Skillet Blackberry Cobbler

This skillet blackberry cobbler looks and tastes like a made from scratch masterpiece but is actually one of the easiest desserts you’ll ever make.

skillet blackberry cobbler










This magazine worthy skillet blackberry cobbler proves that delicious doesn’t have to be complicated. Nor does it have to be “from scratch.” This cherished family recipe for skillet blackberry cobbler uses simple ingredients (even a refrigerated crust) but tastes as good as any cobbler you’ll ever eat. Since it uses frozen blackberries, it is a dessert that can be enjoyed year round.

The “doctored” refrigerated pie crust turns out to be so sugary, flaky and tender that few would ever guess (or care) that it wasn’t from scratch. The crust is so yummy that I have a hard time not picking at it every time I walk by the cobbler:-)

I keep frozen blackberries in my freezer at all times so that I can make this yummy cobbler at the drop of a hat. Everyone who tastes this loves it.  Served with vanilla bean ice cream, this dessert is sheer heaven!

Although this can be made in a baking dish, it will have neither the character nor texture that it will have if made in a cast iron skillet. I highly recommend at least one good cast iron skillet in every kitchen. There are just certain foods (cobblers, crisps, pot pies, roasted potatoes) that are far better cooked in cast iron.

Note: A 12″ skillet is the perfect size for the large amount (2 pounds) of berries. If you don’t have a cast iron skillet, I highly recommend one. It is an investment that you will never regret, and a well-seasoned skillet is a gift that you can pass down and keep in the family.  I would never make this cobbler in anything but a big black skillet; it just wouldn’t be the same!

skillet blackberry cobbler

Miniature Skillet Blackberry Cobblers

I bought my favorite Lodge 12″ cast-iron skillet years ago and consider it one of my most indispensable pieces of cookware. From cornbread to cobbler to crisps and beyond, nothing can replace cast-iron for certain recipes. I also have six 6.5″ cast iron mini skillets to make miniature cobblers (and other skillet dishes). When using my mini skillets, I use 3 for my family of 5, and we all share:-)

Note: I always use a pie crust shield about halfway through baking time to keep the crust’s outer edges from over browning before the center is fully cooked. Mrs. Anderson’s aluminum 10″ pie crust shield fits inside a 12″ skillet and does the trick nicely.

After removing the cobbler from the oven, let it rest for awhile. I actually make mine early in the day so that crust will cool and develop a sugar cookie texture, and the juices will thicken a bit. This cobbler screams for vanilla ice cream, so make sure you have some on hand!

I so hope you make this for your family and that they RAVE over it~and you for making it! Always feel free to leave comments; I love hearing from you! Thanks so much for stopping by. Be blessed, and stay savvy!!!


Skillet Blackberry Cobbler

From my mother-in-law, this is the best blackberry cobbler I've ever had. Don't make it in anything but a big black skillet~it won't turn out the same!

10 min

45 min

55 min

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  • 1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
  • 2 (1o-14 oz) bags frozen blackberries
  • 1 stick butter, melted
  • 1 1/3 cups sugar (for berries)
  • 1/2 cup flour
  • 3/4 cup sugar (for crust)
  • 1/2 stick butter, cut into small cubes
  • 1/2 cup water


  • Heat oven to 350 degrees.
  • Unroll one pie crust and place in bottom and up sides of 12 " cast iron skillet.
  • Pierce bottom and sides of crust with a fork.
  • Bake 7 minutes; remove from oven.
  • Increase oven temp to 375 degrees.
  • In a large bowl, mix melted butter, 1 1/3 cups sugar, and flour.
  • Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
  • Gently pour berries into skillet; sprinkle water over berries.
  • Unroll second pie crust over top of berries, sealing at the edges of the skillet.
  • Scatter the small pieces of butter on top of the crust.
  • Sprinkle 3/4 cups sugar on top of crust.
  • Cut tiny slits in top of pie crust.
  • Bake for approximately 45 minutes or until bubbly at edges and beginning to brown on top.
  • (I highly recommend a pie shield to keep edges of crust from burning.)
Recipe Type: desserts

skillet blackberry cobbler