When I was young, growing up on my mother and daddy’s farm in Tennessee, my sisters and I would pick blackberries. We walked up an unpaved road that ran beside our property to get to the blackberry bushes. It was kind of an adventure for us girls. We would take a bucket for picking and sometimes we would pick a few and eat a few. I must have liked them then but somewhere in time my taste buds changed. Now, I don’t care for them at all. So maybe the experience of me being together with all of my sisters as children and the fun we had made the berries taste better.
My sister, Angela, still loves blackberries and was very excited when she called me about a skillet blackberry cobbler recipe she had come across. Of course, in typical Oxford fashion, she tweaked it a bit but she says it is absolutely delicious.
“Whatever you say, Angela, send pictures and the recipe and I will be happy to share them with our Now Habersham Dishing Up Memories readers.”
Hope you enjoy it if you decide to give it a try. While it dishes up some great memories for me as a kid spending time with my sisters picking blackberries, I doubt I will be trying this recipe. For the record, I love strawberries and I don’t see why I couldn’t incorporate those berries into this recipe, with a little tweaking, of course.
Ingredients:
1 box of 2 refrigerated pie crusts
2 (14 to 16 oz.) bags of frozen blackberries
3/4 stick butter, melted
1 1/3 cups sugar (for berries)
1/2 cup flour
1/4 cup sugar (for crust)
1/4 stick butter, cut into small cubes
1/2 cup water
Directions:
Preheat over to 350.
- Unroll one pie crust and place in bottom and up sides of 12″ cast iron skillet. Pierce bottom and sides of crust with a fork.
- Bake 7 minutes and remove from oven.
- Increase oven temperature to 400.
- In a large bowl, mix melted butter, 1 1/3 cups of sugar, and flour.
- Put berries in bowl with butter, sugar, and flour mixture. Toss until berries are covered and mixture is crumbly. Pour berries into skillet. Sprinkle water over berries.
- Unroll second pie crust over top of berries, sealing at the edges of skillet.
- Scatter small pieces of butter on top of crust and sprinkle with 1/4 cup of sugar.
- Cut tiny slits in top of pie crust.
- Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
- Use pie shield or aluminum foil to keep edges from burning.
Can be served with ice cream if desired.
It’s juicy good with a sweet crunch. I might give this a try with strawberries instead.
Let me know what you think if you make it or if you have a berry cobbler that is a family favorite, please share!
