Cast Iron Blackberry Cobbler
Tart berry filling, sweet and crackly sugar cookie topping, it’s just the best. The cast iron skillet gives you that perfect caramelized edge and goes straight from oven to table. You’ll want to serve this with vanilla ice cream.

Every summer when I’m overrun with blackberries, this cobbler is on the dessert menu. Of course, the blackberries are from a wild patch, not from what I planted years ago. Sigh.
Table of Contents
Ingredients and Tools You’ll Need
You can still make this if you don’t have a cast iron skillet (though it does make it better). Use a pie plate or quiche dish. No big deal.
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This will give you about 6 servings. If you want to make a double or triple batch, you can make adjustments in the recipe card at the bottom of this post. But this doesn’t freeze well, so make sure you will eat it right away or in a few days.
Equipment
- 10-inch cast iron skillet
- electric hand mixer
Ingredients
Blackberry Filling
- 6-7 cups blackberries (2 pounds)
- ½ cup sugar
- 1 tablespoon cornstarch (to thicken the filling)
- ½ teaspoon cinnamon
- zest of 1 lemon
Cookie Dough Topping
- ½ cup softened butter (1 stick)
- ½ cup sugar
- ¼ teaspoon vanilla
- 1 egg
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- pinch salt
How to Make
Step One: Make The Filling
Preheat your oven to 375°F and get that rack in the center.
Toss the blackberries with sugar, cornstarch, cinnamon, and lemon zest in a big bowl until everything’s coated.

Step Two: Prebake The Filling
Pour it into your 10-inch cast iron skillet, cover with foil, and bake for 20 minutes. This step thickens everything up so you don’t get a watery mess.

Step Three: Make The Topping
While that’s baking, make your topping. Beat the butter, sugar, and vanilla with your hand mixer for about 3 minutes until it’s fluffy. Add the egg and mix it in. Then, add the flour, baking powder, and salt at low speed until they come together like cookie dough.

Step Four: Assemble
Pull the skillet out and taste the filling – add more sugar if your berries are too tart. Drop spoonfuls of the cookie dough over the hot filling. Don’t worry about making it look perfect.

Step Five: Bake
Bake uncovered at 375°F for 40-50 minutes until the top is golden brown and set.

Let it cool for at least 20 minutes before serving. The filling will be super hot.
Serving & Storing
Serve this cobbler with homemade vanilla ice cream or fresh whipped cream and a few fresh mint leaves.
Store any leftovers in the fridge for 3 days covered tightly in plastic wrap or aluminum foil.
This cobbler does not freeze well.
Questions And Troubleshooting
So the cobbler isn’t watery. We need the berries to release their juices and the cornstarch to thicken everything up. If you skip it, your cobbler will be soggy.
Yep, but don’t thaw them first. Use them straight from the freezer and add an extra 5-10 minutes to the baking time.
Yes, you can add 2-3 tablespoons of sugar to the blackberries before baking. Taste it before you bake it to make sure it’s how you like it.

More Cobbler Recipes
Cobblers are so much easier to make than pie, especially with my signature cookie topping.
- Caramel and apple. Need I say more? This caramel apple cobbler is your go-to fall dessert.
- This lemon cobbler is easy, but I insist you serve it the right way.
- Use a premade filling for this blueberry cobbler! (But I’ve got notes if you still want to make it from scratch.)
- If you’ve got lots of different berries lying around, combine them into a triple berry cobbler.
- A cranberry strawberry cobbler is perfect for early winter.
Printable Recipe
Cast Iron Blackberry Cobbler

Equipment
- 10 inch cast iron skillet
- electric hand mixer
Ingredients
Blackberry Filling
- 6-7 cups blackberries (2 pounds)
- ½ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- zest of 1 lemon
Cookie Dough Topping
- ½ cup softened butter (1 stick)
- ½ cup sugar
- ¼ teaspoon vanilla
- 1 egg
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- pinch salt
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Instructions
- Preheat the oven. Preheat the oven to 375°F (190°C) and position the rack in the center.
- Make the filling. Combine the blackberries, sugar, cornstarch, cinnamon, and lemon zest in a large mixing bowl. Then, toss gently until the berries are evenly coated.
- Prebake the filling. Next, pour the filling into the 10-inch cast iron skillet. Cover the skillet with foil and bake the filling for 20 minutes. This step helps release the juices and thickens the filling.
- Make the topping. While the filling is pre-baking, prepare the cookie dough topping. In a medium bowl, beat the softened butter, sugar, and vanilla extract with an electric mixer for 2-3 minutes until the mixture is light and fluffy. Add the egg and mix until just incorporated. Gradually add the flour, baking powder, and a pinch of salt, and mix at low speed until combined. The topping should resemble a moist cookie dough.
- Assemble and bake. Carefully remove the skillet from the oven (remember, it’s hot!). Carefully spoon out a little filling, let it cool, and taste. You may need to add more sugar depending on the sweetness of the berries. Next, drop spoonfuls of the cookie dough topping over the hot filling. Return the skillet to the oven, uncovered, and bake for 40-50 minutes, until the topping is golden brown and set.
- Serve. Allow the cobbler to cool for at least 20 minutes before serving. This dessert is delicious and served warm or cold, ideally topped with a scoop of creamy vanilla ice cream.
Video
Notes
Nutrition
Did You Make This?
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bake again covered or uncovered?
does the vanilla go in the filling or cookie dough topping? Instructions say to mix berries, sugar, corn starch and vanilla in mixing bowl but doesn’t list vanilla in the filling ingredient list.
cookie dough topping and bake again uncovered.