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.

Purple Hull Peas vs Black Eyed Peas

Purple hull peas, like black eyed peas, are a type of cow pea introduced to the southern United States by African slaves. They both have a light green or brown color, but the main difference is the color of the dot or “eye”: purple hull peas have a purple or purple-brown eye while black eyed peas have a dark brown eye.

Although the taste is similar as well, a SouthernLiving.com article on field peas states that purple hull peas are creamier and milder than black eyed peas. Unlike black eyed peas which are normally bought dried, purple hull peas are usually bought fresh in the summer. In fact, the town of Emmerson, Arkansas celebrates the Purple Hull Pea Festival in June.

Frozen Purple Hull Peas Recipe Ingredients

My frozen purple hull peas on the stove with ham recipe is to prepare because it has just a few ingredients:

Frozen Purple Hull Peas – 24 oz (2, 12 oz bags)

Ham Hock – 3/4 lb

Extra Ham – 1/2 lb (about 1 1/3 cups)

Vegetable Stock – about 3 cups

Onion – about 1/2 lb, chopped

Garlic – about 5 cloves, chopped

Onion Soup Mix – 1 oz packet

Water – extra water as needed

Tools:

Large Pot – For cooking the peas on the stove.

Wooden Spoon – So you can stir the peas as they cook.

How to Cook Frozen Purple Hull Peas on the Stove

Learning how to make frozen purple hull peas on the stove is easy. Just follow the simple steps outlined below:

Make the Ham Hock Stock

I placed my 3/4 lb ham hock in a pot with my homemade vegetable stock and some extra water to just barely cover the hock. I then turned on the stove and brought the pot to a boil and boiled it on medium heat for 2 hours.

Add Chopped Onions and Garlic

I added the chopped garlic and onions to the broth–but not the frozen purple hull peas–and let them boil them on their own for 10 minutes to soften their bite.

Add the Frozen Purple Hull Peas

Once the pot came to a boil, I added the frozen purple hull peas. No need to thaw–just dump them directly from the bag into the pot. You might want to dump them into a bowl and look for any small stones or dirt, but I didn’t.

Sprinkle in Onion Soup Mix

As in my Mississippi pot roast with potatoes and carrots recipe, onion soup mix is the secret ingredient in this dish. It adds a nice punch of sweet onion flavor that goes well in a lot of things–that’s why old-school southern cooks use it so much.

Cook the Frozen Hull Peas for 40 Minutes

Then, boil the purple hull peas on medium heat for 40 minutes. Although you could add the extra ham now, I waited because I didn’t want to run the risk of making the ham tough.

Pull Out the Ham Hock

I cooked the peas with the ham hock for 40 minutes, then I pull out the hock. I set it off to the side so it could cool down and be safe to handle in a few minutes.

Put in Extra Ham

After pulling out the ham hock, I added 1/2 pound of extra ham. I used leftover Christmas ham, but you could cut up a ham steak as well.

Cook the Frozen Purple Hull Peas on the Stove for 1 and 1/2 Hours

Once the extra ham was added, I continued cooking the peas for another hour and 30 minutes. I think this is the perfect cooking time for frozen purple hull peas: enough for them to get soft, but not falling apart.

Take the Meat Off the Ham Hock

After the ham hock had cooled down some, I pulled off the meat and added it to the pot. You could put the ham hock back in the pot, but I didn’t because I prefer not having large bits of fat in my peas.

As the Peas Boil, Make the Sides

As the purple hull peas cook, take some time to make the side dishes. Whether you’re serving cornbread or rice, start it about 30 minutes after adding the peas to the pot.

Serve

After cooking for almost 1.5 hours, the stove top frozen purple hull peas with ham hocks should be done. When they’re done, serve and enjoy!

Frozen Purple Hull Peas Recipe FAQ’s

Although learning how to make frozen purple hull peas on the stove is easy, here are answers to some frequently asked questions you may have:

How Long to Cook Frozen Purple Hull Peas

For purple hull peas that are soft but not mushy, cook them on the stove top on medium heat from 1 hour and 15 minutes to 1 hour 30 minutes. Less for fresh peas, more for frozen.

How Long Do Cooked Purple Hull Peas Keep?

If kept in the refrigerator in a covered container, cooked purple hull peas should keep for 2-3 days. After that, they will start getting mushy, ruining the creamy texture.

Should I Put Baking Soda in Frozen Purple Hull Peas?

Adding baking soda to frozen purple hull peas is optional. Some people say it enhances the flavor and reduces gas, as well as softens the peas and preserves the color. However, an OurEverydayLife.com article advises caution when adding baking soda to peas because it can make them too soft, borderline mushy.

To help minimize the negatives of baking soda, the article suggests adding it not to the pot of cooking beans on the stove but rather to the water you use to soak the peas overnight. Honestly, I didn’t add baking soda to my purple hull peas, and I didn’t feel like it was necessary.

If you want to add baking soda to this frozen purple hull peas recipe, I suggest a very small amount, just 1/8 teaspoon. That should be enough to help preserve the color without making them mushy.

Can You Cook Frozen Purple Hull Peas in an Instant Pot?

Yes! Cooking frozen purple hull peas in an instant pot is a lot faster than on the stove. According to the FoodandLifePath.com recipe, it only takes 12 minutes of cook time and 10 minutes to release the pressure!

Can You Make Frozen Purple Hull Peas in a Crockpot?

Yes! In fact, Gina of HomeAtCedarSpringsFarm.com has a delicious crockpot purple hull peas recipe that takes 5 hours on high or 6-8 on low. If you put everything in the crockpot before work and set it on low, you’ll have an old-fashioned meal ready and waiting for you after work.

Frozen Purple Hull Peas Recipe Variations

If you’re looking for ways to switch things up, possible variations include:

Smoked Turkey – If you don’t eat ham, try replacing the ham hock with about 3/4 lb of smoked turkey. You could use a leg or wing, but I prefer turkey wings since they have fewer small bones, in my opinion.

Bacon – Bacon makes almost everything better, so you might want to add some to these peas.

Okra – For something different, follow this AllRecipes.com version and add some okra at the end. Just be careful to not overcook the okra so it doesn’t get slimy.

More Stove Top Recipes

There’s nothing like making peas or beans the old-fashioned way. If you want to cook like grandma, try:

Pinto Beans on the Stove – This recipe has ham hock and extra ham, making it very filling and delicious.

How to Cook Navy Beans – Once again, ham hock and onion soup mix are the star ingredients.

Other Frozen Pea / Bean Recipes

Frozen peas / beans can give us a taste of summer quickly and easily at any time of the year, such as in:

Frozen Lima Beans – A spoonful of sugar is my secret ingredient in this old-fashioned southern recipe.

Ham Green Beans and Potatoes – Use either fresh or frozen string beans to make this one-pot meal.

Frozen Purple Hull Peas Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Frozen Purple Hull Peas Recipe appeared first on ParnellTheChef.

What Is Rendered Lard?

Rendered lard is semi-solid animal fat that has been separated from the meat and purified to remove impurities. If the beef, chicken, pork, or other fat is rendered properly, it has a pure white color, withstands high temperatures, and adds flakiness to baked goods, making it perfect for frying chicken, making pies, baking biscuits, and many other things common in southern kitchens.

Depending on the animal from which the fat comes, lard goes by different names. If cow fat is used, the lard is called tallow; if chicken or goose fat is used, it’s known as schmaltz. Since the rendered fat is known as lard when pork fat is used, it should be no surprise that pig fat is the most common.

Why Render Lard at Home?

While hard to find, lard is commercially available in many supermarkets. However, I highly recommend learning how to render lard on the stove at home for a number of reasons:

Real lard is hard to find – Most lard sold in grocery stores isn’t actually 100% pure lard; instead, it’s a combination of pork or beef lard with hydrogenated vegetable oil (shortening) to make it shelf-stable.

No trans fat – The addition of hydrogenated oil gives most storebought lard trans fats, chemically-altered fats that significantly increase our risk for heart disease. According to TexasRealFood.com, grocery store lard has bleaching agents, too. If you want old-fashioned lard, storebought isn’t what you want at all.

No waste – Although I’m going to teach you how to render lard from pork fat I bought from the butcher, I’ve also used this recipe to make lard from the fat on a baked ham shank. I don’t like to waste anything.

Preserving tradition – Making lard out of pork fat is a southern tradition that many people have lost. Why not try to keep the old fashioned recipe alive?

As you can see, learning how to make homemade lard is a good skill to have.

Why Render Lard On The Stove With Pork Fat?

As stated above, the most common type of lard is made from pork fat. This is because:

It’s traditional – Pork fat lard was very common in traditional southern cuisine because of the prevalence of pork in the culture. If you’re making southern style biscuits or old-fashioned fried chicken, it makes sense to use pork lard instead of beef tallow.

It’s easy to find – Like I said, I bought my pork fat from the butcher. Many small supermarkets sell packages of pork fat, but not beef or chicken fat, so if you want to make lard at home, going with pork fat will probably be the easiest in terms of sourcing the ingredients.

It has a neutral flavor – When done correctly and with the right type of fat (which I’ll address shortly), lard made from pork fat has a fairly neutral flavor that’s perfect for pie crust, biscuits, and other recipes.

Although I’ll be experimenting with other types of fat in the future–as well as other methods such as a crockpot–I think that showing how to render lard on the stove is a good place to start.

Wet Method vs Dry Method For Rendering Lard On The Stove

When rendering lard at home, there are two methods:

Wet Method for Rendering Lard

Bits of fat are boiling in a small amount of water. As the fat melts, the water evaporates, leaving liquid fat that can then be strained. Although stirring is required, you don’t have to stir as much as with the dry method. The resulting lard is white and neutral-flavored.

Dry Method for Making Lard

On the other hand, bits of fat are melted down with no other liquid. If done on the stove, this method involves more frequent stirring. The resulting fat is browner in color and has a more pronounced flavor.

In this recipe, I’m going to use the wet method because it requires less stirring and results in a purer product. However, if you use the dry method, let me know how it turns out.

What Type of Pork Fat to Use For Rendering Lard On The Stove?

Packages of pork fat at the supermarket are usually vaguely labeled as simply “pork fat.” However, there are 2 types of pork fat traditionally used for making lard:

Back Fat

Literally fat from the back of the pig. Since this is the largest source of fat on a pig, most pork lard is made from back fat. Although it is fairly neutral-flavored, it still has a hint of pork, so although it can be used in desserts, picky chefs prefer to use it in savory dishes like biscuits.

Leaf Fat

This fat is found mainly around the kidneys, but some is from around the loin as well (where bacon is cut). According to SoulyRested.com’s article Complete Guide to Pork Lard, leaf lard is highly coveted because its buttery soft texture, pure white color, and amazing neutral flavor make it ideal for pie crusts.

If you buy pork fat from the butcher or grocery store, my guess is that it’ll likely be back fat since that is the largest source of fat on a big. Even though back fat lard isn’t as pure as leaf lard, it’s still very, very good and most home cooks will find it acceptable.

How to Render Lard On The Stove (From Pork Fat) Ingredients

To make lard from pork fat on the stove top using the wet method, you only need 2 ingredients:

Pork Fat – I used a 1.7 lb package of pork fat from the butcher. For this recipe, I recommend using about 1.5 pounds, but a bit more or less should be fine.

Water – I planned on using 1/4 cup of water for the first round of rendering, so I kept an extra cup off to the side. The temperature of the water doesn’t matter – straight from the faucet is fine.

And you’ll also need a few tools:

Pot – For rendering lard on the stove, I recommend a heavy, thick-bottom pot.

Sharp Knife – Raw pork fat is actually fairly tough, so you need a sharp knife to cut through it.

Wooden Spoon – You’ll need to stir the pork fat as it melts down. Wood doesn’t conduct heat, so it’s a good option.

Strainer – To strain out the bits of meat, skin, and other impurities.

Paper Towels or Cheesecloth – I put paper towels in the strainer to catch the impurities.

Glass Bowl – You need a large glass bowl or other container to put under the strainer to catch the liquid fat.

Glass Jars – The melted fat will be hot, so I recommend pouring it into a glass jar. Depending on several factors, you may need up to 3 or 4, 16-oz glass jars.

As you can see, making lard on the stove is easy because you don’t need a lot of ingredients or tools.

Why Render Lard On Low Heat?

It’s best to render lard on low heat to get a high-quality final product. Lard rendered at a low temperature is whiter, has less odor, and a more neutral flavor, so you can use it in a variety of recipes. Although it’s time-consuming, making pork lard on the stove the right way is well worth it.

How To Render Lard On The Stove (From Pork Fat)

Learning how to render lard on the stove from pork fat is easy! All you have to do is follow a few steps:

Cut the Pork Fat into 1-Inch Chunks

The first step of making lard is cutting up the pork fat into smaller, 1-inch pieces. This will help it to melt faster and more evenly. This might actually be the most difficult part of the recipe since pork fat is tougher than you’d expect.

The easiest way to cut up the pork fat is to take a piece of fat and make a series of cuts in one direction, then go back the other direction, making a crisscross of cuts. Don’t worry if the pieces aren’t the same size: as long as they are roughly equal, that’s fine.

Freeze the Fat Before Cutting?

Some people say it’s easier to cut up the fat if it’s frozen. I haven’t tried that (I just take it out of the refrigerator), but it makes sense. I’ve also heard of people asking the butcher to grind up the fat, so that might be an option, too.

Place the Fat into a Pot with Water

Once the pork fat is cut into chunks, put it into a pot and add water. If you start with about 1.5 pounds of pork fat, I would add 1/4 water, just enough to keep the fat from burning.

But honestly, a bit more or less is OK–just as long as you adjust the cooking time accordingly. The timestamps I give in this recipe assume 1/4 cup, so I recommend that the first time you make this recipe.

Cook and Stir on Low Heat for 30 Minutes

Then, turn the heat onto low (I used gasmark 2/6), stirring almost constantly. In the video I said I stirred constantly, but honestly, if you step away for a few seconds, that should be fine.

The goal here is to stir the chunks of pork fat so that they heat up and melt as evenly as possible. As you render the lard, you should notice these changes at about these times:

10 Minutes – Starting to turn a bit gray.

20 Minutes – The fat is now totally gray.

30 Minutes – The pieces of fat are turning brown, they’re starting to shrivel, and they’re making a frying sound. These little brown pieces that don’t melt down are called lardons, and they’re using in French cooking–some people consider them a delicacy!

When You See Lardons Forming, It’s Done

At 30-minute mark, the water will have boiled off, leaving only melted fat and lardons that are starting to brown. Thus, when you start to see lardons forming, you are done rendering the pork fat into lard.

Some cooking blogs say that the rendered pork fat is done when the lardons float. If you make a bigger batch, you might even see the lardons floating in the melted fat, but since my recipe makes a small batch, there probably won’t be enough liquid fat for your lardons to float.

Strain the Rendered Pork Fat

Next, put a strainer with a paper towel or cheesecloth over a large glass pour. Pour the melted fat off the lardons and into the strainer. By doing this, you’ll remove any small bits of meat, skin, or other impurities that were in the fat chunks, leaving only pure, melted pork fat in the glass bowl: this is your future lard.

Pour Into a Glass Jar and Store in the Refrigerator

After straining off the impurities, the last step in learning how to render lard on the stove is pouring the liquid fat into a clean, glass jar. Although the liquid fat is clear, it will solidify and turn white as it cools.

Once the melted fat is in the jar, put on the top and left it cool down a bit on the counter for an hour or two. It should then be cool enough to place into the refrigerator.

Clean the Pot to Render More Lard

With the first batch of this recipe, you should be able to fill 16 oz jar with liquid lard (I the video, I had about 20 oz from the first batch, so I needed 2 jars). If you want more, wipe down and rinse out the pot, return the lardons to the pot, add another 1/4 cup of water, and repeat the recipe.

Repeat the Lard Recipe

By repeating the recipe, you can extract more lard from the lardons. In the video I repeated the process 3 times, each time extracting less lard. As you can see in the video, the lard from the third batch wasn’t as pure white when it cooled, but it was still perfectly useable.

You may be able to get 2 if not 3 batches out of your pork fat, depending how much is skin and meat. If a batch results in barely any melted fat, there isn’t any more fat to render out of the lardons.

How To Store Lard

Although many old-fashioned, southern cooks would store a jar of lard on the counter, it’s better to place it in the refrigerator. I prefer glass because it won’t melt when you pour in the clarified fat, but another type of container may work, too.

How Long Does Homemade Pork Lard Last In The Refrigerator?

According to a KitchenSanity.com article, home-rendered lard will keep up to one year in the refrigerator. If kept in a sealed glass jar on the countertop, your homemade lard should last for 4-6 months.

Can You Freeze Homemade Lard?

Yes! Once it cools down and forms a white solid, scoop it out and place into plastic bags. You can freeze these bags for up to one year.

Can I Render Lard On High Heat To Make The Recipe Go Faster?

No. Don’t render lard on high heat. Even though it will go faster, you’re more likely to accidentally burn the fat, giving the lard an off color, odd odor, and stronger flavor. Although this lard is fine to use, it isn’t ideal, especially if you want neutral-flavored lard that can used in a variety of recipes.

Can I Use the Dry Method for Rending Lard from Pork Fat?

Yes! Although you don’t have to add water to the pot, I suggest doing so because it makes it more difficult to burn the lardons and ruin your soon-to-be lard’s neutral flavor. However, if you want to snack on crispy lardons after making lard, I suggest the dry method.

How Many Renderings of Lard Can I Get From One Package of Pork Fat?

By repeating the recipe, you can extract more lard from the lardons. In the video I repeated the process 3 times, each time extracting less lard. As you can see in the video, the lard from the third batch wasn’t as pure white when it cooled, but it was still perfectly useable.

In short, you should expect to get 2-3 renderings from about 1.5 pounds of raw pork fat.

How Much Lard Does This Recipe Make?

With 1.5 pounds of pork fat, you should be able to fill 1, 16-oz jar all the way to the top–and maybe a bit in a second jar–with 1 rendering. With 2 or 3 renderings, you’ll be able to fill a second jar about 1/2 full.

So, in short, I would say about 24 oz of high-quality lard from 1.5 pounds of pork fat.

Help! There’s Liquid In The Jar of Lard. What Did I Do Wrong?

I made lard again recently with a little less than 1.5 pounds of lardons. The first batch made almost 1, 16-oz jar, and the second batch made about half that. Although the lard from both batches was white, the second batch had solidified lard on top of brown liquid.

This brown liquid meant that I didn’t boil out all the water from the lard during the second batch (I was in a hurry). If this happens to you, simply scoop out the white lard and place in another jar.

Can I Use Other Types of Pork Fat To Render Lard On The Stove?

Yes! Although I didn’t record a video, I once used fat from a ham with pineapple and cherries to make lard. I followed the exact same procedure: cut the fat into chunks, cooked it on low, then strained it.

The resulting lard was very good. It definitely had a smoky taste, so I wouldn’t recommend it for peach pie or blackberry cobbler crust, but for frying chicken or adding flavor to beans, it would definitely work.

Can I Make Lard From Pork Fat In The Crockpot?

Yes! Although I’ve never done it, there are many recipes on the Internet showing how to render lard in a crockpot. I will have to try that someday.

How Can I Use Pork Lard Made On The Stove?

Homemade pork lard is a very versatile ingredient. It can be used in a variety of recipes, such as:

Old-Fashioned Cornbread: Instead of putting oil in the cast iron skillet, a bit of pork lard will give your cornbread a great, old-fashioned southern taste that you’ll never forget.

Pie Crust – For a super flaky and delicious crust, use a combination of lard and butter.

Biscuits – Lard is a classic ingredient in southern biscuits.

Tortillas – For homemade white flour tortillas, nothing beats homemade lard.

A Chef’s Review

Overall, I was very happy with how my homemade pork lard on the stove top turned out. Its pure white color, fairly neutral flavor, and semi-solid texture as expected meant that I rendered the fat into lard properly. Although cutting the fat into chunks is the hardest part, it’s worth the effort to have old-fashioned lard without hydrogenated oils and the resulting trans fat.

If you want you’ve never made lard before, I highly suggest this recipe. Once you see how it tastes in a skillet cornbread or pie crust recipe, you’ll never go back to the storebought kind with hydrogenated oils and bleaching chemicals (which aren’t very good for you at all).

Possible Changes to My How to Render Lard on the Stove Recipe

Although I think that my method for making lard on the stove top was a success, possible changes include:

Dry Method – I’d like to dry the dry rendering method one day.

Crockpot – Using a crockpot would take longer, but it would eliminate the need to stand over the pot and stir so much.

Lard Recipe Variations

Now that my pork lard was successful, I want to try making:

Beef Tallow – I think beef-based lard would be great for making Argentinian empanadas.

Chicken Schmaltz – I wonder if I could make lard from the skin I peel off of chicken leg quarters?

Duck Fat – I hear that duck fat fries are awesome, haha

Other Stove Top Recipes

If you prefer to cook the old-fashioned way, here are some more stove top recipes you might enjoy:

How to Cook Navy Beans On The Stove

Pinto Beans and Ham on the Stove Top

Frozen Lima Beans and Ham on the Stove Top

How To Make Lard On the Stove From Pork Fat Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post How to Render Lard On The Stove (From Pork Fat) 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

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