Skillet Berry Cobbler w/ Vanilla Ice Cream - All hail the red, white, and blue with this star-spangled mixed berry cobbler! #summerdesserts #summerrecipes #cobbler #skilletcobbler #patrioticdesserts #memorialday #julyfourth #giveitsomethyme | giveitsomethyme.com
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5 from 1 vote

Skillet Berry Cobbler with Lemony Biscuit Topping

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.
Course Dessert
Cuisine American
Keyword berry cobbler, mixed berries, summer dessert
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Author Kim Peterson

Ingredients

BERRY FILLING

  • 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

  • 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

SPECIAL EQUIPMENT

  • 12- inch cast iron skillet or disposable aluminum pan

Instructions

BERRY FILLING

  • 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

  • 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.

Notes

*If you don't have a cast iron skillet, use a 13x9 baking dish with 2-inch sides, and follow conventional oven instructions.