Skillet Mixed Berry Buttermilk Cobbler

 

Skillet Mixed Berry Buttermilk Cobbler

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.er . 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
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 151 kcal

Equipment

  • Cast Iron Skillet
  • Oven

Ingredients
  

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

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.

Notes

  • If using frozen berries, let them thaw.
  • Don't have a skillet? Do it in a pie dish.