Delicious doesn’t have to be complicated. And it doesn’t have to be made “from scratch.” This to-die-for skillet blackberry cobbler uses simple ingredients (even a refrigerated crust) but tastes as good as any cobbler you’ll ever eat. Since it uses frozen blackberries, it is a dessert that can be enjoyed year round.
This is the cobbler my Great Grandma made and all those after her. It is the best by far. It looks complicated, but it’s not. It looks delectable, and it is!
Bon Appetit, Y’all. ~ Kaybee
Don’t make this in anything but a big black iron skillet ~ it won’t turn out the same!
And note, place iron skillet on baking sheet when baking. Don’t use a skillet that has not been re-seasoned since being used for meat or anything requiring strong herbs or seasonings.
Ingredients for Skillet Blackberry Cobbler
- 1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
- 2 (14-16 oz) bags frozen blackberries
- 1 stick butter, melted
- 1⅓ cups sugar (for berries)
- ½ cup flour
- ¾ cup sugar (for crust)
- ½ stick butter, cut into small cubes
- ½ cup water
Instructions for Skillet Blackberry Cobbler
- Heat oven to 350 degrees.
- Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.
- Pierce bottom and sides of crust with a fork.
- Bake 7 minutes; remove from oven.
- Increase oven temp to 400 degrees.
- In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
- Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
- Gently pour berries into skillet; sprinkle water over berries.
- Unroll second pie crust over top of berries, sealing at the edges of the skillet.
- Scatter the small pieces of butter on top of the crust.
- Sprinkle ¾ cups sugar on top of crust.
- Cut tiny slits in top of pie crust.
- Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
- (I highly recommend a pie shield to keep edges of crust from burning.)
Serve with vanilla ice cream or whipped cream.