1/3 Photos of Iron Skillet Blackberry Cobbler
1 hr 18 mins
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 well...it's a kitchen necessity!
My Private Note
Units: US | Metric
Universal Black Iron Skillet Piecrust
- 1For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
- 2Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
- 3Roll piecrust to 1/4 inch thickness.
- 4Fit into a 10-inch cast iron skillet.
- 5Trim excess pastry along edges, reserving trimmings.
- 6Prick bottom and sides of piecrust with a fork.
- 7Bake at 375 degrees for 8 minutes.
- 8Remove from oven; set aside.
- 9Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
- 10Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
- 11Sprinkle with 1/3 flour mixture.
- 12Top with 1/3 of pastry trimmings.
- 13Repeat layers twice.
- 14Sprinkle with additional sugar.
- 15Bake at 375 degrees for 50 minutes or until crust is lightly browned.
Browse Our Top Cobblers and Crisps Recipes
You Might Also Like...View All Cobblers and Crisps Recipes
Nutritional Facts for Iron Skillet Blackberry Cobbler
Serving Size: 1 (163 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 542.9
- Calories from Fat 228
- Total Fat 25.3 g
- Saturated Fat 15.5 g
- Cholesterol 64.8 mg
- Sodium 290.0 mg
- Total Carbohydrate 73.6 g
- Dietary Fiber 5.2 g
- Sugars 28.6 g
- Protein 6.9 g