Black cast iron skillet cobblers..
#1
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This has to be the best cobbler I have ever eaten...
I have made this twice and then tried it with peaches...with the peach cobbler, substituted 1/4 cup of cornstarch for 1/2 cup of flour... you must try this...
I did spray the skillet with a little Pam and then wiped with a paper towel...so it wouldn't me so greasy
http://www.familysavvy.com/skillet-blackberry-cobbler/
I have made this twice and then tried it with peaches...with the peach cobbler, substituted 1/4 cup of cornstarch for 1/2 cup of flour... you must try this...
I did spray the skillet with a little Pam and then wiped with a paper towel...so it wouldn't me so greasy
http://www.familysavvy.com/skillet-blackberry-cobbler/
#2
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Join Date: Aug 2009
Location: United States
Posts: 2,222
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This has to be the best cobbler I have ever eaten...
I have made this twice and then tried it with peaches...with the peach cobbler, substituted 1/4 cup of cornstarch for 1/2 cup of flour... you must try this...
I did spray the skillet with a little Pam and then wiped with a paper towel...so it wouldn't me so greasy
http://www.familysavvy.com/skillet-blackberry-cobbler/
I have made this twice and then tried it with peaches...with the peach cobbler, substituted 1/4 cup of cornstarch for 1/2 cup of flour... you must try this...
I did spray the skillet with a little Pam and then wiped with a paper towel...so it wouldn't me so greasy
http://www.familysavvy.com/skillet-blackberry-cobbler/
Her photos looks like the cobbler is about ready to spill over onto the oven floor. Did you have that as an issue? I do have a cast iron pan and don't use it all that often. It is heavy.
#5
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Join Date: Dec 2010
Location: Chula Vista CA
Posts: 7,393
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My DH was born and raised in the Seattle area where blackberries grow wild, every year he would go out and pick buckets of berries. His mom would make blackberry pies and freeze them, and they ate them all year long. So it was only natural to bake blackberry pies and jam. I now have my mother's cast iron skillet, I may need to try to make one of these. Right now I use the Pampered Chef's deep dish pie dish. My mom felt when you make a fruit pie you want it have a LOT of fruit. This recipe definitely goes along with that line.
#7
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Join Date: Jan 2011
Location: Southern USA
Posts: 16,278
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Could this be halved and put into a 6" pan?? 12" is way too much dessert for just 2 people??
Growing up in the South we picked blackberries every year. My grandmother would send me out to pick a pan full so she could make cobbler. She made hers on top of the stove in a big pot. More like blackberry and dumplings. I didn't know anyone that baked a cobbler back then.
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Last edited by Onebyone; 10-11-2016 at 10:20 AM.
#8
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This cobbler does not spill over in the oven...I've made blackberry and peach, and neither one did that...and they are so good...I have the edge savers that you put on the edges to keep the crust from getting burnt...take them off the last 15 minutes...of the baking...believe me, you will never want to make another cobbler any other way...I got the bags of frozen blackberries and peaches at Walmart...very reasonable, and I used 2 pkgs for each cobbler...
Enjoy!
I suppose you could half the recipe for just 2 people, but it heats up great for leftovers...and there is only 2 in my house...
Enjoy!
I suppose you could half the recipe for just 2 people, but it heats up great for leftovers...and there is only 2 in my house...
#9
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Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
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Sounds delicious, but I would use less than half of that sugar in the pie, and about 1 teaspoon to sprinkle on the crust. We need to get away from eating so much sugar. It’s much worse for you than fat.
#10
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Join Date: Apr 2012
Location: Texas
Posts: 2,369
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I made one of these yesterday, but with fresh peaches. It is great, if I do say so! Thanks for this idea; I'd never made a cobbler in a black iron skillet before -- and I have six black iron skillets, of all sizes!
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06-13-2011 07:56 AM