My dad makes this 3 ingredient weekend staple for our backyard cookouts. It is incredibly effortless, affordable, and vanishes in minutes every single time.

This 3-ingredient blackberry cobbler is exactly the kind of thing my dad would throw together for our weekend backyard cookouts. It’s incredibly effortless, affordable, and always the first dessert to disappear from the picnic table. Everything bakes together in a foil-lined pan, so cleanup is easy and you can even serve it right from the grill or oven. It’s the kind of no-fuss recipe that lets you spend more time outside with your family instead of stuck in the kitchen.

Serve the cobbler warm, scooped straight from the foil-lined pan while the berries are still bubbling and the crust is golden. A scoop of vanilla ice cream or a dollop of whipped cream on top is perfect, especially on hot summer evenings. It pairs nicely with simple cookout classics like grilled burgers, hot dogs, and corn on the cob, and a cold pitcher of lemonade or iced tea on the side. Let folks spoon their own servings family-style so everyone can grab as much of that buttery crust and jammy blackberry filling as they like.

Servings: 8

2 (16-ounce) bags frozen blackberries, unthawed

Line a 9x13-inch metal baking pan with heavy-duty aluminum foil, letting some foil hang over the edges to act as handles. Lightly grease the foil with a little butter or nonstick spray to help keep the crust from sticking.

Spread the frozen blackberries evenly in the bottom of the foil-lined pan. Do not thaw the berries first; using them frozen helps them hold their shape and creates a thick, bubbly filling as they bake.

Sprinkle the dry yellow cake mix evenly over the top of the blackberries. Use your hands or the back of a spoon to gently spread the cake mix so it covers the berries from corner to corner. Do not stir; you want distinct layers.

Slowly drizzle the melted butter evenly over the entire surface of the dry cake mix, trying to moisten as much of the mix as possible. It’s okay if a few dry spots remain; they will hydrate from the berry juices as it bakes.

To bake in the oven: Preheat the oven to 350°F (175°C). Place the pan on the center rack and bake for 45–55 minutes, or until the berries are bubbling up around the edges and through a few spots in the crust, and the top is golden brown. If any areas look too pale, leave it in for an extra 5–10 minutes, watching closely.

To bake on the grill: Preheat a gas grill to medium heat (about 350°F) or prepare a charcoal grill for indirect cooking. Place the foil-lined pan on the cooler side of the grill, close the lid, and cook for 40–55 minutes, rotating the pan halfway through. The cobbler is done when the berries are bubbling and the crust is deeply golden. Keep the lid closed as much as possible to maintain heat.

Remove the cobbler from the oven or grill and let it rest on a heat-safe surface for at least 15–20 minutes. This cooling time lets the hot berry juices thicken up so the cobbler sets and is easier to scoop.

Use the overhanging foil as handles if you’d like to lift the cobbler onto a serving platter, or simply fold the foil edges down and serve right from the pan. Spoon into bowls while still warm, making sure each serving gets plenty of bubbling berries and golden buttery crust.

You can easily make this cobbler your own while keeping it simple. If your family prefers a slightly less tart dessert, sprinkle 1/4–1/2 cup granulated sugar over the frozen berries before adding the cake mix (this technically adds an extra ingredient, but it can help with very tart blackberries). For a more rustic, toasty flavor, use a butter or golden cake mix instead of plain yellow. If you’re cooking for picky eaters who aren’t sure about seeds, you can swap half the blackberries for frozen mixed berries or sliced peaches to soften the texture. For a deeper berry flavor, stir a teaspoon of vanilla extract into the melted butter before drizzling (again, this makes it more than 3 ingredients, but it’s a nice optional touch). If you’d like to keep it dairy-free, use a dairy-free margarine that is labeled for baking instead of butter; just be sure it has a similar fat content so the crust browns properly. Food safety tips: Always bake the cobbler until the fruit is visibly bubbling in the center, not just at the edges, to ensure it’s fully heated through. Handle the foil pan carefully, as it will be very hot and flexible—set it on a sturdy baking sheet or tray when moving it from oven or grill. If baking on the grill, keep the cobbler away from direct flames to avoid scorching the sugar and butter. Refrigerate leftovers within 2 hours of serving, and reheat individual portions in the microwave until warmed through. Discard any leftovers that have been left out at room temperature for more than 2 hours, especially at warm outdoor cookouts.