Blackberry Skillet Cobbler

Carolynne Grogan


This is an awesome pie/cobbler. Everyone I've served it to is crazy about it. You can add raspberries or do a fruit medley and you have a versatile cobbler. It's wonderful, but be sure to use a cast iron skillet for the best taste!


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 1 box
    refrigerated pie crust or make your own.
  • 1 bag(s)
    frozen blackberries 10-14 ounces
  • 1 stick
    butter, melted
  • 1 1/3 c
  • 1/2 c
  • 2 Tbsp
  • 1-2 Tbsp
  • 1/2 c

How to Make Blackberry Skillet Cobbler


  1. Preheat oven to 350
    Using a No. 7 cast iron skillet, place one crust into skillet, pierce bottom and sides with fork. Bake 7-10 mins and then remove from oven. Increase oven to 400.
  2. In large mixing bowl, mix melted butter, 1 1/3 c sugar and flour. Add berries, toss until berries are covered and mixture is crumbly. Gently pour berries into skillet, sprinkle water over berries.
  3. Top with 2nd crust. Seal around edges folding crust if needed. Scatter small pieces of butter on top of crust and then sprinkle with sugar. Cut slit in center of crust.
    Bake 45 minutes. Cool completely and serve spooning into individual serving dishes, add vanilla ice cream or whip cream, if desired.

Printable Recipe Card

About Blackberry Skillet Cobbler

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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