Description
This Easy Skillet Blackberry Cobbler is a deliciously simple dessert featuring juicy blackberries baked beneath a buttery, golden pie crust. Using refrigerated pie crusts and a cast iron skillet, this recipe delivers a warm, bubbly cobbler that’s perfect for any occasion and ready in just over an hour.
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 oven: Set your oven to 350°F (175°C) to prepare for baking the pie crust.
- Prepare crust base: Unroll one refrigerated pie crust and press it along the bottom and sides of a 12-inch cast iron skillet for a sturdy base.
- Dock crust: Pierce the bottom crust all over with a fork to prevent bubbling during baking.
- Par-bake crust: Bake the crust in the oven for 7 minutes to set it, then remove it carefully from the oven.
- Increase oven temp: Raise the oven temperature to 400°F (200°C) for baking the cobbler.
- Mix berry topping: In a large bowl, combine melted butter, 1â…“ cups sugar, and flour, mixing until crumbly in texture.
- Add blackberries: Gently toss the frozen blackberries with the crumbly mixture, ensuring they are evenly coated for flavor and texture.
- Fill skillet: Pour the blackberry mixture into the prepared skillet atop the par-baked crust. Sprinkle the water evenly over the berries to maintain moisture as they bake.
- Cover with top crust: Unroll the second pie crust and gently place it over the berry filling, sealing the edges securely to the skillet to trap juices.
- Add butter pieces: Dot the top crust with the small cubes of butter for richness and a golden finish.
- Sprinkle sugar: Evenly sprinkle ¾ cup sugar on top of the crust for sweetness and a slight crunch after baking.
- Vent top crust: Cut several small slits into the top crust to allow steam to escape during baking, preventing sogginess.
- Bake cobbler: Place the skillet in the oven and bake for approximately 45 minutes or until the edges are bubbly and the crust achieves a golden brown color.
- Optional protection: Use a pie shield or cover the edges with foil if they brown too quickly to ensure an even bake without burning.
Notes
- Using frozen blackberries makes this recipe convenient year-round and helps reduce excess juice.
- A cast iron skillet provides even heat distribution and a rustic presentation.
- Par-baking the bottom crust prevents it from becoming soggy once the filling is added.
- Cutting slits in the top crust ensures the filling can release steam, keeping the crust crisp.
- Adjust sugar quantity slightly based on the sweetness of your blackberries or personal preference.
