Description
This Easy Skillet Blackberry Cobbler is a delightful and simple dessert featuring a buttery pie crust filled with juicy blackberries coated in a sweet, crumbly mixture. Baked in a cast iron skillet, this cobbler develops a golden, crispy crust and bubbling berry filling that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1 box of 2 refrigerated pie crusts (Pillsbury recommended)
- ¾ cup sugar (for crust)
- ½ stick butter, cut into small cubes
- ½ cup water
Filling
- 2 (14-16 oz) bags frozen blackberries
- 1 stick butter, melted
- 1â…“ cups sugar (for berries)
- ½ cup flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Bottom Crust: Unroll one pie crust and fit it into a 12-inch cast iron skillet, pressing it up the sides to form the base.
- Dock Crust: Pierce the crust all over with a fork to prevent bubbling during baking.
- Blind Bake Crust: Bake the crust for 7 minutes in the preheated oven to set it, then remove from the oven.
- Increase Oven Temperature: Raise the oven temperature to 400°F (200°C) to bake the assembled cobbler.
- Prepare Berry Mixture: In a large bowl, mix melted butter, 1â…“ cups sugar, and flour until the mixture becomes crumbly. This acts as a coating and thickener for the berries.
- Coat Blackberries: Add the frozen blackberries to the bowl and toss gently, ensuring they are evenly coated with the buttery sugar-flour mixture.
- Assemble Filling: Pour the berry mixture into the prepared skillet crust and sprinkle the ½ cup water evenly over the berries to help create steam and moisture during baking.
- Cover with Top Crust: Unroll the second pie crust and carefully cover the berries, sealing the edges by pressing down around the skillet rim.
- Add Butter Cubes: Dot the top crust with the small cubes of butter to enhance flavor and browning.
- Sprinkle Sugar: Evenly sprinkle ¾ cup sugar over the top crust for added sweetness and a crunchy topping.
- Vent Top Crust: Cut small slits in the top crust to allow steam to escape during baking, preventing sogginess.
- Bake Cobbler: Bake for about 45 minutes, or until the edges are bubbly and the crust is golden brown, indicating it’s fully cooked.
- Optional Protection: Use a pie shield or aluminum foil around the edges of the crust if you want to prevent burning during the baking process.
Notes
- Using frozen blackberries is convenient and ensures the berries maintain their shape during baking.
- The water sprinkled over the berries helps keep the filling juicy and prevents it from drying out.
- Dotting the top crust with butter adds richness and aids in achieving a golden, crisp finish.
- Using a cast iron skillet helps conduct heat evenly for a beautifully baked cobbler.
- Allow the cobbler to cool slightly before serving to let the filling set for easier slicing.
