Discover the magic of this skillet blackberry cobbler, a dessert that captures the essence of homemade comfort in every bite.
This rustic treat showcases the natural sweetness of plump blackberries, perfectly balanced by a golden, buttery crumble topping.
Baked to perfection in a cast iron skillet, it emerges from the oven with a crisp, cinnamon-kissed crust.
How amazing does that sound?!
Why You’ll Love This Skillet Blackberry Cobbler
Rustic Charm: From the buttery topping to the vibrant filling, this skillet dessert brings a touch of nostalgia and homestyle comfort to your table.
Versatile: It’s easily adaptable to fresh or frozen blackberries, so you can enjoy a delicious cobbler year-round. And its serving options are just as versatile—try with ice cream, whipped cream, or even yogurt!
Seasonal Adaptability: While the recipe calls for blackberries, it can easily be adapted for other seasonal fruits. I love it with a mix of summer peaches and blueberries!
Irresistible Aroma: As it bakes, this cobbler fills your home with the enticing scent of cinnamon, berries, and sugar. Yum!
Ingredients
- Blackberries: The juicy, sweet-tart base of the cobbler. Fresh or frozen, they bring vibrant flavor and color.
- Fresh Lemon Juice: A bright citrus kick that brings out the flavor of the berries.
- All-Purpose Flour: The foundation of the cobbler crumble, providing structure and texture.
- Granulated Sugar: Adds sweetness to balance the tartness of the blackberries. Adjust the amount to suit your taste. It’s in the cobbler topping, too.
- Baking Powder and Baking Soda: Helps the cobbler dough rise, making it light and airy.
- Salt: Enhances the flavors and balances the sweetness of the topping.
- Cold Butter: Adds richness to the dough and creates that tender, flaky texture.
- Cold Buttermilk: Moistens the dough, making it soft and tangy with a light crumb.
- Brown Sugar + Cinnamon (optional): Sprinkled on top for extra sweetness and warmth, giving a caramelized crunch to the cobbler.
How to Make Skillet Blackberry Cobbler
I adore this recipe because of its simplicity and the way it showcases the natural beauty of fresh blackberries.
My trusty cast iron skillet does all the heavy lifting, creating those perfectly crisp edges that everyone fights over.
Plus, there’s something so satisfying about serving straight from the skillet – it adds a touch of homey charm that you just can’t beat.
Oh, and it doesn’t hurt that the prep is minimal!
1. PREP: Preheat the oven to 375°F and generously grease a 10-inch cast iron skillet with butter.
2. TOSS: In a medium bowl, gently toss the blackberries with the sugar, flour, and lemon juice. Spread evenly in the prepared skillet.
3. MIX: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. Cut in the butter, then mix in the buttermilk until the dough comes together; it should be rough and sticky.
4. TOP: Drop handfuls of the dough over the blackberries, leaving some fruit exposed. Sprinkle with brown sugar and cinnamon.
5. BAKE: Bake for 40-45 minutes until the top is golden and the fruit is bubbling.
6. COOL: Let the cobbler cool for at least 10 minutes before serving. Enjoy hot with vanilla ice cream.
Tips For the Best Skillet Blackberry Cobbler
Imagine warm, gooey berries mingling with a buttery, crumbly topping, all topped with a slowly melting scoop of vanilla ice cream.
Oh yeah, this is the kind of dessert you won’t want to share.
Check out these tips for the best cobbler:
- Choose the right skillet. For the best results, use a 10-inch cast iron skillet. It distributes heat evenly and cooks the cobbler perfectly.
- Use grated butter. Grab a cold block and grate that stuff into a bowl. This makes blending it into the flour a breeze!
- Don’t overmix the crumble. Mix the crumble topping by hand just until it comes together. It’ll be sticky, but it shouldn’t be smooth.
- Let it cool. Let the cobbler cool for 10-15 minutes before serving. This allows the juices to set and the flavors to meld. It’ll also help avoid burned tongues!
- Variations. Try this cobbler with other fruits like blueberries, raspberries, or peaches. Or use different spices like nutmeg or cardamom to change the flavor. You could even add chocolate chips for a super luxe cobbler experience.
How to Store
Like most cobbler recipes, this one is best enjoyed right away when the sauce is warm and the cobbler topping is golden.
The longer it sits, the soggier the top will get.
That said, you can store leftovers for later. Here’s how:
To Store: Transfer cooled leftovers to an airtight container (try to keep the topping separate). Store in the refrigerator for up to 3 days.
To Reheat: Preheat the oven to 350°Fahrenheit and warm the cobbler for 10-15 minutes, or until warm. Alternatively, microwave individual portions for 30-60 seconds.
To Freeze: Wrap the cooled cobbler tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Cobbler Recipes We Can’t Live Without
Blueberry Cobbler
Lemon Cobbler
Apple Cobbler
Chocolate Cobbler
Skillet Blackberry Cobbler
6
servings15
minutes45
minutes512
kcalDiscover the magic of this easy skillet blackberry cobbler, a dessert that captures the essence of homemade comfort in every bite.
Ingredients
- For the Filling
4 cups fresh or frozen blackberries
1/4-/12 cup white sugar, to taste (see notes)
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
soft butter, for greasing
- For the Cobbler
2 cups (240g) all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold
3/4 cup buttermilk, cold
2 tablespoons brown sugar + 1 teaspoon cinnamon, optional
Instructions
- Preheat the oven to 375°Fahrenheit and generously grease a 10-inch cast iron skillet with softened butter. Set aside.
- Make the filling: In a medium bowl, gently toss the blackberries with the sugar, flour, and lemon juice until evenly coated. Transfer the berries to the prepared skillet, spreading them in an even layer.
- Make the topping: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well mixed. Add the butter and cut with a pastry cutter (or rub between your fingers) until coarse crumbs form. Add the buttermilk, a little at a time, until the dough comes together. It should be rough and sticky.
- Drop handfuls of the cobbler topping over the blackberries. It doesn’t need to fully cover the fruit. Sprinkle the brown sugar and cinnamon over the top.
- Bake for 40-45 minutes or until the top is golden and the fruit is bubbling. Remove from the oven and set aside to cool for at least 10 minutes.
- Serve hot with vanilla ice cream, and enjoy!
Notes
- The amount of sugar in the filling will depend on how sweet the fruit is. Taste and adjust as needed.
- The baking time will vary depending on how thick the cobbler topping is. I use small, even spoonfuls to ensure even cooking.
