Blackberry cobbler has always been a dessert that feels like a warm hug in a dish. When I moved to California, I spent a few summers with blackberry-stained fingers, and this cobbler is my way of keeping those memories alive! This blackberry cobbler is a slice of summer memories with every bite. The juicy blackberries bubble up through a golden crust, creating the perfect balance of tart and sweet. Whether it’s a spontaneous treat for friends or just a fancy pick-me-up for yourself, this is a fuss-free dessert that looks as good as it tastes!
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💭 The Best Blackberry Cobbler Yet:
The first time I made this blackberry cobbler, it was for a last-minute dinner party. I had a pile of fresh blackberries I didn’t want to waste and a store-bought crust in the fridge. Somehow, it all came together, and when I pulled it out of the oven, the bubbling juices and golden crust got everyone oohing and ahhing. Now, it’s my go-to when I want something easy but impressive—and it always delivers!
- Easier than a pie. This cobbler offers the same flavors and textures with less fuss! Like that idea? Try my apple pie with Graham cracker crust too.
- Perfect summer dessert. It combines juicy seasonal berries with a flaky, golden topping that’s both comforting and effortlessly elegant.
- Gluten-free and vegan options available.
📋 Ingredients and notes
To make this blackberry cobbler, you’ll need fresh blackberries, cornstarch, granulated sugar, lemon juice, vanilla extract, and cinnamon. For the topping, you’ll need a store-bought pie crust, an egg, and turbinado sugar.
Variations & Substitutions
- Fresh blackberries. Frozen blackberries will also work in a pinch, but make sure to drain any water first. You can also use raspberries, blueberries, peaches, or a mix of berries.
- Cornstarch. Substitute with tapioca starch or arrowroot powder.
- Cinnamon. You can also use nutmeg, allspice, or cardamom.
- Turbinado sugar. Swap with brown sugar or demerara sugar.
- Pie crust. You can also use phyllo dough or puff pastry. Make sure to use a gluten-free version if needed.
Make vegan blackberry cobbler
- Skip the egg wash and brush the crust with plant-based milk or aquafaba instead.
- Make sure the pie crust is vegan by checking the labels.
📖 How to make blackberry cobbler with pie crust
Step 1:
In a large bowl, combine blackberries, granulated sugar, cornstarch, lemon juice, vanilla extract and cinnamon. Gently mix until berries are well coated, and set aside. This will allow the berries to release some of their juices and help the flavors meld.
Step 2:
Preheat the oven to 375°F (190°C).
Step 3:
Pour the blackberry mixture into a 6×9-inch baking dish or similar-sized pie dish.
Roll out the chilled pie dough on a lightly floured surface until it’s about 1/8-inch thick.
Step 4:
Arrange the pie crust on top of the blackberry filling, and make a small incision in the middle for steam to escape.
Step 5:
Brush the crust with the beaten egg and sprinkle with turbinado sugar for extra crunch.
Step 6:
Bake for 30 minutes, or until the filling is bubbling and the top crust is golden brown. If the crust starts to brown too quickly, cover loosely with foil.
Step 7:
Let the cobbler cool slightly before serving. Enjoy it warm.
Shruthi’s Top Tip
Taste your berries before starting—if they’re a bit tart, add an extra tablespoon of sugar to the filling. If using frozen blackberries, thaw and pat them dry to prevent the cobbler from turning watery.
- Keep your pie crust chilled right until you roll it out to ensure it stays flaky while baking.
- If the crust starts browning too quickly, cover the dish with foil halfway through baking.
👩🏽🍳 Troubleshooting FAQs
Absolutely! This recipe works beautifully with blueberries, raspberries, or even a mix of berries. Adjust the sugar depending on the sweetness of the fruit.
No worries—try a biscuit topping instead! Drop spoonfuls of your favorite biscuit dough over the filling for a rustic twist.
Preheat the baking dish in the oven before adding the filling. This helps the bottom crust bake evenly and stay crisp.
Yes! Assemble the cobbler and refrigerate it until you’re ready to bake. You can also bake it, cool completely, and reheat in the oven before serving.
🍴 How to serve blackberry cobbler
Serve the cobbler while fresh from the oven, or refrigerate it for at least an hour and serve it chilled. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy!
🍴Storage and reheating suggestions
Store leftover cobbler in an airtight container at room temperature for 1-2 days or keep it refrigerated for 4-5 days. You can also freeze it for 2-3 months. Thaw in the fridge overnight. Warm it up in the oven at 350°F for around 10-15 minutes, or serve it chilled.
🍴 Other pies, tarts, and cobblers
If you like this recipe, check out more pie, tart, and cobbler recipes:
High Protein Vegetarian Dinners
Marinated Tofu (+6 Marinades)
Spicy Soba Noodles
Silken Tofu Chocolate Mousse
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Blackberry Cobbler with Pie Crust
Equipment
- 1 6×9 baking dish
- 1 large mixing bowl
Ingredients
For the Blackberry Filling:
- 4 cups fresh blackberries, if using frozen, thaw and drain well
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Topping:
- 1 homemade or store-bought pie crust
- 1 egg, beaten
- 1 tablespoon turbinado sugar
Instructions
- In a large mixing bowl, combine blackberries, granulated sugar, cornstarch, lemon juice, vanilla extract and cinnamon. Gently mix until berries are well coated, and set aside. This will allow the berries to release some of their juices and help the flavors meld.
- Preheat the oven to 375°F (190°C).
- Pour the blackberry filling into a 6×9-inch baking dish or similar-sized pie dish.
- Roll out the chilled pie dough on a lightly floured surface until it’s about 1/8-inch thick.
- Arrange the pie crust on top of the blackberry filling, and make a small incision in the middle for steam to escape.
- Brush the crust with the beaten egg and sprinkle with turbinado sugar for extra crunch.
- Bake for 30 minutes, or until the filling is bubbling and the crust is golden brown. If the crust starts to brown too quickly, cover loosely with foil.
- Let the cobbler cool slightly before serving. Enjoy it warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for an easy recipe that showcased the flavor of summer blackberries, and wasn’t too sweet–this was perfect. I did omit the vanilla and used only 1/4 teaspoon of cinnamon, to keep the focus on the fruit, but otherwise followed the recipe exactly. Minimal work for maximum taste, and my guests loved it!