Preheat your oven to 375°F (190°C).

Lightly butter your 9-inch baking dish so the crust won’t stick.

If using a store-bought crust, let it sit at room temperature for 10–15 minutes to make it easier to roll out.

Pro Tip: Warming the crust slightly prevents cracking when you place it over the berries.

In a medium mixing bowl, combine 4 cups of fresh blackberries with ½ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice, ½ teaspoon vanilla extract, and a pinch of salt.

Gently toss everything together until the blackberries are evenly coated.

Pro Tip: Toss gently to avoid smashing the berries; you want them juicy but still whole.

Pour the blackberry mixture into the prepared baking dish, spreading it out evenly.

Roll out the pie crust if needed and carefully place it over the berries. Tuck any overhanging edges inside the dish.

Dot the crust with small pieces of butter and sprinkle 1 tablespoon sugar evenly on top.

Pro Tip: Cut a few small slits in the crust to allow steam to escape; this keeps your top crisp instead of soggy.

Place the cobbler in the preheated oven.

Bake for 35–45 minutes, or until the crust is golden brown and the blackberry filling is bubbly.

Keep an eye on the edges of the crust; if they brown too quickly, cover them loosely with foil.

Pro Tip: Bubbles in the filling are a good indicator that it’s fully cooked—the juices should thicken as it cools.

Remove the cobbler from the oven and let it cool for at least 15 minutes before slicing.

Serve warm with ice cream or whipped cream, or enjoy slightly cooled for a classic cobbler experience.

Pro Tip: Letting it rest allows the filling to set slightly so each serving holds together beautifully.