You’ve seen those Pioneer Woman cobbler recipes that are all over Pinterest, and you want to make them for yourself. I scroll through and think how can I make one of these so I can put it in the fridge or on the table as breakfast, lunch or dinner. Well, here is my Pioneer Woman Cobbler recipe that has a lot of step by step photos so you can learn how to make them so you can put them in the fridge or on the table as breakfast, lunch or dinner.
Blackberry Cobbler
This is the cobbler I prefer the most. It is cake-like and sweet, and it really doesn’t need a creamy side dish like ice cream or whipped cream.
YIELDS:8 servings
PREP TIME:0 hours 20 mins
COOK TIME:1 hour 0 mins
TOTAL TIME:1 hour 20 mins
Ingredients
1
stick butter
1 1/4 c.
sugar
1 c.
self-rising flour
1 c.
milk
2 c.
blackberries (frozen or fresh)
Directions
- In a microwaveable dish, melt the butter. 1 cup of flour and sugar should be added to a mixing bowl along with the milk. Mix well. After that, add the melted butter and combine everything thoroughly. Bakeware should be buttered.
- The blackberries should now be rinsed and pat dried. In the buttered baking dish, pour the batter. Distribute the blackberries evenly over the top of the batter. 1/4 cup of sugar should be added on top.
- Bake for one hour at 350 degrees, or until bubbling and golden. Ten minutes before it’s done, if you like, add another teaspoon of sugar to the cobbler.
Strawberry Cobbler
It’s baked right in a skillet!
Desserts made with strawberries are generally loved by everyone, and this strawberry cobbler is one of the greatest! This recipe begins with a batter that is stirred together, then it is placed into a skillet and covered with sweetened berries, just like its relative blackberry cobbler. It’s refreshingly straightforward and ideal for days when all you want is a simple dessert.
What distinguishes a crisp from a cobbler?
Typically, crisps include a crunchy topping made of almonds or oats. Contrarily, cobblers often include either a biscuit-like topping or a batter-like topping, like in this recipe. It’s unquestionably the simplest (and, according to some, the most delicious!) kind of cobbler there is.
Can you make strawberry cobbler with frozen fruit?
Yes! The only secret is to make sure the frozen strawberries are thoroughly thawed before using them in this recipe. Let them drain in a colander. If frozen fruit is not drained before use, the excess liquid it carries could result in a soupy cobbler.
Can strawberry cobbler be prepared in a casserole dish?
This cobbler can be baked in a different pan if you want, but the recipe specifies using a dependable 10-inch cast-iron skillet. You may make this cobbler in a 9-by-9-inch baking dish or, if you need to cater a large gathering, double the recipe and bake it in a 9-by-13-inch casserole dish.
YIELDS:8 – 10 servings
PREP TIME:0 hours 12 mins
TOTAL TIME:1 hour 50 mins
Ingredients
1
stick salted butter (1/2 cup)
1 1/4 c.
granulated sugar, divided
1 c.
self-rising flour
1 c.
whole milk
2 tbsp.
cornstarch
2 lb.
strawberries, halved (about 6 1/2 cups)
1 tbsp.
fresh lemon juice
Vanilla ice cream, for serving
Directions
- Set the oven to 350 degrees. In a 10-inch cast iron skillet, add the butter; set in the oven for 5 minutes, or until the butter is completely melted, occasionally rotating the pan. Take out of the oven, then place aside.
- In a medium bowl, stir together the milk, flour, and 1 cup of the sugar. In a another medium bowl, combine the cornstarch and the remaining 1/4 cup of sugar. Stirring to blend, add the cornstarch mixture to the strawberries and lemon juice.
- Do not whisk as you pour the batter into the melted butter in the cast iron skillet. Without swirling, spoon the strawberry mixture and any liquids still present in the bowl over the batter.
- The skillet should be baked for 60 to 75 minutes on the middle oven rack until golden brown and bubbling. Place the skillet on a baking sheet coated with foil. Allow it cool for at least 15 minutes on a wire rack before serving, if desired, with vanilla ice cream.
The Pioneer Woman’s Blackberry Cobbler
The Pioneer Woman’s simple 5-ingredient Blackberry Cobbler recipe only requires 10 minutes of preparation time. It has a delicious, golden crust and a sweet, juicy filling!
Ingredients
See recipe card at the bottom of post for quantities and full instructions
- Sugar
- Self Rising Flour- it contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.
- Whole Milk
- Butter
- Blackberries– fresh or frozen
- Vanilla Ice Cream– for serving, optional
HOMEMADE SELF RISING FLOUR
- 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
How to Make The Pioneer Woman’s Blackberry Cobbler
- Combine the 1 cup sugar and 1 cup self-rising flour. Add 1 cup whole milk and 1/2 stick melted butter.
- Add to a (9 x 9) casserole dish and top with 2 cups blackberries.
- Sprinkle 1/4 cup sugar on top and bake at 350° F for 50 minutes.
- Add 2 Tablespoons sugar and bake for 10 more minutes.
- Serve with vanilla ice scream and serve.
Using Frozen Berries
- Berries that have been frozen before being added to the dish also work well. They’ll be mushy and the consistency will be off if you let them thaw.
Alternative Berry Options
- Blueberries
- Raspberries
- Strawberries
- Peaches
or use a combination of several!
How to Store Leftover Cobbler
- Baked Cobbler can be kept covered for up to 3 days at room temperature or for up to 7 days in the fridge.
Freezing Leftover Cobbler
- Due to the leavening agent in the flour, freezing this Cobbler is best done after it has been baked.
- To reheat, defrost it over night and heat it completely in a covered oven-safe dish at 350 degrees. How much you’re heating will determine how long it takes.
- Reheating can also be done in a microwave.
Best Pan Sizes For This Recipe
- For this dish, a 9 × 9 inch pan works great. For thicker results when using a 9 x 13 pan, think about doubling the recipe.
What to Serve with Blackberry Cobbler
Just joking. I’m simply checking to see if you’re listening. Ice cream made of vanilla is the natural choice.
If you decide to ignore this crucial component, I will track you down with an ice cream cone in hand.