Cast-Iron Mixed Berry Cobbler Skillet

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 5 cups mixed berries (fresh or frozen blueberries, raspberries, blackberries)
• 1/2 cup + 2 tbsp granulated sugar, divided
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 5 tbsp cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1 tbsp turbinado or coarse sugar, for sprinkling
• optional vanilla ice cream, for serving

Instructions

1. 1Preheat oven to 375°F. Place a 10-inch cast-iron skillet on the stovetop over medium heat for 2 minutes to warm slightly.
2. 2In a large bowl toss the berries with granulated sugar, cornstarch, lemon juice, and zest until evenly coated and no dry cornstarch remains.
3. 3Pour the berry mixture into the warm skillet and cook 3–4 minutes, stirring once, just until the juices begin to bubble and thicken slightly at the edges. Remove from heat.
4. 4In another bowl whisk together flour, remaining granulated sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or fingertips until pea-sized crumbs form.
5. 5Stir in the milk and vanilla just until a shaggy, sticky biscuit dough comes together; do not overmix.
6. 6Drop heaping spoonfuls of dough (about 8–9 mounds) over the hot berries, leaving small gaps so steam can escape. Sprinkle the tops generously with turbinado sugar.
7. 7Bake on the center rack 28–34 minutes until the biscuit topping is deep golden brown, the berries are vigorously bubbling through the gaps, and a toothpick inserted into a biscuit comes out clean.
8. 8Carefully remove the hot skillet (use a thick mitt) and let the cobbler rest 10–15 minutes so the juices thicken from runny to spoonable.
9. 9Scoop into bowls while still warm and top with a scoop of vanilla ice cream if desired. Leftovers reheat beautifully at 325°F for 10 minutes.