(Almost) Homemade Blackberry Cobbler

Written By Loretta Gillespie

A freshly baked, piping hot blackberry cobbler. Image credit: Loretta Gillespie

Who says everything has to be made from scratch to be delicious ? 

You can turn a can of blackberry pie filling into this amazing cobbler in no time at all by using very few ingredients from your pantry. 

Start off with the following;

  • I can blackberry pie filling

  • One box of dry peach cobbler mix

  • One cup sugar, or sugar substitute 

  • One stick of butter

  • One cup buttermilk

  • 6 heaping tablespoons of blackberry preserves

  • ¼-1/2 cup water

  • Sugar for sprinkling 

Following directions on boxed cobbler mix, place one stick of butter in a 9” iron skillet in an oven preheated to 375 degrees. 

While butter is melting mix one cup dry boxed ingredients with a cup of buttermilk. Stir well. 

Continue to follow directions on box, although portions have been modified here. 

Meanwhile, pour contents of canned blackberry pie filling into a medium saucepan. Mix in 6 heaping tablespoons of any brand blackberry preserves and ½ -1, cup sugar, or to taste. 

Stir in ¼-1/2 cup water

Heat and stir until sugar dissolves. 

After combining  buttermilk with packet from cobbler mix, pour this into iron skillet over melted butter.  Do not stir!

After pouring packet ingredients / buttermilk into iron skillet, remove blackberry mixture from stove pour into center of iron skillet over top of buttermilk mixture. Do not stir!!!

Follow time on box of cobbler mix. Do not overcook! 

After cobbler is golden brown on top remove from oven and sprinkle with one to two tablespoons of granulated sugar. 

Allow to cool. Top with one to two scoops of vanilla ice cream. 

Authors note: This recipe is an original from a cookbook I’m working on. I used Calhoun Bend Mills peach Cobbler Mix, available at Foodland. And Lucky Leaf canned pie filling which is a little too thick for cobbler so I added water to make it more juicy. If you don’t like seeds, substitute blackberry preserves for seedless blackberry jelly. 

Loretta Gillespie

Loretta Gillespie is a freelance writer based in North Alabama. She is a Master Gardener and wrote for Alabama Gardener Magazine for eight years.

She currently writes a weekly Lifestyles page for The Moulton Advertiser. For several years, she also wrote the Lifestyles page for The Cullman Times, as well as a weekly column, a food and entertainment section, covered civic and religious functions, and worked on their county-wide, quarterly magazine.

Her work has also been published in The Madison Record, The Birmingham News, The News Courier in Athens, AL.com, and The Lakeside Life - Smith Lake.

Notably, she authored a post-tornado article, “I Love Me Some Rednecks,” which received worldwide response, and was the recipient of the ALFA/Alabama Farmers Federation Communications Award for Print Journalism in 2017.

An accomplished cook, Loretta is in the process of writing a cookbook, which includes several of her previously published articles relating to the connection of family and food.

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