Skillet Berry Cobbler

Prep 10 mins
Cook 40 mins
Total 50 mins

Skillet Berry Cobbler - perfect classic berry cobbler in a cast iron skillet!

That first photo is killing me. I made this Skillet Berry Cobbler over the weekend and now I am dying for another bowl of it while writing this post tonight!

That’s one of my biggest complaints about being a food blogger…when I am writing my posts I start immediately craving whatever it is I am talking about. And for the sake of my pants, I can not make a whole cobbler at 11pm on a Sunday.

I ended up eating a handful of dried banana chips and trying to pretend they were just as gloriously delicious as this berry cobbler was. They absolutely weren’t and I am pretty sure I will be dreaming of going swimming in a cobbler tonight.

Skillet Berry Cobbler - perfect classic berry cobbler in a cast iron skillet!

Blackberry & Raspberries are by far my favorite berry combo. While we don’t really have raspberry picking here in Florida, we do have blackberry farms and in just a couple of months they will open for picking again.

Last year I made a gorgeous Blackberry Sorbet with all my fresh picked berries and the year before I made Blackberry Pie Bars. I can’t wait to see what I can whip up this year. I am thinking muffins.

I can’t wait for the girls to get just a little older to really enjoy going berry picking with me. I might go ahead and take them this year…even though I know they will leave stained purple and terrorize all the other pickers.

Skillet Berry Cobbler - perfect classic berry cobbler in a cast iron skillet!

I have always been a berry cobbler addict — check out my Best Classic Berry Cobbler circa 2014 — and I think I might have actually made a better berry cobbler! Shocker, right?

This recipe is the same base recipe, but instead of being topped with pie crust, it’s topped with a crumbled buttery topping. And it is like the perfect topping ever for a berry cobbler. Seriously, you must make this immediately.

Yield: 6 servings

Skillet Berry Cobbler

Skillet Berry Cobbler in a cast iron skillet topped with crumble and vanilla ice cream

Skillet Berry Cobbler - perfect classic berry cobbler in a cast iron skillet!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 4 cups your choice of fresh berries (I used blackberries & raspberries)
  • 1 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 375°F.
  2. In a 10 inch cast iron skillet, toss together berries, sugar, 1/2 cup flour, cornstarch and salt. Smooth berry into an even layer.
  3. In a stand mixer with paddle attachment, add the 1 cup flour, oats, sugar, salt and cinnamon. Add the butter and mix until texture is coarse clumps and mixture will hold together in clumps when you squeeze it with your hand.
  4. Spread topping evenly on top of berry mixture with your hand and press it down lightly.
  5. Bake for 35 to 40 minutes, until the edges are bubbling and the top is golden brown. Serve warm with vanilla ice cream!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 420Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 356mgCarbohydrates: 92gFiber: 6gSugar: 56gProtein: 6g

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Skillet Berry Cobbler - perfect classic berry cobbler in a cast iron skillet!

Skillet Berry Cobbler - perfect classic berry cobbler in a cast iron skillet!

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Comments

47 Responses
    1. Jessica

      Honestly I am not sure and have never tried grilling a cobbler. I think if you can keep your grill at a consistent temp it would work out ok, but I can’t guarantee it!

  1. Chris Thompson

    I bought all the ingredients to make this cobbler and then I noticed they substituted quick oats for rolled oats, will it still work?

  2. Ashley

    Would I be able to assemble this ahead of time, keep it in the fridge, and pop it in the oven when it’s time to bake? Or will the crumble get ruined

  3. Sherri P

    Hello! I made this for thanksgiving and it was amazing!!  I did have one issue though… there was so much sugar in the berries beneath the crust that the sugar literally solidified in spots and I had to soak :shudder: my cast iron pan lol just to get it off!  It seemed like a pretty considerable amount of sugar, too. Other than that, this recipe was TO DIE FOR.  I plan on making it again for Christmas morning.. any suggestions for me? Thank you!!!!

    1. Sherri P

      I know it seems like common sense to simply add less sugar, but then I’m worried about that sugar also solidifying and not having enough in the berry mix. Thanks!

    2. Jessica

      Hi Sherri, I wonder if it was actually the cornstarch/flour that did that instead of the sugar? Maybe it wasn’t mixed well enough? However, you can definitely reduce the sugar to whatever you would like. It is not required. You can even leave it out if you prefer a tart cobbler! 

    1. Jessica

      I store any leftovers in the fridge to be on the safe side, then reheat in the microwave for a few seconds before serving! 

  4. Marissa

    Hi! This looks delicious, but I’m making it for a friend. Can I cook it in something other than a skillet and have it turn out the same? Like a regular 9×13 baking dish or something? I appreciate the help, thank you!

    1. Jessica

      Hi Marissa! Yes, it should turn out just fine in a regular casserole dish. But you would need to double the recipe for a 9×13. The recipe as is would fill a 9×9 baking dish well. 

  5. Thomas Coleman

    This cobbler is wonderful and so easy to make. Definitely will be a family favorite from now on. Serve with ice cream and it only gets better.

  6. Maria

    The recipe calls for flour in two places. Half a cup then, one cup. Which is It? How much is needed for the recipe exactly? Thank you for clarifying. 

    1. Jessica

      Hi Maria! The first 1/2 cup of flour gets tossed in with the berries. The second 1 cup of flour is used in the crumb topping.

  7. SV

    This was delicious! I chose to make it as my birthday dessert and served it under vanilla bean gelato. Soooo good! Thank you. 

    1. Jessica

      So glad you liked it — vanilla bean gelato?? YUM!

      Thanks for taking the time to come back and comment how it turned out for you!

    2. Nicole

      I have tons of raspberries and blackberries from our garden that we have frozen by the bag full. Would it be okay to use them?

      1. Jessica

        Yes! You may need to add a little extra cornstarch if they have a little ice on them. Otherwise they are great to use!

  8. Lori @ RecipeGirl

    This looks SOOOO good.  I just made a blueberry cobbler a couple weeks ago and I feel the same way.  I miss it so much.  Berry cobblers are DELICIOUS!!!

  9. Jamie | My Baking Addiction

    This is one seriously gorgeous cobbler. We have loads of fresh berries on hand, so I think I know exactly what I’ll be making tomorrow. 

  10. Ashley | Spoonful of Flavor

    I need to make this as soon as possible! I can’t resist berries and that crumb topping is calling my name.

  11. Katerina @ Diethood

    My first reaction was “I WANT”!!! This looks amazing! I love the idea of making a cobbler in your cast iron. Beautiful!

  12. Thalia @ butter and brioche

    Oh my gosh, these photos! So homely, berry-filled and comforting. I seriously love cobblers, mainly because I can douse them in a whole lot of vanilla ice-cream. Beautiful! Xx

  13. Valerie | From Valerie's Kitchen

    All of these pictures are killing me! Looks super delish and love the skillet aspect. Fabulous!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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