Mixed Berry Cobbler Recipe

5 from 5 votes

All hail the red, white, and blue with this all-star, bubbling mixed berry cobbler with a lemony biscuit topping made in a cast iron skillet.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 239kcal

⅓ cup sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
9 cups mixed fresh berries (I used 1 pound each strawberries, blackberries and blueberries)
1 tablespoon lemon juice

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.

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.

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