Blackberries are always good, especially when they are made into a delicious cobbler. Skillet Blackberry Cobbler is easy to make in a cast iron skillet – the filling takes just a few minutes to make on the stovetop, then an easy slightly sweet crust is placed over the filling before putting it in the oven. This version of blackberry cobbler has a thick layer of crust, and since most people like more crust than filling, this will make a lot of people very happy. If you happen to be one who prefers more filling to crust, simply double the filling ingredients.

As you can see from the picture, this yummy southern dessert isn’t all that beautiful, since some of the filling bubbles up onto the crust. However, when spooned up into bowls with a scoop of ice cream, it will look and smell like something from heaven.

8 Servings

Filling:
4 tablespoons butter
3/4 cup sugar
Juice and zest of 1 lemon
24 ounces fresh blackberries, (or substitute frozen without sugar)
3 tablespoons flour

Crust:
1 1/2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons shortening
6 tablespoons butter, cut into small pieces
4 to 5 tablespoons ice water

2 tablespoons sugar
1/2 teaspoon cinnamon

1. Preheat oven to 350°.
2. Filling: Melt the butter with the sugar in a 12" cast iron skillet.
3. Add the lemon juice and zest along with the blackberries; cook over medium heat, stirring, until the sugar is dissolved and the berries are slightly softened.
4. Remove from the heat and let cool slightly while making the crust.
5. Crust: Place the flour, sugar, and salt in the bowl of a food processor; process for a second or two to mix.
6. Add the shortening and butter; pulse the processor until the butter is the size of small peas.
7. With the motor running, pour in enough ice water that the ingredients form a ball; remove from the processor and place on a floured surface (ideally a lightly floured pastry cloth) and form the dough into a flat round. (Alternatively, the dough can be made in a mixer with the triangle hook to cut the butter in, or by hand with a pastry blender.)
8. Roll the dough into a circle about 14" in diameter (it will be about 1/4" thick).
9. Roll part of the circle loosely around the rolling pin and transfer it to the cast iron skillet on top of the blackberry filling; Tuck the edges down in.
10. With a small cookie cutter, cut a hole in the middle; using a sharp knife, make small slits in the dough in a decorative pattern.
11. Spray the crust with water. Mix the cinnamon and sugar; sprinkle on the top of the crust.
12. Bake 50-60 minutes until the top crust is golden. Serve warm with ice cream or whipped cream.

Amount Per Serving
Calories 399 Calories from Fat 167
Percent Total Calories From: Fat 42% Protein 4% Carb. 55%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 10 g
Cholesterol 39 mg
Sodium 293 mg
Total Carbohydrate 55 g
Dietary Fiber 4 g
Sugars 23 g
Protein 4 g

Vitamin A 14% Vitamin C 35% Calcium 0% Iron 5%