Description
This Easy Skillet Blackberry Cobbler is a delightful, homey dessert featuring juicy blackberries baked under a buttery, flaky pie crust. Using refrigerated pie crusts and simple ingredients, this recipe delivers a perfect balance of sweet, tart berries and a golden, crisp topping all made conveniently in a cast iron skillet.
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
- 1â…“ cups sugar (for berries)
- ½ cup flour
- ½ cup water
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
- Prepare bottom crust: Unroll one pie crust and fit it into a 12-inch cast iron skillet, pressing it firmly up the sides of the skillet.
- Dock the crust: Pierce the bottom crust all over with a fork to allow steam to escape and prevent bubbling during the initial baking.
- Blind bake crust: Bake the crust in the oven for 7 minutes to partially cook it, then remove it from the oven.
- Increase oven temperature: Raise the oven temperature to 400°F (200°C) to prepare for baking the completed cobbler.
- Make berry mixture: In a large bowl, combine melted butter, 1â…“ cups sugar, and flour, mixing until crumbly. Gently toss the frozen blackberries in this mixture to coat them evenly.
- Assemble filling: Pour the berry mixture into the prepared skillet crust and sprinkle the water evenly over the berries to help create the cobbler’s juicy filling.
- Add top crust: Unroll the second pie crust and cover the berries in the skillet. Seal the edges of the crust to the skillet to secure the filling inside.
- Add butter and sugar: Dot the top crust with small cubes of butter and then sprinkle ¾ cup sugar evenly over the surface for a sweet, golden 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 oven at 400°F (200°C) for about 45 minutes, or until the edges are bubbly and the crust turns golden brown.
- Optional protection: Use a pie shield or aluminum foil around the crust edges if they start to brown too quickly, to prevent burning.
Notes
- Frozen blackberries can be used directly without thawing to prevent excess juice.
- Using a cast iron skillet helps create a crispy crust and evenly cooked filling.
- Adjust sugar based on berry sweetness or personal preference.
- Allow the cobbler to cool slightly before serving to let the filling set.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
