Flavors of buttered crust meet sweet and juicy blackberries in this easy blackberry cobbler. Baked in a cast iron skillet to golden perfection, this simple, though indulgent, treat is perfect for any occasion. Serve warm with a scoop of vanilla ice cream or whipped cream for a really decadent experience. A delicious way to have all the sweet, summer flavors year-round!
Why You’ll Love This Recipe
There are few desserts that can compare in comfort and satisfaction to a traditional blackberry cobbler. Making this easy recipe all the more enticing, it melds the natural sweetness of blackberries nicely into a flaky, buttery-crusted dessert that does not take much to whip up but is deliciously delightful. Basically, this dessert is a no-fuss treat; all you have to do is remember to defrost the berries and use store-bought pie crusts, and the bubbling fruit filling and golden crust conspire to make it feel like a labor of love. Pure comfort in every mouthful whether Dessert for summer with a scoop of vanilla ice cream or enjoyed with a cool evening’s chill outside.
Key Ingredients
Refrigerated Pie Crusts: The pre-made crusts save time while still delivering a flaky, buttery base and topping for the cobbler. Just let them warm up to room temperature for easy handling.
Frozen Blackberries: Frozen blackberries work beautifully here, giving a great consistent sweetness and texture all year round. Don’t even bother to thaw them first when you’re mixing!
Butter: The berries will get a lovely, rich and crumbly topping with the melted butter mixture while small cubes of butter scattered about in 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, so it is just the right consistency baked.
Water: A splash of water covers the berry mixture from drying out during baking, giving the filling a luscious, jammy characteristic.
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 is an excellent blackberry cobbler. Try one of the following ideas to get it up to speed:
Classic: Eat it while warm, topped with either a healthy scoop of vanilla ice cream or a dollop of whipped cream.
Brighten It: For an extra zing, drizzle over some lemon- or orange-zested glaze over the cobbler.
Brunch: Enjoy cold leftovers with a cup of coffee or tea as a sweet treat in the morning.
Luscious Dessert: Try drizzling on caramel or chocolate sauce to finish for even more indulgence.
Simply garnish, while serving, with a sprig of fresh mint or a few whole blackberries for that touch of class.
Storage Tips
Refrigerating
Give it a complete cool before covering it in foil or plastic wrap. Up to 3 days in the refrigerator.
Reheating
Heat individual portions in the microwave for about 30-40 seconds, or reheat the whole skillet in a preheated 165 degrees Celsius, 325-degree oven for about 15-20 minutes.
Freezing
It can be frozen for up to 3 months once baked. Tightly wrap in aluminum foil, and put in a freezer-safe bag. To reheat, allow to defrost overnight in the refrigerator and heat in the oven.
Variations
Mixed Berry Cobbler: Replace half the blackberries with the likes of raspberries, blueberries, or strawberries. That also makes a fabulous mix of flavors.
Cinnamon Sugar Topping: Sprinkle cinnamon with sugar on the crust for warm, spiced overtones.
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: To add nutty crunch, top the crust with a sprinkle of sliced almonds.
Conclusion
It would be an ideal dessert for any kind of gathering, whether it is with family or for some sweet-tooth craving. The tart blackberries, buttery crust, and caramelized sugar on top create a dish as beautiful as it is delicious. It’s simple to make and endlessly adaptable-that is a recipe you are sure to return to time and man again. Serve warm with any of your choice toppings, and watch it disappear in no time flat!
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.
