Blackberry cobbler is a delightful and easy-to-make dessert that perfectly captures the essence of summer. With its warm, juicy blackberries nestled beneath a golden, buttery topping, this dish is both comforting and satisfying. The beauty of blackberry cobbler lies in its simplicity; it requires minimal ingredients and can be prepared in just a few minutes, making it an ideal choice for both novice and experienced bakers alike.
This recipe typically features fresh blackberries, which provide a slightly tart flavor that balances beautifully with the sweetness of the cobbler topping. The process involves creating a quick batter using pantry staples such as flour, sugar, milk, and melted butter. Once the batter is poured into a baking dish, the blackberries are added on top, allowing them to sink slightly into the mixture during baking. This results in a deliciously moist interior combined with a crispy exterior.
Served warm, blackberry cobbler is often complemented by a scoop of vanilla ice cream or a dollop of whipped cream, enhancing its indulgent appeal. Whether enjoyed at a summer gathering or as a cozy family dessert, this easy blackberry cobbler is sure to become a beloved staple in your recipe collection. Its versatility allows for variations with other fruits, making it a year-round favorite that celebrates seasonal produce.
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.