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blackberry cobbler in a skillet

One-Cup Blackberry Cobbler

This traditional southern blackberry cobbler uses (about) a cup of each ingredient and makes the easiest, best tasting cobbler you'll have this summer.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 people
Calories 244kcal
Author Rachel Ballard


  • 1 stick butter melted
  • 1 cup self rising flour
  • 1 cup sugar
  • 1/2 cup 2% or whole milk or 3/4 cup if you are omitting the buttermilk
  • 1/4 cup buttermilk
  • 1 quart fresh or frozen blackberries 4 cups (2 14-ounce bags frozen berries)
  • 3/4 cup sugar
  • Enough water to cover berries about 2-3 cups


  • Preheat your oven to 350.
  • Place your berries in a medium sauce pan and add just enough water to almost cover them. About 2 cups or so. 
  • Place the pot over medium high heat and bring to a boil.
  • Add 3/4 cup sugar and stir to dissolve. Turn off the heat and set aside.
  • In a 9x13 baking dish, pour in the melted butter. Set aside.
  • In a medium bowl mix the self rising flour and sugar. Add the milks and stir well. Batter should be slightly thicker than pancake batter.
  • Pour the batter evenly over the melted butter. DO NOT stir.
  • Next use a slotted spoons to sprinkle the hot berries over the batter. Pour over about 2 cups of the remaining water from the berries. Use less water for a more cake-like cobbler and all of the water for a more saucy cobbler.
  • Bake 20-25 minutes until the dough is golden and the cobbler bubbles.


Remember: The more water you add to the batter and fruit, the more juice your cobbler will have when it bakes. I recommend 2 cups of water here for a moderately juicy cobbler. If you want it thinner, add the full 3 cups of water. If you want it more like a cake, do 1 1/2 or even 1 3/4 cups water. 


Calories: 244kcal