This skillet blackberry cobbler looks magazine worthy, tastes insanely delicious, and is one of the easiest desserts you’ll ever make.
Delicious doesn’t have to be complicated. And it doesn’t have to be made “from scratch.” This to-die-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!
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!!!