Southern Blackberry Cobbler Recipe – This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. //

I grew up having a definite love / hate relationship with blackberry cobbler.

You see, during the summer my sister and I would spend days with our grandparents while our parents worked. Our days were filled with all of the love and fun little girls could possibly pack into them – with the exception of the days when we knew we were going with Grandmother to pick blackberries.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. //

Southern Blackberry Cobbler Recipe

My Grandparents’ land adjoined ours with our pasture in between us on one side. The other side adjoined my aunt and uncle with acres of trees in between. Along the line of the trees and just inside their canopy were Grandmother’s blackberries.

It seemed as if it took forever to reach them with our baskets swinging and dolls tucked under our arms. Grandmother would lead the way, usually humming or telling us about each plant, bird, or bug as we past it by. Finally, we were there. Outfitted in our long sleeves and thick gloves we would go about picking basket after basket of big, juicy blackberries. We knew there would be a cobbler for dessert after supper and most likely, if we picked enough, we’d get to help her make blackberry jam.

With the sun beating down on us, sweating under those gloves that were beginning to feel like they weighed twice as much as they did, and with scratches along our arms where the long blackberry thorns had worked their way through our shirt sleeves, I was ready to be done with picking blackberries. At this point I would convince myself that blackberry cobbler wasn’t that great after all.

And yet, when I caught sight of her blackberry cobbler on the sideboard during supper, I was quiet certain blackberry picking was worth it after all.

How to Make Southern Blackberry Cobbler

Here are the step-by-step photos showing exactly how she made her Blackberry Cobbler. You’ll notice when I made the step-by-step photos of her recipe (many, many years ago!), I used her  cobbler pan. I made sure to snap a few photographs the other day when I made this blackberry cobbler again, this time making it in my medium skillet. This shows you that you can easily make it in either!

Start by making the dough for your cobbler crust. This is the same crust used for Southern Peach Cobbler, but there is a little twist on this one that makes it absolutely delectable. For step by step photos of making this dough, head on over to the peach cobbler recipe.

Once your cobbler crust dough has been made, pop it into the freezer for a bit while you are making the filling portion of your blackberry cobbler.

I use my Mother’s cobbler pan that she gave me and that is just like the one that my Grandmother would use. It’s a simple, round stainless steel pan without handles that went with their Towncraft cookware. You can just use any medium-sized, heavy bottomed pan.

Clean your blackberries and put them in your pan over medium heat.

Pour in your sugar.

Add butter.

And a bit of water. Give it all a good stir and let it just do it’s magic.

Like this.

It should start to get thick and syrupy and absolutely scrumptious before the next step. The berries will be soft when you press them against the side with a spoon.

While your blackberry cobbler filling is cooking away, go ahead and roll out the dough for your crust.

I like to just roll mine out on the parchment paper that I wrapped it in for the freezer – there’s less mess that way.

Take one half of your dough and cut into 1/2″ wide strips. Then, cut again into about 1/2″ long pieces.

Now this is the twist in the recipe for Grandmother’s blackberry cobbler that I told you about.

Now just drop those little pieces of dough you cut up one at a time into the boiling blackberry dish.

This makes a delicious dumpling right in your blackberry cobbler that is out of this world.

Continue to cook, and stir gently until all your dough pieces have cooked in your blackberries.

Remove your blackberry cobbler pan from the heat and begin to place the second half of your dough in long strips along the top in a lattice pattern.

Place pats of butter on the strips of dough and lightly sprinkle with sugar.

Bake for about 20 minutes until the dough has lightly browned.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. //

Remove from the oven and allow to cool for at least 10 minutes before serving. I highly recommend grabbing your ice cream at this point and get ready with big ole scoops! 🙂

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. //

Here’s my Grandmother’s Blackberry Cobbler recipe. I hope you love it as much as my family always does.

Southern Blackberry Cobbler Recipe - This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite. //

Southern Blackberry Cobbler

Southern Blackberry Cobbler Recipe – This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite.
4.83 from 23 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 10 servings
Course Dessert
Calories: 406kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


For the crust:

  • 2 cups all-purpose flour
  • 12 tablespoons butter
  • 1/2 cup ice water

For the cobbler:

  • 3 cups blackberries cleaned (about 24-ounces)
  • 1 1/2 cups sugar
  • 6 tablespoons butter
  • 1 1/2 cups water


For the cobbler crust:

  • Chill mixing bowl and pastry cutter in freezer for about 15 minutes prior to making crust.
  • Cut the butter called for in the crust into the flour with a pastry cutter. Slowly incorporate ice water just until the dough begins to form.
  • Pour dough onto parchment paper, divide and quickly work into two flat discs. Wrap tightly and place in the freezer to chill prior to using.

For the Cobbler:

  • Combine berries, sugar, butter, and water in a heavy-bottomed pan.
  • Bring to boil over medium heat and cook for 20 minutes. Berries will be soft when pressed against the side of the pan with a spoon. The blackberry mixture will also begin to thicken and become syrupy.
  • Preheat oven to 425º F. 
  • Remove pastry for cobbler crust from the freezer and roll. Cut 1/2" strips in both portions of the dough.
  • In one half of the dough, cut strips again to form individual pieces for dumplings.
  • Drop the dough pieces into boiling blackberries and occasionally stir gently to make sure all dumplings are cooked, about 7 minutes.
  • Remove cobbler pan from heat and place the second half of the dough in a lattice pattern on top of the blackberries. Place pieces of butter on top of the lattice crust and sprinkle with sugar.
  • Place into oven and bake for about 20 minutes or until crust is lightly browned.
  • Remove from oven and allow to cool for at least 10 minutes before serving.

Nutrition Information

Calories: 406kcal | Carbohydrates: 53g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 183mg | Potassium: 100mg | Fiber: 2g | Sugar: 32g | Vitamin A: 720IU | Vitamin C: 9.1mg | Calcium: 23mg | Iron: 1.4mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

From the Add a Pinch recipe archives. Originally published 2011.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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120 Comments Leave a comment or review

  1. I made your cobbler according to your directions and it is perfectly wonderful!  Thanks for sharing your recipe!  I may try it with apples next!

  2. Thank you for posting this! I’m much older than you (soon to be 81) but memories of berry picking & cooking with grandmothers are about the same in different generations! I have no idea about your grandmother but “mama” had no written recipes, nor did my aunts & in a lot of instances I don’t either, it’s a “pinch” of this and a “dab” of that but it always comes out delicious! I think one of my best duplicates of one of mama’s recipes was her pear & pineapple preserves! I was once blessed with a bushel basket piled high with fresh pears & that year everybody & their brother received a pint of homemade pear & pineapple preserves! I really ♥ your blog, keep your delicious recipes coming!

    1. What a special message, Margo! Those peach & pineapple preserves sound so delicious!!! You bring so many memories to mind!
      Thank you so much for this sweet comment – I hope you continue to enjoy the recipes! xo

    1. Sorry, I thought the other review didn’t make it through.  I guess I liked it so much, I gave it ten stars!  

  3. The best blackberry cobbler I’ve ever made! I almost didn’t do the “dumplings” but I’m so glad I did! Yummo!! Thank you! 

  4. I don’t know if the amount of water (1 1/2 cups) worked for anyone else but it made the cobbler WAY too runny. I even went back and doubled the amount of blackberries but still too much liquid. The flavor was good but that’s after discarding about 1 cup of liquid.

    1. I’m sorry your cobbler seemed to have too much water. I’ve cooked this many, many times and not had an issue with it having too much water. The cobbler mixture should thicken when cooked at the temp and time in the recipe instructions. Hope this helps. I’m glad you enjoyed the flavor though. Thanks!

    2. Hey Ann! I thought the same initially but I let mine just keep on cooking. It took an extra 5 minutes plus the 7 minutes after adding the dumplings and it turned out perfect!

  5. This looks delicious, and I want to make it; however, I have a question. The text says use the peach cobbler crust but the crust recipe for the blackberry cobbler is different from the peach crust.

    Which should I use?

  6. This is the way my grandmother made cobblers. I am so glad someone else out there knows the traditional southern method for making cobbler. Most of my friends think the cup of sugar, cup of flour, and cup of milk is a traditional cobbler it is good, but not as delicious as the traditional method. Thank You for posting.

  7. My first swing at this yesterday…and knocked it out of the park! My husband absolutely loved it! He said it was better than his mom omg! I love love love this recipe!

  8. I loved this cobbler. My sister doesn’t bake that much and she killed it. She used the premade pie dough and it came out wonderful. I’m home visiting my mom and family in Oregon, but when I get back home to Maryland I’m going to make this cobbler for my husband and kids, I know they’ll love it as much as I do. This us my new cobbler recipe. Thanks you for this recipe

      1. My daughter made this for me for my birthday. I had wanted something like my grandma made and this was AT LEAST as good, if not better, then anything in my memory! Every single bite tastes like heaven to me. Thank you for making this recipe public!

      2. Joy,
        Thank you so much for this comment. I’m so happy to bring back memories of great food, especially from a mother or grandmother! Happy Birthday! xo

      3. This is so close to my mom’s recipe. She would make a crust over the whole pie and bake it she also put pats of butter on the crust before bakeing. Once that crust was golden brown she removed it from the oven and pushed it down into the juice of the pie. She did this and couple more times and I could hardly wait for her to finish. I like my cobler hot as soon as it cooled down I would have a small bowl. That cobler made my day. I’m going to try your receipt and add lots of dumpling. It’s my favorite part. Thank you so much for sharing this. I to spent hours in the hot wood picking blackberries. And yes we all got red bugs. Lol

  9. I’m gonna give this a try for my husband. Hope I can get it close to his mother’s. What kind of pan do you use? Not sure what a heavy bottom pan that goes from stove top to oven.

    1. Hi Kay,
      You can use a variety of pans that work on stove and in oven.
      I use a few different pans – I have my grandmother’s cobbler pan that I love to use at times. I also use some of my other cookware pieces – some stainless and some enamel coated cast iron pans like Le Creuset. I show several pictures in my post and you can see some of the different pans I use.
      I hope this helps and that you enjoy the cobbler! xo

  10. I love love love this. Only thing I did different, I used  refrigerator Pie Crust to make my dumplins and my Lattice. I also used frozen berries.  I have used mixed berries, just blackberries and etc. They all turned out wonderful. I didn’t have to thaw out my berries either. 
    Did I mention that I love it??  


  11. I love blackberry cobbler, but have never made it myself. This recipe looks delicious, but I’m hesitant about the pans- I don’t have pans like these— can I cook filling in saucepan and pour/bake in a glass pie pan, or no?

    1. Hi Jennifer,
      You can make the cobbler in a skillet or a cobbler pan (like the old one passed down from my Grandmother that I show in the photos too).
      I show both a skillet and this cobbler pan to show that it works great in either. I hope you enjoy the cobbler! It’s delicious! xo

  12. This is the closest recipe to my mother’s, grandmothers and great grandmothers, with one exception. When rolling out the dough, we cut in strips and put them on a baking tray and baked them in the oven until light brown. Then we layered them in the baking dish, altering the the strips then the blackberries. Then making the crisscrossing design on the top. And putting butter and sugar on and then bake. It wasn’t mushy like dumplings, but had a nice texture.

  13. Would this work with pillsberry dough? I’d love to try it. My aunt used pillsberry dough to make her blackberry cobbler and I liked hers but I want to try it with this recipe. It seems so much sweeter!

  14. Loved this recipe!!  If my filling is too thin I add a bit of cornstarch mixed with water into a thick paste.  Excellent flavor and texture!!

  15. Wonderful classic recipe, having the dumplings in the filling is really special and yummy. This is a keeper for sure, thank you

  16. Very good recipe! Used my home grown berries. I’ve even used a store bought pie crust and it’s still delicious!

  17. Since butter burns at 400 degrees, I used bits of margarine on the top lattice. This is so mindful of my Granny’s recipe that I must give it five delicious stars!

    1. Thanks, Marie. I’m glad this cobbler reminds you of your Granny’s recipe. I remember my Grandmother Verdie every time I make this recipe. This is exactly the way she always made it. I haven’t had a problem with the small pieces of butter on top of the crust for this pie burning.

  18. This is a very easy, delicious cobbler. I did run into a couple of issues. My blackberries I had picked from our pasture were the biggest, juiciest ever. My first cobbler turned into blackberry soup, but was delicious served over biscuits. My crust sank and any attempt to put butter or sugar on it failed. The next day I tried again, reducing the water to 1 cup. I also put butter and sugar on the crust BEFORE I cut it. Perfect! . If you think you might have really juicy berries you might want to start out with less water or have corn starch ready to thicken the filling. Thank you for sharing your family recipe!

  19. OMG! This is exactly how my grandma made her peach cobbler. Of course, nothing was written down. When I tried to write it down, she got nervous. I have been looking for years for this recipe. Thank you so much..

    1. Donna, I was lucky that my grandmother wrote her recipes down for us and taught us how to make them. I’m glad you found this so now you can make your cobblers like your grandmother’s. xo

  20. This tastes just like my Mom’s. She passed a few years ago, and I’ve been missing her and all of the wonderful southern food she made. Thanks for the recipe. You don’t happen to have a recipe for fried pies do you? 🙂

  21. THIS. IS. THE. BEST.
    I simply will not make a blackberry pie any other way! When you cook the blackberries on the stove stop first, instead of just mixing all the Dry ingredients together and piling them in the pan to cook, it turns out 110% BETTER!!

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