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. 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!
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.
Inspired by skinnytaste.com
Ingredients
Nutrition FactsServings 8
- Amount Per Serving
- Calories 166
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 8mg3%
- Sodium 63mg3%
- Potassium 192mg6%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 17g
- Protein 2g4%
- Vitamin C 41%
- Vitamin E 9%
- Vitamin K 14%
- Folate 17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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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.
If using frozen berries, let them thaw.
Don’t have a skillet? Do it in a pie dish.
Ingredients
Directions
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.
If using frozen berries, let them thaw.
Don't have a skillet? Do it in a pie dish.
