Delicious Southern blackberry cobbler featuring a golden brown buttery crust and made with frozen blackberries so you can enjoy it any time of year.
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This homemade blackberry cobbler recipe is one that rivals our peach cobbler recipe (we have one with canned peaches and one with frozen peaches).
This simple recipe is easy to make, using grocery store ingredients like frozen blackberries and refrigerated pie crust. The top crust lattice design is optional (but one of my favorite things). You can also simply lay a sheet of dough over the cobbler filling and bake it that way.
Whatever you do, though, don’t call it a blackberry pie. Yes, it’s made with a double crust (bottom crust) using pastry dough. In the South, that’s how we make it!
It’s a humble fruit cobbler that’s delicious on a hot summer or day, but also an amazing dessert for holidays and special occasions throughout the year. Pair it with a side of vanilla ice cream topped with extra berries for the perfect dessert.
What you’ll love about this recipe:
Ingredients
- Box of refrigerated pie crust (e.g., Pillsbury Ready-to-Bake): These pre-made pie crusts are a convenient and time-saving option, ensuring a flaky and buttery base for the cobbler.
- Frozen blackberries: Frozen berries are perfect for this sweet and tangy cobbler filling. Plus you can find them all year round.
- Granulated white sugar: Sweetens the filling, balancing the natural tartness of the berries.
- Light brown sugar: Adds a subtle molasses flavor and extra moisture to the filling, enhancing the overall sweetness.
- Lemon juice: A splash of lemon juice brightens the flavors and adds a touch of acidity to complement the sweetness.
- Cornstarch: Used as a thickening agent, cornstarch helps create a luscious and thick filling for the cobbler.
- Vanilla extract: This extract adds a warm and aromatic depth of flavor to the blackberry filling.
- Ground cinnamon: A pinch of cinnamon brings a cozy, spiced note.
- Salt: Just a pinch of salt enhances all the flavors, balancing the sweetness and tartness.
- Egg: Beaten egg is used to brush over the pie crust, giving it a golden, glossy finish when baked.
- Milk: A little milk added to the egg wash helps achieve a beautifully browned and shiny crust.
Recipe Variations or Substitutions
- Fresh blackberries: Fresh fruit or even wild blackberries can be substitute in this Southern cobbler recipe.
- Canned blackberries: If you can find them, they also work well in this recipe.
Tools
- Large Bowl
- Silicone Spatula or Wooden Spoon
- 8×8 Baking Dish
- Rolling Pin
- Pastry Wheel or Pizza Cutter
- Pastry Brush
Directions
- Start by prepping the pie crusts—one for the base and one for a lattice top.
- Mix the blackberry filling with sugar, lemon juice, and spices, then pour it into the crust-lined baking dish.
- Top with a lattice crust, brush with egg wash, and sprinkle with sugar if you like.
- After a quick chill in the fridge, bake until the crust is golden and the filling bubbly.
- Let it cool before serving with a scoop of vanilla ice cream.
How to Serve Blackberry Cobbler
Serve Southern blackberry cobbler warm with a scoop of vanilla ice cream or whipped cream. You can also pair it with a side of fresh blackberries.
How to Store Leftover Blackberry Cobbler
- Allow the cobbler to cool completely at room temperature before storing.
- Cover with plastic wrap or aluminum foil, or transfer the cobbler to an airtight container. Store in the refrigerator for up to 3 days.
Southern Blackberry Cobbler
Ingredients
- 1 two-count box of refrigerated pie crust e.g. Pillsbury Ready-to-Bake
- 1 pound frozen blackberries
- 1/2 cup granulated white sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons lemon juice
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch table salt
- 1 large egg beaten with 1 tablespoon milk for egg wash
- Optional: coarse sugar for sprinkling on crust
- Vanilla ice cream for serving
Instructions
- Prepare the Crust: Let the refrigerated pie crust sit at room temperature for 15 minutes before unrolling. Roll out one pie crust on a floured surface and trim it into a 12-inch square. Fit the dough into the bottom and up the sides of a greased 8×8-inch baking dish. Roll out the second pie crust and trim it into a 10-inch square. Cut ten 1-inch strips for a lattice crust and keep them refrigerated until ready to use.
- Prepare the Filling: In a medium bowl, mix the frozen blackberries, white sugar, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, and salt.
- Assemble the Cobbler: Pour the filling into the prepared crust. Create a lattice crust with the dough strips. Seal the edges, then crimp for a decorative finish. Brush the lattice with egg wash and sprinkle with coarse sugar (optional). Refrigerate the cobbler for 15-20 minutes before baking.
- Bake the Cobbler: While the cobbler is chilling, preheat the oven to 400°F. Bake the cobbler for 10 minutes, then reduce the temperature to 350°F. Continue baking for an additional 45-55 minutes, until the filling is bubbly and the crust is golden brown. The internal temperature should reach around 200°F. If needed, tent the top with foil to prevent over-browning.
- Cool and Serve: Remove the cobbler from the oven and let it cool on a rack for at least 1 hour before slicing. Serve with vanilla ice cream.
