If you’ve stumbled onto this Blackberry Skillet Cobbler recipe in search of a sweetened, sugar loaded blackberry cobbler, I’m afraid that you may not be happy about being here. Mainly because of the fact that even though I have a Blackberry Cobbler recipe to share with you, it isn’t one that’s packed with blackberry sugary syrup.
I do however have a wonderful blackberry skillet cobbler that it golden brown on top and packed with delicious, tart blackberries.
Now, I know growing up around here that cobblers were always super sweet, all of the fruit cobblers were deep southern, fattening, bites of sugar fruit heaven. There is totally nothing wrong with those haha, well there is something wrong with them if you’re looking for a little treat without a ton of regret.
Now I’m not saying that this blackberry cobbler is super healthy or anything, I’m no Doctor or Nutritionist. But I can say that I loved that it isn’t packed full of sugar. Yes there is about a 1/2 cup sugar in the recipe. 1/4 cup to go over the blackberries and another 1/4 cup to go into the cobbler topping.
I guess what I’m trying to say is that this blackberry skillet cobbler is quite refreshing to me and I loved being able to actually taste the tartness from the blackberries. haha That’s a good way to put it, I suppose.
I saw a recipe for a Strawberry Shortcake Skillet Cobbler on Lori’s blog (Recipe Girl) and thought that it was just beautiful. I also just happen to have a beautiful cast iron skillet show up on my door step from Lodge Cast Iron a few days later so I knew that this cobbler had to be made.
I changed it up just a little bit. I used blackberries instead of strawberries and I used a little less sugar. This cobbler goes together in no time and was the perfect way to end a hectic week.
What you need:
2 tablespoons baking powder