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 awhile 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.

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.

Print Recipe

5 from 1 vote

Skillet Strawberry Cobbler

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

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
• 1/2 cup sugar
• 1 tbsp cornstarch
• Pinch of cinnamon
• Zest of 1 lemon
• 2 tsp fresh lemon juice
• 
  
• Biscuit Topping:
• 1 cup flour
• 1/4 cup + 2 tsp sugar divided
• 2 tbsp stone-ground cornmeal
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp butter melted & cooled
• 1/3 cup buttermilk
• 1/2 tsp vanilla
• 1/8 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.