IRON SKILLET BLACKBERRY COBBLER
This 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!
Note: You can do this with just about any fruit and you could bake it in a 9 x 13 baking dish, too.
Blackberry tip: To freeze whole blackberries, wash and dry on paper towels, spread separately on a baking sheet (berries should not be touching each other). Once frozen put in containers or freezer bags. Should keep fresh up to 9 months frozen and can be added to most recipes without thawing.
Iron Skillet Blackberry Cobbler
Ingredients
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
Instructions
- 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.
Check out these other cobbler recipes:
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The blackberry cobbler was delicious. It was my first try and won’t be my last! It was simple to mix and looked so good in the iron skillet. I will never buy the frozen premade blackberry cobbler again. Thank you for the recipe.
Can you use blackberry from jar bought at Cracker Barrel?
I’ve only made this recipe the way it is written. You can always try it!
I used self rising flour and came out perfect.
Could you use self rising flour in the crust instead of ap flour, if so would it be the same measurement?
I have not tried it but I see no reason why you couldn’t and yes, I would use same amount.
If using frozen blackberries, do they need to be thawed out completely before adding them?
No, I don’t think you would have to do that, Joyce.
Sweetie…I made this last night and it was AMAZING! I just used the frozen berries and did not let them thaw out! Thanks for such a GREAT recipe.
So happy you enjoyed the recipe, Joyce, and thank you for letting me know.
It isn’t a dry cobbler is it? I love the crust as long as there is lots of berry juice. Thank you.
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.
Should I try it with cherries and sour cherries(mixed) or only with one kind or maybe with none of them???
Zoe, you can try it with whatever fruit you desire. It is a very versatile dish.
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!
I will share this link with MyKentuckyLiving readers! I am adding it to my recipe box! Love blackberry cobbler.