Description
This Easy Skillet Blackberry Cobbler recipe delivers a warm, comforting dessert featuring juicy blackberries baked under a golden, buttery crust. Using refrigerated pie crusts and a cast iron skillet, this simple yet delicious cobbler is perfect for any occasion, offering a beautiful mix of sweet, tart, and buttery flavors in an easy-to-make format.
Ingredients
Scale
Crust:
- 1 box of 2 refrigerated pie crusts (Pillsbury recommended)
- ½ stick butter, cut into small cubes
- ¾ cup sugar (for crust)
Blackberry Filling:
- 2 (14-16 oz) bags frozen blackberries
- 1 stick butter, melted
- 1â…“ cups sugar (for berries)
- ½ cup flour
- ½ cup water
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the pie crust base.
- Prepare Bottom Crust: Unroll one pie crust and fit it into a 12-inch cast iron skillet, pressing it up the sides evenly. Pierce the crust all over with a fork to prevent bubbling during baking.
- Partially Bake Crust: Bake the crust for 7 minutes at 350°F, then remove from oven to prepare for filling.
- Increase Oven Temperature: Raise the oven temperature to 400°F (200°C) to cook the cobbler with the filling.
- Make Filling Mixture: In a large bowl, combine melted butter, 1â…“ cups sugar, and flour. Mix until crumbly, then gently fold in the frozen blackberries to coat them evenly with the mixture.
- Assemble Filling: Pour the blackberry mixture into the partially baked crust in the skillet and sprinkle ½ cup water evenly over the berries to keep them moist while baking.
- Add Top Crust: Unroll the second pie crust and lay it over the berries. Seal the edges of the top crust to the skillet to contain the filling.
- Finish Top Crust: Dot the top crust with small cubes of butter and sprinkle ¾ cup sugar evenly over it for a sweet, crisp finish.
- Vent the Crust: Cut small slits in the top crust to allow steam to escape during baking, preventing sogginess.
- Bake the Cobbler: Bake in the preheated oven at 400°F for about 45 minutes or until the edges are bubbly and the crust turns golden brown.
- Protect Crust Edges: Optionally, use a pie shield or foil around the edges of the crust during baking to prevent burning.
Notes
- Using frozen blackberries helps maintain the filling’s structure during baking without excess liquid.
- Partially baking the bottom crust ensures it remains crisp and not soggy from the filling.
- Cast iron skillets are ideal for this recipe as they distribute heat evenly and create a crispy crust.
- Adjust sugar amount depending on the tartness of your berries if necessary.
- Serve warm, optionally with vanilla ice cream or whipped cream for a delicious dessert.
