Whole Wheat Skillet Blackberry Cobbler- a delicious pour-in-pan, 10-minute prep, healthy lower sugar dessert to showcase seasonal berries. Perfection with a scoop of vanilla ice cream!
I’m joining with a group of Oregon bloggers to bring you articles that highlight something from our fair state – and what better than blackberries? Well, maybe ducks, but I wasn’t prepared to roast a duck (come to think of it, I never am, ha!).
Not only do blackberries grow wild in western Oregon (and prolific, and weedy, and…you get the idea), but our climate is also perfect for growing named varieties, too, like Marionberries, Boysenberries, and more. Between them you can find blackberries in Oregon from early June through August, and sometimes into September, depending on our summer weather. That’s a lot of blackberries.
So to our list of blackberry freezer jams, whipped cream parfaits, big-crumb berry crisps, whole wheat crumb bars, and low-sugar berry syrup, I’d like to present this fantastic way to eat blackberries – as a crispy whole wheat blackberry cobbler. As you can see, the batter only just holds the berries together and the buttery, slightly sweetened crust serves to highlight the wonderful flavor from the berries.
The other thing that’s amazing about this cobbler – really amazing – is that it takes about 10 minutes to prepare (and probably less) because you just pour everything in the skillet (or baking pan) and set it to bake.
Easy Steps For Whole Wheat Skillet Blackberry Cobbler
I always love showing ingredients in recipes like this – so simple and real. This one just happens to be a 5-ingredient recipe, too (the sugar on the left is divided), so a seasonal dessert – or breakfast cake – with less than 10 minutes work and just 5 ingredients? Love it!
It’s almost a one-pan recipe, but for a quick mix of the dry and wet ingredients in a small bowl while the butter is melting in the skillet. Once the butter’s melted, pour the batter on top and then add a layer of fresh blackberries. Top with a dusting of sugar and bake. Yep, less than 10 minutes once you get the hang of it.
Can’t you just imagine warm berry cobbler on a Saturday morning with coffee?
Of course paired with a scoop of vanilla ice cream for dessert wouldn’t be terrible either…
If you’re wondering what type of berry I used in these photos, they are my new favorite that produces berries for more than a month for us in the summer, Triple Crown Thornless. Huge berries + easy picking + incredible flavor = heart eyes.
Click the arrow for the printable recipe & more Oregon bloggers DIYs & recipes!