Skillet Berry Cobbler

What’s better than warm cobbler & vanilla ice cream?? Cobbler baked in a cast iron skillet!! I wanted to post this SUPER easy recipe just in time for Valentine’s Day because this has my man’s name written ALL. OVER. IT. ;)

I’ve partnered with Bayou Classic to host a GIVEAWAY today on my Instagram! Head over to my profile to enter to win this Weathered Grey 10.5-in Enameled Skillet($90 value) -- the quality is AMAZINGGG and  I know that you will use this for years to come! 🥰

Cobbler is one of those desserts that has a special love language in my opinion -- so if you’re looking for a dessert to make tomorrow for your special someone look no further! Enjoy y’all! 💞

Skillet Berry Cobbler

Yields 6-8 servings
Prep time: 15 minutes
Cook time: 40-45 minutes

INGREDIENTS
Fruit
2 pounds frozen berry medley, thawed
1 cup granulated sugar
2 tablespoons cornstarch

Crust
1 ½ cups all-purpose flour
⅓ cup granulated sugar
2 ¼ teaspoons baking powder
½ teaspoon coarse kosher salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
½ cup heavy cream

For serving
Bluebell Vanilla Homemade Ice Cream

NOTES
The frozen berry medley I use included strawberries, blueberries, blackberries, and raspberries. Feel free to use fresh berries as well!

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INSTRUCTIONS
Fruit
Preheat oven to 375 degrees.

Spray a 10.5-inch enameled cast iron skillet with non-stick cooking spray.

In a large bowl, combine the thawed berries, sugar, and cornstarch. Pour the mixture into the cast iron skillet.

Crust
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

Using a pastry cutter, cut in 2 tablespoons of cold butter into the dry ingredients until no visible pieces remain. (If you don’t have a pastry cutter, simply rub in the cold butter using your fingertips).

Cut in the remaining 4 tablespoons of butter until the mixture is in even pea-size pieces.

In a small bowl, whisk together the egg and heavy cream.

Using a spatula, fold in the cream mixture into the dry ingredients. The dough will be shaggy and loose.

Spoon large spoonfuls of dough on top of the fruit in large clumps (it should look like old-fashioned cobblestones, hence the name cobbler).

Bake until golden brown & a toothpick inserted in the center of the topping comes out clean, about 40-45 minutes.

Cool cobbler on a wire rack, about 15-20 minutes.

Serve warm with vanilla ice cream.