Whole Wheat Skillet Blackberry Cobbler- A Pour-in-Pan Recipe
Whole Wheat Skillet Blackberry Cobbler- a delicious pour-in-pan, 10-minute prep, healthy lower sugar, egg free dessert that showcases seasonal berries. Just about perfection with a scoop of vanilla ice cream!
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✩ What readers are saying…
“Just wanted to tell you that I have made your whole wheat skillet blackberry cobbler 6 times since you published the recipe! It is so delicious! I am allergic to eggs and there are none. Thank you!” -Mary
Living in Oregon, there are a number of things we’re known for: rain, green, and beautiful scenery come to mind. We’re also more and more known as “foodies” with craft beers, specialty chefs, and food carts.
There are also some foods that we’re known for, too, like blueberries, hazelnuts, and my favorite – blackberries. While we may also be know for ducks (go UO!) I don’t have any desire to roast a duck! So what better way to highlight the delicious Oregon blackberry than with an easy cobbler that’s not only a wonderful dessert, but a healthier dessert, too.
Why blackberries?
Blackberries grow wild not only in western Oregon, but all up and down the mild Pacific Northwest areas. The wild ones are prolific (and weedy!) but our climate is also perfect for developing named varieties, too, like Marionberries, Boysenberries, and more. We can thank Oregon State University for many of the best blackberry varieties.
Between the wild berries and the hybrids you can harvest blackberries in Oregon from early June through August, and sometimes into September, depending on our summer weather. That’s a lot of blackberries. And we’ve got to use them up, right?
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 six-ingredient recipe, too (the sugar on the left is divided):
- blackberries
- sugar (coconut sugar is pictured)
- butter
- whole wheat flour
- milk
- baking powder
So a seasonal dessert – or breakfast cake – with less than 10 minutes work and just six 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.
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Whole Wheat Skillet Blackberry Cobbler Recipe (Pour-in-Pan, 10-minute Prep)
Ingredients
- 1/3 cup butter cut into 3 pieces
- 2/3 cup + 2 tablespoons sugar brown, coconut, or cane
- 3/4 cup milk
- 1 cup whole wheat or spelt flour
- 1½ teaspoons baking powder
- 2½ cups fresh blackberries
- optional: 1/2 teaspoons cinnamon
Instructions
- Start oven heating to 350 degrees; place butter in a 10-inch cast iron skillet (or deep-dish pie pan) and place in oven to melt, 2-4 minutes (check to make sure it doesn’t burn).
- Meanwhile, mix the milk, 2/3 cup of sugar, flour, and baking powder (and cinnamon if using) in a small bowl. Stir until smooth.
- Remove skillet from oven and pour the batter evenly over the butter, without stirring.
- Arrange the blackberries in a layer on the batter and then sprinkle with the remaining 2 TB. sugar.
- Bake 25-35 minutes until crisp around the edges and a toothpick inserted in a center dough part comes out clean.
- Let cool 5-10 minutes before serving for easier cutting.
Nutrition
More Blackberry Recipes:
- Berry Crisp with ‘Big Crumb’ Topping
- 4 Ingredient Blackberry-Chia Freezer Jam (done in minutes!)
- Whole Wheat Blackberry Crumb Bars
This tasted just like I hoped it would from looking at the pictures. Yum! Lightly sweetened and delicious. I used what I had on hand: sprouted spelt flour, dark brown sugar, and frozen blackberries and blueberries. I will make this again and probably use it as a base recipe to try other fruits too. Thanks!
Sounds delicious! I’m so glad you enjoyed this – thank you for the review!
This was easy and delicious! I used brown sugar and probably could have used a tad less, but my family certainly didn’t complain!
Yay! You’re probably right about the sugar, but I already decreased it so much from my inspiration recipe. 🙂
Yum!! Could you use this recipe with other berries?
Yes! It would be just as good with blueberries, raspberries, or strawberries, I think.
Ooooooh, this looks amazing! Can’t wait to try it! Such a beautiful dish, and healthy too. I like the idea of serving it as a breakfast treat. Thanks for sharing this, Jami.
Thank you, Shellie 🙂 I hope you like it!
Oh my goodness this looks AMAZING! My dad would love this for his birthday. Thanks for the great recipe, Jami!
We have a big tub of wild blackberries in the fridge right now. I’ll have to try to make this! It looks so good!
My daughter is our resident baker… she just saw this post on my screen and asked “Is that what I’m baking next?” Most definitely!
I think we need to live a bit closer so I can be a taste tester!!! YUMMMM So glad you were able to participate in the round up! This looks incredible!