Best Blackberry Cobbler


I worked hard for this cobbler. I slithered my arm through tangles of thorns, I balanced like a ballerina on the tip of my big toe to reach the juiciest blackberries at the top of the bush. I risked falling into a nest of prickles to bring you this recipe. But it was all worth it, because this is the best blackberry dessert I’ve ever had, and the only cobbler I’ll ever make. It’s very simple, easy, and you will burn your mouth rushing to eat it.

This is straight from my cookbook by Ree Drummond from The Pioneer Woman. Her recipes are sugar free, gluten free, fat free, and guilt free, just like mine. HAHA. Just kidding. The Pioneer Woman was the first food blog I ever read, and the one that inspired me to start my own. I realize that linking to her website is going to create an immediate comparison of our photos or recipes, but there is one thing I think I have on Ree Drummond. Since I’m not being paid by advertisers or any television network, I’m uncensored. I have my freedom. I can still say the F-word.


First preheat your oven to 350degrees.


  • 1/2 cup butter, melted
  • 1 1/4 cup sugar
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 cups blackberries (fresh or frozen)

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Combine the sugar, flour, baking powder and salt. Whisk in milk. Add butter and whisk well to combine.

(Oh my God what if you didn’t have a whisk????)

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Pour the batter into a large greased baking dish, and sprinkle evenly with the blackberries. Top that with 1/4 cup of sugar.

Bake for 1 hour, or until top is golden and the edges are bubbling.

*Note, the baking dish I used was actually a bit small for this recipe (8.5″ x 8.5″) which caused my berries to crowd together – that’s why the middle of the cobbler looks muddled. It was still delicious and cooked evenly, but I would recommend a bigger dish, possibly 9.5″ x 9.5″ or a rectangular pan. Bye!
Recipe from The Pioneer Woman. (God bless you, Ree Drummond.)



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