Description
This Easy Skillet Blackberry Cobbler features a buttery, flaky double crust filled with juicy blackberries coated in a sweet crumbly mixture. Baked to golden perfection in a cast iron skillet, this rustic dessert is warm, comforting, and perfect for serving up a homemade treat any time of year.
Ingredients
Crust
- 1 box of 2 refrigerated pie crusts (Pillsbury recommended)
- ¾ cup sugar (for crust)
- ½ stick butter, cut into small cubes
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 and Prepare Crust: Preheat the oven to 350°F (175°C). Unroll one pie crust and fit it into a 12-inch cast iron skillet, pressing it up the sides. Pierce the crust all over with a fork to prevent bubbling.
- Blind Bake Crust: Bake the crust for 7 minutes, then remove it from the oven. Increase the oven temperature to 400°F (200°C) to prepare for baking the filled cobbler.
- Make Filling Mixture: In a large bowl, combine the melted butter, 1⅓ cups sugar, and flour until the mixture becomes crumbly. Gently toss in the frozen blackberries, coating them evenly with the mixture.
- Assemble Cobbler: Pour the berry mixture into the partially baked crust in the skillet. Sprinkle the water evenly over the berries to add moisture during baking.
- Add Top Crust: Unroll the second pie crust and cover the berries, sealing the edges around the skillet. Dot the top crust with the small cubes of butter and sprinkle ¾ cup sugar evenly over the surface.
- Prepare Venting: Cut small slits in the top crust to allow steam to escape during baking, which helps prevent soggy crust.
- Bake Cobbler: Bake the assembled cobbler in the oven for about 45 minutes, or until the edges are bubbly and the crust is golden brown. Use a pie shield or foil around the edges if necessary to prevent burning.
Notes
- Using frozen blackberries helps prevent the filling from becoming too watery as they hold their shape better during baking.
- Blind baking the bottom crust ensures a crisp base and prevents sogginess.
- Cast iron skillets provide even heat distribution, perfect for baking cobblers.
- Pie crust edges can be covered with foil or a pie shield midway through baking if they begin to brown too quickly.
- Serve warm with vanilla ice cream or whipped cream for an extra special treat.
