Oregon Blackberry Cobbler

Oregon summer is known for it’s abundance of blackberries and this recipe makes an abundance of Oregon Blackberry Cobbler! This Sheet Pan Party Platter of Blackberry Cobbler comes together super fast with store-bought pie crusts, fresh or frozen Oregon blackberries, and a heaping pile of fresh whipped cream and vanilla ice cream! This delicious dessert is ready to share with your crew any day of the week.

Recipe by Lea Dixon from plattergirl.com

oregon berries the platter girl oregon blackberry cobbler


For the Blackberry Filling

4 cups fresh or frozen blackberries
¼ cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Cobbler Crust

2 pie crusts (store bought or homemade)
1-2 tablespoons of melted butter

For the Crumble Topping

1 cup all purpose flour
1 cup granulated sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1 cup milk
1 teaspoon vanilla extract

For the Whipped Cream

2 cups heavy whipping cream
¼ cup powdered sugar


Step 1
Preheat oven to 375°F.

Step 2
In a mixing bowl, combine the blackberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss them gently to coat the blackberries evenly. Set aside.

Step 3
Melt 1-2 tablespoons of butter and pour onto a foil-lined large sheet pan before placing the pie crust.

Step 4
Unwrap the pie crusts (or use your preferred recipe for a homemade pie dough) and press together slightly to form a single sheet on the buttered sheet pan.

Step 5
Carefully pour the blackberry mixture onto the pie crusts and spread it out evenly, leaving a small border around the edges.

Step 6
In another bowl, combine the flour, sugar, walnuts, ground cinnamon, baking powder, and salt for the cobbler topping. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 7
Add the milk and vanilla extract to the crumbly mixture, and stir until just combined. Avoid over-mixing.

Step 8
Drop spoonfuls of the cobbler topping evenly over the blackberries on the sheet pan, covering as much as possible.

Step 9
Place the sheet pan in the preheated oven and bake for about 50 minutes, or until the cobbler topping is golden brown and the blackberries are bubbling.

Step 10
Remove from the oven and allow the cobbler to cool for 15-20 minutes slightly before serving.

Step 11
To make the whipped cream simply blend the powdered sugar with the heavy whipping cream on medium-high with an electric mixer until stiff peaks form.

Step 12
Serve the cobbler with cold vanilla ice cream, the whipped cream, chopped walnuts and cinnamon. Enjoy!