this post may contain affiliate links. Please read my disclosure for more information.

Print Friendly, PDF & Email

Iron Skillet Blackberry Cobbler 2 - CopyThis Iron Skillet Blackberry Cobbler recipe is easy to make and great as a dessert with any meal.  Just add some whipped cream or ice cream and this won’t last long.  Can be reheated in the microwave or oven.  This is best served warm right from the oven but I can eat it cold and love it for breakfast with coffee.

Crust for Cobbler:

1 stick butter or 8 tablespoons or 1/2 cup

1/4 cup brown sugar

1 1/4 cups all-purpose flour

1 rounded tablespoon baking powder plus 1 teaspoon

1/4 teaspoon salt

1 1/4 cups milk


Cobbler Filling

3 1/2 cups fresh blackberries (could use frozen)

1/2 teaspoon ground cinnamon, Optional

1 teaspoon vanilla extract

2 tablespoons all purpose flour

1/2 cup white sugar

Spray one 10 inch iron skillet with cooking spray.  Preheat oven to 375 degrees.  Add butter to skillet and melt in oven.  While butter is melting, whisk together the brown sugar, flour, baking powder and salt.  Stir in milk with spoon.  Remove skillet and spread flour mixture in skillet on top of melted butter.  Mix blackberries, cinnamon, vanilla extract, flour and white sugar together with a spoon.  Drop by spoonfuls into skillet.  Bake at 375 degrees for 45 to 50 minutes until crust is done and golden brown.  Makes 6 to 8 servings.  Enjoy!

Iron Skillet Blackberry Cobbler - Copy

Note:  You can do this with just about any fruit and you could bake it in a 9 x 13 baking dish, too. Check out these other cobbler recipes:

Deep Dish Blackberry Cobbler,

Strawberry Cobbler

Fresh Peach Cobbler

Don’t Forget to Pin! Iron Skillet Blackberry Cobbler

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 26,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


  1. Anne Montgomery says:

    Could you use self rising flour in the crust instead of ap flour, if so would it be the same measurement?

  2. If using frozen blackberries, do they need to be thawed out completely before adding them?

  3. It isn’t a dry cobbler is it? I love the crust as long as there is lots of berry juice. Thank you.

    • The Southern Lady says:

      If you want it really juicy Mary you might try cooking the blackberries first with a little water and sugar to make them more juicy. There is another blackberry cobbler on the site that is called deep dish blackberry cobbler that is really juicy. Just type Deep dish blackberry cobbler in the search box and it should come up for you.

  4. Zoe Zaira Koutsokera says:

    Should I try it with cherries and sour cherries(mixed) or only with one kind or maybe with none of them???

  5. Looks and sounds like my grandmother’s blackberry cobbler. She was a wonderful cook and her blackberry cobbler was my favorite. She rarely sat through a family dinner because she was always trying to keep our plates full. So glad I ran across this – it has flooded me we beautiful memories!

  6. I will share this link with MyKentuckyLiving readers! I am adding it to my recipe box! Love blackberry cobbler.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.