Skillet Blackberry Cobbler

Refrigerated pie crust is an easy way to encase the juicy goodness of sweetened blackberries. A butter and sugar topping adds a sweet crunch.

Photo by Debra E.
Sweet and simple blackberry cobbler made in a skillet.

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 1

    box of 2 refrigerated pie crusts (such as Pillsbury)

  • 2

    (14 to 16-ounce) bags frozen blackberries

  • 1

    stick butter, melted

  • 1 1/3

    cups sugar (for berries)

  • 1/2

    cup flour

  • 3/4

    cup sugar (for crust)

  • 1/2

    stick butter, cut into small cubes

  • 1/2

    cup water

Directions

Preheat oven to 350°F. Unroll one pie crust and place in bottom and up sides of 12-inch cast iron skillet. Pierce bottom and sides of crust with a fork. Bake 7 minutes; remove from oven. Increase oven temp to 400°F. In a large bowl, mix melted butter, 1 1/3 cups sugar, and flour. Put berries in bowl with butter, sugar and flour mixture. Toss until berries are covered and mixture is crumbly. Gently pour berries into skillet. Sprinkle water over berries. Unroll second pie crust over top of berries, sealing at the edges of the skillet. Scatter the small pieces of butter on top of the crust and sprinkle with 3/4 cup sugar. Cut tiny slits in top of pie crust. Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top. Use pie shield or aluminum foil to keep edges of crust from burning.

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