Skillet Blackberry Cobbler
Savor the warm, comforting flavors of a Skillet Blackberry Cobbler, featuring a tender crust topped with a crispy, buttery biscuit and a sweet, tangy blackberry filling, served hot and bubbly from the skillet.
Ingredients
- ½ cup Water
- 2 box Refrigerated pie crust
- ½ Stick butter, cut into small cubes
- 1 ⅓ cup Sugar, for berries
- 2 Bags frozen blackberries
- ¼ cup Sugar, to sprinkle on crust before baking
- ½ cup Flour
Instructions
- Preheat your oven to 350°F. Line a 12-inch cast-iron skillet with one pie crust, pressing it into the corners and up the sides.
- Prick the crust with a fork to prevent it from bubbling up during baking. Bake for 7 minutes, then set aside.
- Increase the oven temperature to 375°F. In a large bowl, whisk together melted butter, 1 1/3 cups granulated sugar, and flour until well combined.
- Add the blackberries to the bowl and toss until they're evenly coated with the sugar mixture.
- Pour the berry mixture into the prepared skillet, spreading it out evenly.
- Sprinkle a little water over the top of the berries.
- Roll out the second pie crust and place it over the filling, pressing the edges to seal.
- Use a pastry brush to dot the top of the crust with small pieces of butter.
- Sprinkle 1/4 cup granulated sugar over the top of the crust.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Place the skillet in the oven and bake for about 45 minutes, or until the edges are bubbly and the crust is golden brown.