Skillet Mixed Berry Buttermilk Cobbler
- Cast Iron Skillet
For the Filling:
- cooking spray
- 1 1/2 tablespoons cornstarch
- pinch cinnamon
- pinch salt
- 5 cups fresh mixed raspberries, blackberries and sliced strawberries
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- 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 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
- 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.