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Blackberry Pie Cobbler Recipe

Indulge in the delightful combination of sweet blackberries and butter cobbler crust with this irresistable blackberry pie cobbler recipe. When you bkae the blackberry pie cobbler until the filling is bubbling and the crust is golden brown, your kitchen will be filled with the irresistable aroma of warm berries and buttery pastry!

Blackberry Pie Cobbler and a slice.

Blackberry Pie Cobbler Recipe

This recipe couldn’t be easier! Start by tossing the fresh blackberries with sugar, cornstarch and a squeeze of lemon juice to create a luscious filling bursting with flavor.

Simply pour that blackberry mixture into a baking dish and top with a buttery cobbler crust made from flour, sugar, baking powder and cold butter that’s been mixed until crumbly.

Serve slices of this delicious cobbler pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat that’s sure to please your taste buds!

Whether enjoyed as a comforting dessert on a cozy evening or served at a summer barbecue with friends and family, this blackberry pie cobbler is a guaranteed crowd-pleaser that will have everyone asking for seconds!

You might have tried some of our other blackberry recipes like Blackberry Wine Cake, Pickled Blackberries or How to Freeze Blackberries.

Here’s What You’ll Need

  • Fresh blackberries
  • flour, sugar, cornstarch.
  • Lemon juice
  • Butter

Here’s How You Do It

  1. Mix the berries with the sugar, cornstarch and other filling ingredients.
  2. Pour into the pie plate and cover with the crust.
  3. Bake and serve hot!
Ingredients for blackberry pie cobbler.

Tips and Tricks

  • Fresh plump blackberries will give you the best result. Look for blackberries that don’t have spots and are not shriveled.
  • We like to use the Pillsbury ready made crusts in the refrigerated section of the grocery store, near the canned biscuits.
  • Always allow the pillsbury style crusts to sit out and come to room temperature. This keeps them from sticking together so badly when you are trying to unroll them.
  • You may find that blackberries in the off season are more sour and require just a touch more sugar.
  • Blackberries are healthy and fun! Here’s a LOT of information about blackberries!

PRO TIP: It’s the spoon of flour that thickens the inside of the cobbler so don’t skimp on that.

Latice top blackberry pie cobbler.

Storage, Keeping and Reheating

Keep this cobbler in the refrigerator in an airtight container for up to 5 days.

You can freeze this pie and it will keep up to 6 months in a freezer safe package.

Reheat by placing in the oven at 350 for 15-20 minutes.

Watch Me Make This

I hope you’ll come visit me over on social media and share a photo of your creation! I love to see what you’ve made. What an honor it is to have someone making my recipes and then sharing the results!

You can always leave me a comment in the comment section below! I answer those right away and I read every single one! I’m happy to answer your questions and read your comments. It also helps others to find the recipes at Loaves and Dishes when you leave a 5 STAR comment!

blackberry pie cobbler.

Blackberry Pie Cobbler

This recipe for Blackberry Pie Cobbler will tickle your sweet tooth and jiggle your memory for days gone by.
5 from 4 votes
Print Pin Save Rate
Course: Sweets
Cuisine: American
Keyword: blackberry pie cobbler, blackberry pie
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 475kcal

Ingredients

  • 3 refrigerated pie crusts
  • 1 Cup Sugar
  • 2 Tbs All-Purpose Flour
  • 2 tsp real vanilla extract
  • 5 Cups Blackberries – fresh preferred – frozen is ok too about 1.5 lbs
  • 2 Tbs cold butter chopped into small pieces
  • 1 egg – beaten
  • 1 Tbs Raw Sugar

Instructions

  • Preheat oven to 450. Unroll one pie crust onto a lightly floured surface and set your pie plate onto the crust. Using the pie plate as a pattern, cut around the bottom of the pie plate with a butter knife. (This will form the middle crust in your pie/cobbler). Place this circle onto a baking sheet lined with parchment paper, waxed paper or aluminum foil. Place this on the center rack of the oven and bake until the pastry is dry and lightly browned and developing small bubbles on the surface – about 10 minutes. Set this pie crust aside to cool.
  • Into a pie plate, place one refrigerated pie crust and allow the extra to hang over the edges.
  • Unroll the final pie crust onto a lightly floured surface and cut into 1 ½ inch wide strips.
  • In a small bowl, combine the sugar and the flour and set aside. Stir the vanilla into a ¼ Cup of water.
  • Scatter ½ of the blackberries into the the bottom pie crust that is in the pie plate. Sprinkle half of the sugar mix over the berries and half of the water mix over the berries. Scatter ½ of the butter chunks onto the berries as well.
  • Placed the prebaked pie crust on top of the berries and repeat step 5 above, scattering the remaining berries, sugar, water and butter.
  • Using the strips of cut pie crust, weave the top of the pie crust. Wetting your fingers with water, dampen the underside of each strip where it will attach to the bottom pie crust and pinch together. Going around the pie plate – crimp the bottom edge and top edge together. Using a pastry brush, brush the top of the pie with the beaten egg. Sprinkle with the Raw Sugar.
  • Place the pie on a baking sheet to catch any drips and place on the bottom rack of the oven. Bake for 10 minutes at 450 and then reduce heat to 350 for another 45 minutes or until the filling is juicy and bubbling up through the pastry strips. Place on a cooling rack or folded kitchen towel and let cool for at least 20 minutes. Serve warm or at room temperature.

Notes

The fresher the berries that you use with the pie, the better and sweeter it will taste.  
Adjust the sugar in the pie according to this.  You can add more sugar if needed (if berries are out of season)
  • Fresh plump blackberries will give you the best result. Look for blackberries that don’t have spots and are not shriveled.
  • We like to use the Pillsbury ready made crusts in the refrigerated section of the grocery store, near the canned biscuits.
  • Always allow the pillsbury style crusts to sit out and come to room temperature. This keeps them from sticking together so badly when you are trying to unroll them.
  • You may find that blackberries in the off season are more sour and require just a touch more sugar.

Nutrition

Nutrition Facts
Blackberry Pie Cobbler
Amount Per Serving
Calories 475 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 28mg9%
Sodium 292mg12%
Potassium 220mg6%
Carbohydrates 68g23%
Fiber 6g24%
Sugar 31g34%
Protein 6g12%
Vitamin A 310IU6%
Vitamin C 19mg23%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

This post originally appeared on the pages of Loaves and Dishes on January 21, 2015 and has been completely updated with new helpful content and information! (Including the recipe card).

A Verse to Share

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Psalm 119:114

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Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating




Evelyn

Tuesday 17th of November 2020

Should I leave out the water if using frozen berries? I think it may be too runny after it cools.

Wendi Spraker

Wednesday 18th of November 2020

I don't think that would hurt anything.

Christy Smith

Monday 15th of June 2020

Very delicious indeedy ... The family Loved it so I reckon it's gonna be a new regular 'round here .. Thank you so much for sharing your wonderful recipes with us ... Happy Homemaking ...;;baking'' Please keep sharing and caring .. God Bless

Wendi Spraker

Tuesday 16th of June 2020

Hi Christy! That's music to my ears! Thanks for coming back and leaving a comment!

Kim

Wednesday 31st of July 2019

Im about to try out your recipe and i hope mine looks as delicious as yours!

Wendi Spraker

Thursday 1st of August 2019

I hope so too! :)

Gail

Thursday 23rd of August 2018

Excellent cobbler. I baked my own pie crust, used 1T cornstarch in place of 2T flour, and since I used frozen berries I baked for 1. hr. 25 minutes. Will make again and next time use onky 3/4 c. sugar.

Wendi Spraker

Thursday 23rd of August 2018

Thanks Gail! Glad to know about your changes.

Moxie

Friday 2nd of February 2018

15 STar

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