Blackberry Cobbler


It is that time of year again when everyone is baking and making all kinds of goodies in their kitchens.  I haven’t baked a single “Christmas-ey” thing yet, however.  I am still waiting for that little burst of motivation to hit me.  My Christmas tree has been up for a month and a half, yet I haven’t made any Christmas cookies yet.  Figure that one out.  I will definitely miss fall and all the endless pumpkin and apple desserts, but I’m excited to dive into Christmas baking and the whole Christmas season.  After all, I wait all year for this!  Also, this girl can only take so much pumpkin before I get a little burnt out on it.  Some may say I’m crazy….

For whatever reason, whenever I think of cobbler my mind immediately thinks of apple cobbler.  Sometimes I forget about all of the other delicious cobblers out there, such as this one.  This blackberry cobbler is one of my new favorite “go to” dessert recipes because it’s really easy to throw together, yet it tastes like you slaved all day over it.

What’s great about this cobbler is you can easily mix and match your favorite fruit combinations in this recipe, along with what’s currently in season or just buy any frozen fruit at the store.  It will work with whatever your fruit(s) of choice is.  Top it with a small scoop of vanilla ice cream if you’re feeling extra daring, but this cobbler is plenty sweet enough on it’s own!

Blackberry Cobbler from Pioneer Woman's recipe.  Easy and delicious!


1 stick Butter
1-1/4 cup Sugar
1 cup Self-Rising Flour*
1 cup Milk
2 cups Blackberries (frozen Or Fresh)

*To make your own self-rising flour: for each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.


Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish (I used my 1.5 quart Corningware dish).

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.

Serve with whipped cream or ice cream on top, if desired.

Recipe source:  adapted from


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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

17 Responses to “Blackberry Cobbler”

  1. missy
    November 27, 2012 at 8:28 PM #

    That looks delicious!

    • November 27, 2012 at 10:51 PM #

      Thanks, Miss!

  2. November 28, 2012 at 6:45 AM #

    cobbler is a religion here in the south! yours looks sooo delish!

    • November 28, 2012 at 1:10 PM #

      Thanks so much!

  3. Christina @ The Beautiful Balance
    November 28, 2012 at 11:51 AM #

    I absolutely love blackberry cobbler! This looks amazing 🙂

    • November 28, 2012 at 1:10 PM #

      Thanks, Christina!

  4. November 29, 2012 at 8:01 PM #

    i’ve had a mixed berry cobbler before and i remember thinking to myself.. are there enough blackberries in here? I had it at a restaurant and they skimped on the blackberries for sure. I love cobblers so much – with any fruit – but something about a pure blackberry pie sounds SO wonderful to me right now. Yours looks amazing. 🙂

    • November 30, 2012 at 1:07 PM #

      I love cobblers, too! Love the crunchy topping 🙂

  5. December 13, 2012 at 7:56 PM #

    YUM! That sounds delicious! I haven’t begun my Christmas baking yet. It’s a little scary how unmotivated I am to do it this year.

    • December 13, 2012 at 10:53 PM #

      I hear ya, Carrie. This time of year time FLIES by, too!

  6. Jody
    June 26, 2013 at 3:53 PM #

    What size baking dish?

    • June 26, 2013 at 4:37 PM #

      I’m sorry I didn’t specify! I used my 1.5 quart corningware dish.

  7. June 27, 2013 at 2:45 PM #

    I would like to receive your new posts via my email add or on Facebook


    • June 27, 2013 at 9:52 PM #

      Just type your email address in the box on the right hand side of my home page 🙂 Thanks, Jean!


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