Hand-Picked Blackberry Cobbler Recipe!

This Blackberry Cobbler Recipe is made using fresh blackberries and tastes even better when you pick the blackberries yourself! It’s the perfect fruity dessert for any time of the year, but especially for the Spring and Summer when the berries are in season.

What to Serve With Blackberry Cobbler

Blackberry cobbler should be served while it’s still warm from the oven.

Top with:

• Vanilla bean ice cream
• Whipped topping
• Blackberry ice cream

This cobbler is already pretty sweet, but if the berries are still too tart for you, you could even add a dash of powdered sugar (don’t overdo it!).

Hand-Picked Blackberry Cobbler Recipe

Scroll to the bottom for the printable version of this recipe!

Ingredients

• 24 oz fresh blackberries
• 1 1/2 cups granulated sugar
• 2 teaspoons almond extract
• Zest of half an orange
• 1/4 cup cornstarch

COBBLER CRUST

• One 14.1-ounce refrigerated pie crust
• 1 large egg
• All-purpose flour, for dusting

This Hand-Picked Blackberry Cobbler recipe yields between 8 and 12 servings, depending on how hungry your family or guests are.

Blackberry Cobbler Instructions

Before you start cooking, you’ll need to gather your equipment. For this recipe you’ll need:

• Large saucepan ( + spoon for stirring)
• 9 x 13 baking dish
• Rolling pin (for pie crust)
• Small bowl
• Pizza cutter (to create lattice)
• Sheet pan (to chill pie crust lattice)
• Basting brush (for egg wash)

1.) Create Your Blackberry Filling

In a large saucepan, combine sugar and blackberries. Bring to a boil.

Using your small bowl, mix cornstarch and 2 tablespoons of water and add to the saucepan. Allow the mixture to simmer for 5 minutes, or until thick. Add orange zest and almond extract, stir in, and remove from the heat.

Pour mixture into your baking dish.

2.) Prepare Your Pie Crust

Preheat oven to 425 degrees Fahrenheit.

Lightly dust a surface with flour, roll out your pie crusts, and use your rolling pin to flatten the crust roughly 10 x 14 inches. Cut one of your pie crusts lengthwise into 4  1 3/4-inch wide strips. Cut your second pie crust widthwise into 6 strips (1 3/4-inches wide).

3.) Form Lattice

Using your sheet pan, place the 4 long pie strips about half an inch between each strip.

Then, fold the first and third strip back and put down a short strip. Fold first and third strips back. Repeat with the second and fourth long strip and continue until you’ve made a lattice.

Place sheet pan and lattice in the freezer for 10 minutes to harden slightly.

4.) Finish Preparing & Bake Your Cobbler

When the 10 minutes is up, place your lattice on the blackberry cobbler filling. In a small bowl, beat your egg and one tablespoon of water together. Use your basting brush to brush the egg wash onto the crust.

Bake at 425 degrees Fahrenheit for about 30 minutes until the crust is golden. Be sure to keep an eye on your cobbler, as different crusts may brown quicker than others.

 

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And voila! A delicious Hand-Picked Blackberry Cobbler Recipe!

Don’t forget to stop by some of MomDot’s other dessert favorites before you go:

• Easy Raspberry Peach Cobbler
• Blueberry Beignet Crumble Recipe
• Fried Peach Pie: A Southern Classic!
• Simple Key Lime Pie Recipe

If you’re up to it, leave a rating a review to let us know how you liked the recipe! Thanks, and ENJOY!