Skillet Blackberry Cobbler
An easy, homespun dessert featuring juicy blackberries topped with a tender, golden biscuit crust, perfect for weeknight meals or potlucks.
Ingredients
For the Blackberry Filling
- 4 cups fresh or thawed frozen blackberries (about 1 pound fresh)
- 1/2 to 3/4 cup granulated sugar (adjust to berry sweetness)
- 1 tablespoon cornstarch (helps thicken the fruit juices)
- 1 tablespoon lemon juice (brightens the berries)
For the Biscuit Topping
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed (or use cold coconut oil for dairy-free)
- 1/3 to 1/2 cup milk (dairy or non-dairy), plus more if needed
- 1 teaspoon vanilla extract (optional)
- Coarse sugar for sprinkling (optional, for a crunchy top)
Instructions
Preparation
- Preheat your oven to 400°F and place a 10-inch oven-safe skillet inside.
- In a mixing bowl, toss the blackberries with sugar, cornstarch, and lemon juice. Let sit for 10–15 minutes.
Making the Topping
- In another bowl, whisk together flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla until you have a thick batter.
Assembling and Baking
- Carefully remove the hot skillet from the oven, add the blackberries and their juices.
- Drop spoonfuls of the batter over the fruit, leaving gaps for steam to escape.
- Sprinkle with coarse sugar if desired.
- Return the skillet to the oven and bake for 25–35 minutes until the topping is golden and the filling is bubbling.
- Let rest for 10–15 minutes before serving.
Notes
For storage, refrigerate for up to 3–4 days in an airtight container. Reheat single portions in the microwave or the whole skillet in the oven.