In the height of summer and blackberry season, there’s nothing better than a blackberry cobbler. This Easy Skillet Blackberry Cobbler has fresh blackberries and shortcake biscuits that create a delicious summer dessert.
I’ve been waiting for blackberry season for months. I couldn’t wait for them to be here. See, I froze some blackberries so I would have some in the off-season but didn’t save back nearly enough. And, honestly, although they were great, eating fresh berries right off the vine is where it’s at. Essential summer right there.
The berries are richer and juicier in the summer. They are also a wonderful excuse to make and eat dessert. Not that you need a excuse. Thursday is an excuse, right?
I mean look at these…
I get my blackberries from an Amish woman who grows them at her home. She puts out a sign and you have to turn right, drive for a while and if you don’t miss the blackberry vines by her house, you are there. I go and knock on the door and buy blackberries. That’s how it’s done, folks. Nice, organic blackberries and supporting your neighbors.
As long as I can remember, I’ve been a fruit dessert person. When it was my birthday as a kid and I was asked what kind of cake I wanted? I replied “Strawberry Shortcake.” At Thanksgiving, more often than not, I’m picking apple pie over pumpkin pie. I love a good pumpkin pie, don’t get me wrong, but, fruit pies are everything. Want to win me over? Apple turnovers, pineapple upside down cake, and peach pie will likely do the trick. 🙂
So, let’s talk about this easy blackberry skillet cobbler. First of all, if you don’t have a cast iron skillet, you should get one. They are essential and pretty inexpensive if you go with Lodge. Cast iron skillets are just better.
The blackberries have lemon and lemon zest and are topped with shortcake biscuits. Why shortcake biscuits? Well, I’ve found that they taste better on cobbler. I’m a biscuit shortcake person rather than pie crust. Flakier biscuits are delicious on cobbler too but I like the slightly sweeter shortcake biscuit and it comes with a bonus that they hold up to the blackberries.
Don’t be intimidated by cobbler. It is so easy to make. Basically, you are tossing the blackberries together with sugar, flour and lemon juice—and then mixing together a few ingredients in a stand mixer for the biscuits. Covering the blackberries in the skillet with biscuits and tossing it into the oven. 30 minutes later you have a gorgeous rustic blackberry cobbler. So easy and absolutely delicious.
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 1/2 cup all purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons fresh lemon juice
- Zest from half of a lemon
- 1 tablespoon unsalted butter
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 5 tbsp unsalted butter
- 3/4 cup buttermilk
- 2 tbsp granulated sugar for topping the biscuits
- Preheat the oven to 375 degrees.
- Toss the blackberries with the sugar, flour, cornstarch, lemon juice and lemon zest in a medium bowl and place them in your 10 inch cast iron skillet. Place the butter in three pieces on top of the blackberries.
- In a stand mixer bowl, mix together the dry ingredients (flour, sugar, baking powder and salt).
- Add in one tablespoon of butter at a time, mixing until the batter is grainy.
- Add the buttermilk and mix until the batter comes together.
- Pinch off pieces of the batter and cover the blackberries.
- Once covered, add the two tablespoons of sugar to the top.
- Bake for 30-40 minutes until the biscuits are slightly brown and the blackberries are bubbling.
- Let it stand for at least 15 minutes before serving.