These blackberries are from the supermarket, but maybe next year I will have some we grow. With blackberries on sale I decided to make a cobbler. I rarely use cookbooks anymore, do you? When looking for a recipe I go to Pinterest and search. So many of the recipes I share with you are not my own, but reviews of ones that I find, and I must say for me that is valuable. I hate trying a new recipe that turns into a fail!
I decided to use a recipe from Family Savvy . For blackberry cobbler we prefer a crisp crust as opposed to a bread like crust. This was super easy and I would put it in the semi-homemade category because the recipe uses refrigerated pie crust. I have yet to perfect a pie crust, any pointers? Mine just don't seem to be flaky. If you have a great homemade pie crust, I would use it instead and send me the recipe.
I loved that this recipe uses an iron skillet. It turned out great, Wonderful said a definite keeper. The only changes I made, because we all know I can't leave well enough alone when it comes to a recipe, were: I used 4 generous cups of fresh blackberries; I used slightly less sugar and I think I would cut it back a little more the next time; my iron skillet is 10 inches and I believe that is the perfect size.
No cobbler is complete in our house without a scoop of Bluebell Homemade Vanilla ice cream. Click here for the recipe for Skillet Blackberry Cobbler, you should give it a try!
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