How to Make a Perfect Blackberry Cobbler in a Cast Iron Skillet

This blackberry cobbler features a tangy blackberry filling and a sugar cookie-inspired topping, all baked to perfection in your reliable cast iron skillet.

This most classic of cobbler recipes is made with a tart blackberry filling and sugar cookie-inspired topping, baked in your trusty cast iron skillet. It’s also the perfect treat to enjoy, warm or cold topped with ice cream

Blackberry Cobbler in a Cast Iron Skillet

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.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serving Size 6 servings

Equipment

  • 10 inch cast iron skillet

Ingredients 

Blackberry Filling

  • 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

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.
    mixing bowl with sugared blackberries.
  • 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.
    skillet with baked and unbaked fruit.
  • 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.
    mixing bowl with sugar cooking cobbler topping.
  • Assemble and bake. Carefully remove the skillet from the oven (remember, it’s hot!). Drop spoonfuls of the cookie dough topping over the hot filling, spreading it slightly but leaving some gaps for the filling to bubble through. Return the skillet to the oven and bake for 40-50 minutes, until the topping is golden brown and set.
    skillet before and after baking topping.
  • 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.
    finished cobbler, close up.

Notes

If your blackberries are very ripe and juicy, you might want to add an extra teaspoon of cornstarch to help thicken the filling. If they’re on the tart side, add more sugar to balance the flavors.
When making the cookie dough topping, make sure your butter is softened but still cool to the touch. If the butter is too warm, the topping can spread too much and become greasy instead of staying fluffy and tender.
Use room-temperature butter and egg for the topping to make everything blend easily.
For a crunchy, sugary top, sprinkle the topping with coarse sugar halfway through the baking time.
If you prefer a sweeter dessert or plan to serve it without ice cream, consider adding 2-3 tablespoons of sugar to the blackberry filling.
Calories: 367kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 225mg | Fiber: 7g | Sugar: 39g | Vitamin A: 973IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 1mg

More Tips:

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.

When you pour the filling into the skillet, make sure the skillet is hot from the pre-bake. This helps the topping cook evenly and gives the cobbler a head start, creating a beautifully golden crust.

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.

skillet with finished blackberry cobbler.

Serving Suggestions

Serve this cobbler with vanilla ice cream, fresh whipped cream, a sprinkle of lemon or lime zest, a drizzle of honey, or a few fresh mint leaves.

For a perfect cobbler, you’ll need a few essential tools and ingredients. Here are some important ones to have on hand:

ingredients on. counter.
  • 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.

Having these tools and ingredients on hand makes sure that your cobbler turns out delicious every time.

If you’re missing ingredients, you can try these substitutions:

  • Cornstarch: Replace cornstarch with an equal amount of flour or arrowroot powder for thickening.
  • Fresh blackberries: If you don’t have fresh blackberries, use frozen ones after thawing and draining them.
  • Butter: Swap butter with margarine or coconut oil for a dairy-free option.
  • All-purpose flour: Substitute all-purpose flour with whole wheat flour for a denser, slightly nuttier topping.

Just keep in mind that these substitutions might change the texture and flavor of the cobbler a bit, but they’re good alternatives to try.

Storage Instructions

To store your Blackberry Cobbler, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3 days.

When you’re ready to enjoy it again, you can reheat individual servings in the microwave or warm the whole cobbler in a 350°F (175°C) oven for about 10-15 minutes.

This cobbler does not freeze well because the topping can become soggy when thawed, so it’s best enjoyed fresh or within a few days of baking.

I’m sure you’ll love making and sharing this simple, comforting Blackberry Cobbler. It’s a delicious way to make the most of fresh berries, and it’s sure to become a favorite. Whether you serve it warm with ice cream or enjoy it chilled the next day, this cobbler will surely bring a little bit of homemade goodness to any occasion.

finished cobbler, close up.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Learn More

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  2. 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.

    Reply