Skillet Blackberry Cobbler

skillet cobbler
Diana Rattray
  • 45 mins
  • Prep: 20 mins,
  • Cook: 25 mins
  • Yield: 8 Servings
Ratings (15)

Bake this easy to make blackberry cobbler in your large cast iron skillet. It's an excellent way to use fresh blackberries in a dessert. Feel free to make the cobbler with raspberries or strawberries instead, or to combine raspberries with your blackberries.

What You'll Need

  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 1/2 cups sugar
  • 1 tablespoon lemon juice
  • 4 cups blackberries (picked over, rinsed and drained)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter (cold, cut into small pieces)
  • 1/4 cup boiling water

How to Make It

  1. Heat the oven to 400 F (200 C/Gas 6).
  2. Line a baking sheet with foil.
  3. In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a seasoned cast iron skillet.
  4. In a mixing bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
  1. Bring the blackberry mixture to a boil in the skillet, stirring. Drop spoonfuls of the dough onto the boiling mixture.
  2. Place the skillet on the foil-lined baking sheet.
  3. Bake the cobbler in the middle of the preheated oven for 20 to 25 minutes, or until the topping is golden.
  4. Serve warm with vanilla ice cream or whipped cream.
Nutritional Guidelines (per serving)
Calories 312
Total Fat 11 g
Saturated Fat 6 g
Unsaturated Fat 3 g
Cholesterol 23 mg
Sodium 240 mg
Carbohydrates 55 g
Dietary Fiber 5 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)