Welcome to Give it Some Thyme’s 50th post! All hail the red, white, and blue with this all-American, all-star Skillet Berry Cobbler with Lemony Biscuit Topping. You can’t help but hum the Star-Spangled Banner when delving into the bubbling, syrupy juices of strawberries, blackberries and blueberries swirled with melting vanilla ice cream. It’s that good.
I thought a great way to honor our country’s independence with my 50th recipe was to make a patriotic dessert for the weekend’s festivities. Berry season is in full swing with plump little gems lining farmers’ market tables and grocery cases. Cobblers are must-haves using cartons of your favorite combination of sweet summer fruit.
This recipe is written to keep the kitchen cool and the heat outside. So, grab your cast iron skillet and fire up the grill. No cast iron in the house? No problem. A large aluminum pan will do the trick, too. And, if weather isn’t cooperating, and you’d rather bake the cobbler in the oven, directions are given below for that as well.
Bring on the Berries
To keep things simple I used about a pound each of strawberries, blackberries and blueberries. Feel free to adjust the mix to your liking, but you should have nine cups of fruit in total. A quick mix of sugar, cornstarch, dashes of cinnamon and salt, and a splash of lemon juice make the berries happy and help the juices thicken when on the grill. Let the fruit macerate while making the biscuit dough.
Skillet Berry Cobbler with Lemony Biscuit Topping
There’s just something about when flaky, tender biscuits meet warm, sweet, softened fruit. It’s another of those culinary marriages made in heaven. This light, spongy dough is a breeze to make using a food processor. Lemon zest brightens the biscuits’ flavor for a little extra flare. After pulsing the dry ingredients, add really cold butter so a coarse meal forms. After cubing the butter, I put it in the freezer for 10-15 minutes before using.
With the processor running, slowly add cold milk. When the dough gathers to one side, it’s ready to be turned out to a lightly floured surface and rolled.
Roll out the dough until it’s around a half inch thick. Using a star-shaped cookie cutter was a no-brainer over Fourth of July weekend, but you can use any shape you like or simply cut the dough into rectangles.
Give the biscuits some breathing room when arranging over the fruit so they don’t bake into each other. I preheated the grill over medium and maintained the temperature between 375° and 400°F. Keep the lid closed and in 20 minutes, you’ll have something rather spectacular and crazy good.
You’ll get a grilled skillet cobbler facial and waft of sweet berry aroma as soon as you open the lid. Resist the urge to dive right in. The cobbler needs to rest a good 30 minutes before serving to let the piping hot juices cool and settle. When ready, grab an ice cream scoop and serve with generous dollops of vanilla or your favorite flave. Your gang will go nuts. Enjoy!
If you’re looking for another winning dessert that showcases a variety of gorgeous fruit, check out our Fresh Fruit Meyer Lemon Flan. It’s refreshingly light for hot, summer days. Cheers!
All hail the red, white, and blue with this all-star, bubbling Skillet Berry Cobbler with Lemony Biscuit Topping swirled with melting vanilla ice cream.
- ⅔ cup sugar (use ½ cup if fruit is really sweet)
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 9 cups mixed fresh berries (I used 1 lb each strawberries, blackberries and blueberries)
- 1 tablespoon lemon juice
- 1 ⅓ cup all-purpose flour
- ¼ cup sugar, plus more for sprinkling
- 1 ½ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into ½-inch cubes
- ½ cup whole milk, plus 1 tablespoon for brushing biscuits
- Vanilla ice cream for serving
- 12- inch cast iron skillet or disposable aluminum pan
In a large bowl, whisk together sugar, cornstarch, and cinnamon. Add berries and lemon juice to bowl. Toss gently to coat. Set aside to macerate while making the biscuit dough.
Preheat grill on medium (or preheat oven to 375°F) and grease a 12-inch cast iron skillet*. Combine flour, ¼ cup sugar, baking powder and salt in a food processor. Add butter. Pulse until coarse meal forms. Add milk while processor runs. Dough will ball up around one side. Transfer dough to lightly floured surface. Gently knead 8-10 times. Pat or roll dough out to about ½-inch thick. Use a star-shaped cookie cutter, or shape of your choice, to cut out 10 biscuits. You may need to regather the dough and roll out to cut out more shapes. Or, simply cut dough into rectangles.
Transfer fruit to greased skillet. Arrange biscuits over top of fruit. Brush biscuit tops lightly with milk and sprinkle with sugar. Grill over indirect medium heat (375-400°F) with the lid closed for about 20 minutes (or bake in oven 30-35 minutes) until juices are bubbling and biscuit topping is golden. Let cool 30 minutes. Serve with vanilla ice cream. Store leftovers covered in the refrigerator; re-warm before serving.
*If you don't have a cast iron skillet, use a 13x9 baking dish with 2-inch sides.