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Juicy old-fashioned blackberry cobbler
Blackberry cobbler brings back warm and cozy memories of days gone by.
Why does this old-fashioned Blackberry Cobbler recipe look more like pie?
A similar approach is used in making a pandowdy.
Our recipe can be adapted using a drop biscuit cobbler topping instead of pastry crust if you prefer.
Overview of ingredients
- one double crust pie pastry – this can be store-bought or homemade
- 1 cup granulated sugar
- cornstarch to thicken the juices – use double the amount in flour if desired
- ground cinnamon
- boiling water
- fresh blackberries – if using frozen blackberries there’s no need to thaw first. Reduce the water by 1/4-cup. Wild blackberries are not as juicy as the giant store-bought blackberries you’ll find in the grocery store. You may need to adjust the cornstarch and/or water as needed.
- fresh lemon juice as needed to add tartness – again store-bought blackberries may be sweeter than wild so add lemon juice for a zing of acidity.
- unsalted butter
- large egg
- coarse sugar for topping
TIP: This recipe can be adapted using blueberries or peaches.
How to make old-fashioned Blackberry Cobbler
1. First prepare a double crust pie pastry
The crust can be store-bought or you can try our easy homemade pie crust in 3 easy steps.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Lightly grease an 8 or 9-inch casserole dish, baking pan or skillet. Set aside.
2. Make the cobbler filling
In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil for 5 minutes stirring occasionally until thickened.
Remove from the heat and add the blackberries and any accumulated juices. Stir gently until the blackberries release some juice. Set aside.
3. Assemble the cobbler
Cut on of the pastry disks in half and roll out on a lightly floured surface to 1/8-inch thick. Cut the pastry into a square roughly the same size as the prepared baking pan. Reserve any scraps.
Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used as the middle layer of the cobbler.
While the pastry square is baking roll out the remaining dough to a 12×12-inch square. Ease the dough into the prepared dish pressing it into the corners without stretching. Trim the edges leaving a 1/2-inch overhang.
Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square then all the remaining blackberries. Dot with butter.
Roll out the remaining dough to a 10-inch square. Cut the dough into strips and weave a lattice design on top. Trim the excess and fold together with the overhanging bottom crust. Crimp or seal the edges with a fork.
Brush the pastry with the beaten egg and sprinkle with coarse sugar.
4. Bake and serve
Place the baking dish on the parchment lined baking sheet and bake at 400 degrees F for 10 minutes, then reduce the oven to 350 degrees F. Bake for an additional 45 to 55 minutes or until the crust is golden brown and the juices are bubbling.
Serve warm or at room temperature.
Pick wild blackberries if you can find them, and make some memories!
Each summer when I was a young girl we’d get up early (early for summer) dress in long sleeved shirts, long pants, boots and hats and head out with Mom and Dad to pick blackberries. The extra clothing helped protect us from ticks and chiggers.
We headed out to the fields near our home and picked blackberries until our fingers were purple and the heat was too much to bear. Then Mom would spend the day cleaning berries, make jelly or jam and of course, dad’s favorite blackberry cobbler.
We continued the annual blackberry picking tradition with our kids when they were little too. However when we moved to Virginia we couldn’t find good wild blackberries to pick. So a few years ago we built an arbor and planted our own blackberries in the backyard.
This has been the best year yet with plenty of blackberries to enjoy. Garden to table baby!
This easy blackberry cobbler recipe uses a little cornstarch as a thickening agent.
A mixture of granulated sugar, cornstarch and water is boiled until thickened then combined with the blackberries before layering in the cobbler. For this cobbler pictured above I used 2 tablespoons of cornstarch in the sauce but normally use only one.
My family loves a soupy cobbler so if yours does too, try the recipe with 1 tablespoon of cornstarch instead of 2.
There’s no right or wrong way to layer the crust in this cobbler.
I made a lattice crust on this cobbler and love the way it looks when juices bubble up in between the crust. You’re welcome to cut a square of pastry and float it on top of the berries instead of creating a weave. I’ve made it all different ways over the years and each one is delicious.
Occasionally I ladle a little blackberry sauce into the bottom of the baking dish then add one square of pastry to cover. Next layer half the remaining blackberries, another layer of crust using scraps or pieces of dough, then the last of the blackberries with the final layer of crust on top.
If you’re looking for quick and easy way to cobble together an amazing dessert, this is it!
Cool slightly before serving to allow the juices to thicken
Thanks for PINNING!
Old-Fashioned Blackberry Cobbler
Ingredients
- 1 double pie crust recipe
- 1 cup granulated sugar
- 1 to 2 tablespoons cornstarch (see notes)
- ⅛ teaspoon ground cinnamon
- 1 cup boiling water
- 4 cups blackberries
- juice of ½ lemon (if needed to add tartness)
- 1 tablespoon cold unsalted butter cut into small cubes
- 1 large egg lightly beaten
- coarse sugar for topping
Instructions
- Prepare a double crust pie pastry and refrigerate until needed.
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish or oven-proof skillet with vegetable cooking spray. Set aside.
- In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juice. Stir gently until the blackberries release some juice. Set aside.
- Cut one of the pastry disks in half and roll out on a lightly floured surface to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared pan. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
- While the pastry square is baking, roll out the remaining whole disk of dough to at least a 12x12-inch square, about ⅛ inch thick. Gently ease the dough into the prepared dish pressing gently into the corners without stretching. Trim the edges of the dough leaving a ½-inch overhang all the way around. This overhang will be folded up and over the lattice top. Collect any scraps of dough and put them together with the remaining ½ disc of pastry.
- Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square, then add all the remaining blackberry mixture. Dot the blackberries with butter.
- Roll out the remaining dough to a 10-inch square (for 9-inch pan). Cut the dough into 8 or 10 strips and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
- Brush the pastry with the beaten egg and sprinkle with coarse sugar.
- Place the baking pan on the parchment lined baking sheet to catch any juice that may bubble over. Bake at 400°F for 10 minutes then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
- Cool to room temperature or serve warm topped with ice cream or lightly sweeten cream if desired.
Recipe Notes
- Try our homemade double crust pastry recipe
- If the blackberries lack tartness add the juice of 1/2 a lemon to the blackberry mixture with the berries.
- Use fresh or frozen berries for this recipe. Do not thaw the berries before adding to the hot sugar mixture.
- This recipe also works well with blueberries.
- Cornstarch: If you prefer a juicy cobbler, use only 1 tablespoon of cornstarch. For a thicker sauce as seen in the photos, use 2 tablespoons of cornstarch. I’ve made this cobbler for more than 30 years and usually use 1 tablespoon of cornstarch as my family prefers the cobbler extra juicy. Using 1 1/2 tablespoons of cornstarch is perfect and the best of both worlds.
- This cobbler can be adapted using a drop biscuit topping instead of crust if you prefer. Make the berry mixture and pour into the prepared pan. Cover the berries with mounds of the biscuit topping and bake. Our best recipe for a biscuit topping can be found on our Easy Plum Cobbler recipe.
Nutrition
Enjoy this old-fashioned blackberry cobbler with the seasons best fruits
If you’re lucky enough to have plenty of blackberries you should also try our fabulous homemade Blackberry Pie with a buttery, flaky crust and loads of juicy berries. Nothing says home like a hand crafted pie.
Another popular recipe is our stunning Blackberry Tarts. Juicy ripe blackberries are nestled in a buttery, flaky crust for an iconic, all American summer dessert.
For a low-calorie option try this recipe for Blackberry Frozen Yogurt. This is a healthy way to enjoy a frozen dessert, sweetened with blackberries and honey.
Mary
I made the cobbler today and we ate it after supper when it was still warm and it was wonderful!!! My whole family enjoyed it so much. Thank you for sharing this great recipe!!!
Tricia Buice
Thanks for the feedback Mary! So happy you liked it and appreciate you taking the time to comment. Eaten warm with ice cream – so good! This flavor takes me home 🙂
Melanie Finch
I can only say two words .
Absolutely delicious !
Thank you so much for sharing this recipe .
Tricia Buice
Thank you Melanie! So glad you liked it. Summer would not be the same without a bowl of this iconic dessert 😉
Susan Burnette
Hello, I want to make this old fashioned cobbler but I don’t have corn starch. Can I substitute something else? Als what do you mean by the middle layer?
Tricia Buice
Hi Susan. You can substitute the cornstarch with double the amount in all-purpose flour. The middle layer is part of the dough that is floated between layers of blackberries. Enjoy!
Linda
Out standing black berry cobbler. Will definitely make again. Thank you so much for the recipe. We made our out of wild black berries on our farm. My husband said it was the best.
Tricia Buice
I’m so happy you enjoyed this cobbler Linda! We appreciate you trying it and for taking the time to comment. This was my dad’s favorite, and my husband loves it too. Our blackberries are starting to ripen and if we can keep the birds away, we’ll be eating blackberry cobbler soon!
Jamie
I just made this substituting 2 cups fresh dewberries and 2 cups frozen blueberries. I didn’t use any cinnamon because I’m just not a big cinnamon fan. I made the pie crust, which is always the hardest and messiest part for me. It all turned out perfect though and so delicious. Picked up some Blue Bell (Little creamery in Brenham) ice cream, Homemade vanilla to go with it.
Tricia Buice
Great idea to use the dewberries and blueberries Jamie! I could really use a big spoonful of this delicious cobbler right now, with Blue Bell vanilla ice cream of course! Thanks 🙂
Carrie
Could you use a store bought pie crust?
Tricia Buice
Hi Carrie – yes you can. You will need two single crusts.
Jennifer @ Seasons and Suppers
There is nothing prettier than the colour of cooked blackberries! This looks so perfectly delicious 🙂 Happy 4th to you and yours, Tricia!
Tricia Buice
Yes!!! Thanks Jennifer – we had a lovely holiday 🙂
Melissa
Made this last week & it was delicious! Will make again – soon! Thanks for sharing this recipe. I can’t wait to check out & try your other recipes.
Tricia Buice
Thanks so much Melissa! I’m thrilled you tried this recipe. It’s an annual tradition in our family. Always the first thing we make with ripe blackberries. Let me know if you ever have questions or need anything! Happy you’re here 🙂
Chris Scheuer
A big WOW is in order! This looks spectacular! I’ve never seen this type of cobbler with the pastry layer in between, amazing! You are such a pie, pastry, cobbler pro, Tricia! I love them all!
Tricia Buice
THANK you Chris! You are the sweetest 🙂
Sharon Watson
My mother would whip sugar, butter and a little vanilla together and we would put that on our berry cobbler instead of ice cream. It was sooo good. Just a little high in fat and calories Was worth it !!
Tricia Buice
That sounds amazing! I’m going to try that. I love food memories – thanks for commenting!
Cass @foodmyfriend
I adore blackberries. When I was a kid, we had a mulberry tree that used to over hang our pool. It was our job to eat the berries before they dropped into the pool and stained the bottom!
Debra Vogel
I have been looking for a recipe for blackberry cobbler that tasted like my grandmother’s for sooo long. I think yours is IT!
I loved the piecrust in the middle of this cobbler. I think that is the secret. I used just 1 Tbsp of cornstarch and had just enough juice. I only had crusts I’d bought, so not a lot left for the lattice top. Will make my own next time since I know the this recipe is a keeper! Thank-you
Tricia Buice
Yay!!! So glad you found this recipe Debra. It seems to be a long forgotten way of making cobblers. This is the only way my mom made them. Thank you so much!
Ashlee Christopher
WOW great work!<br />Really nice blog LOOKS GREAT<br /><br />http://abpetite.blogspot.com/
Gerry
Way too muck salt and not enough cornstarch. I threw out dough and used frozen to save the cooler, which way runny 😩
Tricia Buice
There is only 1 teaspoon of salt in the entire cobbler, which works out to 1/2 teaspoon in each single pie crust recipe. Also when working with berries, some are juicier than others so maybe you were using very juicy blackberries. Wild blackberries are usually not as juicy. This old-fashioned cobbler is supposed to be a little soupy because it’s not a pie. Sorry you didn’t care for it. If you hadn’t baked the cobbler yet, or tasted the baked dough, how did you know it wasn’t good? Did you use unsalted butter?
TexWisGirl
BB cobbler w/ ice cream is my favorite dessert! ugh!<br /><br />thanks for stopping by today and leaving a comment! and thanks for getting my sweet tooth roaring today! 🙂
Shelia and Mister Bean
Oh, how I love blackberry pickin' and blackberry cobbler!! This looks dee-lish Trish! I made one a couple of weeks ago and have used a roll of dental floss to remove the blackberry pits…it's so worth it though!!!
Sue/the view from great island
Such a beautiful dessert, Tricia. I love the story of childhood blackberry picking, we discovered the pleasures while in New England and I miss that so much. The small wild berries are so much better than the huge ones available today, but they're still my favorite summer fruit. I love your vintage glass baking dish, how perfect for this recipe!
Blond Duck
Must ….make…immediately.
Rosita Vargas
OMG…exquisito postre es una sobremesa excelente luce perfecto me encanta,hugs,hugs.
The Slow Roasted Italian
Mmmm fun! I have never been to a upick. I really want to go with my munchkin. Its important to me to make sure she has those experiences. Right now having her learn gardening and picking the veggies of the vines is a fully rewarding experience. <br /><br />To be honest I have only tried blackberries once, after hearing your passionate story, I think something was wrong with mine. They taste
Angie's Recipes
o black berries…I would very likely finish all of them before turning into a cobbler. Looks scrumptious!
Kari Lindsay
Visiting my family on the West Coast black berries grow everywhere. Think I'm gonna have to go berry picking on my vacation!
Mary
I have never seen a cobbler with a layer of the crust in the middle. I can only imagine how delicious that would be!! I love foods like this that are so closely tied to our memories.
Tanna at The Brick Street Bungalow
There is nothing that says summer and rings of warm childhood memories like picking blackberries and enjoying warm cobbler with ice cream. thank you for this walk down memory lane as well as for your family recipe, Tricia. I'm looking forward to hearing your take on gluten free. We have done that a good bit, too by staying away from breads, sweets and grains. I have to say, when we are