Description
This Easy Skillet Blackberry Cobbler combines sweet, juicy blackberries with a buttery, flaky pie crust baked in a cast iron skillet. Simple yet flavorful, it delivers a rustic dessert perfect for any occasion, with a crumbly berry topping and golden brown crust.
Ingredients
Scale
Crust
- 1 box of 2 refrigerated pie crusts (Pillsbury recommended)
- ½ stick butter, cut into small cubes
- ¾ cup sugar (for crust)
Filling
- 2 (14-16 oz) bags frozen blackberries
- 1 stick butter, melted
- 1⅓ cups sugar (for berries)
- ½ cup flour
- ½ cup water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to begin preparing the crust.
- Prepare Skillet Crust: Unroll one pie crust and press it into a 12-inch cast iron skillet, making sure it fits up the sides evenly. Pierce the crust all over with a fork to prevent bubbling.
- Blind Bake Crust: Bake the crust for 7 minutes at 350°F, then remove from oven. This ensures a crisp bottom layer.
- Increase Oven Temperature: Raise the oven temperature to 400°F (200°C) to prepare for baking the full cobbler.
- Make Berry Mixture: In a large bowl, combine melted butter, 1⅓ cups sugar, and flour. Mix until crumbly. Add the frozen blackberries and toss gently to coat thoroughly.
- Add Berry Filling: Pour the blackberry mixture into the partially baked crust in the skillet and sprinkle the ½ cup water evenly over the berries to keep them juicy while baking.
- Cover with Top Crust: Unroll the second pie crust and cover the berries, sealing the edges to the skillet carefully.
- Add Butter and Sugar Topping: Dot the top crust with the small cubes of butter and sprinkle ¾ cup sugar evenly over the surface for a sweet, crunchy finish.
- Vent Top Crust: Cut small slits in the top crust to allow steam to escape during baking, preventing sogginess.
- Bake Cobler: Bake at 400°F for about 45 minutes or until the edges are bubbly and the crust has turned a beautiful golden brown.
- Optional Edge Protection: Use a pie shield or foil around the crust edges if you want to prevent burning during baking.
Notes
- Using a cast iron skillet gives the dessert a perfectly cooked crust and even heat distribution.
- Frozen blackberries can be used directly without thawing for easier preparation.
- Ensure to vent the top crust well to avoid steam buildup and sogginess.
- A pie shield or foil can help keep the crust edges from burning if baking for extended times.
- Let the cobbler cool slightly before serving for easier slicing and fuller flavor.
