Blackberry Cobbler with Pie Crust
Servings: 6 servings
Calories: 95kcal
Juicy blackberries and flaky crust make this easy, rustic blackberry cobbler with pie crust perfect for weeknights or impressing guests.
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Equipment
- 1 6x9 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 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.
Nutrition
Calories: 95kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
