"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Silva’s Skillet Blackberry Cobbler Recipe

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This recipe for Silva’s Skillet Blackberry Cobbler, by , is from Clear Creek Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Silva


1 box of two refrigerated pie crusts
2 (14-16oz) bags of frozen blackberries, unthawed
1 stick butter, melted
1 1/3 cups sugar (for berries)
½ cup flour
¼ cup sugar (for crust)
¼ stick butter, cut into small cubes
½ cup water

Heat oven to 350 degrees.
Unroll pie crust and place in bottom and up sides of a 12” cast iron skillet.
Pierce bottom and sides of crust with a fork.
Bake 7 minutes, remove from oven.
Increase oven temp to 400 degrees.
In a large bowl, mix melted butter, 1 1/3 cup sugar and flour.
Put berries in bowl with sugar/butter/flour mixture; toss until berries are covered and mixture is crumbly.
Gently pour berries into skillet; sprinkle water over berries.
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 cup of sugar on top of crust.
Cut tiny slits in top of pie crust.
Bake approximately 45 minutes until bubbly at edges and beginning to brown on top.

Personal Notes:
Personal Notes:
Enjoy! (Or top with some ice cream and then enjoy!)




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