BLACKBERRY SKILLET COBBLER

Gotta have dessert, right? As I mentioned, early in our courtship I introduced Wayne to Red Velvet Cake. But the berry lover in him did a little happy dance when he learned that I knew how to make a skillet cobbler with fresh blackberries. I’m pretty sure he thought I was going to burn the house down when he saw me putting an iron skillet in the oven!

BLACKBERRY SKILLET COBBLER
(IN A BLACK CAST IRON SKILLET)

1 box of 2 refrigerated pie crusts
2 (14-16 oz) bags of blackberries, frozen
1 stick butter, melted (for berries)
1 1/3 cups sugar (for berries)
1/3 cup flour
¾ cup sugar (for crust)
½ stick butter, cut into small cubes (this will be used on the top crust)
½ cup water

Heat oven to 350°. Unroll one pie crust and place in bottom and up the sides of a 12” cast iron skillet. Pierce bottom and sides of crust with fork. Bake 7 minutes; remove from oven.

Increase oven temperature to 400°. In a large bowl, mix melted butter, 1 1/3 cup sugar, and flour. Put berries in bowl with butter/sugar/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 butter cut into cubes on top of crust. Sprinkle ¾ cup sugar on top of crust. Cut tiny slits into top of pie crust. Bake 45 minutes or until bubbly at edges and beginning to brown on top.