Iron Skillet Blackberry Cobbler

READY IN: 1hr 18mins
Recipe by LonghornMama

Butter piecrust gets crunchy on bottom and edges of cast iron skillet, with dough pieces in layers with the berries and sugar. Found this in Southern Living a number of years ago, but I don't have the man's name to give him credit. You can use peaches or blueberries as well, blackberries are just my favorite. I have given up picking my own blackberries so now harass the people at the farmer's market until they get some. Frozen fruit works nicely, too. You must use a cast iron skillet!! If you don't have one, go buy one and season it's a kitchen necessity!

Top Review by Lou

wonderful recipe. Made it with fresh blackberries, and it was delicious. We loved the crisp crust. I had a hard time getting as many layers as called for. I made it again today,(in less then a week) and used peaches. I cut everything in half, and used the peaches. Made a smaller version of it, and only made a bottom crust and a top crust. I don't think we're ever gona get tired of making this recipe. So many different things to put in it. Apple will be my next one. I did find tho, that it didn't stay crisp if leftover for another day.

Ingredients Nutrition


  1. For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
  2. Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
  3. Roll piecrust to 1/4 inch thickness.
  4. Fit into a 10-inch cast iron skillet.
  5. Trim excess pastry along edges, reserving trimmings.
  6. Prick bottom and sides of piecrust with a fork.
  7. Bake at 375 degrees for 8 minutes.
  8. Remove from oven; set aside.
  9. Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
  10. Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
  11. Sprinkle with 1/3 flour mixture.
  12. Top with 1/3 of pastry trimmings.
  13. Repeat layers twice.
  14. Sprinkle with additional sugar.
  15. Bake at 375 degrees for 50 minutes or until crust is lightly browned.

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