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.
Blackberry Skillet Cobbler
- Yield: 4-6 servings
Ingredients
- 3 cups blackberries
- pinch of salt
- 1/2 cup milk
- 1 large egg
- 6 tablespoons butter, cold and cut into small pieces
- 1 cup cornmeal
- 1 cup flour
- 2 tablespoons baking powder
- 1/2 cup sugar, divided
- Extra butter to butter the skillet
Instructions
- Pre-heat oven to 375F.
- In a medium bowl combine blackberries and 1/4 cup sugar. Set aside.
- In another bowl, combine the flour, cornmeal, 1/4 cup sugar and baking powder. Whisk together.
- Cut butter into flour mixture with a pastry cutter. (Or your fingers)
- In a small bowl, whisk together the egg and milk. Stir into the flour mixture.
- Butter the inside of a cast iron skillet. Pour blackberry and sugar mixture into skillet.
- Scoop dough mixture by the tablespoon on top of the blackberries.
- Bake for 30 minutes or until crust is golden brown.
Your cobbler looks simply amazing!
We have wild blackberries that grow all around us so come September…this is happening. Thanks for sharing.
This looks so tasty! I love that it’s not packed with sugar like some cobblers you find out there. This is a must try for us!
Your photos came out fantastic! I love a good cobbler and I’m on the hunt for a good skillet.
YUM!
Almost blackberry season here! Love the less-sugar aspect here.
I love that this is made in a skillet and that crumble topping looks amazing. Don’t even get me started on the filling 🙂
Hi Angie, SO glad to see your comment in my blog..Pls do visit again…..Loved your space too..will be surely in touch too……:)..The dish looks super delish…..
Uh oh! I’m in the middle of making this, and there is no measurement for the baking soda, nor is it listed with the ingredients.
Mallory,
I am so, so, so sorry! I thought that I double and triple checked everything. It should be 2 tablespoons baking power. Please forgive me
Could i bake this in oven and have the same results? Maybe in a 8×8 or 9×9 pan?
Hi Kay,
This Blackberry Skillet Cobbler is baked in the oven already 😉 Changing the pan type shouldn’t really affect it 🙂
I can’t wait to try this. It looks and sounds delicious.
I cant read your freaking recipe because of all the freaking ads… lighten it up a bit. Damn.
There’s no baking powder in the recipe and when do you add the pinch of salt?
Do you use baking powder or baking soda? your recipe ingredients say 2 tlb baking powder but the directions say baking soda…which do you use???
Hi Marie,
It’s 2 tablespoons baking powder