Delicious Southern blackberry cobbler featuring a golden brown buttery crust and made with frozen blackberries so you can enjoy it any time of year.

southern blackberry cobbler topped with ice cream

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This homemade blackberry cobbler recipe is one that rivals our peach cobbler with canned peaches and peach cobbler 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

SIMPLE INGREDIENTS - Everything you need should be readily available at your local grocery store.
JUICY BLACKBERRIES - The juicy, tart blackberries are sweet and delicious, with the perfect texture.
FLAKY CRUST - This cobbler crust is golden brown and flaky, made from refrigerated pie crust dough.

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 and Equipment

8x8 Baking Dish
Rolling Pin
Pastry Wheel or Pizza Cutter
Pastry Brush

bowl of southern blackberry cobbler topped with ice cream

How to Make Southern Blackberry Cobbler

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.

What to Serve

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.

Leftovers and Storage

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