Iron Skillet Blackberry Cobbler

This iron skillet blackberry cobbler is simple, old-fashioned dessert comfort at its best. Sweet, juicy blackberries sink into a soft, golden, cake-like batter that bakes right in a cast iron skillet. The edges get beautifully crisp while the center stays tender and full of berry juices. It’s quick enough for a weeknight but special enough to share after Sunday dinner with family or friends. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and don’t be surprised if you find yourself eating leftovers cold with coffee the next morning.

Ingredients

• 6 tablespoons sweet cream butter, chilled and cut into pieces
• 1 cup self-rising flour
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup + 2 tablespoons granulated sugar, divided
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 cups fresh blackberries

Directions

1. Preheat the oven to 375°F.
2. Lightly spray a 9-inch cast iron skillet with nonstick baking spray, then add the pieces of chilled butter to the skillet.
3. Place the skillet in the preheated oven just until the butter melts, then carefully remove it from the oven.
4. In a medium bowl, stir together the self-rising flour, salt, cinnamon, and 1 cup of the sugar.
5. Add the milk and vanilla extract to the dry ingredients and stir until a smooth batter forms.
6. Pour the batter into the hot skillet over the melted butter—do not stir.
7. Sprinkle the blackberries evenly over the top of the batter (you can lightly sprinkle the remaining 2 tablespoons sugar over the berries if you like a sweeter cobbler).
8. Bake at 375°F for about 30 minutes, or until the crust is puffed, golden brown, and a bit crisp around the edges.
9. Let the cobbler cool for a few minutes, then serve warm with vanilla ice cream or whipped cream.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 340 kcal | Servings: 6

Tips

For the best texture, make sure your butter is well chilled before adding it to the skillet and let the skillet get nice and hot in the oven—pouring the batter over hot butter helps create a crisp, buttery edge.

Store any leftovers covered at room temperature for a day or in the refrigerator for up to 3 days; reheat individual portions in the microwave or enjoy cold straight from the fridge (it’s great with morning coffee).

FAQ

Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries—no need to thaw them first, but you may need to add a few extra minutes to the baking time.

What if I don’t have self-rising flour?
You can make your own by using 1 cup all-purpose flour mixed with 1½ teaspoons baking powder and ¼ teaspoon salt.

Can I use another fruit?
Absolutely. This recipe works well with blueberries, raspberries, peaches, or a mix of berries—just keep the total amount around 2 cups.

Do I have to use a cast iron skillet?
No, you can use a 9-inch round or square baking dish; just melt the butter in the oven in that dish the same way and proceed with the recipe.

How do I know when the cobbler is done?
The top should be golden brown and set, and the edges should look crisp with bubbling fruit around the sides. A toothpick inserted into the cake portion should come out mostly clean.