Iron Skillet Blackberry Cobbler

Oh, let me tell you about my favorite Iron Skillet Blackberry Cobbler! Imagine a warm, buttery, and sweet dessert that simply melts in your mouth. The combination of fresh blackberries cooked to perfection in a cast-iron skillet, topped with a flaky golden crust, is pure bliss.

Ingredients

Blackberries: 4 cups of fresh or if out of season you can use frozen blackberries, thawed and drained.
Sugar: 1 cup plus an additional 2 tablespoons for sprinkling on top before baking.
All-purpose Flour: 1 ½ cups for the cobbler topping.
Baking Powder: 2 teaspoons to ensure the topping rises beautifully.
Salt: ¼ teaspoon to balance the flavors.
Unsalted Butter: 6 tablespoons cold and cut into small pieces, plus more for greasing the skillet.
Whole Milk: ½ cup to bring the dough together.
Vanilla Extract: 1 teaspoon to enhance the flavor of the berries and dough.
Lemon Zest: From 1 lemon to add brightness to the blackberries.
Ground Cinnamon or Nutmeg optional: ½ teaspoon, to sprinkle on top for added warmth and spice.

Instructions

Preheat your oven to 375°F (190°C). Grease a 10-inch cast iron skillet with butter.
Prepare the Blackberry Filling: In a large bowl, gently toss the blackberries with ½ cup of sugar and lemon zest until well combined. If the berries are very tart, you can adjust the sugar to taste. Let the mixture sit for about 10 minutes to allow the berries to release their juices.
Make the Cobbler Topping: In a separate bowl, whisk together the flour, ½ cup of sugar, baking powder, and salt. Add the cold butter pieces to the flour mixture, and using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until the dough comes together; do not overmix.
Assemble the Cobbler: Pour the blackberry mixture into the prepared skillet. Drop spoonfuls of the cobbler topping over the blackberries, covering them as much as possible. It’s okay if some berries are peeking through; the topping will spread as it bakes.
Bake the Cobbler: Sprinkle the top of the cobbler with the remaining 2 tablespoons of sugar and a light dusting of cinnamon or nutmeg if using. Place the skillet in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the berry filling is bubbling.
Cool and Serve: Allow the cobbler to cool for at least 10 minutes before serving. This dessert is best enjoyed warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.