Cast Iron Skillet Blackberry Cobbler
My cast iron skillet blackberry cobbler is a classic summer dessert you can easily put together. Tart berry filling, sweet and crackly sugar cookie topping, it’s just the best. You’ll want to serve this with vanilla ice cream.
Blackberry Cobbler in a Cast Iron Skillet
Equipment
- 10 inch cast iron skillet
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, and cornstarch 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
Tips for Success
When you mix the dry ingredients with the butter mixture, just mix until they’re combined. Mixing too much can make the topping tough instead of tender.
If you want to make individual servings, you can divide the filling and topping into ramekins before baking.
After baking, let the cobbler cool for at least 20 minutes. This allows the filling to set, making it easier to serve and prevents it from being too runny.
Key Ingredients and Tools
Skillet or baking dish: A cast iron skillet is crucial for achieving an even, golden crust and a perfectly cooked filling. If you don’t have one, a similar-sized baking dish can work, but the results may not be as crispy.
Thickening agent: Cornstarch helps thicken the blackberry filling to prevent it from being too runny. You can find it in the baking aisle.
Mixer: An electric mixer makes achieving a light and fluffy cookie dough topping much easier. You can use a hand whisk if you don’t have one, but it will take more time and effort.
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I’m sure you’ll love making and sharing this simple and classic recipe. It’s easy, crowd pleasing, and just the thing for a special occasion summer dinner.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
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.