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
Equipment
- 10-Inch Cast Iron Skillet
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.
Juicy sweet berry and melt in mouth biscuits…one of the best summer desserts!
Looks like a delicious strawberry delivery system
This looks delicious. I love how you changed up this recipe.
I can’t wait to make this!
Yumm! Thank you for the new recipe! It looks so good. I am going to make it tonight.
I love that this is made from strawberries you grew! I’m sure that made it extra delicious.
Pam I love cobblers, and this with strawberries looks absolutely delicious, have a nice weekend!
jealous of your strawberry plants!!!! what a glorious way to use those jewels.
Delicious …I just bought some fresh rhubarb , and I had strawberries that needed to be used so I used both in the recipe … Really good, I love the tang of rhubarb !
Even with a broken oven it turned out . I’m was having a problem with my oven, I couldn’t get it to turn on bake , So , I tried turning on the convection and surprisingly it worked .. so while it was baking I was searching out a appliance repair service .. they’ll be here Tuesday.. Hahaha!
Jane,
I’m so glad it all worked out for you!!! Adding rhubarb is a fantastic idea. Thanks for taking the time to let me know. Hope your oven is back to working soon.
-Pam
THANKS PAM,
OVEN REPAIR MAN ARRIVES THIS MORNING … CROSSING MY FINGERS IT’S A SIMPLE FIX !
YOU HAVE GREAT RECIPES & I APPRECIATE YOUR BLOG !
BEST REGARDS
JANE