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.

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.

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

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