A simple and delicious blackberry cobbler baked in a skillet, perfect for a summer dessert served with ice cream.
Author:Cat
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Yield:6 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 cups fresh blackberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
1/4 cup milk
1 large egg, beaten
1 teaspoon vanilla extract
1 tablespoon coarse sugar, for topping
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, gently toss the blackberries with 1/2 cup sugar, 1/4 cup flour, lemon juice, lemon zest, cinnamon, nutmeg, and 1/4 teaspoon salt. Pour this mixture into a 10-inch oven-safe skillet.
In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk, beaten egg, and vanilla extract. Add this to the flour mixture and stir until just combined. Do not overmix.
Drop spoonfuls of the cobbler topping evenly over the blackberry mixture in the skillet.
Sprinkle the topping with coarse sugar.
Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
Let the cobbler cool slightly before serving. Serve warm with vanilla ice cream.
Notes
For a richer flavor, you can add a tablespoon of cornstarch to the blackberry mixture to help thicken the juices.
If you don’t have fresh blackberries, you can use frozen ones. Thaw them slightly and drain any excess liquid before using.
This cobbler is best served warm, straight from the oven.