Ingredients
3 cups fresh blackberries (rinsed and patted dry)
1/2 cup (1 stick) unsalted butter, melted
1 box (15.25 ounces) yellow cake mix (Duncan Hines Moist Deluxe recommended)
Instructions
1-Cool the cobbler: Let the cobbler cool completely to room temperature.
2-Refrigerate leftovers: Cover tightly with plastic wrap or foil and store in fridge for 4 to 5 days.
3-Freeze the cobbler: Cool completely, then wrap dish in plastic wrap and foil, label with date, and freeze up to 3 months.
4-Thaw frozen cobbler: Thaw in the refrigerator overnight before reheating.
5-Reheat individual portions: Microwave for about 30 seconds.
6-Reheat whole dish: Warm in a 350°F oven for 15 to 20 minutes until bubbly and topping crisps.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🫐 Do not stir the layers together at any point. Stirring creates a pasty batter instead of the signature crunchy, crumbly topping.
⏳ Always let the cobbler rest for 15 to 20 minutes after baking. Skipping this step leads to a runny filling that will not hold its shape.
🧈 Use room temperature butter before melting. Cold butter creates lumpy, uneven spots that won’t distribute properly over the cake mix.
- Prep Time: 5 minutes
- Resting: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg