This classic dessert is made with a tart blackberry filling and sugar cookie-inspired topping, baked in your trusty cast iron skillet. It’s the perfect treat to enjoy warm or cold, topped with vanilla ice cream.
Table of contents
❤️ Why you’ll love this recipe
- Delicious tart filling and sugar cookie-inspired topping
- Goes from oven to table easil
- Easy to make at home with simple ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this old-fashioned dessert:
- all-purpose flour
- baking powder
Step One: make filling
Preheat oven to 375 with rack in the center.
Mix the blackberries, sugar, and cornstarch together in a large bowl.
Then pour it into a 10-inch cast iron skillet. Cover with foil and bake for 20 minutes. This will help the filling to thicken up just a bit.
Step three: make topping
While the filling is heating, make the topping. Get a mixer and beat the butter, sugar, and egg for 2-3 minutes until it looks fluffy. Add the dry ingredients and gently blend until everything is mixed together. The topping will look like a moist cookie dough when you’re done.
Step Four: top and bake
Remove the hot skillet from the oven and drop the cookie dough on top by the tablespoonful. (Remember that the skillet is hot!) Bake for 40-50 minutes, until the topping is golden brown.
🥫 Storage instructions
First, cover the skillet with foil or plastic wrap. This will help protect the cobbler from drying out in the fridge.
Second, place the skillet into the refrigerator and store it there for up to 3 days.
I always remove any leftovers and transfer them to a container so my skillet isn’t trapped!
Use a pie plate or quiche dish. No biggie.
Yes, this recipe has a tart filling as written. If you’re eating it plain or prefer sweeter desserts, you can add 2-3 tablespoons of sugar to the blackberries before baking.
👩🏻🍳 Expert tips
Use room-temperature butter and egg for the topping to make everything blend easily.
Don’t over-mix the topping. It should look like a moist cookie dough when you’re done.
If you want to make individual servings, you can portion the filling and topping ramekins before baking.
Halfway through baking, sprinkle the cobbler with coarse sugar for a crunchy, sugary top.
📘 Related Recipes
I love cobblers, so you’ll find plenty of them here.
📖 Here’s the recipe
Blackberry Cobbler in a Cast Iron Skillet
- 10 inch cast iron skillet
- 5 cups blackberries
- ½ cup sugar
- 2 teaspoons cornstarch
Cookie Dough Topping
- ½ cup softened butter 1 stick
- ½ cup sugar
- ¼ teaspoon vanilla
- 1 egg
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- pinch salt
- Preheat oven to 375 with rack the center.
- Make the filling and pre-bake. Mix the blackberries, sugar, cornstarch, and vanilla in a large mixing bowl. Pour the filling into 1-inch cast iron skillet. Cover with foil and bake (just the filling!) for 20 minutes to release juices and thicken the filling.
- Make the topping. While the filling is heating, prepare the topping. Beat the butter, sugar, and egg for 2-3 minutes with an electric mixer until fluffy. Add the dry ingredients and gently blend until just combined. The topping will resemble a moist cookie dough.
- Assemble and bake. Remove hot filling from oven and drop cookie dough on top by the tablespoonful. (Remember the skillet is hot!) Bake again for 40-50 minutes, until topping is golden brown.
- Serve. Cool for at least 20 minutes before serving. Delicious served warm or cold, topped with vanilla ice cream.