My favourite blackberry cobbler. My love of all things blackberry is no secret, so for me to call this cobbler the hands down best is no small feat! It started out being a summer fave. But after years of perfecting the simple and delicious recipe, it has become a year round staple. Yes, that means frozen blackberries work just as well as fresh!
Blackberry Skillet Cobbler
The blackberry Cobbler that stole our hearts NEEDS to be cooked in a cast iron pan. The pan where the butter is melted, while the oven comes to temp and the other ingredients come together. Then the butter is swirled around the pan to coat it and lastly whisked into the batter. The resulting batter is then poured back into the hot pan. All that remaining melted butter coating the pan makes for the most delicious cobbler sides ever.
Cast Iron Skillet Cobbler
Could this cobbler be made in an 8″x 8″ square baking pan with melted butter? I guess. But why, when this way is so yummy and therefore superior?!
Yes, the additional 1/4 cup of granulated sugar sprinkled over the top before going in the oven seems like a lot, but it makes for the best crust and cobbler topping you can imagine.
Do Blackberries Have Friends?
I imagine other berries would also work in the recipe, but as I am partial to blackberries I haven’t really tried many other combinations. With the exception of a mix of blackberries and blueberries once, which was delicious.
The batter is really fairly simple with only six ingredients and reminiscent of a very smooth pancake or Yorkshire pudding batter. I find it best to add the liquids a little at a time to incorporate, so as to not get lumps.
Blackberry Cobbler Ingredients
1/2 Cup Butter
1 Cup of Granulated Sugar
1 Cup of Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Kosher Salt
3/4 Cup Milk
1/4 Cup Half and Half (Cream)
Several Handfuls of Fresh or Frozen Blackberries (about 2 Cups)
1/4 Cup of Granulated Sugar
Blackberry Cobbler Directions
Place the butter in a 8 inch cast iron skillet and turn the oven on to heat up to 350 degrees, placing the skillet with the butter inside to melt.
In a large bowl whisk together the 1 cup of sugar, flour, baking powder and salt.
Combine the milk and cream together in a measuring cup (alternatively you can use a full cup of whole milk or buttermilk instead).
Slowly whisk in the milk about a quarter cup at a time to the batter, to prevent lumps and get a smooth batter.
Using an oven mitt remove the cast iron skillet from the oven. Swirl the melted butter around to coat the inside of the bottom and sides of the pan.
Slowly whisk the melted butter into the batter.
Once the batter is smooth and combined, pour back into the hot skillet.
Scatter the top evenly with blackberries and then sprinkle the remaining 1/4 of a cup of sugar over top (this is going to seem like a lot of sugar – but it makes a wonderful crust once baked).
Making sure to use an oven mitt on the hot pan, return to the 350 degree oven and bake for 45 – 55 minutes until the edges are golden brown and crispy.
Serve hot, warm or room temperature.
With or without ice cream, but it’s so good, it doesn’t need it.
Store covered at room temperature up to two days.
Blackberry Cobbler
The best blackberry cobbler out there
Ingredients
- 1/2 Cup Butter
- 1 Cup of Granulated Sugar
- 1 Cup of Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 3/4 Cup Milk
- 1/4 Cup Half and Half Cream
- Several Handfuls of Fresh or Frozen Blackberries about 2 Cups
- 1/4 Cup of Granulated Sugar
Instructions
-
Place the butter in a 8 inch cast iron skillet and turn the oven on to heat up to 350 degrees, placing the skillet with butter inside to melt.
-
In a large bowl whisk together the 1 cup of sugar, flour, baking powder and salt.
-
Combine the milk and cream together in a measuring cup (alternatively you can use a full cup of whole milk or buttermilk instead).
-
Slowly whisk in the milk about a quarter cup at a time to the batter, to prevent lumps and get a smooth batter.
-
Using an oven mitt remove the cast iron skillet from the oven. Swirl the melted butter around to coat the inside of the bottom and sides of the pan.
-
Slowly whisk the melted butter into the batter.
-
Once the batter is smooth and combined, pour back into the hot skillet.
-
Scatter the top evenly with blackberries and then sprinkle the remaining 1/4 of a cup of sugar over top (this is going to seem like a lot of sugar – but it makes a wonderful crust once baked).
-
Making sure to use an oven mitt on the hot pan return to the 350 degree oven and bake for 45 – 55 minutes until the edges are golden brown and crispy.
-
Serve hot, warm or room temperature. With or without ice cream, but it’s so good, it doesn’t need it.
Recipe Notes
Store covered at room temperature up to two days.
Blackberry everything?! Yes, please!