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small white dishes filled with blackberry pie filling and a lattice crust with blackberries all around and vanilla ice cream

Grandma’s Blackberry Cobbler

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  • Author: Melissa Griffiths-Bless This Mess
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x


Made with blackberries and a flaky pie crust, thisblackberry cobbler recipe is a favorite family dessert passed down by my grandmother.



For the crust:

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 cup shortening, original or buttered-flavored
  • Around 1/2 cup ice-cold water

For the fruit filling:

  • 2 cups fresh or frozen black raspberries, blackberries, or red raspberries
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 2 tablespoons flour


  1. In a medium bowl, mix the flour and salt together. Add the shortening, and cut together with a fork, until well combined and the mixture starts to clump together into pea-sized pieces .
  2. Add the cold water one tablespoon at a time, until the dough comes together, mixing after each tablespoon of water. Don’t over-mix or add too much water, and be sure to use very cold water (it makes the crust flaky). The dough will be fairly dry but will come together into a ball when you pat it together with your hands.
  3. When the dough forms a ball, turn it out onto a floured surface, and roll until 1/4-inch thick. Cut into the size of the bottom of 4 oven safe bowls. Place crust in the bottom of your dishes.
  4. Combine the berries, sugar, and flour in a small bowl.
  5. Place 1/4 of the berry mixture in each bowl on top of the crust. With remaining crust (you should have only used about 1/2 of it), cut it into strips (or hearts) and place strips over the berries. Dip your finger in water, wet the crust, and then sprinkle with additional sugar.
  6. Place bowls on a cookie sheet, and bake in a 375 degree F. oven for 30 to 40 minutes, until the top is golden and the berries are bubbly.
  7. Serve hot with ice cream or freshly whipped cream.


  • If you don’t have little cute bowls, you can make this in an 8×8-inch baking dish.
  • Black raspberries grow wild in Southern Indiana, but I’ve never been able to find them frozen or fresh at the store elsewhere. Red raspberries or blackberries work well, too.
  • Raspberry pie filling can be used in place of the frozen berries, sugar, and flour.
  • This is a whole lot like a pie crust, buy my grandma always called it cobbler. Just so you know it’s not a very traditional cobbler.
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Category: Dessert
  • Method: Oven
  • Cuisine: American