Southern Blackberry Cobbler Recipe
Delicious Southern blackberry cobbler featuring a golden brown buttery crust and made with frozen blackberries so you can enjoy it any time of year.
Servings: 6 servings
Calories: 423kcal
Ingredients
- 2 refrigerated pie crusts e.g. Pillsbury Ready-to-Bake
- 1 pound blackberries frozen
- ½ cup granulated white sugar
- ¼ cup light brown sugar packed
- 2 teaspoons lemon juice
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch table salt
Egg Wash
- 1 large egg beaten, for egg wash
- 1 tablespoon milk
Toppings
- 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 8x8-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.
Nutrition
Calories: 423kcal | Carbohydrates: 65g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 254mg | Potassium: 209mg | Fiber: 6g | Sugar: 30g | Vitamin A: 207IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 2mg
