There’s something wonderfully nostalgic about an Old Fashioned Skillet Blackberry Cobbler. This timeless dessert captures the essence of summer with its juicy, sweet blackberries bubbling beneath a golden, buttery crust. Whether you grew up picking berries or just love a cozy, rustic dessert, this cobbler will transport you back to simpler times. Made in a cast iron skillet, it takes on a deliciously crisp, caramelized edge that complements the softness of the filling.
What’s more, this blackberry cobbler is incredibly easy to make with pantry staples you likely already have. The combination of sweet-tart berries and a lightly spiced, fluffy crust makes it perfect for a backyard BBQ, family gathering, or just a comforting treat after dinner. Top it off with a scoop of vanilla ice cream for the ultimate warm-weather indulgence. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a family favorite!
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Ingredients
- 1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
- 2 (14-16 oz) bags frozen blackberries
- 1 stick butter, melted
- 1⅓ cups sugar (for berries)
- ½ cup flour
- ¾ cup sugar (for crust)
- ½ stick butter, cut into small cubes
- ½ cup water
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Instructions
1 ) Heat oven to 350 degrees.
2 ) Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.
3 ) Pierce bottom and sides of crust with a fork., and bake 7 minutes; remove from oven.
4 ) Increase oven temp to 400 degrees.
5 ) In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
6 ) Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and the mixture is crumbly.
7 ) Gently pour berries into skillet; sprinkle water over berries.
8 ) Unroll second pie crust over top of berries, sealing at the edges of the skillet.
9 ) Scatter the small pieces of butter on top of the crust.
10 ) Sprinkle ¾ cups sugar on top of the crust, and Cut tiny slits in top of pie crust.
11 ) Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
12 ) (I highly recommend a pie shield to keep edges of crust from burning.)
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It was be really helpful if you could make these recipes printer friendly. Otherwise, I just read them and pass them by.
Has ingredients listed
But no instructions
How to assemble
Oven temperature????
Instructions
1 ) Heat oven to 350 degrees.
2 ) Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.
3 ) Pierce bottom and sides of crust with a fork., and bake 7 minutes; remove from oven.
4 ) Increase oven temp to 400 degrees.
5 ) In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
6 ) Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and the mixture is crumbly.
7 ) Gently pour berries into skillet; sprinkle water over berries.
8 ) Unroll second pie crust over top of berries, sealing at the edges of the skillet.
9 ) Scatter the small pieces of butter on top of the crust.
10 ) Sprinkle ¾ cups sugar on top of the crust, and Cut tiny slits in top of pie crust.
11 ) Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
12 ) (I highly recommend a pie shield to keep edges of crust from burning.)
Barbara, as you are reading and coming down the page it shows two arrows Prev Page and Next Page: Go to the Next page and the instructions are there. I did the same thing!!! Went back and kept looking for it….. Good Luck.
Ctrl + C (cut) and then highlight what you want to keep. Ctrl +V (paste). I put it straight into a computer file, and then print it from Windows.
I’d never seen ingredients and instructions on separate pages before. Unusual, but adaptable.
Pie dough for a top… great. I saw a recipe with cake for a top (slow cooker), and it was gross.
That is a super lot of sugar. We are Diabetic, so will be cutting back on that.