From the Kitchen: Blackberry Cobbler in an Old Iron Skillet
My daughter always tells me, “Mom, you never use a recipe. How am I supposed to know how to make this?”
So on this chilly January 1st morning, I decided to actually measure this time so that I could share with her (and you) how to make a truly delicious blackberry cobbler.
I use my who-knows-how-old 10-inch iron skillet. It belonged to Pearl Shadowens, the lovely lady my husband cared for years ago. There’s no telling how old this skillet is — or how loved. It’s seen a lot of meals and carries a lot of history, which somehow makes everything taste better.
The recipe itself is simple and can be thrown together in about 15–20 minutes, not counting baking time.
Some may call me lazy, but I prefer efficient. I use a crazy-easy no-roll pie crust that I mix right in the skillet. (It works just as well in a pie plate, too.) Bonus: no cleanup.
The No-Roll Pie Crust
I mix this directly in the skillet.
1¾ cups all-purpose flour
(feel free to use whole wheat if that’s your thing — I’m transitioning to organic flour, but today it’s Gold Medal)½ teaspoon salt
⅛ cup granulated sugar (I use organic cane sugar)
½ cup oil (I use extra virgin olive oil — it works beautifully)
2 tablespoons water
Combine the dry ingredients right in the skillet. Add the wet ingredients and mix well. Press evenly into the bottom and slightly up the sides.
Super simple. No rolling. No mess.
Preparing the Blackberries
Next comes the fruit.
Add the following to a large bowl:
4–6 cups fresh or frozen blackberries
(farmers market berries, frozen - I used about 5 cups)1 cup granulated sugar
½ teaspoon salt
¼ cup all-purpose flour
½ teaspoon cinnamon (organic)
Yes — flour. That’s your thickening agent, so the cobbler doesn’t turn watery and runny.
Gently fold everything together so the berries keep their shape.
Pour the berry mixture into the prepared skillet.
A Little Extra Richness
Cut ½ stick of butter into small pieces and scatter them over the berries. Then sprinkle 3 tablespoons of milk over the top — it adds just a touch of creaminess.
The Topping Options
You’ve got two choices here:
Top Crust Option
Make another batch of the no-roll pie crust, pinch into pieces, and scatter over the fruit. Sprinkle lightly with sugar.Crumble Topping (my choice today)
For the crumble, you’ll need:
1 cup granulated sugar
1 cup all-purpose flour
1 stick butter
Combine everything until crumbly. I use my hands — because I’m country — but a pastry cutter works just fine and is less messy.
Sprinkle the crumble evenly over the berries.
Bake
Place the skillet on a parchment-lined baking sheet (trust me — it can bubble over).
Bake at 350°F for about 70 minutes, or until the topping is golden and the filling is bubbling.
That’s it. A simple, homemade blackberry cobbler baked in an old iron skillet.
Now my daughter has the actual recipe — and I’m hauling this beauty up to Higher Ground from Joyful Heart Farm to share.
Because the best things are.
Closing reflection:
Some recipes are written down, and some are simply passed along — skillet to skillet, hand to hand, generation to generation.
Scripture:
“One generation shall commend Your works to another, and shall declare Your mighty acts.”
— Psalm 145:4
With love,
- Kynda
