Southern Blackberry Cobbler

5 from 3 votes

This Southern Blackberry Cobbler combines sweet, juicy blackberries with a buttery, flaky pie crust for the ultimate comforting dessert. The balance of tart and sweet fruit paired with a golden topping makes each spoonful irresistible. It’s the perfect dessert to share! whether at a family gathering or a casual dinner.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Calories: 549kcal

Author: Ned Adams

Equipment

12" Cast Iron Skillet

Ingredients

2 pie crusts refrigerated
16 ounce blackberries frozen
8 tablespoons butter melted
1 ⅓ cups sugar for berries
½ cup flour
2 tablespoons water
2 tablespoons butter cut into small pieces
¼ cup sugar for pie crusts

US Standard - Metric

Instructions

Preheat oven to 350 degrees.
Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.
Pierce bottom and sides of crust with a fork.
Bake 7 minutes; remove from oven.
Increase oven temp to 400 degrees.
In a large bowl, mix 8 tablespoons melted butter, 1 ⅓ cups sugar, and flour.
Put berries in bowl with butter, sugar, and flour mixture; toss until berries are covered and mixture is crumbly.
Gently pour berries into skillet; sprinkle water over berries.
Unroll second pie crust over top of berries, sealing at the edges of the skillet.
Scatter the small pieces of butter on top of the crust.
Sprinkle ¼ cups sugar on top of crust.
Cut tiny slits in top of pie crust.
Spread melted butter over pie crust.
Bake 45 minutes or until bubbly at edges and beginning to brown on top. (I turned the oven to broil for 5 minutes to get the crust crispy.)

Notes

Check the Sweetness: Depending on the ripeness and tartness of your blackberries, you may need to adjust the sugar. Taste the berry mixture before adding it to the crust to make sure it’s just the right sweetness.

Let It Cool: Allow the cobbler to cool before serving. This gives the filling time to set and prevents it from being too runny when served.

Don't Rush the Blind Baking: Blind bake the first pie crust for 7 minutes at 350°F before adding the filling. This ensures the crust doesn’t get soggy and helps create a crisp, flaky base for the cobbler.

Nutrition