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Iron Skillet Blackberry Cobbler

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“Butter piecrust gets crunchy on bottom and edges of cast iron skillet, with dough pieces in layers with the berries and sugar. Found this in Southern Living a number of years ago, but I don't have the man's name to give him credit. You can use peaches or blueberries as well, blackberries are just my favorite. I have given up picking my own blackberries so now harass the people at the farmer's market until they get some. Frozen fruit works nicely, too. You must use a cast iron skillet!! If you don't have one, go buy one and season it's a kitchen necessity!”
1hr 18mins

Ingredients Nutrition


  1. For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
  2. Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
  3. Roll piecrust to 1/4 inch thickness.
  4. Fit into a 10-inch cast iron skillet.
  5. Trim excess pastry along edges, reserving trimmings.
  6. Prick bottom and sides of piecrust with a fork.
  7. Bake at 375 degrees for 8 minutes.
  8. Remove from oven; set aside.
  9. Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
  10. Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
  11. Sprinkle with 1/3 flour mixture.
  12. Top with 1/3 of pastry trimmings.
  13. Repeat layers twice.
  14. Sprinkle with additional sugar.
  15. Bake at 375 degrees for 50 minutes or until crust is lightly browned.

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