Skillet Blackberry Cobbler
Description
You don't need to wait for blackberry season to make this wonderful cobbler. It uses frozen blackberries that are available all year round. Grandma would be proud!
Ingredients
1 box with 2 refrigerated pie crusts
1 stick butter, melted
1 1/3 c. sugar, for blackberries
1/2 c. flour
28-32 oz. bags frozen blackberries, unthawed
1/2- 3/4 c. sugar, for crust
1/2 stick butter, cut into small cubes
1/2 c. water
sprinkle of cinnamon, if desired
Directions
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Preheat oven to 350 degrees.
Unroll one pie crust; place in the bottom and up the sides of a 12 inch cast iron skillet. Pierce the bottom and sides of the crust with a fork. Bake 7 minutes; remove from oven. ** You may want to lightly spray the skillet with non-stick cooking spray.
Increase oven temperature to 375 degrees.
In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
Gently pour berries into the skillet; sprinkle water over berries.
Unroll the second pie crust over top of berries, sealing at the edges.
Scatter the small cubes of butter on top of the crust. Sprinkle ¾ cups sugar on top of the crust. Cut tiny slits in top of pie crust. If desired, sprinkle with a little cinnamon as well.
Bake about 45 minutes or until bubbly at edges and beginning to brown on top. Halfway through baking time, put foil on the edges only to prevent them from burning.