Recipe Review

My blackberry dumplings with pie crust recipe was a big success. There was plenty of berry flavor, the sugar balancing out the tartness from the fruit and the bitterness from the seeds. The floral acidity from the lemon juice brought out the flavor, and the bit of salt balancing everything perfectly. The hint of butter in the pie crust was nice in the background, adding a savoriness that balanced the sweetness perfectly.

Most—but not all—of the berries broke down, creating a thick, juicy syrup that still had plenty of texture. The pie crust softened without getting mushy, contrasting nicely against the firm seeds in the syrup. Even if you sometimes avoid blackberries because of the seeds, I didn’t find this overly seedy—the extra water and pie crust were just enough to spread out the seeds and make them less noticeable.

Although this was great plain, I also loved it with a scoop of vanilla ice cream, the residual heat melting it so that the creaminess flowed into the berries and dumplings. I thought it helped to balance out the slight bitterness from the seeds very nicely, so while definitely not required, a bit of Cool Whip, homemade whipped cream, or vanilla ice cream would be a nice addition to this.

If you’re craving a fruit cobbler but don’t want to wait an hour for it to bake or heat up your kitchen, this stovetop dumplings recipe is a great alternative to my old-fashioned blackberry cobbler with pie crust. Even though it’s a perfect summer dessert for the 4th of July or a Sunday dinner, you can make it with frozen berries and enjoy it any time of year.

Blackberry Dumplings with Pie Crust FAQs

Other Blackberry Recipes:

If you liked this dessert, you might want to try these as well:

Blackberry Cobbler with Pie Crust – This old-fashioned southern dessert has plenty of crispy pie crust and juicy berries.

Blackberry Cobbler with Dumplings – Bits of pie crust added to directly to the filling give this version a nice contrast in textures.

Seedless Blackberry Cobbler – Juicing the berries and adding pineapple chunks gives this no-seed version plenty of flavor and texture.

More Stovetop Dumplings

For more cobbler-like desserts in less time and without turning on your oven, take a look at:

Peach Dumplings on the Stovetop – Flavored with cinnamon, nutmeg, and citrus, this southern-style dessert is full of flavor.

Stovetop Apple Dumplings – Made with spoon dumplings, the texture is a bit different, but still good.

The post Blackberry Dumplings with Pie Crust appeared first on ParnellTheChef.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

Recipe Review

This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.

The only two things to be aware of in this recipe are:

1. You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
2. When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!

Peach Cobbler with Canned Peaches FAQs

Other Peach Cobbler Recipes

If you liked this cobbler, be sure to take a look at similar desserts on my website:

Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.

Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.

Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.

Other Batter-Style Cobblers

If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:

Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!

The post Peach Cobbler with Canned Peaches appeared first on ParnellTheChef.

Peach Dump Cake with Cake Mix and Canned Peaches FAQs

More Easy Dessert Recipes

If you liked this dessert, here are a few more you might want to take a look at:

Pineapple Dump Cake with 3 Ingredients – Canned crushed pineapple is the star of this dessert with a buttery, golden-brown crumble topping that pairs perfectly with the sweet and tangy filling.

Peach Cobbler with Pie Crust and Canned Peaches – Peaches in syrup are the basis for this old-fashioned southern favorite as well–but with a crispier crust and juicier filling.

Peach Cobbler with Canned Peaches – This batter-style cobbler uses self-rising flour and peaches canned in heavy syrup to make a 9×13 pan dessert that’s just as delicious as it is easy.

The post Peach Dump Cake with Cake Mix and Canned Peaches appeared first on ParnellTheChef.

Ingredients

Although you only need 3 ingredients to make this dump cake, adding a few more will make it even better:

Key Lime Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 stick of unsalted butter (226g)

Optional:

Lime Juice – 2 Tablespoons

Lime Zest – 1 Tablespoon (or 1 teaspoon lime zest and 1 teaspoon lime extract)

Salt – a dash of salt

Tools:

9×13 Baking Dish

Spoon

Spatula

Sharp Knife

Fork

How to Make Key Lime Dump Cake

You can make this dessert with just a few, short steps:

Butter the Baking Dish

Don’t forget to butter the 9×13 baking dish before you start the recipe–this will help prevent sticking.

Dump in the Pie Filling

As the name suggests, the first step is “dumping” the 2 cans of pie filling into the baking dish and then spreading the filling out evenly.

Optional: Add More Flavor

Although you can make this key lime dump cake with just 3 ingredients, adding lime juice, zest (and/or extract), and a dash of salt (to balance out the sweetness) will help take this dessert to the next level. Be sure to spread the lime juice and zest out evenly across the top of the pie filling before continuing.

Sprinkle on the Cake Mix

Next, sprinkle the cake mix over the top as evenly as possible. Don’t worry about being perfect–this recipe is supposed to be easy.

Even Out the Cake Mix

Use a fork to spread out the cake mix across the top evenly, breaking up any lumps as you go along. However, be sure to NOT mix the cake mix into the pie filling.

Lay Butter Across the Top

Now comes the most tedious and time-consuming step–but arguably the most important: cutting the butter into thin pads and laying them on top of the cake mix. Cut the butter thin enough to make 4-6 slices per Tablespoon. This is much easier if your butter cold, so keep the butter in the refrigerator until this point.

Bake the Dump Cake

Put the dump cake in the oven and bake it at 350F, uncovered, for 1 hour or until golden brown.

Cool Before Serving

Although you could serve the dump cake immediately, it’s best to let it cool down for at least 15-20 minutes to minimize the risk of burning yourself. If you want the slices to hold their shape better, wait at least 30 minutes before serving.

Enjoy the Treat

Serve and enjoy! Although it’s great plain, it would also be good with ice cream or Cool Whip. If you like homemade whipped cream, be sure to check out my recipe!

Helpful Tips

Even though this cobbler is simple to make, here are a few things that will make it easier and tastier:

Don’t Mix – Resist the urge to stir the cake mix and pie filling together so that your dump cake has 2 distinct layers: a fruity filling and sweet, buttery crumble topping.

Keep the Butter Cold – Cold butter is not only easier to cut but also melt more slowly and evenly, helping to create a crispy, golden crust on top of your cake.

Use a Sharp Knife – Cutting the butter with a sharp knife helps make thin, mostly uniform slices that will distribute the butter as evenly as possible.

Spread Out the Butter Evenly – Distribute it evenly over the dry cake mix. This helps ensure the cake bakes evenly and gets a nice, golden crust.

Frequently Asked Questions

Can I Use A Different Type of Cake Mix?

Yes! Although I recommend using white or yellow cake mix because of the neutral flavor, you can switch things up with any flavor you want. In fact, I think lemon–or lime if you can find it–would be nice.

Where Can I Buy Canned Key Lime Pie Filling?

Even though canned key lime pie filling is a bit hard to find, you should be able to find it at large retailers, or online. Look in the baking aisle with the other canned pie fillings.

Is There an Easier Way to Add the Butter?

Maybe. I don’t recommend pouring melted butter over the top because it’s hard to get even distribution–you’re almost guaranteed to have dry spots. However, Aubry of FindingBeautifulTruth.com made her peach dump cake with grated frozen butter, so you might want to try freezing the butter, grating it with a cheese grater, and then sprinkling it on top. If you do it that way, let me know what you think!

Recipe Review

This 3-ingredient key lime dump cake recipe turned out great. It had a nice lime flavor that was enhanced by the zest and juice, but without the intense acidity that you sometimes find in key lime pie or other citrus desserts. The crumble topping was sweet, buttery, crispy, and crunchy, so it combined nicely with the creamy filling.

Honestly, my only critique of this recipe is that it lacked color. I was expecting the canned key lime pie filling to be green, but since it wasn’t, this cake had a rather (in my opinion) uninteresting color that didn’t really indicate what the flavor was. A quick sprinkling of extra lime zest before serving changed that, so I guess this criticism isn’t major.

Overall, this cobbler was a big success. It’s perfect for beginner cooks who need to be a quick 9×13 dessert for a crowd, and it would also be good for people who like lime flavor but don’t like too much acidity. Although the flavor profile is perfect for summer, it would be great at any time of the year.

Other Lime Recipes

If you like citrus as much as I do, check out these other recipes:

Key Lime Cake – This traditional southern cake’s cream cheese frosting is the perfect finishing touch.

More Dump Cakes

For more simple, 3-ingredient cobbler recipes, check out:

Lemon Dump Cake – If you love lemon but not all the acidity, this dessert is for you.

Pineapple Dump Cake – Bright flavors and colors make this old-fashioned dessert really amazing.

Cherry Dump Cake – For a dessert with a bright red color, this cobbler is the perfect choice.

Key Lime Dump Cake Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Key Lime Dump Cake appeared first on ParnellTheChef.

Peach Dumplings on the Stovetop with Pie Crust Ingredients

My peach dumplings on the stove top with pie crust recipe is easy because it has just a few, simple ingredients:

Sliced Peaches – 1 pound / 2 cups, peeled and sliced (I used a combination of frozen and fresh peaches)

White Sugar – 1/4 cup

Light Brown Sugar – 1/4 cup

Water – 3/4 cup (I started with 1/2 cup, but then added 2 Tablespoons, then another 2 Tablespoons, later in the recipe)

Orange Juice – 1/4 cup

Orange Zest – 1-2 teaspoons (the zest of 1 medium orange)

Cinnamon – 1/4 teaspoon

Nutmeg – 1/8 teaspoon

Salt – 1/8 teaspoon

Pie Crust – 1 9-inch crust (I started with 1/2 pie crust, but then I added more)

How to Make Peach Dumplings on the Stovetop with Pie Crust

Learning how to make peach dumplings on the stovetop with pie crust from scratch is easy. Just follow a few, simple steps:

Prepare the Peaches

The first step in my peach dumplings on the stovetop with pie crust recipe is prepping the peaches. If using fresh peaches, peel and slice them; if using frozen, all you have to do is open the bag–and no need to defrost: they’ll thaw as they cook.

Add Sugar, Spices, and Water

Then, I added the sugar, spices, orange juice, orange zest, and water. Although adding water might seem odd, it’s necessary so that all the moisture doesn’t boil away and burn the peaches. I started out with 1/2 cup, but then eventually added a total of 3/4 cup water.

Bring the Pot to a Boil on the Stovetop

Once everything is in the pot on the stove, turn the heat onto high and bring everything to a boil, stirring occasionally. It should start boiling in about 5-10 minutes.

Turn the Heat Down and Add Pie Crust Dumplings

When the pot started boiling, I turned down the heat to medium and then adding the pie crust dumplings. The crust was already cut into strips, so I broke off 1/2 to 1-inch strips and dropped them into the syrup, stirring to combine.

Boil on the Stovetop for 10-12 Minutes

After adding all the pie crust dumplings, I continued boiling the pot on medium heat, uncovered, for 10-12 minutes, stirring occasionally. I stirred enough to keep everything from sticking to the bottom of the pot, but not enough to break about the fruit and dumplings.

If Necessary, Add More Water

As stated earlier in the recipe, originally I only added 1/2 cup of water. However, as the recipe progressed, I saw the liquid level going down significantly, so I added more water. First, I added an additional 2 Tablespoons, then a few minutes later, 2 more Tablespoons. In total, I used 3/4 cup water in the recipe.

Serve

Once you’re done simmering the stovetop peach dumplings, turn off the heat and let the pot cool down for a few minutes to let the sauce thicken slightly, then serve. Enjoy!

Peach Dumplings on the Stovetop Recipe FAQ’s

Although my peach cobbler dumplings on the stovetop with pie crust recipe is easy, here are the answers to a few frequently asked questions so you can avoid potential problems:

Can You Use Canned Peaches?

Yes! You can definitely use canned peaches to make this stovetop dumplings recipe. However, since the peaches are pre-cooked, so they’re less flavorful and softer than fresh or frozen fruit, so be aware of that.

Can I Add Cornstarch to Thicken the Sauce?

I didn’t use any cornstarch to thicken the liquid in this recipe because I wanted the syrup to be loose, almost like soup broth Some of the pie crust dumplings broke apart as the pot boiled, adding flour to the syrup and thickening it. Along with the thickening that comes from evaporating the liquid, I thought the juice was just right.

Can I Use Storebought Pie Crust?

Yes! Although I made my own pie crust from scratch, you can definitely use a storebought crust such as Pillsbury. If using storebought crust, don’t use the kind that’s already in a pie plate since you need to roll it out and cut it into dumplings.

Can You Freeze these Peach Dumplings?

No, I wouldn’t recommend freezing them since the freezing / thawing process would make the pie crust dumplings soggy. For the best eating experience, this dessert is best enjoyed immediately after it’s made.

Peach Dumplings on the Stove Top Recipe Variations

If you’re looking for ways to switch up this old-fashioned, southern-style dessert, you might want to try:

Biscuits Dumplings – As shown in this CookPad.com recipe, you can add bits of canned biscuit dough to the syrup if you want extra soft, fluffy, and pillow dumplings.

Crescent Roll Dumplings – While peach dumplings with crescent rolls recipes usually call for wrapping peach slices or wedges in the dough, cutting or tearing the dough into small pieces would be another way to give this dessert soft and pillowy dumplings quickly and easily.

Empanada Dough – Empanada dough is similar to pie crust, so cutting up empanada discs and adding them to the pot would be an interesting way to switch things up.

Other Peach Recipes

If you love southern peach desserts as much as I do, you’ll also want to check out:

Peach Cobbler with Canned Peaches with Pie Crust – This classic of southern cooking is super easy.

Peach Cobbler with Frozen Peaches and Pie Crust – If you can’t get fresh fruit, this is the next best thing.

More Stovetop Dumpling Recipes

For more old-fashioned pie crust dumplings, be sure to check out:

Stovetop Apple Dumplings Recipe – Boiling apples with pie crust makes the perfect simple fall dessert.

Stovetop Blackberry Dumplings with Pie Crust – Although this dessert is great plain, serving it with vanilla ice cream cuts through the bitterness of the seeds even more.

Peach Dumplings on the Stovetop Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peach Dumplings on the Stovetop appeared first on ParnellTheChef.

Pineapple Dump Cake with 3 Ingredients

My easy pineapple dump cake with 3 ingredients recipe is great because it has just a few ingredients:

Crushed Pineapple – 2, 20 oz cans, drained

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Juice – 1 Tablespoon

Tools:

9×13 Baking Dish – If you don’t have this large of a baking dish, you can use two 8×8 pans, too.

Spatula – To spread out the crushed pineapple in the baking dish.

Fork – For smoothing out the cake mix, I recommend a fork.

Spoon – Scooping out the last bit of pineapple from the can will probably be easier with a spoon.

Can I Use Pineapple Chunks, Tidbits, or Rings?

Yes. Although I think the texture of crushed pineapple would be best for this recipe, you can use pineapple chunks, tidbits, or rings, too: use a total of 40 oz of canned pineapple, whichever type you prefer. If using rings, cut them into smaller pieces so they are small pieces of pineapple in every bite.

How to Make Pineapple Dump Cake with 3 Ingredients

Learning how to make pineapple dump cake with 3 ingredients is easy. Just follow these simple steps:

Grease the Pan

Don’t forget to grease the pan before you start the recipe. You could use a non-stick spray, but I just opened one of the sticks of butter and rubbed it on the inside of the baking dish.

Put the Butter Back in the Refrigerator

After greasing the pan, be sure to put the rest of the butter back in the refrigerator. You’ll need to cut it into thin pads later on in the recipe, and this is much easier to do when the butter is cold.

Drain the Canned Crushed Pineapple

I drained 2/3 cup of juice out of each can. Although the pineapple was drained thoroughly, there was still a bit of juice left in each can, maybe about 2 Tablespoons. If you try to get 100% of the juice out of the pineapple, your filling will be dry, so don’t overdo it.

Dump the Crushed Pineapple into the Pan

Next, as the name of the recipe suggests, “dump” the crushed pineapple into the baking dish and then spread it out evenly with a spatula or spoon. Do the best you can–I doesn’t have to be perfect.

Add Lemon Juice (If Using)

Although this is optional, I highly suggest sprinkling in 1 Tablespoon of freshly-squeezed lemon juice over the crushed pineapple and then gently mixing it into the fruit. The lemon juice will really help bring out the flavor, helping make the canned pineapple taste like fresh.

Dump in the White Cake Mix

Once you’re done with the filling, “dump” in the white cake mix by shaking the bag as you move it slowly across the top. Don’t worry about getting it distributed evenly–you’ll do that in the next step.

Smooth Out the Cake Mix

Then, take a fork and smooth out the cake mix, breaking up any lumps as you distribute the cake mix evenly across the top. Remember to NOT MIX–simply spread the raw cake mix across the top of the crushed pineapple.

Cut the Butter into Thin Slices and Lay Them On Top of the Cake Mix

Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon. This is much easier if the butter is cold, so be sure to keep the butter in the refrigerator until you get to this step.

As you cut the butter, lay the slices on top of the cake mix, placing them 1/8 to 1/4-inch apart–basically almost touching, but not quite. The idea is for the butter to melt down and spread out as the dump cake bakes in the oven, turning the raw cake mix into buttery, crunchy crumble.

Bake the Dump Cake

Once your pineapple dump cake with 3 ingredients is assembled, bake it at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool at least 10-15 minutes before serving, at least 30 if you want the slices to hold their shape, then enjoy!

Pineapple Dump Cake with 3 Ingredients FAQ’s

Although learning how you make pineapple dump cake with 3 ingredients is easy, here are answers to some frequently asked questions to make sure you can enjoy the best dessert possible.

How Many Servings Does this Recipe Make?

This recipe makes about 12-16 servings that are large enough for a satisfying dessert after a normal meal.

What to Serve with Pineapple Dump Cake with 3 Ingredients?

Although my pineapple dump cake with 3 ingredients is delicious on its own, it’s also great served with vanilla ice cream, Cool Whip, or whipped cream. If you want something especially tasty, make my easy homemade whipped cream recipe for a special treat.

How Long To Bake Pineapple Dump Cake? *

Bake pineapple dump cake for 60 minutes at 350F, uncovered. If your oven is hotter / cooler than normal or if your filling has more / less juice than mine did, baking time may vary, so check the dump cake at the 45-minute mark.

How Long Does Pineapple Dump Cake with 3 Ingredients Last?

Your pineapple dump cake with 3 ingredients should last 2-3 in the refrigerator. Although it will likely be safe to eat for longer, the moisture in your refrigerator will start making the topping unpleasantly soggy.

Pineapple Dump Cake with 3 Ingredients Recipe Variations

If you’re looking for ways to build on this base recipe, be sure to try:

Pineapple Cherry Dump Cake – Paula Deen’s recipe from Grandma Peg combines replaces one of the cans of pineapple with cherry pie filling to make an amazing dessert.

Add Coconut and Nuts – This Food.com recipe calls for adding flaked coconut and chopped nuts. I’ve never tried it, but I think the flavor and texture would be delicious. For the nuts, I think both chopped walnuts or peanuts would be delicious, whichever you prefer.

More Pineapple Recipes

If you agree that pineapple is delicious, especially in desserts, then don’t miss my other recipes:

Pineapple Upside Down Cake with Crushed Pineapple – Cake mix makes this class dessert easy.

Pineapple Pie Recipe – This double-crust, old-fashioned pie is one of my favorites. Definitely worth a try!

Pineapple Coconut Cake with Cake Mix – Cream cheese frosting and pineapple filling make this amazing.

More 3-Ingredient Dump Cake Recipes

3-ingredient cobblers are great recipes for beginner cooks, so be sure to check out these as well:

Pumpkin Dump Cake with 3 Ingredients – This easy dessert is perfect for fall, especially Thanksgiving.

Cherry Dump Cake with 3 Ingredients – Bright red filling and golden brown topping are great together.

3 Ingredient Apple Dump Cake – This cobbler is even better with the addition of lemon juice and spices.

3-Ingredient Key Lime Dump Cake – Canned pie filling makes this citrus-packed dessert nice and easy.

Pineapple Dump Cake with 3 Ingredients Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Pineapple Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Can You Make Blackberry Cobbler Without the Seeds?

Yes! Although many southerners go blackberry picking in the summer to make cobbler, some people shy away from this traditional dessert, especially as they get older, because the seeds get stuck in their teeth. Some people with sensitive palates also claim that blackberry seeds make the cobbler filling bitter.

Thankfully, it’s possible to make blackberry cobbler without the seeds. By crushing the blackberries and then straining out the seeds with a fine-mesh sieve or strainer, you can use the juice to make to make the cobbler filling. Even though it’s a bit more work, it’s well worth it.

Why Add Pineapple to Seedless Blackberry Cobbler?

Even though I think you could make seedless blackberry cobbler with juice, I decided to add another fruit to the filling: pineapple. It might sound odd, but I wanted to give the filling more body with actual chunks of fruit, as in my peach cobbler with canned peaches recipe.

Do Blackberries and Pineapple Go Together?

Yes! Blackberries and pineapple are a good mix blended because they’re both sweet and tart, so the flavors play off of each other very well. In fact, if you do a quick Google search, you’ll see a ton of blackberry pineapple smoothie recipes, as well as a blackberry pineapple upside down cake. Since other people on the Internet are using the two fruits together, you know the combination has to be good!

Seedless Blackberry Cobbler Recipe Ingredients

My seedless blackberry cobbler recipe is easy because it only has a few ingredients:

Blackberries – 3 cups (24 oz) blackberries. I used frozen berries, but you can use fresh, too

Pineapple – 2 cups (16 oz) pineapple chunks. Once again, I used frozen, but you can use fresh.

White Sugar – 1/2 cup

Lemon Juice – 1 Tablespoon

Water – 1/2 cup. This water is for cooking the fruit. You will need more water for the cornstarch slurry.

Salt – 1/8 teaspoon

Pie Crusts – 2, 9-inch pie crust. Homemade or storebought is fine, whichever you prefer.

For the cornstarch slurry:

Cornstarch – 1 Tablespoons cornstarch

Water – 2 Tablespoons

Tools:

2 Large Bowls – For crushing the blackberries and then another for collecting the juice.

Fine-Mesh Strainer – For straining out the seeds from the crushed berries.

Hand Held Blender, Potato Masher, or Other Large Object – For crushing the blackberries.

Large Pot – Make sure the pot is large enough for boiling the blackberry juice and pineapple chunks.

Wooden Spoon – A wooden spoon is needed to help strain the berries and stir the fruit on the stove.

8×8 Casserole Dish – This recipe is enough for an 8×8 cobbler.

Can I Use Fresh Blackberries or Pineapple?

Yes! As in my other cobbler recipes, I used frozen fruit in this recipe because it makes everything easy: there’s no prep work, the quality is consistent, and I don’t have to worry about fruit that’s not at its best because it’s out of season (but I don’t think that’s as much of an issue with blackberries and pineapple).

However, juicing fresh blackberries might be harder since thawed fruit releases water / juice much more easily. Later in this article, I’ll address what to do if your fresh berries don’t seem very juicy.

How to Make Seedless Blackberry Cobbler

Learning how to make seedless blackberry cobbler is easy. All you have to do is follow the steps below:

How to Get Seeds Out of Blackberries for Cobbler?

After getting the ingredients together, the first step in the recipe is removing the seeds from the berries. This is how I recommend deseeding blackberries for cobbler without a food mill–just with simple, basic tools you probably already have in your kitchen:

1. Crush the Blackberries – First, you have to crush the berries to release the juice. Although you could use a different method, in the video I put the berries in a bowl and then used an immersion blender to crush the berries, releasing the juice, seeds, and pulp.
2. Place a Fine-Mesh Sieve / Strainer Over a Bowl – Then, put a fine-mesh sieve / strainer over a bowl. This is where you’ll strain out the seeds and collect the juice.
3. Pour Some of the Pureed Berries in the Sieve – Put some of the crushed berries in the strainer over the bowl. Be careful to not put too much berry puree in the sieve: I wouldn’t put more than 1/4 of the puree in the sieve at a time.
4. Push the Blackberry Puree Through the Sieve – Use a wooden spoon to push the berry puree through the fine mesh in order to extract as much juice as possible. Remember to scrape the bottom of the strainer to release the juice stuck on the underside.
5. Set the Strained Juice Aside – Once pushing the crushed berries through the sieve doesn’t release any more juice, set the juice aside.

Will a Fine-Mesh Sieve / Strainer Remove All the Seeds?

Maybe not. According to a Leaf.Tv article, a sieve will remove most of the seeds, but not all, so some of the smaller blackberry seeds may still find their way through the fine-mesh and into the juice.

However, when I personally made this recipe, I didn’t detect any seeds in the juice. Maybe I was just lucky, maybe my berries didn’t have any small seeds…but in spite of what the article says, I personally thought the fine-mesh strainer did an excellent job of deseeding the blackberry juice.

What If My Blackberries Don’t Give Off Much Juice?

If you start mashing your blackberries but they don’t give off much juice, here are two solutions:

1. Use Ripe Berries – It could be that your berries are underripe. When selecting blackberries to puree and then deseed, the Leaf.TV article already mentioned in this article recommends looking for berries that are a deep purple, with little to no red spots. Otherwise, they won’t be as juicy.
2. Try Frozen Blackberries – Although you can definitely make this recipe with fresh berries, you might want to try frozen. As I stated earlier, thawed fruit gives off juice more easily, so it’s probably going to be easier to juice thawed berries.
3. Boil the Blackberries – In Tracy of NestFullofNew.com’s recipe for blackberry cobbler with no seeds, she puts fresh blackberries in a pot, covers them with water, and then boils them for 20 minutes to bring out the juice, crushing them as they boil. Although this will work, the water might dilute the blackberry juice, so be sure to boil away as much of the water as you can.

When I made this recipe, 24 oz of blackberries made 1.5 cups of juice. If you’re a bit short, I would add water to make up the difference. However, if you’re off by more than 1/2 cup, I would strain more berries so you don’t dilute the flavor.

Once the juice is strained, set it off to the side so you can continue with the recipe.

Bring the Pineapple, Sugar, Lemon Juice, Salt, and Water to a Boil

With the deseeded blackberry juice off to the side, put the pineapple chunks, sugar, lemon juice, salt, and 1/2 cup water in a large pot and bring to a boil. I used high heat, but you can use medium, too.

As the pineapple comes to a boil, use your wooden spoon to break it into chunks. This will get easier as the pineapple cooks.

My pineapple came to a boil over high heat in about 5 minutes. If you start with fresh pineapple and not frozen, it will probably come to a boil in less time.

Add the Blackberry Juice

Once the pineapple chunks and sugar comes to a boil, pour in the blackberry juice. If you taste the mixture at this point and you think it needs a bit more sugar, you can add it now, but I would honestly wait until later in the recipe since the flavor will change as water evaporates out of the syrup.

Cook the Pineapple Chunks and Blackberry Juice, While Mashing

With the heat on medium, continue boiling the blackberry juice and pineapple chunks for 10 minutes, stirring and mashing with your wooden spoon. If some large chunks of pineapple are hard to break apart, do what I did in the video and fish them out, cut them with a knife, and then return them to the pot.

Add the Cornstarch Slurry

After boiling, mashing, and reducing the fruit for 10 minutes, it’s time to add the cornstarch slurry. Mix the 2 Tablespoons of cornstarch and 2 Tablespoons of water off to the side, then add the slurry to the fruit filling and stir. Although I didn’t mention it in the video, I turned off the heat before adding the slurry.

Although I turned off the heat before adding the slurry, it might be best not to do so. Cornstarch needs heat to activate its thickening power, so unless you add the slurry immediately after turning off the heat , the filling might not thicken. However, once the filling thickens, turn off the heat since overcooking cornstarch weakens its thickening ability.

As shown in the video, the soon-to-be seedless blackberry cobbler filling thickened up in about 15 seconds. Once you notice the filling as thickened, stop stirring and set the pot aside.

Parbake the Bottom Crust

Now that the seedless blackberry cobbler filling is off to the side, it’s time to start assembling the cobbler itself. First, take one of the 9-inch pie crusts and cut it to fit into an 8×8 baking dish. Next, use a fork to prick the bottom a few times, then bake the bottom crust at 350F, uncovered and empty, for 5 minutes.

By prebakng the bottom crust before pouring in the fruit filling, you’ll form a kind of seal that’ll help keep the bottom from getting soggy. For more detail, see the YouTube video linked at the end of this article.

After parbaking the bottom crust, set it aside so you can focus on prepping the top crust.

Cut a Square Out of the Top Crust

While you wait for the bottom crust to cool down, cut a large square in the top crust out of the center of the circular crust. Even though the square doesn’t have to be exactly 8x8in, make it will likely come out to roughly that if you start with a round 9-inch pie crust. You will cut the lattice top strips out of this square.

Add Pie Crust Dumplings to the Filling (If Using)

Although optional, I recommend adding dumplings, or small pieces of pie dough, to the fruit filling. As shown in my southern apple cobbler recipe, dumplings add more texture contrast and help thicken the filling–if you like old-fashioned things, you’ll want to add dumplings to your seedless blackberry cobbler.

After cutting a large square in the center of the second 9-inch pie crust, cut some of the excess crust into small pieces and simply drop them right into the blackberry filling. I didn’t use all of the excess pie dough–probably just 1/4 cup–since I didn’t want too much of a good thing.

In the video, I added the dumplings after pouring the filling into the bottom crust, but I usually suggest adding the dumplings while the filling is still in the pot. Honestly, there’s some flexibility with this.

Pour Filling into the Bottom Crust

Whether or not you decide to add dumplings to the filling, once the parbaked crust has cooled down enough for you to be able to handle the casserole dish, pour the seedless blackberry and pineapple filling into the dish. Use a smooth to distribute the blackberry juice and pineapple chunks evenly.

If you decide you want to add dumplings at this point, you can do what I did in the video and add them to the filling now as well. This seedless blackberry cobbler recipe is easy, so some steps are flexible.

Cut Pie Crust Strips for the Lattice Top

Next, cut pie crust strips out of the large square you cut out earlier. Although you can cut as many or as few strips as you want, in the video I cut out 7 strips about 1/2 to 1-inch wide. Wider strips are easier to work with, so I wouldn’t cut many strips thinner than 1/2 inch.

Lay On The Lattice Top

Make the top of the seedless blackberry cobbler by laying the strips on top of the filling. Start by laying vertical strips, then horizontal strips. I didn’t interweave the strips, but you can if you want–but honestly, with such a juicy filling, I think it would be difficult.

Sprinkle on Extra Sugar

Although you don’t have to do this step, I strongly suggest sprinkling the top of the cobbler with 1 Tablespoon of white sugar and 1 Tablespoon of light brown sugar. This will add both extra sweetness and crunch.

While I tried to focus on putting the sugar on the pie crust, it’s OK if some falls into the blackberry filling. Like I said, this homemade cobbler is easy and forgiving.

Bake the Cobbler

Once fully assembled, bake the seedless blackberry cobbler at 350F, uncovered, for 45 minutes.

Serve

After giving the cobbler some time to cool down, slice, serve, and enjoy!

Seedless Blackberry Cobbler Recipe FAQ’s

How Many Servings Does this Recipe Make?

Even though it depends on how big the portions are, this 8×8 seedless blackberry cobbler should give you 9 good-sized portions. These portions are enough to be satisfying after a normal meal or as an afternoon snack with coffee or tea.

What Can I Serve with Seedless Blackberry Cobbler?

Even though my seedless blackberry cobbler is perfectly delicious on its own, it’s also good with:

Vanilla Ice Cream – As with almost all other fruit pies and cobblers, this one is great with ice cream.

Whipped Cream – Skip the storebought stuff in a can and make your own homemade whipped cream–it’s easier than you think, and it tastes better than you could ever imagine.

Cool Whip – If you prefer to taste of whipped topping, go for it!

How to Store Blackberry Cobbler Without Seeds

To make sure your cobbler stays good for as long as possible, it’s best kept in the refrigerator. I would store it uncovered so that you don’t trap in the moisture and make the crust soggy.

How Long Does Seedless Blackberry Cobbler Last?

If stored in the refrigerator properly, your seedless blackberry cobbler should last 2-3 days. After the 3rd day, the moisture in the filling and in the refrigerator air will start making the crust soggy.

What’s the Best Way to Mash Blackberries?

Although I used an immersion blender to crush the blackberries so I could strain out the juice, there are other ways, too:

Potato Masher – Although it will take some elbow grease, it will definitely work.

Large Glass / Jar – Squishing the berries with the bottom of a glass jar or glass would probably work, too.

Blender – A GrowGardener.com article suggests putting the blackberries in a large blender and then pulsing them until they’re totally mashed.

Can I Use a Juicer to Get the Seeds Out of the Blackberries?

Yes! Although I used a mesh strainer to deseed the blackberries for cobbler, you can definitely use a juicer. My only concern is that the juicer strainer may be “too good” and remove most of the pulp from the fruit. Thin juice is fine to drink, but it might make the cobbler filling too loose.

Can I Use a Food Mill to Deseed Blackberries for Cobbler?

Yes! While not specifically for cobbler, a PickYourOwn.org article contains a blackberry jam recipe that calls for using a food mill to get the seeds out of blackberries, so it can be done.

How Long Does Deseeding Blackberries for Cobbler Take?

If you use my immersion blender / mesh strainer method, I think you should allow 20-30 minutes from the time you start crushing the berries to the time when all the juice has been strained out of the pulp.

What Should I Do With the Leftover Blackberry Seeds and Pulp?

Although a Google search will being up various suggestions as to what to do with the leftover blackberry pulp, I’m not sure if there’s a good use since the pulp is so seedy. Food author Rachel Lambert suggests making fruit leather with leftover blackberry pulp, but like I said, I think it will be very seedy.

Since you wanted deseeded blackberries in the first place, I don’t think there’s much you can do with the seeds. Honestly, I think that composting them might be the best option for most people, unfortunately.

Do I Have to Add the Pineapple?

No, adding pineapple isn’t necessary. Like I said earlier, I wanted to add pineapple chunks to give the deseeded blackberry cobbler filling more body: I thought that without actual chunks of fruit, as in peach or apple cobbler, the filling would seem like it was “missing something.”

However, if you want a pure blackberry filling, that’s certainly an option as well. The filling won’t be as thick, so your cobbler won’t be as big, and you might want to add the sugar a little at a time so you can adjust to taste, but other than that, you probably won’t have to make too many changes to the recipe.

Can I Use Storebought Blackberry Juice?

Yes, but I wouldn’t. Although storebought blackberry juice could be used to make the filling–especially with the addition of pineapple chunks–I’d be concerned about the lack of pulp in storebought juice.

Even though a mesh sieve is good for straining out blackberry seeds, it lets some of the pulp through, which is actually a good thing. The pulp-filled juice gives the filling thickness and body: if the storebought juice is made with commercial juicers that are “too good” at removing pulp, the juice might be too thin.

Can I Make this into a Double Crust Cobbler?

Yes! You can make this seedless blackberry cobbler with a double crust, using a full top instead of a lattice. Since less of the filling is going to be exposed, less moisture will evaporate, so the filling may not be as thick unless you add a bit more cornstarch. But honestly, I think it would be fine with no changes.

Can I Use Canned Blackberries?

No. Even though it might be possible, I personally wouldn’t use canned blackberries. As discussed in my peach cobbler with canned peaches recipe, canned fruit is less flavorful than fresh or frozen, so if you do use canned blackberries, you’d have to add spices to enhance the flavor.

Additionally, my chef instincts tell me that the canned berries wouldn’t have as much juice inside them, so the “juice” in your cobbler would mostly be syrup from the can. Like I said, I wouldn’t use canned berries.

Can I Use Canned Pineapple?

You could, but I wouldn’t recommend it. As I explained in my pineapple pie recipe, fresh / frozen pineapple is incredibly more flavorful than canned. Even though using canned crushed or chunked pineapple would make this recipe easier, the resulting filling would have less flavor.

A Chef’s Review

I really liked this seedless blackberry cobbler recipe. Although I didn’t have a food mill or other fancy equipment, I was able to deseed the berries with just a fine mesh strainer. With no seeds to get stuck in my teeth or make the filling bitter, the berry flavor was incredibly strong and delicious.

The pineapple worked well, too. As expected, it added body to the filling, giving it the small chunks of fruit you’d expect in an old-fashioned fruit cobbler. And as predicted, the sweet and tart flavor profiles of blackberries and pineapples complemented each other very well.

The crust was perfectly golden brown, and the lattice top gave the cobbler an old-fashioned look that would make any old-school southern chef proud. I thought the sugar sprinkle was the perfect finishing touch, too.

Although this seedless blackberry cobbler was definitely a big success, I was a bit disappointed that the pineapple chunks didn’t absorb more of the blackberry flavor. Deseeding the blackberries is time-consuming, too. But considering how good this dessert was, these two critiques are fairly minor.

In short, if you like southern blackberry cobbler but you don’t eat it because the seeds get stuck in your teeth or you find the seeds bitter, this recipe is for you. And best of all, since this recipe can be made with either fresh or frozen fruit, you can enjoy this version of a southern summertime treat whenever you want.

Possible Changes to the Recipe

Even though I thought this cobbler turned out great, possible changes in the future include:

Light Brown Sugar in the Filling – Although this might negatively affect the color of the filling, it would add more depth of flavor.

Cinnamon or Nutmeg – I’m curious how 1/4 teaspoon of cinnamon or 1/8 of nutmeg would change things.

Seedless Blackberry Cobbler Recipe Variations

Possible variations to this recipe in the future include:

Just Juice for Filling – Although the cobbler wouldn’t have chunks of fruit, the flavor would be 100% blackberry.

Reduced Seed Cobbler – Instead of deseeding all the blackberries, mashing and straining 12 oz and leaving the other 12 oz whole might be interesting. In addition to being quicker to make, this version would have small chunks of fruit, too.

Cake Top Cobbler – Similar to my strawberry cobbler with frozen strawberries recipe, using a fluffy, cake-like top instead of pie crust would be a good way to switch things up with this cobbler.

More Blackberry Recipes

If you like blackberries as much as I do, here are some other recipes you should check out:

Southern Blackberry Cobbler – This traditional version has a lattice-top and pie crust dumplings.

3-Ingredient Blackberry Dump Cake – For beginner cooks who need to feed a crowd quickly and easily.

Blackberry Dumplings Made with Pie Crust – A quick and easy stovetop version that’s ready in 15 minutes.

Other Cobbler Recipes

There’s nothing like a juicy, syrupy fruit filling and crispy, golden brown pie crust:

Peach Cobbler with Canned Peaches and Pie Crust – Using canned fruit makes this recipe easy.

Cherry Cobbler with Pie Crust – Made with frozen sour cherries, this is one you should try.

Seedless Blackberry Cobbler Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

The post Seedless Blackberry Cobbler appeared first on ParnellTheChef.

Why Make Cherry Cobbler with Pie Crust?

Although my cherry cobbler with cake mix and pie filling recipe is very simple and tasty, some people might be disappointed with the lack of cherry flavor in the filling and absence of traditional pie crust. If you’re craving something old-fashioned, dump cakes won’t satisfy you.

That’s where my cherry cobbler with pie crust recipe comes in. If you like juicy, fresh-tasting fruit filling made with real fruit and crispy, buttery crust, this is the dessert for you.

Can You Make Cherry Cobbler with Frozen Cherries?

Yes! You can definitely make cherry cobbler with frozen cherries. As seen my peach cobber with frozen peaches and pie crust recipe, among many others, using frozen fruit is a great way to make juicy, flavorful, fresh-tasting cobbler filling with little prep work, whether or not fresh fruit is in season.

In addition to being more convenient, frozen fruit is often more flavorful. According to a Health.com article, fresh fruit is usually picked before it’s ripe, robbing the fruit of the chance to fully develop nutrients and flavor. So, using frozen fruit isn’t just easier–it usually tastes better, too!

Sour Cherries or Sweet Cherries?

When making cherry cobbler, you have to decide between two types of cherries: sour cherries, such as Montmorency, or sweet cherries, like Bing. Traditionally, bright-red sour cherries are used in baking, so I decided to make cherry cobbler with frozen sour cherries this time; next time, I might use sweet cherries.

Cherry Cobbler with Pie Crust Ingredients

My cherry cobbler with pie crust recipe is easy because there are just a few ingredients:

Frozen Cherries – 24 oz, about 3 cups, of sour (tart) cherries.

White Sugar – 3/4 cup.

Light Brown Sugar – 1/2 cup. For less flavor but bright red color, replace with 1/2 cup white sugar.

Dark Brown Sugar – 2 Tablespoon. Although there will be less flavor, replacing with 2 Tablespoons white sugar will help preserve the bright red color of the cherry filling.

Water – 1/2 cup.

Almond Extract – 1/2 teaspoon. Although it seems odd, almond extract brings out the cherry flavor.

Pie Crusts – 2 , 9-inch pie crusts

Salt – 1/8 teaspoon.

For the Cornstarch Slurry:

Cornstarch – 3 Tablespoons.

Water – 1/4 cup.

For the Sugar Sprinkle (optional):

White Sugar – 1 Tablespoon

Light Brown Sugar – 1 Tablespoon

Tools

8×8 Pan – For baking the cobbler.

Large Pot – For cooking the filling on the stove.

Wooden Spoon – Using a wooden spoon to stir the filling as it cooks reduces the risk of burns.

Can I Make this Recipe with Fresh Cherries?

Yes! Although I used frozen sour cherries out of convenience, you can definitely use fresh cherries. In fact, the recipe will be exactly the same: the only difference is that the cherry filling will come to a boil faster.

Can I Use a Refrigerated Pie Crust?

Yes! You can definitely use a refrigerated, premade pie crust such as Pillsbury to make this cherry cobbler. Personally, I used a homemade butter and oil crust, but storebought is totally fine.

Do I Have to Thaw the Frozen Cherries Before Making the Cobbler?

No. You don’t have to thaw the frozen cherries before making this cobbler. Unlike my strawberry pie with frozen strawberries, this recipe calls for cooking the cherries on the stovetop to make the filling, so the frozen cherries will thaw as they come to a boil.

How to Make Cherry Cobbler with Pie Crust

Learning how to make cherry cobbler with pie crust is easy. Just follow a few, simple steps:

Prepare the Pie Crust

Make sure your pie crust is ready before starting the recipe. If using a homemade crust, be sure give it at least 30-60 minutes to chill in the refrigerator: that will make it much easier to handle and cut. If using a refrigerated, premade crust such as Pillsbury, I recommend keeping it refrigerated until ready to use.

Decide if Color or Taste is More Important in the Filling

I know it sounds odd, but you have to decide if you want a bright-red filling with less flavor or a more flavorful filling but less attractive (in my opinion). I think that adding brown sugar is key to making a flavorful cherry filling, but it turns the bright red sour cherries a dark purple.

Although the color is still attractive, it isn’t that eye-catching red that many people love. Unfortunately, I think that you have to choose between an eye-catching color and a mouthwatering flavor in this recipe.

If color is more important, replace the light and dark brown sugars with equal amounts of white sugar. On the other hand, if flavor is more important, follow the recipe as written. This is something you have to decide before starting the recipe because once you add the brown sugar, there’s no turning back.

Add the Frozen Sour Cherries and Other Ingredients for the Filling to a Pot on the Stove

The first step in my cherry cobbler with pie crust recipe is adding the ingredients for the filling to a pot on the stove. As stated previously, there’s no need to thaw the cherries since they’ll be cooked: simply open the bag and pour the tart cherries into a pot.

Then, add the sugar, 1/2 water, and salt. In the video I didn’t add the dark brown sugar at this point, but you can add all the sugar at the beginning if you want. Or, if you’re not sure how sweet you want the filling, add some now, and then taste the filling as it gets closer to being done.

Notice that I didn’t say to add the almond extract now. That’s because you can boil away the alcohol-based flavor of extracts if you add them at the beginning of the cooking process. So, wait until the sour cherry filling is done–or nearly done–boiling before you add the almond extract.

Bring the Frozen Tart Cherries and Sugar to a Boil

With all the ingredients for the filling in the pot, turn on the heat and bring the mixture to a boil. Use a wooden spoon to break apart the frozen cherries and stir the sugar into the liquid so it dissolves. I think I used medium heat, but I’m not quite sure–whatever setting you use, you will boil then on medium later.

Boil the Cherries on Medium Heat for 10 Minutes

Once the cherry filling comes to a boil, set the burner to medium and continue cooking the cherry filling for 10 minutes, stirring frequently.

Add the Cornstarch Slurry

After boiling the tart cherries for 10 minutes, it’s time to add the cornstarch slurry. Simply mix the cornstarch water off to the side, pour it into the pot with the cherry filling, and then stir. If the heat is on and your cherry filling is hot, the cornstarch should thicken the cherry filling in 30 seconds or less.

However, in the video I mention that the heat had been turned off for a while before I added the cornstarch, so the cherry cobbler filling didn’t thicken up. All I had to do was turn the heat back on and keep stirring: once the filling started to boil again, it thickened up perfectly.

So, even though it’s not technically necessary to add the cornstarch filling with the heat on, I recommend keeping the pot on medium heat when you add the slurry. Don’t turn off the heat until you stir in the slurry and can see that the cherry filling has thickened. Once it thickens, turn off the heat.

Add the Almond Extract

Now that the cherry filling has thickened and the burner is turned off, it’s time to add the almond extract. As explained earlier, it’s better to add the extract once the heat is turned off so the flavor doesn’t boil away. After adding the almond extract, set the cherry filling off to the side and focus on the bottom crust.

Why Add Almond Extract to Cherry Cobbler Filling?

Even though it sounds odd, almost all cherry pie recipes call for almond extract. Almonds and cherries are related botanically, so the almond extract helps to bring out the cherry flavor. While not absolutely necessary in this recipe, I highly recommend adding it.

Parbake the Bottom Crust

With the cherry filling off to the side, it’s time to make the bottom crust. Place a pie crust into a greased 8×8 casserole dish and cut off the overhanding crust. Prick it with a fork about 5-8 times, then bake it at 350F, uncovered and empty, for 5 minutes. This will help prevent a soggy crust.

If you want, you could actually parbake the bottom crust at the beginning of the recipe and then let it cool down as you make the cherry cobbler filling. That might actually be better, now that I think about it, but this recipe is flexible.

Cut Second Pie Crust into Strips

As the parbaked bottom crust cools off to the side, roll out the second pie crust and cut it into an 8×8 square. Use a sharp knife to cut strips for a lattice top out of the 8×8 square. You can make the strips as wide or thin as you want, but I’d recommend 1/2-1 inch wide. I used a total of 6 strips to make the lattice.

Add Dumplings to Cherry Cobbler Filling

Since the pie crust is circular, you’re going to have excess pie crust around the 8×8 square that you cut. Use this excess crust to add dumplings, or small pieces of dough, to the filling. Although the dumplings are optional, my old-fashioned blackberry cobbler with dumplings recipe is proof that they’re delicious.

It’s possible to add too much of a good thing, so I don’t recommend adding all of the leftover crust. Instead, add about 1/4-1/2 cup of the excess dough. In the video it looks like I added all of the crust, but if you fast forward to once the cobbler is fully assembled, you’ll see some leftover strips and excess dough on the side.

Adding pie crust dumplings is easy. Just drop the little strips directly to the pot of cherry filling cooling on the stove. Refer to my video at the end of this article for a visual.

Pour the Cherry Filling into the Bottom Pie Crust

Whether or not you decide to add dumplings, it’s time to start assembling the cobbler once the casserole dish with the bottom crust is cool enough to handle. All you have to do is pour the sour cherry filling into the parbaked crust and distribute it evenly.

Add a Lattice Pie Crust Top to the Cherry Cobbler

Now it’s time to add a lattice pie crust top to the cherry cobber. I didn’t weave the strips together: I simply laid the strips on top of the cherry filling. For a visual, refer to the video at the end of this article.

Sprinkle the Lattice Top with Extra Sugar

Although this step isn’t necessary, I recommend sprinkling the top with a bit of extra sugar. These 2 Tablespoons will add not only a bit of extra sweetness but also crunch.

Bake the Cherry Cobbler

When the cherry cobbler with pie crust is fully assembled, bake it at 350F, uncovered, for 45-50 minutes. While I baked my cobbler for 50 minutes, I think it might have actually been done at the 45-minute mark: I suggest keeping an eye on the cobbler and using your judgement.

Cool the Cobbler

I would let the cobbler cool for at least 1 hour before serving so that the slices hold their shape when served.

Serve

Enjoy the sour cherry cobbler!

Cherry Cobbler with Pie Crust FAQ’s

How Many Servings Does this Recipe Make?

Although it depends on the portion sizes, I think that this 8×8 cherry cobbler with pie crust would make 9 good-sized servings.

What to Serve with Cherry Cobbler with Pie Crust?

Even though this cherry cobbler with pie crust is great on its own, you could serve it with:

Ice Cream – Vanilla ice cream and fruit pies and cobblers is a classic for a reason: it’s great!

Whipped Cream – Some of my homemade whipped cream would go great with this cobbler.

Cool Whip – Whipped topping would be good with this dessert, too.

How Long to Bake Cherry Cobbler with Pie Crust?

Bake cherry cobbler with pie crust at 350F, uncovered, for 45-50 minutes. All ovens are different, so keep an eye on it.

How Long to Let Cherry Cobbler with Pie Crust and Cool Before Serving?

If you want the cut slices to hold their shape, the cobbler needs to be fairly cool, so wait at least 1 hour. However, if you prefer serving warm cobbler over a neat presentation, I would still wait 30 minutes so that the cobbler doesn’t fall apart entirely when served.

Does Cherry Cobbler Need to be Refrigerated?

Yes! It’s cherry cobbler needs to be refrigerated so it keeps longer. Store this cherry cobbler in the refrigerator. I recommend uncovered–or just loosely covered–so that you don’t trap in moisture and make the crust soggy.

How Long Does Cherry Cobbler with Pie Crust Last?

This cherry cobbler with pie crust and frozen cherries should last 2-3 days if kept in the refrigerator. Although it will likely be OK to eat for longer, I think that the moisture in the refrigerator and in the cobbler itself will start making the crust soggy after the third day.

Can You Make Cherry Cobbler with Pie Crust and Frozen Cherries Ahead of Time?

Yes! You can make cherry cobbler with pie crust ahead of time. If you want it as dessert after dinner, you can make it in the morning, or or you could make it the night before. However, I would not make it more than 24 hours in advance: you want to make sure the juice doesn’t have time to make the crust soggy.

Can You Freeze Cherry Cobbler with Pie Crust?

Yes, but I wouldn’t recommend it. If you want, you can cut the cobbler into portions, put them on paper plates, wrap them in plastic, and then freeze the portions individually. To serve a portion, unwrap it and place it in the refrigerator to thaw and then reheat in a 350F oven for 15-20 minutes.

However, I don’t recommend freezing baked cobbler because the thawing process usually makes crust soggy. Instead, I assemble the cobbler in a disposable pan, wrapping the cobbler in plastic, and then freezing the entire cobbler. When it’s time to bake, no need to thaw: place it directly into the hot oven.

Can You Use Flour to Thicken the Filling?

Yes! You can use flour as a thickener in this cobbler recipe instead of cornstarch. Use twice as much flour (6 Tablespoons of flour).

However, I still suggest using cornstarch. Flour tends to affect the taste and color of liquids it thickens more than cornstarch, so I fear that using flour to thicken the filling will result in an inferior cobbler.

Can You Bake Cherry Cobbler In a Glass Pan?

Yes! You can bake cherry cobbler with pie crust in a glass pan. In fact, according to an Allrecipes.com article comparing metal and glass pans, glass pans hold their heat better and don’t react with acids, making them the perfect choice for sour cherry or berry desserts.

I always bake my cobblers in a 8×8 glass casserole dish. If you’ve never tried glass, you should!

Can You Make this Cherry Cobbler in a Pie Pan Instead of a Square 8×8 Dish?

Yes! You can make this cherry cobbler in a circular 9-inch pie pan instead of a square 8x8x dish without adjusting the recipe. If you only have a pie plate, no need to go out and buy another pan.

Can You Make a Double Crust Cherry Cobbler with this Recipe?

Yes! Instead of putting a lattice top on this cobbler, you can definitely add a solid top crust. A solid top would mean less moisture evaporation from the filling, so an extra Tablespoon of cornstarch in the filling might be a good idea if you want a thick filling–but other than that, no need to adjust the recipe.

What Spices Go with Cherry Cobbler?

If you want to add flavor to homemade cherry cobbler, I suggest:

Brown Sugar – As explained earlier, brown sugar goes well with cherries–but it does ruin the red color of the filling.

Lemon Juice – Although I don’t think lemon juice is necessary with sour cherries, some lemon juice is a good addition to cobbler with sweet cherries.

Cinnamon – If you love cinnamon, I suggest adding 1/4 teaspoon to this recipe.

Why Is My Cherry Cobbler Filling Runny?

Although I don’t think you’ll have problems with this recipe, here are some reasons why your cherry cobbler filling might turn out runny:

Filling Not Boiled Long Enough – After bringing the filling to a boil, the recipe calls for boiling the filling on medium heat for 10 more minutes. The steam will evaporate some of the moisture, reducing the quantity liquid enough to where 3 Tablespoons of cornstarch will be enough to thicken it.

Not Enough Thickener – It’s important to use the right amount of cornstarch (or flour, if using) to thicken the filling, so make sure you use enough.

Cornstarch Was Overcooked – Although cornstarch must be boiled to activate its thickening properties, a BonApetit.com article by Sarah Jampel warns that cooking cornstarch too long can weaken its thickening power. Once you see that the slurry has thickened the cornstarch, turn off the heat and set the pot aside.

Advice for Working With Pie Crust

Working with pie crust can be a bit tricky, so here’s some advice from a chef:

Use Wax/Parchment Paper – Roll out homemade crust between wax or parchment paper so that it’s easier to lift, move, and transfer.

Cut with a Sharp Knife – Cutting the crust with a dull knife is extremely difficult, so make sure you use a sharp knife.

Keep it Cold – Room-temperature pie crust is extremely soft and hard to cut, so keep the pie crusts in the refrigerator until it’s time to use them.

How to Keep the Bottom Crust from Getting Soggy

If you want to make sure the bottom pie crust doesn’t turn out soggy, make sure you:

Parbake the Bottom – Baking the bottom crust for 5 minutes before adding the filling makes the crust more resistant to the juices of the filling.

Bake on a Sheet – Baking the cobbler on a metal cookie sheet or pizza pan will help solidify the crust. Although this TheSpruceEats.com article suggests preheating the sheet, I don’t think that’s necessary: simply put the cobbler on a room-temperature baking sheet and then place both into the oven.

A Chef’s Review

My cherry cobbler with pie crust recipe was a success. I added just the right amount of sugar to balance out the tartness from the sour cherries, and using a bit of light and dark brown sugars really added to the complex flavor. And as always, some almond extract brought out the cherry flavor.

The pie crust was crispy and slightly buttery, and it contrasted perfectly with the sweet and tart syrup in the filling. Although I usually think homemade pie crust is best, a premade crust such as Pillsbury is perfectly fine.

In addition to being delicious, this cherry cobbler was easy. Using frozen cherries means that there’s almost no prep work at all, and if you use refrigerated pie crust, this dessert is even easier.

That being said, I still prefer dark sweet cherries such as Bing over sour cherries such as Montmorency. If you like tart cherries, you’ll love this–but if you prefer sweet cherries, you might find this filling too tart. Also, in order to make the filling more flavorful, I had to sacrifice the beautiful, bright-red color.

Although this recipe did have its drawbacks, I still think this cherry cobbler with pie crust was a big success. It was easy and delicious, so if you like sour cherries, this is a great summer dessert.

Possible Changes to the Recipe

Although I thought this cobbler turned out great, possible changes to the recipe include:

All White Sugar – Even though the filling would be less flavorful, the bright-red sour cherry color would be very attention-getting.

Cinnamon – I think that adding 1/4 teaspoon of cinnamon might be a good addition.

Cherry Cobbler with Pie Crust Recipe Variations

If I make this cherry cobbler with pie crust and frozen cherries recipe again, possible changes I might make include:

Double Crust – A full crust on top instead of lattice would add even more crispiness.

Sweet Cherries – One day I will make another cherry cobbler with pie crust, but with sweet cherries.

1/2 Sweet, 1/2 Sour Cherries – I’m curious how using 1/2 sour cherries, 1/2 sweet would turn out.

More Cobbler with Pie Crust Recipes

If you like old-fashioned cobbler recipes with pie crust, be sure to check out:

Peach Cobbler with Pie Crust and Canned Peaches – This southern classic super easy to make.

Old-Fashioned Apple Cobbler – With a pie crust lattice top and dumplings, this cobbler is amazing.

Other Cobbler with Frozen Fruit Recipes

Blackberry Cobbler with Pie Crust – Technically a triple crust cobbler, this is super crispy and syrupy.

Cherry Cobbler with Pie Crust Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

The post Cherry Cobbler with Pie Crust appeared first on ParnellTheChef.

Mixed Berry Pie with Frozen Mixed Berries Ingredients

My mixed berry pie with frozen mixed berries recipe is easy because it only has a few ingredients:

Frozen Berries – 24 oz (strawberries, blackberries, blueberries, and raspberries)

White Sugar – 1 cup + 2 Tablespoons + 2 teaspoons (250g). I know that this is a very specific amount of sugar, so if you want to round up to 1 1/4 cup white sugar, feel free.

Lemon Juice – 1 Tablespoon

Cornstarch – 8 Tablespoons

Salt – 1/8 teaspoon

Pie Crusts – 2, 9-inch pie crusts

*Extra Sugar – 2 Tablespoons white sugar to sprinkle on top of the pie

How to Make a Mixed Berry Pie with Frozen Berries

Learning how to make mixed berry pie with frozen berries is easy. You just have to follow a few, simple steps:

Get the Pie Crust Ready (Premade or Homemade)

Before you start the recipe, make sure your pie crusts are ready to go. As stated above, you can use either premade from the store or homemade–I made my own crust using my oil and melted butter pie crust recipe, but you can use your favorite recipe.

Thaw the Frozen Berries

The first step in making the mixed berry pie filling is thawing the berries. As explained above, I thawed my berries in the microwave, but you can also thaw the frozen berries in the refrigerator or in cold water.

Parbake the Bottom Crust

While the berries thaw / cool down, use this time to parbake the bottom crust. By partially baking the bottom crust, it’s much less likely to get soggy. Here’s how to parbake the bottom crust.

Make the Mixed Berry Filling

Once the berries are thawed (and if defrosted in the microwave, at around room temperature), making the filling is easy: simply add the sugar, cornstarch, lemon juice, and salt to the berries and stir to combine. That’s it!

Pour the Filling into the Bottom Crust

When the ingredients are thoroughly combined, pour the filling into the bottom crust. Then, use your spoon to distribute the berries and juices evenly.

Add the Top Crust

Next, put the top crust on top of the pie. See the video at the end of this article for tips on how to put a top crust on a pie.

Once the pie crust is on top of the pie, cut off any excessively-overhanging crust and then crimp the edges so that the juice doesn’t boil out from the sides while the pie bakes.

Cut Slits In The Top Crust

Once the top crust is on the pie, don’t forget to cut slits in the top so that steam can escape.

Sprinkle On Extra Sugar

The final step before putting the mixed berry pie in the oven is sprinkling the top with 2 Tablespoons of sugar. While optional, this sugar gives a touch of extra sweetness and crunch that’s very nice.

Bake the Pie

Bake the pie at 350F, uncovered, for 45-55 minutes. The pie I made in the video was in the oven for 55 minutes, but I would recommend checking your pie at the 45-minute mark since every oven is different.

Cool the Pie

Resist the temptation to cut into the pie right away; instead, let it cool for at least 1-2 hours, 3-4 hours even better, so that the juices can thicken. If you cut the pie too soon, the mix berry filling will be runny.

Serve

Enjoy the pie!

Mixed Berry Pie Recipe FAQ’s

What to Serve with Mixed Berry Pie

Although this mixed berry pie with frozen berries is delicious enough to eat on its own, you could also serve it with:

Whipped Cream – A bit of whipped cream cuts through the sweetness and adds a nice, soft texture. If you’ve never made homemade whipped cream before, I suggest you try my recipe.

Cool Whip – If you prefer whipped topping, it would be great on this pie as well.

Ice Cream – There’s nothing like pie and ice cream.

How Long to Cook Mixed Berry Pie

Cook your mixed berry pie at 350F, uncovered, for 45-55 minutes. Although I baked mine for 55 minutes, I recommend checking your pie after 45 minutes just in case.

How to Store a Mixed Berry Pie

Once the pie is fully cooled, keep it in the refrigerator, uncovered, so that the trapped moisture doesn’t make the crust soggy. The pie should be good for 2-3 days before getting soggy.

Can You Freeze Mixed Berry Pie?

Yes! For best results, assemble the pie (without the sugar sprinkle) in a disposable pan and then freeze it unbaked. When you want to bake it, take it directly from the freezer to the oven without thawing and bake.

Do You Need to Thaw the Frozen Berries Before Making the Pie?

Yes! Unlike my old-fashioned cobbler recipes in which cooking the filling on the stove allows you to start with frozen fruit, you need to thaw the berries when you make the filling for this pie.

Can You Make This Pie with a Different Combination of Berries?

Yes! The famous Marie Callender’s Razzleberry Pie combines blackberries, raspberries, and apples, so you can definitely create your own mix of berries. I recommend at least 3 berries: strawberries, blueberries, and at least one sour berry like blackberries or raspberries.

If you want to make a triple berry pie, I recommend equal parts strawberries, blueberries, and blackberries. Honestly, there are a lot of possibilities, so if you try something different, let me know how it turns out!

Mixed Berry Pie with Frozen Berries Recipe Variation

If you want to try other versions of this mixed berry pie, here are a few ideas:

Strawberry and Blueberry Pie – I’ve made mixed berry desserts with 1/2 strawberries and 1/2 blueberries, and I really liked how they turned out.

Mixed Berry Pie with Crumble topping – Dorothy from CrazyForCrust.com has a mixed berry pie with crumble topping recipe that adds even more texture to this dessert.

More Pie with Frozen Fruit Recipes

If you liked the ease of using frozen fruit in this pie recipe, you’ll want to check out these recipes:

Strawberry Pie with Frozen Strawberries – The bright red filling makes this pie perfect for the 4th of July.

Peach Pie with Frozen Peaches – Make this southern summertime classic at any time of the year!

Other Berry Dessert Recipes

If you like anything with berries, here are some other recipes you’re sure to enjoy, too:

Blackberry Cobbler with Pie Crust – My version of the old-fashioned southern classic is super easy.

Mixed Berry Pie with Frozen Berries Recipe Directions

YouTube Video Tutorial

Be sure to watch my YouTube video tutorial:

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