BLACKBERRY SKILLET COBBLER
This is an awesome pie/cobbler. Everyone I've served it to is crazy about it. You can add raspberries or do a fruit medley and you have a versatile cobbler. It's wonderful, but be sure to use a cast iron skillet for the best taste!
Provided by Carolynne Grogan
Categories Fruit Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 Using a No. 7 cast iron skillet, place one crust into skillet, pierce bottom and sides with fork. Bake 7-10 mins and then remove from oven. Increase oven to 400.
- 2. In large mixing bowl, mix melted butter, 1 1/3 c sugar and flour. Add berries, toss until berries are covered and mixture is crumbly. Gently pour berries into skillet, sprinkle water over berries.
- 3. Top with 2nd crust. Seal around edges folding crust if needed. Scatter small pieces of butter on top of crust and then sprinkle with sugar. Cut slit in center of crust. Bake 45 minutes. Cool completely and serve spooning into individual serving dishes, add vanilla ice cream or whip cream, if desired.
IRON SKILLET BLACKBERRY COBBLER
Butter piecrust gets crunchy on bottom and edges of cast iron skillet, with dough pieces in layers with the berries and sugar. Found this in Southern Living a number of years ago, but I don't have the man's name to give him credit. You can use peaches or blueberries as well, blackberries are just my favorite. I have given up picking my own blackberries so now harass the people at the farmer's market until they get some. Frozen fruit works nicely, too. You must use a cast iron skillet!! If you don't have one, go buy one and season it well...it's a kitchen necessity!
Provided by LonghornMama
Categories Dessert
Time 1h18m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
- Roll piecrust to 1/4 inch thickness.
- Fit into a 10-inch cast iron skillet.
- Trim excess pastry along edges, reserving trimmings.
- Prick bottom and sides of piecrust with a fork.
- Bake at 375 degrees for 8 minutes.
- Remove from oven; set aside.
- Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
- Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
- Sprinkle with 1/3 flour mixture.
- Top with 1/3 of pastry trimmings.
- Repeat layers twice.
- Sprinkle with additional sugar.
- Bake at 375 degrees for 50 minutes or until crust is lightly browned.
IRON SKILLET BLACKBERRY COBBLER
This is great with any combination of fruits. Have the cobbler ready and place on grill when just sitting down to dinner. A cast iron or heavy skillet is a must.
Provided by Ceezie
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Build a two zone fire in a charcoal fire by placing coals on one side of the grill; leaving the other side empty. Preheat grill.
- Melt butter in a large saucepan over low heat. Remove from the heat, add the milk, vanilla, flour and sugar. Stir together but do not blend.
- Butter a 10 inch cast iron skillet. Put blackberries in bottom of skillet and pour batter over the top. Place skillet over indirect heat and away from coals. Close the grill lid and cook until cobbler is golden brown on top about 1 hour. Serve hot from the skillet.
Nutrition Facts : Calories 469.9, Fat 20.6, SaturatedFat 12.6, Cholesterol 53.7, Sodium 184.7, Carbohydrate 68.4, Fiber 4.5, Sugar 46, Protein 5.3
BLACKBERRY COBBLER II
Throw together this cobbler in minutes using fresh berries from the yard!
Provided by Amanda Johnson-Lindsey
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
- In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
- Bake 25 minutes in the preheated oven, until dough is golden brown.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 58.4 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 253.3 mg, Sugar 40.9 g
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- Preheat oven to 375°. Use about 4 Tbsp of butter to heavily coat the bottom and halfway up the sides of a 10 inch cast iron skillet. Set aside.
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