Step 1

Preheat your 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 cube of butter and pour 1-2 tablespoons onto the sheet pan before placing the pie crust.

Step 4

On a large sheet pan, unwrap the pie crusts and press them together slightly to form a single sheet on the 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, nuts, 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 overmixing.

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