Iron Skillet Blackberry Cobbler
"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 well...it's a kitchen necessity!"
photo by CindiJ
- Ready In:
- 1hr 18mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
-
Universal Black Iron Skillet Piecrust
- 3 cups flour
- 1⁄4 teaspoon salt
- 1 cup butter
- 3⁄4 cup cold water (I use less)
-
Remaining Ingredients
- 1 tablespoon butter
- 1⁄2 cup flour
- 1 cup sugar, divided
- 4 -5 4 -5 cups blueberries or 4 -5 cups peaches
- sugar
directions
- For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
- Roll piecrust to 1/4 inch thickness.
- Fit into a 10-inch cast iron skillet.
- Trim excess pastry along edges, reserving trimmings.
- Prick bottom and sides of piecrust with a fork.
- Bake at 375 degrees for 8 minutes.
- Remove from oven; set aside.
- Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
- Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
- Sprinkle with 1/3 flour mixture.
- Top with 1/3 of pastry trimmings.
- Repeat layers twice.
- Sprinkle with additional sugar.
- Bake at 375 degrees for 50 minutes or until crust is lightly browned.
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Reviews
-
Made it three times in as many weeks. Always used more berries and never managed 3 layers, only two. Germans all agog over the concept of cobbler. Looking forward to next year's harvest of berries from the Kleingarten. -
This is pretty close to how my Mom used to make her cobbler. This is a wonderful recipe. Very easy and instructions were easy to follow. We don't like too sweet of fruit pies or cobblers, rather letting the fruit flavor come through and this recipe does it every time. If you do prefer a juicy cobbler, reduce flour mixture (in berries) to 1/4 cup. Thanks so much for posting a tried and true recipe for us all! -
Delicious...I used raspberries; added a Tbsp. of sugar to the crust. I enjoyed making this and thinking of how my grandma used to make everything in a cast iron pan! My kids helped-next time I might have them use cookie cutters to make shapes of the pastry trimmings. Thanks! -
I used frozen blackberries that my father-n-law grows and followed your recipe exactly and it turned out exellent tasting! Thanks LonghornMama.... -
I have made this cobbler 3 times now, and it's always a hit. It's as delicious with mixed frozen berries as it is with fresh.
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Tweaks
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Hello! I just made this for the second time - uses peaches instead of berries. I didn't think it possible, but the peach turned out even better! Thanks again. Awesome, followed your recipe exactly... reminded me sooooo much of my Mom's. I used blackberries, looking forward to trying it with peach. Thanks for the recipe.
RECIPE SUBMITTED BY
LonghornMama
United States
