Triple Berry Skillet Cobbler
Summertime is my favorite season of the year, hands down. From the long, sun-soaked days to the abundance of amazing produce everywhere, there’s so much to love!
As soon as I see fresh, juicy berries at the Farmer’s Market, I get giddy. It’s like the song “It’s the most wonderful time of the year” starts playing in my head as I buy an entire flat of strawberries to proudly bring home.
There are so many delicious ways to enjoy the season’s berry bounty, but if you’re looking for a crowd favorite, cobbler is your go-to! Not only is it fresh, flavorful, and full of antioxidants, but it’s one of the easiest desserts to make. Just 20 minutes of prep and the oven does the rest. Seriously.
Before you venture off to cobbler heaven, there’s a few things to know about this recipe. First, cobbler is best served warm and with a big scoop of vanilla ice cream on top. To host a dinner party like a boss, prepare the cobbler before your guests arrive and then place it in the oven as you’re serving the main course. Second, if you’ve never tried baking with a cast iron skillet, I highly recommend it! It enhances the presentation of your dessert in a way that’s sure to get lots of “ohhs” and “ahhs”. Plus, they’re easy to use, highly versatile, and cost effective (I use a 10 inch Lodge cast iron skillet that I got Amazon for $15). Lastly, I prefer to make this recipe with blueberries, blackberries, and raspberries, but you can customize it based on your favorite berries or what you have around the house. Just make sure you use 4 cups of berries.
Enjoy!
Ingredients
1/2 cup and 2 tablespoons unsalted butter
1 and 1/3 cups fresh blackberries
1 and 1/3 cups fresh blueberries
1 and 1/3 cups fresh raspberries
1 cup granulated sugar
1 and 1/2 teaspoons lemon zest
1 teaspoon lemon juice
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
Pinch of salt
2 tablespoon turbinado sugar (optional)
Instructions
Preheat oven to 350 degrees.
Rinse and fully dry berries.
Place 2 tablespoons of butter in the bottom of a 10 inch cast iron skillet. Place in the oven to melt the butter and begin warming the cast iron.
In a medium bowl, mix berries with 1/2 cup sugar, lemon zest and lemon juice. Set aside.
Melt 1/2 cup of butter in microwave.
In a large bowl or KitchenAid mixer, whisk together the eggs, melted butter, and vanilla on medium speed. Next, add 1/2 cup sugar, flour and a pinch of salt. Mix on medium speed until the ingredients resemble a smooth batter.
Remove cast iron skillet from the oven, and pour the berry mixture into the bottom.
Evenly pour the batter on top of the berry mixture. Optional: sprinkle 2 tablespoons turbinado sugar on top of batter.
Bake for 65-70 minutes, until the top is golden brown. Given all ovens are different, keep an eye on your cobbler for the last 5 minutes or so.
Let the cobbler rest for 5-10 minutes, and then serve warm with vanilla ice cream.
Recipe Notes
If you’re new to baking with a cast iron skillet, it’s important the pan is “seasoned”. Many come this way, though if your cobbler has a slight metallic taste, it means you need to season your pan further. Seasoning your cast iron protects the pan from rusting and creates a non-stick cooking surface. Learn how to season a cast iron here.
