This recipe is an Old Fashioned Blackberry Cobbler made in a cast iron skillet. Cast iron heats evenly and gives baked desserts a delicious crust and texture. This cobbler draws on that traditional cookware advantage to deliver a sweet, slightly crunchy topping and rich blackberry filling.
You can customize this cobbler easily: swap or mix berries, adjust the topping, or change spices to suit your taste. It’s a flexible, forgiving recipe that showcases fresh fruit.
The flavor is bright and fruity when blackberries are in season. The contrast between the juicy filling and the golden topping makes this an ideal summer dessert—serve it warm with ice cream or whipped cream for best results.
This cobbler is excellent for gatherings, potlucks, or simple family dinners. It’s easy to portion from the skillet and tends to be a crowd-pleaser.
Do I have to use a crust on the bottom as well as the top?
The recipe is versatile. You can omit the bottom crust if you prefer, but the double crust contributes extra flavor and texture—many cooks like the contrast the bottom layer provides.
How do I store this cobbler?
Store the cobbler covered in an airtight container. It can sit on the counter for up to 24 hours if covered, but refrigerating will extend its life to about 4 days.
Can I freeze this Blackberry Cobbler?
Yes. Once completely cooled, wrap the cobbler tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating or serving.
Ingredients:
1 ½ cups Flour
¼ cup Brown Sugar
1 tbsp Baking powder
¼ tsp Salt
1 stick Unsalted butter
1 ¼ cup Milk
Filling:
3 ½ to 4 cups Blackberries
½ tsp Cinnamon
1 tsp Vanilla
½ cup Sugar
2 tbsp Flour
How to make this Iron Skillet Blackberry Cobbler:
Step 1. Preheat the oven to 375°F.
Step 2. Lightly spray a 10-inch cast iron skillet with nonstick spray.
Step 3. Place the butter in the skillet and set the skillet in the oven until the butter melts.
Step 4. In a bowl, combine the flour, brown sugar, baking powder and salt.
Step 5. Stir in the milk until the batter is smooth.
Step 6. Remove the hot skillet from the oven and pour the batter into the melted butter, spreading it evenly across the bottom.
Step 7. In another bowl, gently toss the blackberries with the flour, sugar, cinnamon and vanilla until evenly coated.
Step 8. Drop spoonfuls of the blackberry mixture over the batter, distributing the fruit evenly.
Step 9. Bake in the preheated oven for 30 to 35 minutes, until the topping is golden and the filling is bubbly.
Step 10. Remove from the oven and let cool slightly so the filling sets.
Step 11. Serve warm with a scoop of ice cream or a dollop of whipped cream.
Iron Skillet Blackberry Cobbler
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Method
Notes
Ingredients
- 1 ½ cups Flour
- ¼ cup Brown Sugar
- 1 tbsp Baking powder
- ¼ tsp Salt
- 1 stick Unsalted butter
- 1 ¼ cup Milk
- 3 ½ to 4 cups Blackberries
- ½ tsp Cinnamon
- 1 tsp Vanilla
- ½ cup Sugar
- 2 tbsp Flour
Method
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1. Preheat oven to 375°F.
2. Lightly spray a 10-inch cast iron skillet with nonstick spray.
3. Place the butter in the skillet and heat in the oven until melted.
4. In a bowl, combine flour, brown sugar, baking powder and salt.
5. Stir in the milk until smooth.
6. Pour the batter into the hot skillet over the melted butter.
7. Toss blackberries with flour, sugar, cinnamon and vanilla.
8. Drop spoonfuls of the blackberry mixture over the batter.
9. Bake 30–35 minutes until golden and bubbly.
10. Cool slightly before serving.
11. Serve warm with ice cream or whipped cream.
Notes
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