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Blackberry cobbler cooked in a black cast iron skillet with a spoon in it.

Skillet Blackberry Cobbler

  • Author: Katie Webster
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 6
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Our healthy and homey cast iron blackberry cobbler is loaded with juicy blackberries and topped with easy drop biscuits made with coconut oil and Greek yogurt. The light sprinkle of turbinado sugar on top adds sparkle and sweet crunch!


Scale

Ingredients

  • Cooking spray
  • 6 cups frozen blackberries, thawed
  • ½ cup plus 2 tablespoons honey, divided
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/4 cup coconut oil
  • ½ cup Vanilla Greek Yogurt
  • 2 tablespoons turbinado or demerara sugar

Instructions

  1. Preheat the oven to 350 degrees F. Coat a large cast iron skillet with cooking spray. Stir blackberries, ½ cup honey, lemon, and cornstarch in a medium bowl. Pour into the skillet.
  2. Whisk all-purpose flour, whole-wheat flour, baking soda, and salt in a medium bowl. Cut in coconut oil with a pastry cutter or by hand. 
  3. Whisk the remaining 2 tablespoons of honey into Greek yogurt. Add the Greek yogurt mixture to the flour mixture and stir to form biscuit dough.
  4. Spoon the biscuits over the blackberries, using two spoons. Sprinkle with turbinado sugar.
  5. Bake the cobbler until the filling is bubbling and the biscuits are browned, around 35 to 45 minutes. Cool at least 30 minutes before serving.

Notes

Make Ahead: Keep leftovers covered with plastic wrap, or in an airtight container, in the fridge for up to three days. Reheat until warmed through in microwave if desired. 

Serve: Serve on its own or with a scoop of ice cream, whipped cream or a dollop of Greek yogurt.


Nutrition

  • Serving Size: 1/6 batch
  • Calories: 310
  • Sugar: 43 g
  • Fat: 10 g
  • Carbohydrates: 68 g
  • Fiber: 8 g
  • Protein: 6 g
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