You’re going to love the rich, fruity flavors of this easy-to-make Blackberry Skillet Cobbler. Perfectly baked in a cast-iron skillet, this dessert combines juicy blackberries with a soft golden brown cake on top that’s perfect with a scoop of vanilla ice cream. You can prep it in just 15 minutes and enjoy as soon as it comes out of the oven.
Homemade Blackberry Cobbler is So Easy
This is such an easy recipe; you can make it before the oven pre-heats! If you love a fresh fruit cobbler but also like cake, combine the two in one pan! This recipe is basically a dump cake. Make up the batter, pour it into the pan, and add cups of blackberries. As it cooks, the cake rises and enfolds the blackberries. It’s topped off with Demerara sugar for a sweet crunch in every bite.
I make this in a cast iron skillet, and I think it makes all the difference. I love using cast iron because it naturally lends itself to creating crispy edges, so adding the butter to the bottom of the skillet really takes it over the top. You can make this in a deep dish pie pan or an 8 x 8 baking dish, it just takes a little longer to cook than in an iron skillet.
You’ll know this beauty is done when a cake tester comes out clean, the top is golden brown, and it springs back when you touch it. Serve it with vanilla ice cream, or pour some heavy cream over the top, which is how my grandma always served cobblers.
Desserts don’t have to be complicated to be amazing, and this old fashioned blackberry cobbler proves my point. It’s impossible to mess up, you won’t make everything in your kitchen dirty and naturally fresh fruit combined with a simple cake create a dessert that you’ll be making on repeat.
And when you want to get more adventurous, try making a blackberry layer cake.
Blackberries are at their peak in July in the Carolinas, those on the West coast are super lucky, they are in season from February through September. I’m a little jealous.
If you want to try your hand at a more traditional cobbler, try making blackberry cobbler with creme fraiche biscuits, the biscuits are lighter than air.
Why This Is The Perfect Summer Dessert
- Fresh Blackberries – I love using fresh, in-season fruit whenever possible. It really makes the flavors pop!
- Family Favorite – This recipe combines juicy berries with soft cake for a best of both worlds dessert.
- Easy to Make – Since this is basically a dump cake, all you have to do is mix up the cake batter and sprinkle blackberries on top before baking!
Ingredients For Homemade Blackberry Cake Cobbler
Butter – Unsalted butter is used to make the edges super brown and crispy.
Brown Sugar – The more caramel-like flavor of brown sugar gives the cake a richer flavor.
Whole Milk – Whole milk works best for the cake, but you can get by with 2%.
Blackberries – Fresh blackberries work best, but if it’s off season, you can use frozen, just let them thaw and drain before adding to the batter.
Demerara Sugar – This crunchy raw sugar adds a lovely texture and a touch of sweetness to the top of the cake. You could use brown sugar instead.
Pantry Staples – sugar, flour, salt, cinnamon and vanilla.
How To Make An Easy Skillet Blackberry Cobbler
Step One: Prep The Pan
Preheat the oven to 350º. Melt the butter and pour it into a 9-inch cast iron skillet or a deep dish pie dish.
Step Two: Make Cobbler
Whisk the flour, baking powder, salt, sugar, brown sugar, and cinnamon in a large bowl. Whisk in the milk and vanilla, mixing just until combined.
Pour the batter over the melted butter in the iron skillet. The butter will come up around the batter. Evenly distribute the blackberries on top of the batter.
Step Three: Bake, Bake, Bake
Bake for 45 minutes until the cake is golden brown and the center is cooked through. Immediately sprinkle with Demerara sugar and let cool slightly before serving.
How To Store Blackberry Skillet Cobbler
In The Fridge: Let the cobbler cool completely before storing it in an airtight container. Refrigerate for up to three days, and enjoy!
If you still have blackberries left over, try making a custard based blackberry ice cream, the berries add the best flavor and it’s a beautiful color and you can never go wrong with a classic double crust blackberry pie.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Ingredients
- 8 tablespoons butter
- 1 cup flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 1 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 1 cup whole milk
- 1 teaspoon vanilla
- 2 cups blackberries
Instructions
- Preheat the oven to 350º.
- Melt the butter and pour into a 9 inch iron skillet or a deep dish pie dish.
- In a large bowl, whisk the flour, baking powder, salt, sugar, brown sugar, and cinnamon together. Whisk in the milk and vanilla, mixing until just combined.
- Pour the batter over the melted butter in the iron skillet. Evenly distribute the berries on top of the cake batter.
- Bake for 45 minutes until the cake is golden brown and the center of the cake is cooked through. A toothpick should not have any cake batter on it. Immediately sprinkle with demerara sugar and let cool slightly before serving.
Notes
- You can use a deep dish pie pan or an 8 x 8 inch baking dish.
- If using frozen berries, let them thaw and drain before adding.
- This is great served with cream or vanilla ice cream.
hello can u use monk fruit for sugar and half flour and almond flour to reduce sugar and carbs. Also swap buttermilk for regular milk?
I’m sorry, I haven’t cooked with monk fruit and I’m not sure how these swaps would work. For the buttermilk, I would add a tablespoon of lemon juice or vinegar to regular milk.