Iron Skillet Blackberry Cobbler
Ready In: 1 hr 18 mins
Serves: 8-10
Ingredients
Universal Black Iron Skillet Piecrust
- 3 cups flour
- 1⁄4 teaspoon salt
- 1 cup butter
- 3⁄4 cup cold water (I use less)
Remaining Ingredients
- 1 tablespoon butter
- 1⁄2 cup flour
- 1 cup sugar, divided
- 4 -5 cups fresh blackberries (or frozen) or 4 -5 cups blueberries or 4 -5 cups peaches
- sugar
Directions
- For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
- Roll piecrust to 1/4 inch thickness.
- Fit into a 10-inch cast iron skillet.
- Trim excess pastry along edges, reserving trimmings.
- Prick bottom and sides of piecrust with a fork.
- Bake at 375 degrees for 8 minutes.
- Remove from oven; set aside.
- Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
- Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
- Sprinkle with 1/3 flour mixture.
- Top with 1/3 of pastry trimmings.
- Repeat layers twice.
- Sprinkle with additional sugar.
- Bake at 375 degrees for 50 minutes or until crust is lightly browned.
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