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.
CAST-IRON COBBLER WITH LOUISIANA BLACKBERRIES AND SASSY SAUCE
Steps:
- Preheat the oven to 350 degrees F and butter a 10-inch cast-iron skillet.
- Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries. Sprinkle with the remaining cup sugar, then pour the boiling water over the top.
- Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving.
- Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler.
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
SKILLET BLUEBERRY COBBLER
Make and share this Skillet Blueberry Cobbler recipe from Food.com.
Provided by Velouria
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Melt the butter in a 10 or 12-inch cast-iron skillet.
- Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
- Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
- Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
- Add the milk and stir to make a thick batter.
- Spoon batter onto the fruit.
- Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
- Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
- Serve with whipped cream or ice cream, if desired.
- Note: You can make this with fresh or frozen peaches or other berries as well.
- If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
- The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.
Nutrition Facts : Calories 397.5, Fat 17, SaturatedFat 10.5, Cholesterol 45, Sodium 547.1, Carbohydrate 60.3, Fiber 2.9, Sugar 38.9, Protein 3.9
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
SKILLET BLACKBERRY COBBLER RECIPE - (4.4/5)
Provided by dedmund
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Unroll one pie crust and place in bottom and up sides of 12-inch cast iron skillet. Pierce bottom and sides of crust with a fork. Bake 7 minutes; remove from oven. Increase oven temp to 400°F. In a large bowl, mix melted butter, 1 1/3 cups sugar, and flour. Put berries in bowl with butter, sugar and flour mixture. Toss until berries are covered and mixture is crumbly. Gently pour berries into skillet. Sprinkle water over berries. Unroll second pie crust over top of berries, sealing at the edges of the skillet. Scatter the small pieces of butter on top of the crust and sprinkle with 3/4 cup sugar. Cut tiny slits in top of pie crust. Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top. Use pie shield or aluminum foil to keep edges of crust from burning.
MEME'S BLACKBERRY COBBLER
This delicious cobbler recipe is courtesy of Virginia Willis and can be found in her cookbook, "Bon Appetit, Y'all."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.
- Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
- In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.
- Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.
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- Mix blackberries, cinnamon, vanilla extract, flour and white sugar together with a spoon. Drop by spoonfuls into skillet. Bake at 375 degrees for 45 to 50 minutes until crust is done and golden brown.
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