Blackberry Cobbler Recipe

| June 20, 2021 | 6 Comments

Double Crust Blackberry Cobbler

Follow our complete, step-by-step, photo illustrated recipe to learn how to make this double crust Blackberry Cobbler from scratch. Printable recipe included.


Blackberry Cobbler, enjoy.
Mama always made Blackberry Cobbler with a top and bottom crust, in her 9×13 inch pan. We’ll make the easy crusts from scratch and put it all together in just a few easy steps.


Blackberry Cobbler, slider.

No matter how hard you tried, no matter what creative idea you tried, when you went to pick Blackberries in the wild, the Red Bugs were going to get you. They just were.

I’ll not get into the complexities of chiggers, mites, or Red Bugs as we knew them growing up. Let’s just say they can make your skin itch so bad that you about make your arms and legs bleed trying to dig them out. Been there, done that.

Still, when Blackberries were in season, the family would load up with buckets and dishpans, and head to the woods in search of the sweet wild Blackberry.

We did try to tie our pants legs around our ankles real tight, or around the wrists of our long sleeved shirts, anything to ward off as many Red Bug bites as possible.

We’d come away later with large buckets of the big black berries, and with berry juice on our face from eating them as we picked them. Soon, it would prove to be worth the trouble.

Mama would make jars of Blackberry Jam to last through the winter, but the best part was always that warm from the oven Blackberry Cobbler with the top and bottom crust that she would always make for us after a day of romping through the woods.

Mama made a thick crust most of the time. The more crust the better in my opinion, especially if you had a lot of juice or syrup with your berries. Ice cream on top would have been really good, but growing up like we did, ice cream wasn’t something we often had the pleasure to enjoy.

When I sent my brother a photo of this cobbler straight out of the oven, he said, “You know that’s my favorite dessert – right?”  I told him I hated to send the photo, but did want him to see it. He’s diabetic and watches his sugar intake really close.

These days, I just prefer to buy Blackberries when they go on sale. I’ll let someone else fight off the Red Bugs. Don’t judge me. And, I’ll enjoy all the memories once again of Mama’s Double Crust Blackberry Cobbler any chance I can get. Smile.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Blackberry Cobbler, ingredients.
Double Crust Homemade Blackberry Cobbler – You’ll need these ingredients.

You’ll also need a DOUBLE recipe of our Basic Pie Crust, one for the bottom and one for the top.


Blackberry Cobbler, rinse the berries.
Rinse your Blackberries under cool running water. Rinse them gently to remove any bits of trash or small bugs that might be hiding out on them.

Hopefully, you’re recovered from all the Red Bug bites if you picked your own. Smile.


Blackberry Cobbler, dry the berries.
Spread the berries out on a paper towel lined sheet pan and let them dry before using them.


Blackberry Cobbler, add sugar.
Place 2 cups Sugar in medium saucepot.


Blackberry Cobbler, add butter.
Add 4 Tablespoons of Butter.


Blackberry Cobbler, add cornstarch.
Place 1 cup cool water in a measuring cup.  Add 1 teaspoon of cornstarch to the water.


Blackberry Cobbler, stir well.
Stir well until cornstarch dissolves in the water.


Blackberry Cobbler, add to sugar.
Add the cornstarch slurry to the sugar.


Blackberry Cobbler, heat.
Place the pot over Medium heat on your stovetop. Stir constantly as the mixture heats up and keep stirring until the sugar and butter have dissolved into the water.

Let mixture come to a low boil and cook for 1 minute, stirring constantly, then REMOVE from heat.


Blackberry Cobbler, add vanilla.
Add 1 teaspoon of Vanilla flavoring. Stir in well. Set syrup aside.


Blackberry Cobbler, divide dough.
Divide your dough in half.

I had made my dough for the crusts the day before. I wrapped it in clear plastic and left it in the refrigerator overnight. It was pretty cold when I took it out, and as you can see, I didn’t get it quite cut into equal halves.


Blackberry Cobbler, roll out dough.
Roll out your dough.

I placed a sheet of waxed paper on my countertop and then sprinkled it well with flour. I also rubbed flour on my rolling pin. I rolled the dough out to an approximate size of the inside of my 9×13 pan.


Blackberry Cobbler, place in pan.
Rub the bottom of your pan with a small amount of butter. Gently place the rolled out dough into the bottom of the pan. You can cut or break off pieces of the dough as needed to patch up any bare spots. We’re going rustic with this, so no need to fret about it being perfect unless that’s your thing and you really want to. Smile.


Blackberry Cobbler, roll the top crust.
Roll out the dough for the top of your cobbler. Again, just get to the approximate size of the top.


Blackberry Cobbler, add berries.
Place your berries in the pan. Spread them out as evenly as possible.


Blackberry Cobbler, add the juice.
Pour the juice over the top of the berries.


Blackberry Cobbler, place the top crust.
Place the top crust on top of the berries. The sheet of waxed paper makes this fairly simple.

Carefully peel away the paper.


Blackberry Cobbler, rustic.
As you can see, my top crust didn’t totally cover the pan. That’s why we just call it the old “rustic” look. Take a sharp pointed knife and poke a few slits in the top of the dough.


Blackberry Cobbler, bake.
Pre-heat your oven to 400F degrees.

Place the cobbler in your oven and let it bake for 30-40 minutes or until the top crust is lightly browned. Watch it carefully and don’t let it burn.


Blackberry Cobbler, remove.
Remove the cobbler from the oven when the top crust has lightly browned. Place it on a wire rack to cool a bit before serving.


Blackberry Cobbler, enjoy!

I like this just as it is and slightly warm. You could add Vanilla Ice Cream or Whipped Topping on top if you prefer.


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Blackberry Cobbler, printbox.

Blackberry Cobbler Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Desserts, Cobblers
  • Method: Oven
  • Cuisine: American, Southern


An old fashioned Blackberry Cobbler with a made from scratch bottom and top crust. Makes picking Blackberries worth the effort and the red bug bites.



3 Quarts fresh Blackberries
2 cups Granulated Sugar
4 Tablespoons Butter
1 cup Water
1 teaspoon Cornstarch
1 teaspoon Vanilla Flavoring


Rinse blackberries under cool running water and let drain.
Spread berries on a paper towel lined sheet pan and let dry.
Prepare two batches of our Basic Pie Crust recipe.
Place sugar in a medium sauce pot.
Add butter.
Mix cornstarch in one cup of cool water. Stir until dissolved.
Add cornstarch and water to the sauce pot.
Stirring constantly, bring to a low boil over Medium heat.
Let cook on low boil for one minute. Remove from heat.
Add vanilla flavoring. Stir well. Set aside.
Roll dough for bottom crust and top crust.
Place dough in bottom of 9 x 13 inch pan that has been lightly buttered.
Add the berries.
Pour syrup over the berries.
Add the top crust.
Bake at 400F degrees for 30 to 40 minutes until top crust is lightly browned.
Remove when done. Place on wire rack to cool slightly before serving.

Keywords: blackberry cobbler, fresh blackberries, double crust, sugar, butter, old fashioned, southern

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You might also like: Southern Peach Cobbler

Or, maybe this: Southern Blueberry Cobbler

Or this: Old Fashioned Carrot Cake Recipe


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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (6)

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  1. Deborah says:

    Can I make this using frozen blackberries ?

  2. Robbin Kinzer says:

    I love blackberry cobbler. Is this a pie crust recipe you used?
    Thanks for a response.

  3. Julie says:

    I just love cobblers, but blackberry is my favorite of all. Thank you so much for your delicious and easy recipe! I remember going with my mother to pick blackberries in the woods around our house and being told to watch out for snakes because they might be around blackberry bushes. I never saw one, thank goodness, but sure was prepared to run if I did. Never had any problem with red bugs. My mom made her cobbler just like your mom did and you still do. She would let me roll out the top and bottom crusts, so I learned early on how to make a cobbler. We liked to pour milk on it and sometimes vanilla ice cream if we had it. Nothing like fried chicken, mashed potatoes or potato salad and fresh green beans for dinner and blackberry cobbler for dessert! I don’t have my mother any longer, but sure have a lot of good memories! Thank you again for bringing all that back. Be well.

  4. Herb Harfst says:

    I grew up in central Missouri. Never heard of red bugs but I am sure that our chiggers were worse! In spite of all our precautions the chiggers made it their mission to make a little girl out of me, if you catch my drift. LOL I would scratch myself raw and Mom would treat that with merthiolate. I don’t know which was worse, the chiggers or the merthiolate!!But the blackberry cobbler made it worth it.

  5. Joyce Petrichek says:

    I will try this as soon as I can get some berries. It looks so good.
    About the Watkins man: I used to visit my relatives on a farm in Michigan. The Watkins man had oval shaped suckers with loop handles that were a real treat,and he always stopped there. Flies were a problem as the cows and their manure were close to the house. My aunt gave us flyswatters and told us she’d give us a penny for every 10 flies we would kill. We cheated. We killed a few, then pulled some of them off the flypaper and earned enough money for suckers. But our consciences bothers us, so we confessed. She told us she already knew, as the flies stuck to the paper we put them on.

  6. Bill says:


    This cobbler looks delicious! Love the way the baked crust shrinks back from the edges of the pan. That’s the difference between a home cooked pie and a store bought one. This brings back many bittersweet memories of my childhood. Thanks for sharing your family recipe with us.

    God Bless!

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