Imagine this: a golden, flaky crust enveloping a bubbling, fragrant filling of fresh, juicy blackberries.
There’s something about blackberry cobbler that feels like a warm hug, offering cozy simplicity and delightful indulgence.
This easy-to-make dessert combines the tartness of berries with a hint of cinnamon, transforming simple ingredients into a mouthwatering masterpiece as it bakes.
Ready to create this comforting treat? Let’s bring this dish to life!
Kitchen Tools Required
- 1 baking dish
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 pastry brush
- 1 rolling pin
Ingredients
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pre-made pie crust
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten
- 1 tablespoon milk
Cook & Prep Time
To efficiently manage your time while preparing and cooking Blackberry Cobbler with Pie Crust, follow this timeline:
- Pre-reading and Setup (5 minutes)
- Read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Preparation (15 minutes)
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine the blackberries, sugar, cornstarch, cinnamon, lemon juice, and salt.
- Stir the mixture gently until the blackberries are well coated.
- Pour the berry mixture into the baking dish.
- Roll out the pie crust to fit over the top of the dish.
- Place the pie crust over the blackberry mixture.
- Tuck the edges of the pie crust into the inside of the baking dish.
- Dot the top of the pie crust with small pieces of butter.
- In a small bowl, mix the beaten egg with milk.
- Brush the egg wash over the pie crust with a pastry brush.
- Cut small slits in the pie crust to allow steam to escape.
- Baking (45 minutes)
- Place the baking dish in the preheated oven.
- Bake for 45 minutes or until the crust is golden brown. Keep an eye on the crust; if it browns too quickly, cover it with aluminum foil to prevent burning.
- Resting (10 minutes)
- Once baked, remove the cobbler from the oven and let it rest for 10 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine blackberries, sugar, cornstarch, cinnamon, lemon juice, and salt.
Stir the mixture gently until the blackberries are well coated.
Pour the berry mixture into the baking dish.
Roll out the pie crust to fit over the top of the dish.
Place the pie crust over the blackberry mixture.
Tuck the edges of the pie crust into the inside of the baking dish.
Dot the top of the pie crust with small pieces of butter.
In a small bowl, mix the beaten egg with milk.
Brush the egg wash over the pie crust with a pastry brush.
Cut small slits in the pie crust to allow steam to escape.
Bake in the preheated oven for 45 minutes or until the crust is golden brown.
Remove from oven and let the cobbler rest for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a cool, invigorating contrast to the warm, fruity cobbler.
- Whipped Cream: A dollop of whipped cream adds a light, airy sweetness that complements the rich blackberry filling.
- Fresh Mint Leaves: Garnishing with fresh mint leaves introduces a burst of freshness and a pop of color.
- Powdered Sugar Dusting: Lightly dusting the cobbler with powdered sugar enhances its presentation and adds a touch of sweetness.
- Lemon Zest: Sprinkling lemon zest on top adds a citrusy aroma that brightens the flavors of the blackberry filling.
Storage
To store blackberry cobbler, cover it with plastic wrap or aluminum foil and refrigerate.
Consume within 3-4 days.
For longer storage, freeze it in an airtight container for up to 3 months.
Freezing
To freeze blackberry cobbler, allow it to cool completely.
Then wrap tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to three months.
Thaw before reheating.
Reheating
To reheat blackberry cobbler, preheat the oven to 350°F (175°C).
Cover with foil, and bake for 15-20 minutes.
Alternatively, microwave individual portions until warm.
Final Thoughts
Blackberry cobbler is a delightful dessert that brings together the tartness of fresh blackberries and the flaky goodness of pie crust.
With its simple preparation and classic American flavors, this cobbler is perfect for any occasion. The balance of sweet and tangy flavors, combined with the buttery crust, creates a comforting treat that’s sure to please.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Whether enjoyed as a cozy family dessert or shared at a gathering, blackberry cobbler is a timeless favorite that never disappoints.
Frequently Asked Questions
Can I Use Frozen Blackberries Instead of Fresh Ones?
You can use frozen blackberries, but thaw and drain them first to avoid excess liquid. This guarantees the filling maintains a desirable consistency. Adjust sugar based on taste, as frozen berries might be less sweet than fresh.
What Can I Substitute for the Pre-Made Pie Crust?
You can substitute a homemade pie crust by blending flour, butter, salt, and ice water until dough forms. Or, opt for a puff pastry for a flakier texture. Either choice adds a personalized touch to your dish.
How Do I Prevent the Pie Crust From Becoming Soggy?
To prevent a soggy crust, brush the bottom with a thin egg wash before filling. This creates a barrier. Make certain your filling isn’t excessively wet by balancing the cornstarch and sugar. Vent the crust for steam.
Is There a Gluten-Free Version of This Cobbler?
To make it gluten-free, swap the pie crust with a gluten-free version. Choose a high-quality gluten-free flour blend to guarantee a flaky texture. Maintain the ingredient balance, focusing on fresh blackberries for an exquisite taste.
Can I Make This Cobbler in Advance?
Yes, you can make it ahead. Prepare the filling and crust, then refrigerate separately. Assemble right before baking. This preserves the texture and flavor. Bake when ready to serve for a fresh, delicious experience.
Blackberry Cobbler with Pie Crust
Equipment
- 1 9×13 inch baking dish
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 pastry brush
- 1 Rolling Pin
Ingredients
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pre-made pie crust
- 1 tablespoon unsalted butter cut into small pieces
- 1 egg beaten
- 1 tablespoon milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine blackberries, sugar, cornstarch, cinnamon, lemon juice, and salt.
- Stir the mixture gently until the blackberries are well coated.
- Pour the berry mixture into the baking dish.
- Roll out the pie crust to fit over the top of the dish.
- Place the pie crust over the blackberry mixture.
- Tuck the edges of the pie crust into the inside of the baking dish.
- Dot the top of the pie crust with small pieces of butter.
- In a small bowl, mix the beaten egg with milk.
- Brush the egg wash over the pie crust with a pastry brush.
- Cut small slits in the pie crust to allow steam to escape.
- Bake in the preheated oven for 45 minutes or until the crust is golden brown.
- Remove from oven and let the cobbler rest for 10 minutes before serving.
Notes
