Skillet Strawberry Cobbler

We had a nice first harvest from our strawberry plants so we enjoyed some of them mashed up with some vanilla ice cream. I’ve been wanting to bake a cobbler for a while now, so I adapted an America’s Test Kitchen cobbler recipe to work with our fresh strawberries. I recently discovered that I really enjoy baked strawberries (like pie or crisps) with a bit of cinnamon so I knew I would love this recipe because you sprinkle a bit of cinnamon/sugar mixture on top of the biscuits before baking. They make the tops crisp and extra delicious. I served this delicious skillet strawberry cobbler with some ice cold vanilla ice cream and my entire family absolutely LOVED it.

How to Make a Skillet Strawberry Cobbler

Preheat the oven to 375 degrees.

Prepare the strawberries by washing & removing the hulls then cut any large strawberry in half. Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the prepared strawberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a large cast iron skillet.

Place into the oven and bake for 25 minutes.

Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside. In s small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.

To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.

Divide the biscuit dough into eight equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.

Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with ice cream or whipped cream. Enjoy.

Skillet Strawberry Cobbler

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Course: Dessert

Servings: 8

Author: Pam - For the Love of Cooking / Original by America's Test Kitchen

Ingredients

• 
  
• Strawberry Filling:
• 6 cups fresh strawberries cleaned, hulled, & halved if needed
• ½ cup sugar
• 1 tbsp cornstarch
• Pinch of cinnamon
• Zest of 1 lemon
• 2 tsp fresh lemon juice
• 
  
• Biscuit Topping:
• 1 cup flour
• ¼ cup + 2 tsp sugar divided
• 2 tbsp stone-ground cornmeal
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 4 tbsp butter melted & cooled
• ⅓ cup buttermilk
• ½ tsp vanilla
• ⅛ tsp cinnamon

Instructions

• Preheat the oven to 375 degrees.
• Prepare the strawberries by washing & removing the hulls then cut any large strawberry in half.
• Combine the sugar, cornstarch, and cinnamon together in a large bowl.
• Add the prepared strawberries, lemon zest, and lemon juice then gently toss together to coat evenly.
• Pour the mixture into a large cast iron skillet.
• Place into the oven and bake for 25 minutes.
• Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
• In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
• In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
• One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
• To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
• Divide the biscuit dough into eight equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching).
• Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
• Place into the oven and bake for 15-18 minutes.
• Remove from the oven and place on a wire rack to cool for 20 minutes.
• Serve with ice cream or whipped cream. Enjoy.

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