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! For those of us who’ve eaten the real thing, it is FAMOUS!
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. That is why I call it “Mimi’s Famous Skillet Blackberry Cobbler.” All of us who have eaten it literally declare that it is the best.
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 on amazon (with the red silicone handle sleeve).
- 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. I use it mostly when making a double portion cobbler or my favorite pimento cheese cornbread.
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 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 all of 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, seal crust at the edge of the skillet.
- Scatter the small pieces of butter on top of the crust.
- Sprinkle 1/4 cup 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 353 Total Fat 19g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 8g Cholesterol 30mg Sodium 211mg Carbohydrates 45g Net Carbohydrates 0g Fiber 1g Sugar 27g Sugar Alcohols 0g Protein 2g