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.

close up of spoon scooping up blackberry cobbler.

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.

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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.

berries mixed with sugar and cornstarch in bowl.

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.

berry filling in skillet and covered with tin foil.

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.

cookie topping mixed together with hand mixer.

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.

cooked filling topped with scoops of cookie topping.

Step Five: Bake

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

finished, baked cobbler.

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

Why do I need to prebake the filling?

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.

Can I use frozen blackberries?

Yep, but don’t thaw them first. Use them straight from the freezer and add an extra 5-10 minutes to the baking time.

My berries are really tart. Can I add more sugar?

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.

finished cobbler topped with ice cream.

More Cobbler Recipes

Cobblers are so much easier to make than pie, especially with my signature cookie topping.

Printable Recipe

Cast Iron Blackberry Cobbler

You'll love how your trusty skillet goes from oven to table. But what you'll really love is the delicious tart filling and sugar cookie-inspired topping of this classic dessert.
Print Recipe
close up view of scoop of cobbler.
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes

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

For a crunchy, sugary top, sprinkle the topping with coarse sugar halfway through the baking time.
 

Nutrition

Calories: 399kcal | Carbohydrates: 60g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 152mg | Potassium: 266mg | Fiber: 8g | Sugar: 40g | Vitamin A: 821IU | Vitamin C: 30mg | Calcium: 65mg | Iron: 2mg
Servings: 6 servings
Calories: 399kcal
Author: Katie Shaw

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3 Comments

  1. 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.

5 from 1 vote (1 rating without comment)

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