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.

Blackberry Dump Cake Ingredients

My 3-ingredient blackberry dump cake has just a few, simple ingredients:

Cake Mix – 1 15.25 oz box. I used white, but you could also use yellow.

Pie Filling – 2 21 oz cans. Be sure to use two cans–just one isn’t enough.

Butter – 2 sticks of unsalted butter.

In addition to the 3 base ingredients, I highly recommend adding:

Lemon Juice – 1.5 Tablespoons. As in my apple dump cake recipe, a bit of lemon juice really brings out the fruit flavor. While not absolutely necessary, I highly recommend adding

Tools:

When you make this recipe, make sure you have:

9×13 pan – If you don’t have a 9×13 pan, you can divide the ingredients in half and use two 8×8 baking dishes.

Spatula or Large Spoon – You’ll need a spatula or large spoon to not only scoop out the canned blackberry pie filling but also to spread it out in the baking dish.

How to Make Blackberry Dump Cake with 3 Ingredients

Learning how to make blackberry dump cake with 3 ingredients is easy. You just have to follow a few, easy steps:

Butter the 9×13 Baking Dish

Before starting the recipe, it’s important to butter the baking dish. I opened one of the sticks of butter and used it to grease the 9×13 dish, but you can use non-stick spray if you want.

Keep the Butter in the Refrigerator

After greasing the dish, remember to put the 2 sticks of butter back into the refrigerator so it’ll be easier to slice.

Dump in the Pie Filling

Once the greased, it’s time to start the dump cake recipe by “dumping” in the 2 cans of blackberry pie filling. Be sure to use a large spoon or spatula to spread out the pie filling evenly.

Add Lemon Juice (If Using)

Although it’s not absolutely required for the recipe, I highly recommend sprinkling 1.5 Tablespoons of lemon juice over the blackberry pie filling to really bring out the berry flavor.

Sprinkle the Cake Mix over the Pie Filling

Once the blackberry pie filling layer is in the baking dish, “dump” in the cake mix by moving the bag back and forth over the baking dish as you sprinkle the raw cake mix on top of the filling.

Smooth Out the Cake Mix

Use the back of a spoon to smooth it out, breaking up large lumps along the way. Although it seems a bit counterintuitive, don’t press down on the cake mix–simply spread it out so it rests lightly on top of the pie filling underneath.

Slice the Butter into Pads

The next step is probably the hardest, most time-consuming part of this 3-ingredient blackberry dump cake recipe. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

Lay the Pads on Top of the Cake Mix

As you cut the butter into thin pads, lay those pads on top of the cake mix, making sure they’re spaced closely yet evenly across the top. As the butter melts, it will soak down and into the raw cake mix, turning it into a crispy, crunchy crumble topping.

Bake

Once the slices of butter are on top of the cake mix, put the 3-ingredient blackberry dump cake into the oven and bake at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool down for 15-30 minutes so that the pieces don’t fall apart when you cut and serve them.

3-Ingredient Blackberry Dump Cake FAQ’s

How to Serve 3-Ingredient Blackberry Dump Cake

Even though this 3-ingredient blackberry dump cake is absolutely amazing served plain, it’s also good with:

Ice Cream – Vanilla ice cream is always good with fruit pies, cobblers, and dump cakes.

Whipped Cream – If you’ve never made homemade whipped cream before, my simple whipped cream recipe using an immersion blender is perfect: it’s easy, quick, and delicious!

Cool Whip – If you don’t like whipped cream, whipped topping is a good alternative.

How Many Servings Does Cake Recipe Make?

Although it all depends on the size of the portions, this recipe makes a 9×13 dump cake, so you should be able to cut it into 12-16 pieces that would be big enough to satisfy most people.

Does Blackberry Dump Cake Need to be Refrigerated?

Yes. Once your blackberry dump cake cools down to room temperature, store it in the refrigerator, uncovered. I don’t recommend covering it because trapping in the moisture can make the topping soggy.

How Long Does Blackberry Dump Cake Keep?

This 3-ingredient blackberry dump cake should keep in the refrigerator for 2-3 days. Although it will likely be good for 4-5, the moisture in your refrigerator will start making the crumble soggy after the 3rd day.

Can You Freeze Blackberry Dump Cake?

Yes! To freeze blackberry dump cake, cut it into individual portions, place them on paper plates, wrap them in plastic wrap, and then freeze the pieces. To serve, take them out of the freezer, take off the plastic wrap, and either defrost in the refrigerator or in the microwave.

Can You Use Yellow Cake Mix?

Yes! Both white and yellow cake mix are fairly neutral, so you could use either in this recipe.

Can I Pour Melted Butter Over the Top?

No. Unfortunately, I don’t recommend pouring melted butter on top of the cake mix. If you do, it will be hard to make sure it’s poured over evenly, resulting in dry, tasteless patches.

Blackberry Dump Cake Recipe Variations

Some blackberry dump cake recipe variations you might want to try include:

Fresh or Frozen Blackberries – Using fresh or frozen berries instead of pie filling would likely give this dump cake even more fruit flavor.

Lemon Cake Mix – Lemon juice helps to bring out the berry flavor, so I’m curious how lemon dump cake would affect this recipe.

Strawberry Cake Mix – A strawberry cake mix top and blackberry filling would make for an interesting mixed berry dessert. If you try this, let me know!

More 3-Ingredient Dump Cake Recipes

If you liked the ease and simplicity of this 3-ingredient blackberry cobbler recipe, you might also like:

3-Ingredient Lemon Dump Cake – If you like lemon but don’t like the acidity, this recipe is for you.

3-Ingredient Strawberry Dump Cake – You’ll love the golden brown top and bright red filling.

Pumpkin Dump Cake with 3 Ingredients – This is an easy fall dessert that everyone will love.

More Blackberry Recipes

If you love the sweet and sour flavor profile of blackberries, check out these other recipes:

Blackberry Cobbler with Pie Crust – Frozen berries make this old fashioned cobbler easy.

3-Ingredient Blackberry Dump Cake Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post 3-Ingredient Blackberry Dump Cake appeared first on ParnellTheChef.

Blackberry cobbler with dumplings is an old fashioned southern dessert that’s a classic for a reason. With a thick, juicy filling made of sweet and tart berries and crispy, buttery pie crust, this delicious dessert is the definition of summer. Although this cobbler would be great with just a top and bottom crust, the addition of pie crust dumplings to the filling is surprisingly good. If you want to learn more about this version of blackberry cobbler, keep reading!

What Are Cobbler Dumplings?

Like pies, most cobblers have a top and bottom crust, the juicy fruit filling and crispy pie crust creating a delicious combination of textures.

In addition to crust on top and / or bottom, some old fashioned southern cobbler recipes call for adding small pieces of pie crust to the fruit filling. Although putting pie crust inside the cobbler may sound odd, it’s common in southern recipes like my easy apple cobbler with pie crust.

In fact, some recipes like southern blackberry dumplings call for cooking fruit on the stove, adding pie crust dumplings, and then eating it like that–without making a cobbler. If you’re looking for a quick and easy dessert similar to pie or cobbler, it’s perfect.

Why Add Dumplings to Blackberry Cobbler?

Although it might seem odd, there are many reasons why you might add dumplings to blackberry cobber:

• Thicken the filling – A little bit of flour comes off the dumplings as they cook, thickening the filling.
• Cut the bitterness – Blackberry seeds are slightly bitter, so adding pie crust to the filling helps to cut the bitterness, as well as some of the tartness.
• Add more texture – The combination of crispy pie crust on top and soft, pillowy dumplings inside is fantastic.

If you’ve never added pie crust dumplings to blackberry cobbler, you’re probably afraid the dumplings would turn out leathery or rubbery. Actually, the exact opposite happens: they turn out soft and pillowy, absorbing some of the sweet juice as they cook.

It’s definitely possible to have too much of a good thing–as I will share later in this recipe article–but a good balance between crust on top and dumplings inside blackberry cobbler can take your dessert to the next level.

How to Make Blackberry Cobbler with Dumplings

Although my blackberry cobbler with pie crust recipe had dumplings, it had both a top and bottom crust as well. It was good, but I thought it had too much pie crust–there is definitely such a thing as “too much of a good thing.”

I wanted to make another cobbler that would have less pie crust, causing the dumplings to stand out a bit more. The recipe has a number of steps, but as long as you follow my instructions, it’s easy to make.

Making the Blackberry Filling

The first step in making blackberry cobbler with dumplings is making the filling. As usual, I used frozen blackberries, but if you have access to good-quality fresh berries, feel free to use those. Since you’re going to cook the berries on the stove, it doesn’t matter if they are fresh or frozen.

To make the filling, combine 3 cups of blackberries (fresh or frozen–and if frozen, no need to thaw since you’re going to cook them), sugar, lemon juice, a pinch of salt, and some water in a pot on the stove. Although adding water may seem odd, you need some extra liquid so that the berries don’t burn.

Once the blackberry filling comes to a boil, continue boiling on medium heat for 10 minutes, stirring fairly constantly. At the end of the 10 minutes, add a cornstarch slurry, stir to combine, and then turn off the heat–the cobbler filling is now done.

Adding the Dumplings

How to Add Dumplings to Blackberry Cobbler

Once the filling is done, it’s time to add the dumplings. Although it may look intimidating, it’s easy:

• Cut a pie crust into strips – As if you were making a lattice top…maybe about 1/2 inch thick.
• Cut the strips into smaller pieces – Maybe about an inch long. Making some dumplings bigger and thicker, some smaller and thinner, will make your cobbler look more homemade and rustic.
• Drop the pie crust dumplings into the blackberry filling, and then stir to combine – Some of the dumplings will fall apart, but that’s exactly what you want. This will help to distribute the dumplings evenly throughout the filling.

How Many Dumplings Should I Add?

When I made this blackberry cobbler with dumplings in the summer of 2021, I added a lot of dumplings–an entire 9-inch pie crust. It was definitely a lot of dumplings, but it worked because:

• I used a lattice top, not a solid crust.
• There was no bottom crust

Since there was less pie crust than in other recipes, cutting up an entire 9-inch pie crust into dumplings worked out. However, looking back, if you want a blackberry cobbler with a top crust, bottom crust, and dumplings, I would recommend only adding leftover dough from the top crust–no more than 1/2 cup of dough.

Assembling the Blackberry Cobbler

No Bottom Crust?

I learned that you can have too much pie crust when I made blackberry cobbler in 2020. That cobbler had a double crust, along with strips of pie dough in the filling that became dumplings as the cobbler cooked. That was definitely way too much dough.

So, when I made blackberry cobbler again in the summer of 2021, I learned my lesson and used less pie crust. Although you might be afraid that the cobbler won’t hold its shape when cut without a bottom crust, the slices held their shape surprisingly well.

Putting on the Lattice Top Crust

Instead of using a solid top crust, I decided to add a lattice top. Lattice tops help more of the liquid in the filling to evaporate, helping to thicken it with less cornstarch, flour, or other thickening agent.

I also like the old fashioned look of southern cobblers with lattice tops. If you want a solid top, I would add a bit more cornstarch, but honestly, I think this blackberry cobbler looked great with a lattice top.

Once the cobbler was fully assembled, I sprinkled it with some extra sugar and put it in the oven to bake.

A Chef’s Review

This old fashioned southern blackberry cobbler with dumplings was a success. After learning from the cobbler I made in the summer of 2020, I used less pie crust by leaving out the bottom crust, leaving the dumplings and the lattice top as the stars of the show.

Although I thought this cobbler had a good amount of dumplings, some people might think it had too many. You could use just half of a pie crust to make the dumplings, and I think it would still be good.

I would like to continue tweaking this recipe in the future, but I was definitely happy with how it turned out. It was a good example of how learning from past issues and changing recipes as time goes on can lead to great things.

Possible Changes

Even though this blackberry cobbler was great, I’d like to experiment with a few things in the future:

• Brown Sugar – Although I see almost no blackberry cobbler recipes on the Internet that call for brown sugar, I think a bit of molasses would combine well with the berries.
• Lemon Zest – I added lemon juice to this cobbler, so I’m curious how increasing the lemon flavor would turn out.
• Pineapple Juice – Pineapple is sweet and tart, as are blackberries, so I think the two flavors would go together well. Cooking the berries in pineapple juice instead of water would be an interesting thing to try.
• Evaporated milk or other dairy – As previously stated, blackberry seeds are bitter. In a video on her YouTube channel, Ms. Tammy of Collard Valley Cooks suggests that adding evaporated milk to blackberry cobbler can help cut the bitterness. I noticed I really liked the cobbler with a bit of ice cream, so evaporated milk, milk, or even cream might be good additions. In the video she mentions that cream can’t be brought to a boil without curdling, so maybe the dairy would have to be added at serving time…
• Double crust, fewer dumplings – There’s just something about a double crust fruit pie or cobbler. Cutting down on the number of dumplings and adding a bottom crust would be a good way to switch up this recipe.

Other Blackberry Cobbler Recipes

If you love southern blackberry cobbler as much as I do, take a look at these other recipes:

Blackberry Cobbler with Pie Crust – This triple-crust cobbler has plenty of delicious crust.

Seedless Blackberry Cobbler – If you’re tired of seeds getting stuck in your teeth, this recipe is for you.

3-Ingredient Blackberry Dump Cake – This easy recipe is perfect for beginner cooks.

Blackberry Dumplings Using Pie Crust – If you don’t want to heat up your house in the summer, try this stovetop version.

Blackberry Cobbler with Dumplings Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Blackberry Cobbler with Dumplings appeared first on ParnellTheChef.

Why Make Blackberry Cobbler with Pie Crust?

An Old-Fashioned Southern Dessert

Blackberries grow wild in the southern United States. Since they’re one of summer’s most plentiful fruits, it should be no surprise that blackberry cobbler is one of the most traditional southern desserts. 

Although there are many ways to make blackberry cobbler, old-fashioned recipes call for using pie crust. Honestly, there’s nothing like the combination of crispy pie crust and juicy berry filling, especially when the filling is perfectly jellied and coats pieces of crust.

After seeing recipes such as Ms. Brenda Dee‘s video, Ms. Sandra of soulfodoqueet.net’s version, Chris from ChrisCook4u2’s take, and Ms. Tammy from Collard Valley Cooks’s recipe, I wanted to make my own. All of the recipes call for at least a top crust and dumplings, small pieces of pie dough inside of the filling, so I knew I wanted to use pie crust dumplings in my recipe in some form. 

My Version: Triple-Crust Blackberry Cobbler

Although you can add small pieces of crust to the filling, I decided to give my cobbler a full top and bottom crust, along with a pie crust lattice inside the filling. With a crust inside the filling, this triple-crust blackberry cobbler would have a delicious combination of both crispy and soft crust in every bite.

Using Frozen Blackberries

I also decided to use frozen berries because high-quality fresh blackberries aren’t always available here in Chicago. As you can see, this recipe was shaping up to be not only delicious but also easy–a rare combination.

What Is The Best Pie Crust for Cobbler?

Whenever I make a dessert with crust, such as my peach cobbler with canned peaches and pie crust, I think the best pie crust is my oil and butter recipe because I think it’s the best of both worlds: enough butter to give it flavor, but not enough to overpower the filling.

However, the “best pie crust” is hotly debated. Some people like all-butter crusts, others oil-based, while some even prefer crust with shortening. Honestly, I think you can use whatever type of pie crust you want to make this blackberry cobbler–I know it’ll turn out great!

Can I Use a Storebought Crust?

Yes! Personally, I always make my own pie crust because, as with many things, I think homemade is best. However, if you want to use a storebought crust, I think your blackberry cobbler will still turn out delicious.

And best of all, you can follow the recipe exactly if you use a storebought crust such as Pillsbury or another brand. That’s what’s nice about this blackberry cobbler–it’s super versatile.

Blackberry Cobbler with Pie Crust Ingredients

My blackberry cobbler with pie crust recipe is easy because it has just a few ingredients:

Blackberries – 24 oz. Depending on where you look, this is anywhere from 3-5 cups. I used frozen blackberries, but if you can buy fresh blackberries sold by the ounce, buy 24 ounces.

Sugar – 1.5 cups white sugar.

Vanilla – 1 teaspoon–but now I recommend using 1.5 Tablespoon of lemon juice instead

Salt – ⅛ teaspoon

Water – ½ cup

Pie Crust – 2, 9-inch pie crusts, homemade or storebought

*Extra Sugar – 2 Tablespoons of extra sugar to sprinkle on top

For the Cornstarch Slurry:

Cornstarch – 4 Tablespoons (¼ cup).

Water – ½ cup water

Tools:

8×8 Casserole Dish – I usually make square cobblers, but you could use a 9-inch pie plate, too.

Pot – You’ll need a pot to cook the blackberry cobbler filling on the stove.

Wooden Spoon – To stir the filling as it cooks.

Sharp Knife – Use a sharp knife to cut the pie crust to fit the mold and to make strips.

Can I Make This a Double-Crust Blackberry Cobbler?

Yes! If the idea of adding small dumplings or a crust lattice inside the cobbler sounds like a bit too much of a good thing to you, you can definitely leave it out. If you follow the rest of the recipe exactly, you’ll have a delicious double-crust blackberry cobbler.

Can I Make This Cobbler with Fresh Berries?

Yes! You can definitely make this blackberry cobbler with pie crust using fresh berries instead of frozen. And best of all, you don’t have to modify the recipe: the only difference is that the berries might come to a boil in 2-3 minutes instead of 5. Other than that, the recipe stays the same.

How to Make Blackberry Cobbler with Pie Crust

Learning how to make my blackberry cobbler with pie crust recipe is easy. Just follow a few steps:

Prep the Berries (If Using Fresh)

Prep the berries before starting the recipe. If you’re using frozen berries, you don’t technically have to do anything–you can start cooking them from frozen. If you’re using fresh berries, wash and sort them, then set aside.

Prep the Pie Crust

The first real step in this easy blackberry cobbler recipe is prepping the pie crust. Fit one of the 9-inch pie crusts into the bottom of an 8×8 casserole dish for the bottom crust, then cut the second pie crust to fit the top. Refer to the video (from about 2:30-4:30) for specific directions.

Parbake the Bottom Pie Crust

Once the bottom crust is in the dish, poke the crust with a fork about 6-7 times and then bake the crust–empty–at 350F for 5 minutes. Prebaking the crust will help ensure the filling doesn’t make it soggy, and poking holes before baking will make it less likely for air bubbles to form. When the bottom crust is done parbaking, set it off to the side and move on to the next step.

Make the Blackberry Filling on the Stove

With the parbaked bottom crust off to the side, it’s now time to make the blackberry cobbler filling. Add the blackberries, sugar, ½ cup water, and salt to a large pot. Bring the mixture to a boil, stirring constantly so the berries don’t burn.

As stated above, there’s no need to thaw the berries if using frozen: they’ll thaw as they cook. The mixture will take longer to come to a boil if starting with frozen berries, but that’s the only difference.

Once the blackberries come to a boil, continue cooking them on medium heat for 10 minutes, stirring occasionally. 

Add the Cornstarch Slurry

After boiling the berries for 10 minutes, it’s time to add the cornstarch slurry. Add the 4 Tablespoons of cornstarch to the other ½ cup of water, mix thoroughly, then add the slurry to the berries.

In the video I turned off the heat before adding the slurry, but you don’t have to–you can add the slurry while the heat is still on. Stir the filling until it starts to thicken–30 seconds max. Once the cornstarch slurry thickens the filling, turn off the heat and set the filling aside.

Add the Vanilla Extract

Now that the heat is turned off, add the vanilla extract. It’s best to add the vanilla after turning off the heat so you don’t burn off the vanilla flavor.

Cut the Excess Pie Crust into Strips

Although I added small pieces of pie crust to the filling in my blackberry cobbler with dumplings recipe, this time I did something different. Since I wanted the pieces of soft, dumpling-like crust evenly distributed throughout the cobbler, I decided to turn this recipe into a triple-crust cobbler by putting a pie crust lattice inside the cobbler.

So, with the filling off to the side, I took the excess crust that I cut off from the bottom and top crusts and used it to make strips. I made the strips about 1 inch wide, roughly. 

Pour ½ of the Filling Into the Dish

With the blackberry filling off to the side and strips of pie crust cut for the lattice, start assembling the cobbler by pouring in ½ of the filling.

Lay in the Strips of Crust for the Lattice

In order to have plenty of soft, dumpling-like crust inside of the cobbler, lay strips of pie crust on top of the filling to form a lattice. Don’t worry about weaving them together: just lay strips one way, then lay strips the other way, spacing them about the width of one strip apart. Refer to the video (about 13:15-14:15) if you need a visual.

Can I Use a Solid Crust in the Middle Instead of a Lattice?

Yes, but I wouldn’t recommend it. You would need another pie crust (3 total) which would have to be cut to fit the 8×8 casserole dish. Along with what was cut off the other 2 crusts, there’d be a lot of wasted crust.

Also, in my opinion, I think a solid middle crust would be “too much of a good thing.” That’s why I recommend a solid bottom, solid top, and lattice middle for this triple-crust blackberry cobbler.

Add the Rest of the Filling

Once the strips for the lattice are laid on top of the first half of the filling, pour over the rest of the blackberry filling.

Put on the Top Pie Crust

Now that all of the filling is poured into the dish, it’s time to put on the top crust. If you have already cut the second crust to fit the top of the cobbler, this step should be a breeze.

Cut Slits in the Top Crust

It’s important to cut slits in the top crust before putting the cobbler in the oven. As the cobbler bakes in the oven, the filling will start to heat up and produce steam; so, be sure to give the steam a way to escape. If not, you’ll end up with a domed crust that won’t look very appealing.

Sprinkle on Extra Sugar

I highly recommend sprinkling 2 Tablespoons of white sugar on top of the cobbler before putting it in the oven. The extra bit of sweetness and crunch is a niche touch.

Bake

Bake the cobbler at 350F, uncovered, for 50 minutes. As always, I recommend placing the cobbler on a pizza pan or baking sheet in case it boils over: you don’t want to have to clean up a mess on the bottom of your oven.

Cool

I recommend cooling the cobbler for at least 30 minutes before cutting it in so that the juices can thicken up: if you cut it too soon, the filling will be very runny.

Serve

Serve your blackberry cobbler!

Easy Blackberry Cobbler with Pie Crust Recipe FAQ’s

How Many Servings Does this Recipe Make?

Although it depends on how big the portions are, this easy blackberry cobbler with pie crust recipe makes 9 “generous yet sensible” servings. Cut the 8×8 cobbler into equal portions by making 2 end-end cuts from top to bottom and 2 more cuts from left to right.

How to Serve Blackberry Cobbler with Pie Crust

Although this cobbler is great plain, consider serving it with:

Ice Cream – Vanilla ice cream and fruit cobbler is a classic for a reason–it’s amazing!

Whipped Cream – If you need a recipe, my easy whipped cream recipe is delicious.

Cool Whip – Some people prefer whipped topping–if so, put some on this dessert.

Evaporated Milk – A bit of dairy drizzle over a slice can tone down the bitterness from the seeds.

How to Store Blackberry Cobbler with Pie Crust

Store blackberry cobbler with pie crust in the refrigerator, uncovered. I recommend uncovered so that you don’t trap in the moisture and make the crust soggy.

How Long Does Blackberry Cobbler Last In the Fridge??

If kept in the refrigerator, uncovered, blackberry cobbler should be good for 2-3 days. After the third day, the moisture in the filling will start making the pie crust soggy.

Can You Freeze Blackberry Cobbler?

Yes, but I wouldn’t. If you want to freeze blackberry cobbler with pie crust, cut it into individual portions, wrap the servings in plastic wrap, then freeze: the cobbler should keep for 2-3 months.

However, although it’s possible to freeze this cobbler, I wouldn’t recommend it since freezing and then thawing baked pie crust tends to make it soggy. If you want to freeze the cobbler, I recommend freezing it unbaked in a disposable aluminum pan so you can take it right from the freezer to the oven.

Can You Make Blackberry Cobbler with Pie Crust Ahead of Time?

Yes! You can definitely make this cobbler the night or day before. However, I wouldn’t make it much more than 24 hours in advance since after about 72 hours, the juicy filling will start making the crust soggy.

How Long To Cook Blackberries for Cobbler Filling?

After bringing the blackberries (fresh or frozen) to a boil, continue cooking the berries, sugar, 

Do I Have to Cook the Filling on the Stove?

Yes. Although it’s probably possible to make this blackberry cobbler with pie crust without cooking the filling on the stove, I wouldn’t recommend it. As I found in my blackberry pie with frozen blackberries recipes,

How Long Do You Cook a Blackberry Cobbler with Pie Crust?

In addition to cooking the filling for 10 minutes on medium heat, the cobbler bakes at 350F, uncovered, for 50 minutes. It may be done in 45 minutes, so I would check it then.

How Long To Let Blackberry Cobbler with Pie Crust Cool?

In the video, I let my old-fashioned blackberry cobbler with pie crust cool for 30 minutes before serving so that the juices in the filling could thicken up again. If you want to serve it hot from the oven, you can–but be aware that it will be soup and runny inside.

Can I Use Flour to Thicken the Filling?

Yes! If you want to substitute flour for cornstarch, use ½ cup of flour (flour is a weaker thickener than cornstarch, so you need more). However, I wouldn’t recommend using flour since tends to make liquids cloudy and it affects the flavor much more than cornstarch.

Why Is My Blackberry Cobbler Filling Runny?

If your southern blackberry cobbler with pie crust’s filling is runny, here are a few reasons why:

Not Enough Thickener – Did you use enough cornstarch (or flour if substituting)?

Cornstarch Was Overcooked – Overcooking cornstarch can cause it to lose its thickening power. After adding the slurry to the berries, did you continue cooking the filling for an extended period of time?

Can You Use Vanilla Flavoring In Blackberry Cobbler?

Yes! I used 1 teaspoon of vanilla extract in this blackberry cobbler with pie crust recipe. 

Can You Make this Blackberry Cobbler with Pie Crust in a Pie Plate?

Yes! Although I usually make circular pies and square cobblers, you can definitely use a 9-inch pie plate to make this recipe if that’s all you have.

Tips for Working with Pie Crust

If you’re new to making cobblers with pie crust, here are a few tips to make it a bit easier:

Use Wax/Parchment Paper – If rolling out a homemade crust, roll it out between wax or parchment paper: that makes transferring it from the counter to the cobbler a lot easier.

Cut with a Sharp Knife – A sharp knife makes cutting the crust to fit the 8×8 casserole or into strips a lot easier.

Keep it Cold – Cold crust is a lot easier to work with, so keep it in the refrigerator until you’re ready to use it.

How to Keep the Bottom Crust from Getting Soggy

If you’re worried about the bottom of your cobbler being soggy, here are a few tips:

Parbake the Bottom – As explained above, partially-baking the bottom crust for 5 minutes helps to seal it so it doesn’t get soggy from the juicy filling.

Bake on a Sheet – According to an AmericasTestKitchen article on tips for preventing soggy pies, baking a pie on a preheated cookie sheet helps keep the bottom from getting soggy. While I’ve never baked a cobbler on a preheated sheet, I think baking the cobbler on a pizza pan or cookie sheet, even if not preheated, would probably help, too.

A Chef’s Review

I really liked how my old-fashioned blackberry cobbler with pie crust recipe turned out. The sweet and tart filling was delicious, especially with the touch of vanilla extract. The filling was thickened yet still juicy, exactly what you’d expect from a southern cobbler.

I liked the triple pie crust as well: the bottom and top crusts were crispy while the inside lattice was soft, giving this dessert a great combination in textures. Together with the juicy filling, this cobbler is perfect for people who like texture.

Although this recipe does require a bit of time and effort, it’s well worth it. If you’re looking for the perfect blackberry cobbler with pie crust recipe with step-by-step directions, this is for you. My version is full of old-fashioned color, flavor, and texture, so I know you’ll love it.

Possible Changes to the Recipe

Although I thought my easy blackberry cobbler with pie crust recipe turned out great, possible changes include:

Lemon Juice – When I remade this recipe the following year, I replaced the 1 teaspoon of vanilla extract with 1.5 Tablespoons of freshly-squeezed lemon juice. Some people may disagree, but I think that the lemon juice was superior.

Lattice Top – Instead of a solid top, adding a lattice would give the cobbler an even more old-fashioned, country look.

Brown Sugar – Replacing some of the white sugar in the filling with light brown sugar, as well as using 1 Tablespoon of white and 1 Tablespoon of light brown sugar for the sprinkle on the top, would be a good way to add more flavor.

Old-Fashioned Blackberry Cobbler with Pie Crust Recipe Variations

If you want to put a twist on this cobbler, you might want to try:

Double Crust – Leaving out the dumplings and interior crust would make this more like a pie.

Cast Iron Skillet – Making this cobbler in a cast iron skillet would make the crust extra crispy.

More Blackberry Cobbler Recipes

If you liked this blackberry cobbler recipe, here are some other versions you might like:

Blackberry Cobbler with Dumplings – Adding small pieces of dough to the filling is very southern.

3-Ingredient Blackberry Dump Cake – If you want an easy dessert for a crowd, this is it.

Seedless Blackberry Cobbler – If you don’t want seeds getting stuck in your teeth, this recipe is for you.

Blackberry Dumplings with Pie Crust – Similar to cobbler, this stovetop dessert is ready in just 15 minutes.

Other Cobbler with Pie Crust Recipes

There’s nothing like an old-fashioned fruit cobbler with pie crust. Here are some recipes to try:

Apple Cobbler with Pie Crust – This southern-style cobbler has a lattice top and dumplings.

Peach Cobbler with Canned Peaches and Pie Crust – Spices enhance the flavor of the peaches.

Easy Blackberry Cobbler with Pie Crust Recipe Directions

YouTube Video

Be sure to watch my video tutorial, too:

Links

SoulFoodQueen.Net’s YouTube Channel:

https://www.youtube.com/channel/UCRs75NWNJ2B6Jd3TPy7PTLA

Collard Valley Cooks YouTube Channel:

https://www.youtube.com/channel/UCm99dyZUE7Oa6Lm9-wZVlcg

ChrisCook4u2’s Channel: https://www.youtube.com/channel/UChZ0yXxxtr1nIlZdb6Txh8g

Ms. Brenda Dee’s Channel:

https://www.youtube.com/channel/UCCjlEb48HWygvvzBjh0HT9A

The post Easy Blackberry Cobbler with Pie Crust appeared first on ParnellTheChef.