This easy skillet blackberry cobbler is a warm, gooey dessert that I love making when I want something comforting and rustic. The buttery flaky pie crusts paired with a perfectly sweetened blackberry filling baked right in a cast iron skillet make it feel special but super simple to pull together.
Why You’ll Love This Recipe
I love this recipe because it’s straightforward and doesn’t require making a crust from scratch, which saves a ton of time. Baking it in a cast iron skillet gives it a beautiful rustic look and helps create that perfect crispy edge on the crust. The blackberry filling is juicy and just sweet enough without being overpowering. It’s great for cozy nights or when I want to impress with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box of 2 refrigerated pie crusts (Pillsbury recommended)
2 (14-16 oz) bags frozen blackberries
1 stick butter, melted
1⅓ cups sugar (for berries)
½ cup flour
¾ cup sugar (for crust)
½ stick butter, cut into small cubes
½ cup water
Directions
Preheat the oven to 350°F (175°C).
Unroll one pie crust and fit it into a 12-inch cast iron skillet, pressing it up the sides.
Pierce the crust all over with a fork.
Bake the crust for 7 minutes, then remove it from the oven.
Increase the oven temperature to 400°F (200°C).
In a large bowl, mix the melted butter, 1⅓ cups sugar, and flour until the mixture becomes crumbly.
Add the blackberries to the bowl and toss gently to coat them evenly with the mixture.
Pour the berry mixture into the prepared skillet and sprinkle the water evenly over the berries.
Unroll the second pie crust and cover the berries, sealing the edges to the skillet.
Dot the top crust with the small cubes of butter.
Sprinkle ¾ cup sugar evenly over the crust.
Cut small slits in the top crust to allow steam to escape.
Bake for about 45 minutes or until the edges are bubbly and the crust is golden brown.
Use a pie shield or foil around the edges to prevent burning if desired.
Servings and timing
This recipe serves about 8 people. I usually spend around 15 minutes preparing it and about 52 minutes baking, so the total time is roughly 1 hour and 7 minutes.
Variations
Sometimes, I like to add a splash of lemon juice or a teaspoon of vanilla extract to brighten the berry filling. For a different texture, swapping out half the blackberries for fresh blueberries or raspberries works beautifully. If I want a gluten-free version, I use gluten-free pie crusts. Adding a sprinkle of cinnamon or nutmeg to the sugar and flour mix gives the cobbler a warm spice twist that’s perfect for fall.
Storage/reheating
I store leftover cobbler in an airtight container in the refrigerator for up to 3 days. When I reheat it, I prefer using a microwave for about 30-45 seconds or warming it in the oven at 300°F (150°C) for 10-15 minutes to keep the crust crisp. It also freezes well — I wrap the entire skillet tightly with foil and plastic wrap, freeze for up to 2 months, then thaw overnight before reheating.
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FAQs
Can I use fresh blackberries instead of frozen?
Absolutely! Fresh blackberries work great in this recipe. I usually adjust the sugar slightly depending on the sweetness of the fresh berries.
What if I don’t have a cast iron skillet?
You can use any oven-safe skillet or a pie dish, but I find the cast iron gives the best crust texture and rustic appearance.
Can I make this cobbler ahead of time?
You can prepare the filling and store it in the fridge, then assemble and bake just before serving for the freshest result.
How do I prevent the crust edges from burning?
Using a pie shield or covering the edges with foil halfway through baking helps prevent burning.
Is this recipe suitable for diabetics or low sugar diets?
This recipe is quite sweet, but I’ve experimented with reducing the sugar or using sugar substitutes with some success, though it changes the texture slightly.
Conclusion
I find this easy skillet blackberry cobbler to be one of my go-to desserts when I want something simple yet impressive. It’s got that perfect balance of flaky buttery crust and luscious, juicy berry filling. Whether I’m making it for family, friends, or just myself, it always hits the spot. The straightforward steps and minimal ingredients mean I can enjoy baking without stress, and the cast iron skillet presentation adds a cozy, rustic charm to the table.
📖 Recipe:
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Easy Skillet Blackberry Cobbler
- Total Time: 1 hour 7 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm, gooey blackberry cobbler baked in a cast iron skillet with buttery flaky pie crusts and a perfectly sweetened blackberry filling.
Ingredients
1 box of 2 refrigerated pie crusts (Pillsbury recommended)
2 (14-16 oz) bags frozen blackberries
1 stick butter, melted
1⅓ cups sugar (for berries)
½ cup flour
¾ cup sugar (for crust)
½ stick butter, cut into small cubes
½ cup water
Instructions
- Preheat the oven to 350°F (175°C).
- Unroll one pie crust and fit it into a 12-inch cast iron skillet, pressing it up the sides.
- Pierce the crust all over with a fork.
- Bake the crust for 7 minutes, then remove it from the oven.
- Increase the oven temperature to 400°F (200°C).
- In a large bowl, mix the melted butter, 1⅓ cups sugar, and flour until the mixture becomes crumbly.
- Add the blackberries to the bowl and toss gently to coat them evenly with the mixture.
- Pour the berry mixture into the prepared skillet and sprinkle the water evenly over the berries.
- Unroll the second pie crust and cover the berries, sealing the edges to the skillet.
- Dot the top crust with the small cubes of butter.
- Sprinkle ¾ cup sugar evenly over the crust.
- Cut small slits in the top crust to allow steam to escape.
- Bake for about 45 minutes or until the edges are bubbly and the crust is golden brown.
- Use a pie shield or foil around the edges to prevent burning if desired.
Notes
Add a splash of lemon juice or a teaspoon of vanilla extract to brighten the berry filling.
Swap half the blackberries for fresh blueberries or raspberries for texture variation.
Use gluten-free pie crusts for a gluten-free version.
Sprinkle cinnamon or nutmeg into the sugar and flour mix for a warm spice twist.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in microwave for 30-45 seconds or oven at 300°F (150°C) for 10-15 minutes to keep crust crisp.
Freeze wrapped tightly for up to 2 months; thaw overnight before reheating.
Use a pie shield or foil to prevent crust edges from burning during baking.
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
