Gluten Free Skillet Blackberry Cobbler

Ingredients:

2 refrigerated gluten free pie crusts

2 (14-16 oz.) bags of frozen blackberries, unthawed

1 stick butter, melted

1 1/3 cups sugar (for berries)

1/2 cup flour

3/4 cup sugar (for crust)

1/2 stick butter, cut into small cubes

1/2 cup water

Instructions:

Heat oven to 350. Unroll one pie crust and place in bottom and up the sides of a 12" cast iron skillet. (It must be a cast iron skillet!)

Pierce the bottom and sides of crust with a fork.

Bake 7 minutes; remove from oven.

Increase oven temperature to 400 degrees.

In a large bowl, mix melted butter, 1 1/3 cups sugar, and flour.

Put berries in bowl with butter, sugar and flour mixture. Toss until berries are covered and mixture is crumbly.

Gently pour berries into skillet; sprinkle water over the berries.

Unroll the 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 3/4 cups sugar on top of the crust.

Cut tiny slits in top of the pie crust.

Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.

I recommend a pie shield to keep edges of crust from burning. A 10" pie shield works well inside of a 12" skillet.

After removing the cobbler from the oven, let it rest for a while. It's best to make it early in the day so that the crust will cool and develop a sugar cookie texture, and the juices will thicken a bit. Serve with vanilla ice cream!