Delicious southern blackberry cobbler doesn’t come any easier than with this simple recipe! With plump, juicy berries and an easy crisp, golden crust, this Skillet Blackberry Cobbler recipe uses the magic of cast iron to effortlessly bake up the perfect summer dessert!
Summer lingers long here in the South. And being a summer girl at heart, long summers are just fine by me. Lazy days of swimming and soaking up the sun and, of course, berries. Big, purply blackberries, to be specific- ripened by the sun and made rich by the rain- no summer is complete without blackberries and a cobbler or two.
This recipe fits right in with summer’s slow pace. It’s simple, easy and doesn’t require a lot of time in the kitchen. Maximum results with minimum effort is the name of the game here. No fussing or fiddling with rolling out crust or creating lattice work. Just loads of berries & tender, crisp pastry that doesn’t require any work!
But the best part of this recipe… it doesn’t take long to get to the eating part!
Ingredients for Skillet Blackberry Cobbler
- fresh blackberries
- lemon juice
- large egg
- all-purpose flour
- brown sugar
- ground cinnamon
Easy Prep. Preheat oven to 375° and use about 4 tablespoon of butter to heavily coat the bottom and halfway up the sides of a 10 inch cast iron skillet.
Add Berries. Arrange the blackberries evenly in the bottom of the skillet and sprinkle them with lemon juice.
Simple Crumble Crust. Use a fork to stir together egg, sugar, and flour in a medium bowl until the mixture resembles wet sand. Sprinkle your “crumbly crust” evenly over the berries.
Top it Off. Mix together the cinnamon and brown sugar and sprinkle evenly over the top of the crumble. Drizzle melted butter over the top and bake for 35 minutes!
When summer ripe berries aren’t in season, try frozen blackberries in the this recipe. If you do, just follow the tip below for best results!
Almost any other frozen or fresh berry is scrumptious in this recipe too! Some of our summer favorites include strawberries and blueberries. On the other hand, an equal mix of blackberries, blueberries and raspberries makes a berry-licious cobbler that’s hard to forget!
Fresh or frozen stone fruits such as cherries and peaches are also superstars in this easy recipe for skillet cobbler. But… while the options are pretty much endless, canned fruits, unfortunately don’t really work.
How To Serve Easy Blackberry Cobbler
Everybody knows that cobbler is best served warm with a dollop of fresh whipped cream or a generous scoop of vanilla ice cream on the side. Either way, the sweet cream brings out the best in those juicy, plump berries and sweet, tender crust!
Don’t forget the coffee!
What’s dessert or a dessert get-together without a good cup of coffee? Here are a few coffee creamer recipes to serve with this cobbler and your favorite pot of joe.
More Blackberry Recipes You’ll Love
- Old Fashioned Buttermilk Blackberry Jam Cake
- Blackberry Margarita Ambrosia
- French Toasted Blackberry Grilled Cheese
- Blackberry Fruit Pizza
- Apple Mint Tea with Blackberries
If you make this recipe, be sure to let me know! Good food, great friends and summer berries are all something worth celebrating!
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Easy Skillet Blackberry Cobbler
- 4 C fresh or frozen blackberries
- 1 tablespoon lemon juice
- 1 large egg
- 1 C all purpose flour
- 1 C granulated sugar
- 2 tablespoon brown sugar
- ½ tsp cinnamon
- 6 Tbsp butter + 4 tablespoon for greasing the skillet
- Preheat oven to 375°. Use about 4 tablespoon of butter to heavily coat the bottom and halfway up the sides of a 10 inch cast iron skillet. Set aside.
- Arrange the blackberries in the bottom of the skillet and sprinkle with lemon juice.
- Use a fork to stir together egg, sugar, and flour in a medium bowl until the mixture resembles wet sand or a coarse meal. Sprinkle this "crumbly crust" evenly over the berries.
- Mix cinnamon and brown sugar and sprinkle evenly over the top of the crumble. Drizzle melted butter evenly over the top of the cobbler and bake for 35 minutes. Let cool for 10 minutes and serve with whipped cream or vanilla ice cream.
Originally Published September 2014