Thursday, May 24, 2012

Cast Iron Skillet Blackberry Cobbler

Over the weekend, my parents and I stopped by a local fruit & vegetable market to pick up some produce. In addition to fresh fruits & vegetables, Amish cheeses, and local dairy and eggs, they have a TON of home-canned products; mostly various pickles and jams/jellies, but then I spotted something interesting - cobbler in a jar. 

The BF is a huge fan of cobbler; indicating that blackberry cobbler was his absolute favorite (for me, it's peach). Since I keep frozen berries in the freezer year-round for smoothies and ice cream, I knew I'd have to make him my version of blackberry cobbler. Luckily, though, a local store had some great looking blackberries for only $0.99 for a half-pint, so I grabbed a few. 

Cobblers here in the South are always named by their fruit; typically apple, peach or berry. Our cobblers are almost always comprised of one fruit and one fruit only, never mixing flavors. In true Southern tradition, though, a cobbler MUST be served warm and topped with vanilla ice cream.

Like this:

But what IS a cobbler? Basically, a cobbler is a simple dessert, served warm, made of fresh fruit, typically cooked down slightly, and a layer of uncooked biscuit dough. The name comes from the fact that a dully cooked cobbler looks like a cobbled street. Different variations include the Betty, the Buckle and the Crisp, though a crisp typically has an oatmeal-based topping, while the buckle uses a cake-like batter, and the betty typically uses bread crumbs and is more like a bread pudding. 

Unlike most cobbler recipes, in which a biscuit-like dough is made and then dolloped on top of the fruit, this recipe uses a dough which is placed underneath the berries. The dough rises while cooking, soaking in the fruit juices and flavor, and is more tender and moist, rather than dense and dry.

This recipe also works great for OTHER fruits; I use this exact same method for peach cobbler, simply substituting frozen peach slices (cut into smaller pieces) instead of blackberries. The possibilities are endless!

PS: It got the BF seal of approval, too.

Cast Iron Skillet Blackberry Cobbler
adapted from The Pioneer Woman

1 stick unsalted butter, melted
1 1/4 cups sugar, divided
1 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup whole or 2% milk
2 1/2 cups blackberries, fresh or frozen

Combine 1 cup of the sugar with the flour, baking powder and salt. Mix well, then whisk in the milk.

Mix well, the add the melted butter and stir to combine. The batter should resemble pancake batter. Pour into a greased cast iron skillet (I used a 10" skillet; if you don't have one, you can bake the cobbler in a 9x9" square baking dish as well).

Sprinkle the berries on top of the batter, then top with the remaining 1/4 cup of sugar.

Bake in a 350-degree oven for 1 hour or until golden and bubbly. Serve with whipped cream or vanilla ice cream.

*Note: The original recipe calls for 1 cup of self-rising flour, which I never seem to have. Luckily, for every 1 cup of self-rising flour called for in a recipe, you can substitute 1 cup of all-purpose flour along with 2 tsp of baking powder and 1 tsp of salt. If you DO have self-rising flour, simply follow the recipe above and omit the baking powder and salt. 


  1. This looks amazing! I just got a cast iron skillet & cant wait to try this recipe. Your blog is awesome keep up the great work!

    1. Thank you, Chris! Congrats on getting a cast iron skillet - there are SO many amazing things you can cook with one!

  2. I made this last night and the Husband LOVED it. This is truly delicious. I used fresh mixed berries and was afraid the taste would be off, but no. It was perfect!!!

    1. Renae, I'm so glad you loved the recipe! It works great with all kinds of berries! Thanks for your kind words!