Blackberry Cobbler

"I loved my grandmother's blackberry cobbler. Unfortunately, I never had the opportunity to get her recipe. This is a recipe I got from Southern Living Magazine and modified to my taste. It is wonderful!"
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Tiana B. photo by Tiana B.
photo by kimberlietx photo by kimberlietx
photo by Tiana B. photo by Tiana B.
photo by Billy Green photo by Billy Green
Ready In:




  • Stir together the sugar, flour, butter and vanilla.
  • Gently stir in blackberries.
  • Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
  • Cut the piecrust into strips and arrange on top of blackberry mixture.
  • Mix together the egg white and water.
  • Brush the pie crust strips with this egg wash.
  • Sprinkle with sugar.
  • Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.

Questions & Replies

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  1. jlfaloon71
    I want to add lemon juice to the recipe but I'm not sure how much to add


  1. kimberlietx
    Perfect! We picked fresh blackberries and I had so many I thought I would try a cobbler for the first time. The recipe was exactly what I needed: fast, easy, basic ingredients. I also used stars (for a birthday party) and it turned out fabulous! Posted 2 pics. HIGHLY RECOMMENDED!
  2. Kathey M.
    Great recipe! We had picked wild berries along the side of the highway and used this recipe to cook them up. Couldn't have been happier with it. I took the advice of others and used star shapes on the top crust, it was a big hit for the 4th of July.
  3. Jodi D.
    Great recipe! Easy and delicious. I've made it twice in the past week for different events. Much tastier than biacuit-type cobbler. Made as written with the exception of doubling the recipe.
  4. margaretstrong
    Thanks for this recipe. My family and friends really like it. It makes me appear like I know what I'm doing! LOL!!!
    • Review photo by margaretstrong
  5. Tia B.
    This was a great easy recipe! And it tasted amazing. I doubled the recipe and took it to church. It was gone in 15 minutes. They loved it. Super easy and yummy. I will definitely be making this again


  1. Billy Green
    easy recipe, the 3 1/2 lbs is equal to 1 lb frozen berries, and make sure you have both packs for pie dough, not just one that the recipe calls for if you want to do a prettier lattice.
  2. Patricia G.
    I used 4 cups of fresh dewberries that my 10 year old and I picked that day. (If you don't know they are wild blackberries, a little more seedy then the cultivated ones.) A squeeze of lemon. I also used 1/2 white and 1/2 dark brown sugar. You could use all light brown, but I don't keep that on hand. I like the richer flavor that the brown sugar gives. I added a bit extra because of the extra berries. We like a lot of berries. Next time I plan to cook the berries a little before I put the crust on. I made my own pie crust. Not because I am a snob, just because the nearest store that carries them is 15 miles away and I wasn't making the drive. Plus I love to make treats with the extra crust and think of my grandmother who taught me how. :) It was delicious. Thank you for the recipe. It was very close to the one that I used to make and lost the recipe for.
  3. BethHallKelley
    I used crescent rolls in place of the pie crust- not that good. Just a heads up in case someone thought to do this- the crust would have been perfect.
  4. Malena S.
    Also used Pet Ritz pie crust
  5. Malena S.
    Used Splenda instead of sugar. Also squeezed lemon juice over berries. Used fresh berries instead of frozen. In oven now—will let you know how it tastes!



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