Skillet Mixed Berry Buttermilk Cobbler is made with blackberries, raspberries, and strawberries covered with a delicious biscuit topping and baked in a cast iron skillet.
Skillet Mixed Berry Buttermilk Cobbler
Today is the perfect day to bake a cobbler! I love cobblers with their crusty tops and sweetened fruit. Baking them in a skillet makes them rustic and un-fussy. They are so versatile, you can swap the berries with any fruit that’s in season. You can even use frozen berries, I just let them thaw on the counter first. Some of my favorite crisps are Triple Berry Crisp, Blueberry Peach Crisp, and Apple Cranberry Crumble.
My favorite cobbler filling is mixed berries, but using just blueberries would also be fantastic. This mixed berry cobbler calls for raspberries, blackberries, and strawberries. A little dollop of whipped cream on top is perfect for serving at the end.
This recipe is a lighter take on a traditional berry cobbler since it has less butter and sugar than most other recipes. Cobblers and crisps are great options for dessert because you get a good serving of fruit with all the yummy topping. You could even eat the leftovers for a more decadent breakfast!
Cast Iron Skillet
Everyone should have a cast iron skillet in their kitchen. I have several, one was my Dads from before he got married over fifty years old! Now that he’s gone, it’s one of the things I treasure and think of him every time I use it. If you want to start off with an inexpensive cast iron skillet, I also have this Lodge Set (affil link) which is a really great price. If you don’t have a skillet, you can use a pie dish instead.
How do you make cobbler from scratch?
- This cast iron mixed berry cobbler is easy to make. First, you need to whisk the cornstarch, cinnamon, and salt together in a large bowl, add the berries, and toss to coat. Add in the honey, lemon juice and zest, and vanilla extract and pour into a cast iron skillet. Bake at 375 degrees for 20-24 minutes until the edges are hot and bubbling. Increase the oven temperature to 400 degrees once you pull the berries out.
- While the berries bake, whisk together the dry ingredients for the topping. Then, using a pastry cutter or two knives, cut in the cold butter until it forms pebble-sized pieces. You can also use a stand mixer for this step.
- Combine the buttermilk and oil in a small bowl and stir into the flour/butter mixture until it’s just moist. Be careful not to overmix the batter. Drop the batter over the berries and bake for about 15-18 minutes. Once the berries are bubbling and the topping is golden and cooked through, you’ll know it’s done.
- The cobbler will be very hot when it gets out of the oven, so let it cool for about 15 minutes. It’ll be very tempting not to dig right in, but you don’t want to burn your mouth! Once cool, top with a dollop of whipped cream and enjoy!
Can you use frozen fruit in a cobbler?
Yes. If you don’t have any fresh berries on hand, you can use frozen fruit. I let them thaw on the counter before baking.
Other Berry Desserts You’ll Love:
- Mixed Berry Tartlet
- Individual Mixed Berry Pies
- Red, White and Blueberry Trifle
- Strawberry Crisp
- Skinny Strawberry Fool
Skillet Mixed Berry Buttermilk Cobbler
Ingredients
For the Filling:
- cooking spray
- 1 1/2 tablespoons cornstarch
- pinch cinnamon
- pinch of salt
- 5 cups fresh mixed raspberries, blackberries and sliced strawberries
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- plus 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/4 cup white whole wheat flour
- 1/4 cup unbleached all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 2 tablespoons chilled sweet whipped butter, cut into small pieces (such as Land O Lakes)
- 1/3 cup low-fat buttermilk
- 1 tbsp canola oil
Instructions
- Preheat the oven to 375°F. Spray a 10-inch cast iron or enamel skillet with oil.
- In a large bowl, whisk the cornstarch, cinnamon, and salt. Toss in the mixed berries and gently mix to coat. Add honey, lemon juice, lemon zest and vanilla then transfer to a 10-inch cast iron skillet.
- Bake until the berries are hot and bubbling on the edges, about 20 to 24 minutes.
- Meanwhile in a medium bowl whisk the flours, sugar, baking powder, baking soda and salt.
- When the berries are ready to take out of the oven, cut in the chilled butter (must be very cold) using a pastry cutter (or 2 knives) until they form pebble-sized pieces.
- In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mix until just moistened, careful not to over-mix. Carefully remove the skillet from the oven, increase the oven temperature to 400°F and spoon the batter over the berries.
- Carefully remove the skillet from the oven, increase the oven temperature to 400°F and spoon the batter over the berries.
- Place back in the oven and bake until the berries are bubbling and the topping is golden and cooked through, about 15 to 18 minutes.
- Remove from the oven and let it cool 15 to 20 minutes before eating.
