All hail the red, white, and blue with this Star-Spangled Skillet Berry Cobbler with Lemony Biscuit Topping! July Fourth is just a week away and this dessert is perfect for capping off the celebration. Bubbling, syrupy juices of strawberries, blackberries and blueberries swirled with melting vanilla ice cream is what summer is all about.
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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 provided in the recipe for that as well.
Berry season is in full gear and cobblers are a delicious way to showcase your favorite combination of sweet summer fruit. To keep things simple I used about a pound each of strawberries, blackberries and blueberries.
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 cooking.
How to Make the 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.
Roll out the dough until it’s around a half inch thick. Using a star-shaped cookie cutter creates a festive patriotic dessert for Memorial Day and the Fourth of July. Feel free to use any shape you like or simply cut the dough into rectangles. No matter the shape, it’ll be super delish!
TIP: 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 15 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!
More All-Star Recipes Showcasing Gorgeous Fruit!
Skillet Berry Cobbler with Lemony Biscuit Topping
- ½ cup sugar (use ⅓ 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
BISCUIT TOPPING & ASSEMBLY
- 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
- Ice cream or whipped cream for serving
- 12- inch cast iron skillet or disposable aluminum pan
- In a large bowl, whisk together sugar, cornstarch, cinnamon, and salt. Add berries and lemon juice to bowl. Toss gently to coat. Set aside to macerate while making the biscuit dough.
BISCUIT TOPPING & ASSEMBLY
- Preheat grill on medium (or preheat oven to 375°F) and grease a 12-inch cast iron skillet*.
- Add flour, ¼ cup sugar, baking powder, lemon zest, and salt to a food processor. Pulse a few times to combine.
- Add butter. Pulse until coarse meal forms. Pour in milk while processor runs. Dough will ball up around one side.
- Transfer dough to a lightly floured surface. Gently knead 8-10 times. Roll dough out to about ½-inch thick.
- Use a star-shaped cookie cutter, or shape of your choice, to cut out 8-10 biscuits. You will need to regather the dough and roll out again to cut out more shapes. Or, simply cut dough into rectangles.
- Spread fruit evenly in the prepared 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 15 minutes. Serve with ice cream, whipped cream, or both! Store leftovers covered in the refrigerator; re-warm before serving.
*Republished post with updated photos.
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