This easy Skillet Berry Cobbler is a classic raspberry and blackberry cobbler recipe prepared in a cast iron skillet! Serve with a scoop of vanilla ice cream for an effortless homemade dessert.
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.
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.
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.
Skillet Berry Cobbler
This easy Skillet Berry Cobbler is a classic raspberry and blackberry cobbler recipe prepared in a cast iron skillet! Serve with a scoop of vanilla ice cream for an effortless homemade dessert.
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
Crumble Topping:
- 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
- Preheat oven to 375°F.
- In a 10 inch cast iron skillet, toss together berries, sugar, 1/2 cup flour, cornstarch and salt. Smooth berry into an even layer.
- 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.
- Spread topping evenly on top of berry mixture with your hand and press it down lightly.
- 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:
6Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 356mgCarbohydrates: 92gFiber: 6gSugar: 56gProtein: 6g
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This looks so delicious! I plan on making this tomorrow for husband’s Bible study guys. I will be using frozen berries that I put up last summer & fall. Do I need to thaw out first before adding…or add as is with maybe a little extra cornstarch? Thank you
I like to let my berries thaw on paper towels so any extra moisture is absorbed and then use them! I find I get the best results that way!
It’s not clear which amount of sugar goes in which mix, the berry mix or topping mix. I think I got the amounts mixed up. It still tasted great but something seemed off. Bummer. I’m going to try again though..
Maybe split the ingredient list for each mix?
Hi Yvonne! Thank you for catching this and letting me know, the recipe has been corrected and you will see the division for the berry filling and the crumble topping in the ingredients. When I had my website upgraded, some things had glitches and lost some data, this was one of those. Now thanks to you, it’s fixed! Hope you enjoy this berry cobbler! It’s delicious!
Hi! This looks amazing. Can you stick the cast iron in a grill and get a good result?
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!
I bought all the ingredients to make this cobbler and then I noticed they substituted quick oats for rolled oats, will it still work?
They should work just fine!
I only have a 12 inch skillet. Is it ok to use this instead of 10 inch? Do I need to change the cooking time?
It should be just fine! Keep an eye on it, it may be done about 5 minutes sooner.
Do you think you could make this ahead of time, refrigerate, and then pop into the oven when ready to bake?
Yes, it should work ok!
I was wondering whether I can use frozen berries in place of fresh ones?
Yes! They tend to have more water than fresh berries. You may need to add a little extra cornstarch.
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
Yes! I have done it before and it’s worked just fine!
Could I use quick oats?
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!!!!
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!
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!
Can we add some butter before baking?
I would love to know where you got that serving spoon in the picture…it adds the right touch! Thank you!
If there are leftovers, how would you store it?
I store any leftovers in the fridge to be on the safe side, then reheat in the microwave for a few seconds before serving!
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!
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.