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Skillet Blackberry Cobbler

A rustic and quick skillet blackberry cobbler featuring buttery biscuits and bubbling blackberries, perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 305
Ingredients Method Notes

Ingredients
  

For the berry filling
  • 4 cups fresh or thawed frozen blackberries (about 1 pound fresh)
  • 1/2 to 3/4 cup granulated sugar Use 1/2 cup for sweet-tart berries, 3/4 for very tart or frozen
  • 1 tablespoon cornstarch (thickens the juices)
  • 1 tablespoon lemon juice (brightens flavor)
For the topping
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed (use a vegan butter for dairy-free)
  • 1/3 to 1/2 cup milk (or any non-dairy milk)
  • 1 teaspoon vanilla extract (optional)
  • Coarse sugar for sprinkling (optional, for crunch)

Method
 

Preparation
  1. Preheat a 10-inch oven-safe skillet in a 400°F oven.
  2. Toss the blackberries with 1/2–3/4 cup sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a bowl. Let sit for 10–15 minutes.
Make the topping
  1. In another bowl, whisk 1 cup flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  2. Cut in 1/4 cup cold cubed butter until the mixture resembles coarse crumbs.
  3. Stir in 1/3–1/2 cup milk and 1 teaspoon vanilla (if using) until you have a thick batter.
Assemble
  1. Carefully remove the hot skillet from the oven and pour the macerated blackberries into the skillet.
  2. Drop spoonfuls of batter over the fruit, spacing them out.
  3. Sprinkle with coarse sugar if desired.
Bake
  1. Return the skillet to the oven and bake for 25–35 minutes, until the topping is golden and the filling bubbles.
Rest and serve
  1. Cool on a wire rack for 10–15 minutes before serving.

Notes

Serve warm with ice cream or room temperature for potlucks. Store leftovers tightly covered in the refrigerator for up to 3-4 days.