Description
This Easy Skillet Blackberry Cobbler combines juicy frozen blackberries with a buttery, flaky pie crust baked right in a cast iron skillet. The cobbler features a sweet berry filling coated in a crumbly mix, topped with a golden sugar-dusted crust dotted with butter for extra richness. Ready in just over an hour, it’s a perfect rustic dessert that highlights fresh blackberry flavor and a crisp, tender crust.
Ingredients
Scale
Crust Ingredients
- 1 box of 2 refrigerated pie crusts (Pillsbury recommended)
- ½ stick butter, cut into small cubes
- ¾ cup sugar (for crust)
Filling Ingredients
- 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 prepare for the initial crust baking.
- Prepare Skillet Crust: Unroll one pie crust and fit it into a 12-inch cast iron skillet, pressing it up the sides to form a crust shell.
- Dock Crust: Pierce holes all over the crust base with a fork to prevent bubbles during baking.
- Blind Bake Crust: Bake the crust in the preheated oven for 7 minutes, then remove it to make filling.
- Increase Oven Temperature: Turn up the oven to 400°F (200°C) for finishing the cobbler.
- Prepare Berry Mixture: In a large bowl, combine melted butter, 1⅓ cups sugar, and flour, mixing until crumbly. Gently fold in the frozen blackberries, coating them evenly with the mixture.
- Add Filling to Crust: Pour the blackberry mixture into the partially baked crust in the skillet. Evenly sprinkle ½ cup water over the berries to keep them moist during baking.
- Top with Second Crust: Unroll the second pie crust and cover the berries, sealing the edges to the skillet to encase the filling fully.
- Add Butter and Sugar: 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 Cobbler: Bake the cobbler at 400°F (200°C) for about 45 minutes, or until the crust is golden brown and edges are bubbly.
- Protect Crust Edges (Optional): Use a pie shield or foil around the crust edges if they begin to brown too quickly to avoid burning.
Notes
- Using frozen blackberries allows the fruit to release juices slowly during baking, enhancing the cobbler’s flavor.
- Pre-baking the bottom crust prevents sogginess and ensures a crisp base.
- Adjust sugar amount depending on the tartness of the blackberries to suit your taste.
- Allow the cobbler to cool slightly before serving to help the filling set.
- Serve with whipped cream or vanilla ice cream for a classic dessert experience.
