Easy Skillet Blackberry Cobbler 

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There’s something truly magical about pulling a hot, bubbling skillet of blackberry cobbler out of the oven. The aroma of sweet berries mingling with golden pastry can fill a home with warmth and anticipation. Whether you’re wrapping up a cozy family dinner or entertaining friends on a laid-back weekend, this Easy Skillet Blackberry Cobbler is the perfect dessert to cap off the evening.

The beauty of this recipe lies in its simplicity and the rustic charm of using a cast iron skillet. Starting with refrigerated pie crusts cuts down on prep time without sacrificing the flaky, buttery texture that makes a great cobbler. The berries, enveloped in a glossy, sugary jacket, become the star of the show, their tartness perfectly balanced by the sweet crust.

For those who revel in the satisfaction of creating something deliciously eye-catching with minimal effort, this cobbler is a dream come true. It’s a recipe that invites improvisation and begs to be served with a scoop of vanilla ice cream or a dollop of whipped cream. Ready to make your kitchen smell like heaven? Let’s dive into the details of how to whip up this delightful dessert.

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Now, here is the same recipe organized for your blog:

Easy Skillet Blackberry Cobbler

Ingredients:

• 1 box of 2 refrigerated pie crusts (Pillsbury recommended)
• 2 (14-16 oz) bags of frozen blackberries
• 1 stick of butter, melted
• 1⅓ cups sugar, for the berries
• ½ cup flour
• ¾ cup sugar, for the crust
• ½ stick butter, cut into small cubes
• ½ cup water

Directions:

1. Preheat your oven to 350°F.
2. Unroll one pie crust and gently fit it into and up the sides of a 12-inch cast iron skillet.
3. Using a fork, pierce the bottom and sides of the crust.
4. Bake for 7 minutes, then remove from the oven. Increase the oven temperature to 400°F.
5. In a large bowl, combine the melted butter, 1⅓ cups sugar, and flour.
6. Add the blackberries to the bowl and toss until they are evenly coated and the mixture is crumbly.
7. Carefully transfer the berry mixture to the skillet, and evenly sprinkle water over the berries.
8. Unroll the second pie crust and place it over the berries, sealing the edges to the skillet.
9. Dot the top of the crust with the small cubes of butter and sprinkle with ¾ cup sugar.
10. Cut tiny slits in the top crust to allow steam to escape.
11. Bake for about 45 minutes, or until the filling is bubbly and the crust is golden brown.
12. Tip: Consider using a pie shield to prevent the edges of the crust from burning.

This recipe promises a delightfully comforting dessert that’s as easy to make as it is satisfying to eat. Enjoy your homemade cobbler!

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