Blackberry Cobbler with Pie Crust

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 265kcal

Juicy blackberries and flaky crust make this easy, rustic blackberry cobbler with pie crust perfect for weeknights or impressing guests.

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 6x9-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.

Canned shortcut: swap filling ingredients for one 21 oz can blackberry pie filling, add a squeeze of lemon.
Frozen berries: thaw, drain, pat dry, add an extra teaspoon cornstarch.
Double crust: par-bake a bottom crust 10 min at 375°F before filling.
Vegan: skip the egg wash and brush with plant-based milk or aquafaba, and check that the crust is vegan.
Use a 9x13 pan: You can basically double this recipe to use in a 9x13 baking dish (it will require two pie crusts since one standard circular one will not cover the whole dish otherwise).