16 oz each
- 1/2 cup butter melted, for berry mixture
- 1 1/3 cups sugar for mixing with berries
- 1/2 cup all-purpose flour for berry mixture
- 3/4 cup sugar for topping crust
- 1/4 cup butter cut into small cubes for topping
- 1/2 cup water to sprinkle over berries
Instructions
- Preheat your oven to 350°F (175°C). Unroll one pie crust and place it in the bottom and up the sides of a 12-inch cast iron skillet. Use a fork to pierce the bottom and sides to prevent bubbling.
- Place the skillet with the crust in the preheated oven and bake for 7 minutes. Remove and set aside. Increase the oven temperature to 400°F (200°C).
- In a large bowl, mix together sugar, flour, and melted butter until crumbly. Gently toss the frozen blackberries in the mixture until evenly coated.
- Pour the coated blackberries into the par-baked crust in the skillet. Evenly sprinkle 1/2 cup of water over the berries.
- Unroll the second pie crust and place it over the blackberries, sealing the edges to the crust already in the skillet. Dot the top crust with small cubes of butter and sprinkle 3/4 cup of sugar over the top. Use a knife to cut small slits in the crust to vent steam.
- Place the skillet in the oven and bake for 45 minutes, or until the filling is bubbling and the top crust is golden brown. If the edges darken too quickly, use a pie shield or aluminum foil to protect them.
- Let the blackberry cobbler cool slightly before serving. Scoop generous portions into bowls and serve warm, optionally topped with vanilla ice cream.
