Mimi’s Famous Skillet Blackberry Cobbler

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This skillet blackberry cobbler looks and tastes made from scratch but actually uses frozen berries and refrigerated crust. No one will EVER know!

skillet blackberry cobbler

Everyone RAVES over this skillet blackberry cobbler.

This Skillet Blackberry Cobbler is my favorite dessert~hands down (served with vanilla ice cream, of course). It tastes like a homemade from scratch dessert just like my grandmother would have made.  If you want a to-die-for dessert that is easy to make and that folks will rave over, bookmark this one. So fab! For those of us who’ve eaten the real thing, it is FAMOUS!

This blackberry cobbler is an old family recipe.

The skillet blackberry cobbler recipe came from Zane’s mom (we all call her Mimi). She has made this cobbler forever, and she shared the recipe with me years ago. I’ve made it more times than I can count, and everyone, literally everyone, raves over it. That is why I call it “Mimi’s Famous Skillet Blackberry Cobbler.” 

Do you cover a cobbler when baking?

Nope, you can leave your cobbler directly in the oven to get browned on its surface. However, I do recommend using a pie shield to keep the edge from either getting too browned or burned. If you don’t have a pie shield, you always do a make-shift one out of foil. 

Why put sugar on blackberries in blackberry cobbler?

Adding sugar, butter, and flour to your blackberry mixture is an incredibly important step in this recipe. This step ensures that your cobbler mix will thicken up and not be so watery. A watery cobbler can ruin your dessert quickly, so make sure to remember this step. It also makes the cobbler taste SO delicious with the extra butter and sugar. 

What kind of ice cream is best to top with a blackberry cobbler?

I would recommend a classic vanilla ice cream as the PERFECT topping for a blackberry cobbler. Nothing compliments cobbler quite as well as ice cream and I highly recommend splurging on some for this recipe! A great classic is Bluebell ice cream, and you should be able to find it at any grocery store. 

What’s the difference between a cobbler and a crisp?

The main difference between a cobbler and a crisp has to do with the topping. Typically, a cobbler topping is more dense and a crisp topping is more light. A crisp is also typically made with oats while a cobbler is made with dough. Both can use blackberries and both are excellent with ice cream! Since this recipe uses a more doughy topping instead of oats, it is considered a cobbler.

Refrigerated pie crust works beautifully in this recipe.

Mimi often makes her own crust for this, but I use refrigerated with GREAT results. I use Pillsbury refrigerated crusts that come 2 crusts to a box. You’ll use both for this recipe~one crust on the bottom and the other one for the top. Of course, you can make your own crusts if you desire, but the easy way is so fabulous, you should try it first and see.

Tips on the pie crusts.

Here are a few tips on using refrigerated crusts for this recipe. You can also watch how I do it in the video below. Some folks are intimidated by rolling crusts, but you don’t need to be. Read (and watch) my tips below.

  • Don’t worry about small nicks or tears when unrolling; you don’t have to be perfect.
  • The crust doesn’t have to completely cover the bottom or sides of the skillet. Just go as far as you can.
  • You’ll bake the bottom crust first at one temp and then raise the temp for the rest. Be sure to remember this.
  • Both crusts will be pricked with a fork before baking.
  • Watch the cobbler as the end of baking nears. If it is too brown on the edges, open the door, rotate it, and keep watching. Opening the door several times helps slow cooking if it is too high.
  • The center crust will be lighter than the edges; just make sure it is firm to the touch before removing.

Tips on the blackberries:

  • I prefer using frozen berries and recommend them for this recipe.
  • Use 2 bags of blackberries. Bags usually come in 10 oz and 12 oz. You can use either with no problem. But if you use two 12 oz bags, the berries will be higher and the crust won’t be as even. If this bothers you, just use less.
  • Berries are tossed in a mixture of sugar, flour, and butter. In the video, I tossed in sugar/flour (forgot the butter). It actually worked GREAT. I just poured the butter over, tossed it again, and it was perfect.
  • Wear gloves to prevent blackberry stains on your hands.

Make-ahead tips:

  • This skillet blackberry cobbler takes less than an hour to make from start to finish. However, you can cut a smidge of prep time by making the cobbler to the point of baking and placing it (unbaked) into the freezer. When you are ready to enjoy it, it can go from the freezer to the  (preheated) oven and will cook in roughly 45 minutes.
  • Make this a few hours before serving if you want a thicker blackberry filling inside. If you serve it right after removing it from the oven, the filling will be more liquid-y.
  • Serve with ice cream~always:-)
  • Reheat leftovers (unlikely) in a toaster oven or oven for a better crust. The microwave will soften the crust.

skillet blackberry cobbler

Which skillet is best for this cobbler?

I use a Lodge 12″ cast iron skillet for this blackberry cobbler. Lodge is the best (per most cooks) cast iron. It is made in Tennessee, which is a huge plus for those of us who love “made in the USA”:-). The 12″ version is a perfect size and is the one shown in all the photos of my cobbler. You can buy this skillet several on Amazon, and also here at Wal-Mart.

Skillet Blackberry Cobbler

I so hope you’ll try this fave family recipe of mine. If so, please let me hear from you in the comments. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

skillet blackberry cobbler

Mimi's Famous Skillet Blackberry Cobbler

Yield: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A rave worthy blackberry cobbler that is easy to make and always a hit!

Ingredients

  • 1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
  • 2 (10-14 oz) bags frozen blackberries
  • 1 stick butter, melted
  • 1 1/3 cups sugar (for berries)
  • 1/2 cup flour
  • 1/4 cup sugar (to sprinkle on crust before baking)
  • 1/2 stick butter, cut into small cubes (to dot onto crust before baking)
  • 1/2 cup water

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.
  4. Bake 7 minutes; remove from oven.
  5. Increase oven temp to 375 degrees.
  6. In a large bowl, mix melted butter, 1 1/3 cups sugar, and all of flour.
  7. Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
  8. Gently pour berries into skillet; sprinkle water over berries.
  9. Unroll second pie crust over top of berries, seal crust at the edge of the skillet.
  10. Scatter the small pieces of butter on top of the crust.
  11. Sprinkle 1/4 cup sugar on top of crust.
  12. Cut tiny slits in top of pie crust.
  13. Bake for approximately 45 minutes or until bubbly at edges and beginning to brown on top.
  14. (I highly recommend a pie shield to keep edges of crust from over browning.)
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 353Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 30mgSodium 211mgCarbohydrates 45gFiber 1gSugar 27gProtein 2g
© emilymbutler11@gmail.com
Category: Desserts
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135 Comments

  2. Well, I made it again. I have used blueberries blackberries and mixed berries for the cobbler. It’s the only way I like to make it now my plus is that I use my grandma’s big iron skillet and to me that adds a little extra love and sweetness my church family loves it when I make this dessert.

  4. I cannot tell you how many times I have made this since finding your recipe. Everyone raves about it. I have also made it with blueberries. Wow! That’s was great too. Has anyone ever tried apples?

  5. Hi Kelley, I’ve never had this happen! Are you using a skillet? I use either a 10″ (minimum) or 12-13″ so that the cobbler sits a few inches below the top rim. I hope this helps!! Otherwise, you might just melt the butter and pour/brush it on the crust?

  6. Hello. I love this recipe, but I’ve found if I put the butter slices on top of the crust and then bake, my oven smokes like crazy as the butter drips down to the bottom of the oven. Even placing a cookie sheet on the next level down did not help. It overflowed the cookie sheet.. Had to open all the doors/windows and bring in a floor fan. Please consider reworking the final step of butter. Thanks.

  8. this is a regular around my house. made it several times and every time it comes out perfect. thxs

  10. The 12″ skillet is way too big…are you sure you don’t mean 10″? Your picture shows the crust covering and able to crimp the edges.

  14. 62Karen
    I’ve been making making this cobbler for about 15 years and it always turns out delicious! When my local stores in Texas, run out of blackberries, which they oftendo in the summer, I use two cans of sliced peaches and it turns out just as delicious! My family and friends are asking to make it for special occasions and just because we are craving it. I’ve got one in the oven right now on
    4-9-22. I promise you will become addicted the first time you make it! Enjoy.

  16. I made this last night with fresh blueberries added only 1 cup of sugar used pillsbury crescent dough it came out amazing!

  18. I just made it. It came out perfect A great Skillet Blackberry Cobbler.

  20. Can this made with frozen cherries??
    If so are the amounts all the same ??
    Thank you, I made the blackberry cobbler many times.
    Mona

  21. Hi Kim! I think Mimi sprinkled it on the berries, but in the video I got mixed up lol! Either way, it is just a bit of water and works both ways!!! Enjoy the cobbler!!!!XoXo

  22. Hi Jamie, When does water get sprinkled on? The recipe says on top of berries,but in the video you sprinkle water on top pie crust.Just want to be sure,so excited to make this!!!Thanks so much,Kim in Germantown, Tn.

  24. Can I use 2 full 16 oz. bags of frozen blackberries in the 12 in skillet cobbler? We love blackberries and they often cook down and leave you wanting more in cobbler recipes.

  25. Hi Gail! You did it correctly! Yes, when mixing the butter with frozen berries, sugar & flour, it resembles a crumbly mess. But it turns out GREAT!!!! When it bakes, it all melts and blends together perfectly.

  26. Do u thaw the berries. I did not but when adding the melted butter mixture, the frozen berries froze the butter into a hundred little pieces!!

  27. Hi Athena!!! I am so happy to hear this from an accomplished Southern cook!!! I totally agree with you, but you have just a smidge more authority than I do. I’m 55, so you have an extra decade of experience haha!!! Thanks for taking time to leave a review. I’ll be passing this along to “Mimi” who will be equally delighted!!!

  28. Hey Jamie. I grew up in the Deep South and I’ve eaten a many blackberry cobblers in my days…I’m 65. I come from a family of great cooks, but I do believe this is the best tasting, most consistent texture I’ve ever eaten. Thanks for the wonderful recipe!

  29. Denise blackberry is my favorite EVERY thing~preserves, cobbler, fresh…..love them!! I am so happy you will be making this. You will love it!!! Let me hear back when you’ve made it!!!

  30. I just finished watching the video and my mouth is literally watering. Blackberry is my favorite cobbler! And, a patient recently gave me two bags from her freezer!! Thanks so much for sharing Mimi’s recipe. I’m getting my crusts tomorrow!

  36. Thank you so much for this recipe. I have been looking for one using the pie shells..

  37. Hi Amy! I am so happy your foodie husband loved it!!! It really is hard to find anything more delicious~or easy. Thanks for the serving size info. We must be big eaters……I don’t think I’ve ever feed 11 haha. XoXo

  38. Oh my goodness! This was DELICIOUS! My husband, who is a foodie, thought it was the best cobbler he has ever had! It was super easy…took no time at all to put together! I highly recommend watching the video. Also, you do not need to grease the skillet, and I fed 11 people with it…could have fed 12!

  39. Lanie, I am so sorry I just saw this comment (Memorial Day has come and gone)! I have had friends use fresh blueberries with great results. I would love to hear from you if you made it!!! XoXo

  40. Hi Lynn, I did have someone tell me that the peaches turned out well for them; however, I have not tried it myself. If you try peaches, please let us hear how it turns out in the comments of the post. It is so fun learning different ways to make this yummy cobbler!!! XoXo

  41. I know you haven’t used peaches in your cobbler but did you ever hear back from the lady that wanted to use peaches? I’m going to try it today with fresh peaches. I’ll let you know how it goes!

  42. Hi Jamie, this recipe looks delicious! I’m planning on making this as a treat for Memorial Day, but I only have fresh blueberries. Is it okay to use those instead of frozen ones?
    Thanks!
    XOXO,
    Lanie Richardson

  43. Hi Corine! I am so glad to hear how you made the crust work after forgetting to pre-cook. This cobbler is very forgiving; it always tasted fabulous!! I may add a bit or cornstarch next time to see how that works. Thank you for reaching out!!! Blessings to you!!

  44. This was great! Thank you for sharing! I added a bit of cornstarch to the berries to thicken the filling and I forgot to precook the crust so I just cooked it on the bottom rack at 350……perfect!

  45. Stephanie, this makes me SO happy!!! This yummy cobbler is Mimi’s creation, and it truly is a gem of a dessert. I will let her know how much your family loves this. Thank you SO much for taking time to share. Blessings to you, my friend!!!! XoXo

  46. This cobbler is unbelievable. We are a large family and finding something that everyone enjoys can be tricky. This was a crowd favorite!! I have a book that I keep in the kitchen and write down recipes that everyone loves. This one will make it to the book for sure. Please tell Mimi how thankful we are for sharing this gem.

  47. Larita, this makes me SO happy! Thank you for sharing this with me!!! It is the best in our book, for sure. I’ll tell Mimi you said thanks:-) Stay safe and well, my friend. XoXo

  48. This is absolutely the best cobbler I’ve ever eaten. Because of the Coronavirus problem I couldn’t get the crusts, had to make my own, and couldn’t get frozen blackberries, so I used fresh ones. The shelves have been picked clean. It turned out wonderful. I shared it with some friends, and they both asked for the recipe. Tell Mimi thank you so much. I am also a Mimi.

  49. Hi Lindsay! I am sorry yours didn’t turn out well. When I use my 12″, I just roll the bottom crust a bit more to reach the bottom edge but not go up the sides. Then I add the filling, and just stretch the top crust over the filling. The crusts don’t have to touch or cover the skillet; they are basically a top and bottom:-) I hope you end up liking your 12″; I use it more than any size I have. It is a perfect size for cornbread and a paleo skillet meal (recipe on the blog).

  50. I recommend using a 10″ skillet for this recipe. I really had to roll my crusts out very thin to get it to come up the sides at all and even then it still didn’t come up to the very top of the skillet. With my crusts being so thin, the pie didn’t hold together as well either. I bought a 12″ skillet (my first cast iron) specifically for this recipe. Wish I didn’t now. Seems pointless to own both a 12″ and a 10″.

  51. Hi Evie! Thank you so much for sharing this! I am so happy that the cobbler turned out well for you!!! Isn’t it yummy??? Blessings to you my friend!!! XoXo

  55. Hi Brandi! I went in and made it more clear as to the measurments; I hope it helps! The flour is used only once (to toss with the berries). There are 2 separate measures of sugar~one for the berries and the other to sprinkle on top of the crust just before baking. I hope this makes it easier to understand. Thanks for reaching out! Let me know how this turns out for you! XoXo

  56. It’s a good recipe but you do need to tell how much sugar and flour do you need to put in because you’re just kind of guessing there where it says in a large bowl mix melted butter 1/3 cup sugar flower butter it all kind of runs together so you’re guessing that it’s all the same so you may want to check that and make sure that it’s the same or add in how much it’s should be.

  58. Hi Ann! I am so happy that you tried (and loved) the cobbler! It is one of my top 3 favorite desserts of all time. I will tell Mimi you thanked her as well:-) XoXo

  59. I made your skillet blackberry cobbler today. It was delicious. And so easy to make. I will definitely be making more. Thanks for sharing it with us. Thank your mother- in law also!!

  60. Hi Angela! I”ve not used peaches but don’t see why it wouldn’t work. This recipe is for frozen fruit….so maybe try fresh/frozen peaches and see how it turns out. Please let me know!!!!

  64. Hi Mary Jane, I know that it seems like it would make it soggy. I’ve never had that problem, Tweak as you see fit, as I really think the cobbler would be fine without it.l

  65. Seems like a 1/2 cup of water sprinkled on top of the berries would make the pie soggy, since the berries are frozen , and will already be watery after they’ve cooked.

  70. Hi Thomas, thank you SO much for this savvy tip; I’ll use this myself!!! So happy this is a household favorite; this makes me happy:-)

  71. An easy solution to the pre-prepared pie crust not fitting – Simply roll both top & bottom dough out a little thinner on a floured surface and carefully place in skillet per instructions. Works perfectly! Made this dessert about 12 times. A household favorite.

  74. I’ve heard that too, Charlene! I LOVE cooking in cast iron. There is nothing like it! And this cobbler…..oh my! Thanks for your comment. Have a blessed day!!!

  75. I was told that cooking in iron skillets gives us the iron our bodies need. We use iron skillets everyday, and keep them near the stove where they are easy to grab when needed!

  79. this cobbler is the bomb. I have made it as a gift for other people. I make it for myself. love the recipe, love how simple, and affordable it is. Thank you for sharing

  80. Hi Sue! I wish I had a freezer full of home grown berries:-) A 12-oz bag of frozen is roughly 3 cups of berries. There is room for 3 to 4; you just may have to stretch the top crust and may have some thin spots or a few holes; it won’t hurt a thing. Do let me hear how the cobbler turns out!!!

  81. How many cups of blackberries or other fruit ? I have frozen blackberries from my berry patch in zip lock baggies. 10-14 oz is how many cups?

  82. Diana, thanks for sharing! I’m glad you like it, and I agree that less sugar is better. I acutally started putting less and like it more. I need to adjust in the recipe. The 3/4 is what my mother-in-law uses (the recipe is hers), so I just never changed it. She was guesstimating her portions, so I feel like she probably uses less to:-)

  83. I made this and it turned out awesome! Very delicious with a scoop of vanilla ice cream. I thought 3/4 cup sugar to put on top of the crust was way too much, so I only used 6 tablespoons, which is 1/2 of 3/4 cup.

  84. Hi Kay!!! Great question!!! If we are at the lake or entertaining a big group, we leave the skillet out and just let folks go back as often as they want to. The cobbler doesn’t last long:-) If there is ever any left at the end of the day, I put it in a tupperware in the fridge to reheat and enjoy the next day. Hope you enjoy it!!!

  85. Question, do you leave the leftover cobbler in the cast iron skillet or do you just keep eating till it’s gone? Sounds really good and I plan on making it tomorrow.

  86. Jessica, the filling does get thicker~like a typical blackberry cobbler. It has some juice but is not watery. The crust gets almost like a sugar cookie~it is sugary crusty outside and shortbread on the inside. It is so good that I eat the crust by itself:-)

  87. …..yeah, it’s got to be the berry mixture I used and I will definitely try the straight blackberry mixture because despite the watery failure, when we taste tested it, it was delicious!! Just curious though, what is the crust and filling like? Does the filling firm up and is the top crust flaky? It’s hard to tell from the photos. Thanks! :)

  88. Hi Jessica! I am so sorry that you had a bad experience with the berry mix you used. I am not sure what happened, but I do know that strawberries and raspberries have a higher water content than blackberries (and probably blueberries). This may be what happened. I do hope you will try the blackberry version; it really is outstanding and pretty foolproof. Let me know!!! Thanks for your feedback!

  89. So I think I found a berry combination that does NOT work with this cobbler. My grocery store did not have a bag of JUST frozen blackberries so I got a berry mixture of strawberries, blackberries, blueberries and raspberries. The end result was a watery mess :( It tasted amazing, but when we cut into it, it was soupy/watery which caused it to make the top crust soggy. I also noticed the butter just melted and pooled in puddles. I’m going to assume it was the berry mixture because everyone else had so much success with this, but I’m so disheartened, I’m not sure I’m going to try it again for fear of it happening again.

  92. Hi Chris, thanks SO much for sharing this!!! I have had it with fresh peaches~oh my goodness!!!! So glad to know it works with myriad fruits. Appreciate your feedback!!!

  93. I have used fresh and frozen peaches! Its AMAZING!!! I have used just about every kind of frozen fruit with this, and I have yet to find one that didn’t work well. Use your imagination when doing fruits..apples and raspberries..peach and blueberries…the triple berry is awesome!

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  96. Sounds delicious, but I would use less than half of that sugar in the pie, and about 1 teaspoon to sprinkle on the crust. We need to get away from eating so much sugar. It’s much worse for you than fat.

  97. Hi Jane! Absolutely! I’ve made this is smaller skillets and just adjusted the ingredients accordingly. I agree that this is a large dessert~especially for two:-) Hope you enjoy it!!!

  98. Could this be halved? When cooking for just two, a 12″ dessert seems to last forever, usually until we are sick of it. I do have a 6″ pan.

  99. Hi Vicki, I haven’t. I don’t think it would turn out well, as canned filling is too moist and sweet. You could try frozen blueberries; those would work much better. Let me hear back if you try it!

  101. Hi Diane! No that is a good question; butter measurements can be confusing! It is 1/2 stick, which equals to 1/4 cup. Hope it turns out well for you!!

  102. I have a silly question but on your 1/2 stick of butter, is that a 1/4 cup or a 1/2 cup?

  104. I made this cobbler and loved how easy it was to prepare, especially with the pre-made pie crusts. I used fresh blackberries for mine and everyone loved it. I don’t think any kitchen is complete without a good selection of cast iron skillets and dutch ovens, the older and well seasoned the better. Thanks for sharing this wonderful recipe and hope everyone will give it a try. As always cobbler isn’t complete without some homemade vanilla ice cream to top it off with, thanks to technology for bringing the ice cream machines to the kitchen.

  105. I know I will. I love blackberry pie! That will be next. I may have to buy bigger pants. You can probably tell by my analysis that I’m an engineer by trade.

  106. Wow you’ve worked hard; I hope it turns out to be delicious! I STILL want to hear back from you if you make the blackberry version:-) I think you’ll love it!

  107. Hi Jamie, Thanks for the reply. Well I’m doing a repeat performance this morning as I bought enough stuff for 2 cobblers. This time I’m using a 10″ pan and the crust fit perfectly up to the top rim (bottom crust). The top crust is a bit large, so I did the typical pie thing where I pinched the edge all the way around. Looks good. This time I buttered the pan thoroughly first to avoid sticking. Yes it is still blueberries. I lessened the sugar by about 1/2. And I added a teaspoon of vanilla extract (per some other recipe). Lastly, I cooked it in the morning so I could let it cool for a day and congeal a bit. Now, for sure, I need some vanilla ice cream. Heh, heh, heh. Cheers!

  108. Hi Jeff! You are correct in that the top crust doesn’t quite reach the edge of a 12″ skillet without being stretched out a bit. The cobbler is rustic, however, so it is not necessary for the crust to perfectly reach the top edge. I think perhaps the blueberries didn’t work well because they are softer than blackberries and release more moisture (thus the clumping). I hope you’ll give the blackberry version a try; I think you’ll be pleasantly suprised! Thanks so much for taking time to write. Let me know how your next attempt turns out!!! Good luck!!!

  109. Howdy. This is the first time I baked anything in my life. I even bought a 12″ cast iron pan. I used frozen blueberries rather than blackberries (just cause I grabbed to wrong thing). No biggie. First, the Pillsbury pie crusts were far too small for a 12″ pan. When I mentioned this to my neighbor who has baked in the past, he said you are better of using an 8 or 10″ pan. The bottom crust came to about an inch high from the bottom edge. That was about the max. Maybe the crusts you used were a larger diameter? They only had one size. I also noticed that the powder mixture didn’t coat the blueberries properly as they were pretty damp once unbagged. The wettness off the berries made the powder clumpy. I think it would have been better to pat dry all the berries before putting into the powder mixture. Although the melted butter was part of the reason it was kind of clumpy. I also slightly lessened the amount of sugar to sprinkle on top. It just seemed to be too much. I cooked it the amount of time per the recipe. And then let it cool for about an hour. It pretty much fell apart into a pile of blueberry crust mess. I called it “deconstructed cobbler”. Maybe I needed to make it in the morning and let it solidify more before serving that evening. Anyway, it was very, very good. I wish I had vanilla ice cream with it. Thanks.

  112. Hello Arvis, I am so glad you liked it! Thanks for the info about making in a Dutch Oven; this might help those who have one and want to try it that way. Blessings to you!

  113. This the best cobbler I have ever ate. I make it in cast-iron dutch oven. I follow the recipe to the letter except the dutch oven. I cover it with the lid until halfway through, then remove so the top can brown. I am making this today for family tonight. This is GREAT stuff. Thank you for sharing.

  114. Hi Jennie! Thanks so much for sharing this very helpful info!!! I love my cast iron but have never heard of the salt cleaning; I will be trying this! Blessings to you!!!

  115. This is to Denise, who left a message on 2/11 about not washing her cast iron with soap. You CAN was them with soap, just dry well and rub a light coat of oil in the skillet before storing. If you scrub really hard, you might wear off some of the seasoning. In that case, here’s a quick SUCCESSFUL set of instructions to reseason it.

    I saw a short video on some site a couple of months ago regarding cleaning cast iron and it works fabulously! Pour a light coating of olive oil in the skillet and heavily sprinkle plain salt over it. Use a paper towel to spread around and scrub any leftover fried/baked on bits. Use a fresh paper towel to wipe down the skillet and it’s ready to be stored, already lightly coated with oil! And yes, an inherited cast iron skillet is PRICELESS and filled with memories.

  117. This cobbler is wonderful and so easy to make. Definitely will be a family favorite from now on. Serve with ice cream and it only gets better.

  118. Hi Denise! This cobbler does leave some sticky that can be stubborn! I scrape what I can with a spoon, then I use a stiff bristle scrub brush (love those for cleaning dishes) with hot water and dish soap. Sometimes I just wipe my skillet without soap and washing, but for things like this cobbler, there is no option other than washing. Hope this helps!

  119. Sounds yummy and I love a good blackberry cobbler. I do have a Lodge skillet but was wondering how you clean it after using it for something like this? I know it says don’t use soap on the instructions but how do you get all that gooey stuff out?

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  122. Hi Betty,
    This looks soooo good. I plan to make this dessert using a 14 in cast iron skillet.
    What changes do I need to make to adapt this recipe to a 14 in skillet?
    Thanks,
    Pat

  123. Hi Betty! I am eager to hear how this turns out with blueberries! Actually, my mom-in-law (her recipe) uses 3/4 cup of sugar for the crust, but I use about 1/2 cup. Hers is always good, but mine turns out just fine using less, and it saves a few calories also. Let me know how your family likes it! Blessings to you!

  124. I made this today except I used frozen blueberries. I have one question…does the recipe actually call for 3/4 (THREE quarters)cup of sugar on top of the pie crust. It made my more like a brûlée
    instead of a crust. I looks good just concerned about the top crust. I will let you know the my husband and son-in-law review when they eat it tonight.

  125. Sharon, thank you for sharing! I can’t make enough of these either; they always look and taste so wonderful! So glad you like the recipe. Thanks so much for reading. Blessings to you!!!

  126. I made 4 of these within a month of each other. Delicious and picture perfect. I made with fresh blackberries…all ingredients stayed the same. Thanks for sharing!!

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  128. Hi Al, my crust sticks to the bottom of the skillet also, but it will usually come out easily with a sharp spatula. The stickiness doesn’t bother me; I actually like the texture. You might try greasing the skillet or spraying with Pam to reduce sticking. Let me know what works!

  129. Question: i made this over the weekend. It was great. I had a little problem with the bottom of the crust sticking to the cast iron skillet. Do you have any suggest about what to do to stop it from sticking?

    Thanks,
    Al

  130. Hi Jeanne, I know that my mom-in-law has used fresh peaches in this recipe, but I’ve not tried fresh or frozen peaches yet. Let me know if you do; I’d love to hear how it turns out!

  132. Hi Judy! I’ve never made this with fresh blackberries so not sure how it would be different. I would probably use the same number of cups of everything and see how it turns out. Will you let me know? Thanks for reading! Blessings!!!

  133. Love Love this cobbler…..

    Question……

    Can I use fresh blackberries……..If so……How many cups, extra sugar?

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