This skillet blackberry cobbler looks and tastes made from scratch but actually uses frozen berries and refrigerated crust. No one will EVER know!
This skillet blackberry cobbler, y’all. O. M. Glory. If you want a to-die-for dessert that is easy to make and that folks will rave over, bookmark this one. It is FAB!
The recipe for this divine skillet blackberry cobbler 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.
The cobbler crust is so sweet, buttery and delicious that no one would ever guess (or care) that it was simply doctored pre-made crusts. I literally have to hide the cobbler from family before a party to keep my peeps from picking off pieces and eating them. #thecrusttasteslikecookie #yesplease
Make Ahead: This skillet blackberry cobbler takes less than an hour to make from start to finish. But you can cut a smidge of prep time by making the cobbler to the point of baking and placing it (unbaked) into the freezer. It can then go from freezer to (preheated) oven and will cook in roughly 45 minutes.
Skillets: I share my skillet preferences below, with links to where to buy. Lodge is the only cast iron that I trust and use.
- 12-inch Skillet. This is my favorite size and what I use for this recipe. You can get it here at Wal-Mart or here on amazon (with the red silicone handle sleeve).
- 10-1/4″-inch Skillet. This is a common size and will work for this recipe; however, you’ll likely have to reduce the amount of berries just a bit. This one from amazon has a helper handle.
- 15-inch skillet. I use this size when I want to make a larger portion (using additional berries and extra pie crusts). I bought this one from amazon years ago. It is sometimes sold here on Walmart.com for a bit less.
All skillet options are pictured below along with my fave pie crust shields. I always use a pie shield to keep these edges from over browning before the center crust cooks. Shields that specify “up to a 10-inch” pie can still be used for this cobbler. Simply place the shield inside the skillet and it will do the trick.
Give it a rest…..After removing the cobbler from the oven, always let it rest for at least an hour or more. I usually make mine early in the day so that crust will cool and develop a sugar cookie texture, and the juices will thicken a bit. If eaten too soon after cooking, the juices will be more liquefied.
Vanilla Ice Cream: This cobbler must be served with vanilla ice cream! Use your fave; I prefer Breyer’s Natural Vanilla Bean (and the no-sugar version is fab too).
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!!!
- 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
- 1/4-1/2 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
- 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 1/4-1/2 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 over browning.)
Amount Per Serving Calories 1046 Total Fat 23g Carbohydrates 217g Protein 4g