Blackberry Cobbler Recipe

Overhead shot of spoon scooping warm blackberry cobbler from skillet

4.69 from 16 votes

This Southern-Style Cast Iron Skillet Blackberry Cobbler is made with fresh blackberries, simmered until just right, then baked in the oven with a biscuit-style topping.

Prep Time20

Cook Time35

Cool Time15

Total Time1 10

Course: Dessert

Cuisine: Southern

Servings: servings

Calories: 310kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Biscuit Topping

1 ½ cup all-purpose flour
¾ teaspoon kosher salt
1 ½ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons granulated sugar
¼ teaspoon ground cinnamon
8 tablespoons butter cold, diced small
¾ cup buttermilk cold

For the Filling

24 ounces fresh blackberries rinsed and dried, divided
½ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon lemon zest
2 teaspoons lemon juice
2 tablespoons cornstarch
3 tablespoons cold water

Instructions

In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and cinnamon until evenly mixed.
Add the cold butter and using two forks or a pastry cutter, cut the butter into the flour, coating each piece with flour until the butter is about pea-sized.
Then add the buttermilk and fold gently until a shaggy dough forms. Do not overmix. Cover and place in the refrigerator until ready for use.
Place your oven rack in the middle position and preheat to 375°F.
In a 10-inch cast iron skillet, add half of the blackberries, sugar, salt, lemon zest and juice and begin to cook over medium heat.
Meanwhile, in a small bowl stir together the cornstarch and water to create a slurry. Once the berries begin to soften and release their juices, stir in the cornstarch slurry. Let the mixture come to a vigorous simmer for about 2 minutes.
Remove the filling from the heat and stir in the remaining blackberries.
Remove the biscuit dough from the refrigerator. Using a greased 1/3 measuring cup, scoop out portions of the dough and place them evenly across the top of the blackberries. Press on the biscuits gently to spread them a bit. Brush the melted butter on top of the biscuits.
Place the skillet in the oven and bake until the filling is thickened and bubbling and the biscuits are golden brown, about 35-38 minutes.
Remove from the oven and let sit for 15 minutes, then serve and enjoy!

Notes

How to Store

Fridge: Cover the cooled blackberry cobbler tightly or transfer it to an airtight container and refrigerate for up to 4 days. The topping will soften some as it sits, but it will still be mighty good.
Freezer: Wrap the fully cooled cobbler tightly in plastic wrap and foil, or transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm it in a 350°F oven until heated through. Skip the microwave if you can, boos.

Nutrition