Black Skillet Blackberry Cobbler
1 box of 2 refrigerated pie crusts
2 (10-14 oz) bags of frozen blackberries or 2 cups of fresh blackberries
1 stick butter, melted
1 1/3 cups sugar (for berries)
½ cup flour
¼ - ½ cup sugar (to sprinkle on crust before baking)
½ stick butter, cut into small cubes (to dot onto crust before baking)
Heat oven to 350 degrees.
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; remove from oven.
Increase oven temp to 375 degrees.
In a large bowl, mix melted butter, 1 1/3 cups 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.
Unroll second pie crust over top of berries, sealing at the edges of the skillet.
Scatter the small pieces of butter on top of the crust.
Sprinkle ¼ - ½ cups sugar on top of crust.
Cut tiny slits in top of pie crust.
Bake for approximately 45 minutes or until bubbly at edges and beginning to brown on top.
You can use any type of berry you like.
Place a scoop of vanilla bean ice cream on top if you like.