Krispy Kreme Donut Blackberry Cobbler
- Carlena Davis
- Apr 1, 2022
- 2 min read
As most of you know, I was born and raised in North Carolina and I love where I am from and love sharing my Southern roots. To celebrate the Carolina Tar Heels and the Duke Blue Devils making it to the Final Four, I am sharing my recipe for Krispy Kreme Donut blackberry cobbler. If you didn't know, Krispy Kreme was founded in Winston Salem, NC in 1937. Per Wikipedia, the owner Vernon Rudolph primarily sold to convenience stores; however, he also sold hot doughnuts to individual customers who came during production time between midnight and 4 a.m. The first store in North Carolina was located in a rented building on South Main Street in Winston-Salem in what is now called historic Old Salem. I love supporting NC food brands and sharing about them. I think it is so important to have home state PRIDE!
This Krispy Kreme Donut Blackberry Cobbler recipe is so easy and so delicious especially since it features my jam Miss Lena’s Blackberry Jam, in the recipe. I baked my cobbler in these cute 5 inch cast iron skillets I found on Amazon but you can bake this dessert in a 8x8 or 9 x9 Pyrex dish.
If you missed my announcement last Friday, I relaunched my jam brand under a new name which is Miss Lena's. It has been a year in the making but my jam is now being made in a co-packing facility. Thank you to everyone who has order so far. Click the link below to order your jar of blackberry jam so you can try it in this recipe.
Ingredients Needed to Make Krispy Kreme Donut Blackberry Cobbler
1 dozen Glazed Krispy Kreme Donuts
3 1/2 cups of Fresh Blackberries
1/4 cup of sugar
1/4 cup of Miss Lena's Blackberry Jam
1 teaspoon of lemon zest
1/4 cup of water
1tablespoon of cornstarch
Just enough water to make a cornstarch slurry- about 3 tablespoons
3 tablespoons of melted butter
Cinnamon sugar for topping
Directions to Make Krispy Kreme Donut Blackberry Cobbler
Preheat oven to 350 degrees.
Break apart 6 Krispy Kreme donuts into pieces and place along bottom of a buttered 9X9 baking dish or buttered mini cast iron skillets.
In a medium pot, combine blackberries, sugar, Miss Lena's Blackberry jam, lemon zest and water. Bring ingredients to a full boil. Once boiling, reduce the blackberry mixture to a simmer and allow to cook for 10 minutes, stirring occasionally with a rubber spatula.
After the blackberries have broken down, add the cornstarch slurry to thicken the blackberry sauce.
Once heated through and thickened, pour the blackberry mixture evenly over donuts in baking dish. Break apart remaining 6 donuts into small pieces and place on top of blackberry mixture.
Drizzle melted butter evenly on top of donuts and sprinkle cinnamon sugar to taste.
Place in oven and bake for 18-20 minutes, until donuts are slightly crisp.
Serve warm with a scoop of vanilla ice cream and whipped cream. Drizzle blackberry sauce on top of ice cream.
I didn’t grow up in NC, but the Krispy Kreme history bit brought back memories of late-night donut runs on road trips — there’s something weirdly nostalgic about that smell. The cobbler idea feels like it would be super forgiving too, especially if the donuts are a day old. Side note, this whole “home state pride” vibe reminded me of a completely different kind of personal style rabbit hole I fell into on this site. Now I’m wondering: do you think frozen blackberries work just as well if you drain them a little first?
Baking this in those little cast iron skillets sounds perfect — I swear anything in cast iron comes out with better edges. The donut + blackberry combo feels like it would hit that sweet/tangy thing without needing a ton of extra sugar. Random aside: seeing the jam relaunch mentioned made me think about how much presentation matters too, like when I’ve played around with imgg for quick mockups. Anyway, I’m curious if you’ve tried adding a pinch of lemon zest to the berries before baking?
Using Krispy Kreme donuts as the base is such a fun shortcut — I’m imagining the glaze basically turning into its own syrup once it hits the berries. Also love the NC tie-in; it’s the kind of dessert that feels like it belongs at a watch party. This reminded me of how simple swaps can totally change a classic, kind of like caesar cipher changing a message with just a tiny shift. Now I’m tempted to try this with a mix of blackberries and a few raspberries for extra tartness.
I actually tried a similar dessert using store-bought donuts once and it turned out way sweeter than I expected, so I can see why balancing the jam and fruit would be important here. When things get too intense in the kitchen, I usually take a quick break and play Polytrack to reset before coming back to adjust the recipe.
I checked the interface for a bit, and it’s quite impressive. Everything feels neatly arranged, and navigating around is really straightforward.