Easy Blackberry Crescent Roll Cobbler

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Discover a quick and easy Blackberry Crescent Roll Cobbler recipe that’s simple to make and delicious to eat. Sweet and slightly tart blackberries are combined with sugar and topped with a layer of crescent roll dough. This easy dessert recipe is perfect for any occasion!

Easy Blackberry Crescent Roll Cobbler

Simple & Easy Crescent Roll Blackberry Cobbler is a delightful fusion of tart berries and buttery, flaky crescent roll pastry dough. Simple yet sophisticated, this recipe offers the perfect balance between sweet and savory, making it a go-to treat for both novice bakers and seasoned pros.

At this time of year fresh blackberries are in abundance. Whether you grow them in your own gardens, or buy them in your local stores, they are ripe, juicy and bursting with flavor. Additionally, blackberries are rich in antioxidants, making them a healthy choice that doesn’t compromise on flavor.

Blackberries bring a unique depth of flavor to crescent rolls, combining a sweet-tart profile with a juicy texture that complements the flaky pastry. The vibrant purple hue of the blackberries also adds a visually appealing contrast to the golden-brown rolls, making them as pleasing to the eyes as they are to the taste buds.

Whether you’re preparing for a brunch gathering or just seeking a midweek indulgence, blackberry crescent rolls are a crowd-pleaser that never disappoints. For some other quick and easy crescent roll recipes try my Crescent Roll Cherry Cobbler, Crescent Roll Blueberry Cobbler, Crescent Roll Peach Cobbler or these easy Cranberry Cheesecake Crescent Rolls.

For a savory twist you can also try my Chicken Pot Pie Crescent Rolls or Taco Crescent Roll Pinwheels recipes.

Crescent roll blackberry cobbler ingredients

• BLACKBERRIES: I used fresh blackberries as they have the best flavor. If using frozen berries you may need to add a little extra cornstarch to thicken up the pie filling as frozen berries release a lot of juice.
• SUGAR: I use sugar in both the fruit filling and I also like to finish the cobbler with a sprinkle of sugar. Use regular white sugar or swap it for brown sugar for a deeper molasses flavor.
• CORNSTARCH: I use cornstarch to thicken my homemade fruit pie filling.
• BUTTER: I use butter in both the fruit layer and also brush melted butter over the top of the dough to give it that glossy look once baked. You can use salted or unsalted butter here.
• DOUGH: for the cobbler topping I use a tube of crescent roll dough, pinching the seams together to make one sheet of pastry.

How to make crescent roll blackberry cobbler

Preheat the oven to 350 degrees F and grease a 7×11 inch baking dish with non-stick cooking spray.

Stir together the blackberries, sugar, cornstarch, and butter.

Pour the mixture into the prepared baking pan.

Unroll the crescent roll dough sheet and lay it on top of the blackberries.

Brush the butter over the top of the crust.

Sprinkle the sugar over the top of the butter.

Bake in the preheated oven for 25 minutes, until the crust is golden brown and the pie filling is bubbly.

Flavor variations

• I’ve used fresh blackberries for the homemade fruit pie filling, but you can swap for other fresh berries like raspberries, strawberries, blueberries or cherries. Or how about using stone fruits like peaches or apricots.
• You could also use a can of ready made pie filling in this recipe, try cherry, blueberry, apple, apple and blackberry, or mixed summer berries.
• Add some ground spices to the pie filling, like cinnamon, nutmeg or ginger.
• A teaspoon of vanilla extract can be added to the pie filling for an extra layer of flavor.
• If you don’t have crescent roll dough, you can swap for some ready made puff pastry. Just check baking times on the packaging and adjust accordingly.

Serving suggestion

This deliciously fruit dessert is best served warm, straight from the oven. Serve it with some whipped cream, some warm custard or a scoop of your favorite vanilla or dairy ice cream.

How to store crescent roll blackberry cobbler

Leftovers – Keep leftover cobbler in the refrigerator in an airtight container for up to two days. Be sure to cool them completely before storing to prevent condensation from making them soggy. You can reheat it in the microwave or eat it cold right out of the fridge.

Freeze – It’s not a good idea to freeze the blueberry cobbler after it’s been cooked as the crescent dough will get soggy when it’s thawed. 

FAQs

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