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Skillet Strawberry Cobbler

Skillet Strawberry Cobbler

We had a nice first harvest from our strawberry plants so we enjoyed some of them mashed up with some vanilla ice cream. I’ve been wanting to bake a cobbler for awhile now, so I adapted an America’s Test Kitchen cobbler recipe to work with our fresh strawberries. I recently discovered that I really enjoy baked strawberries (like pie or crisps) with a bit of cinnamon so I knew I would love this recipe because you sprinkle a bit of cinnamon/sugar mixture on top of the biscuits before baking. They make the tops crisp and extra delicious. I served this delicious skillet strawberry cobbler with some ice cold vanilla ice cream and my entire family absolutely LOVED it.

Skillet Strawberry Cobbler

How to Make a Skillet Strawberry Cobbler

Preheat the oven to 375 degrees.

Prepare the strawberries by washing & removing the hulls then cut any large strawberry in half. Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the prepared strawberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a large cast iron skillet.

Skillet Strawberry Cobbler

Place into the oven and bake for 25 minutes.

Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside. In s small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.

To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.

Divide the biscuit dough into eight equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.

Skillet Strawberry Cobbler

Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with ice cream or whipped cream. Enjoy.

 

Skillet Strawberry Cobbler

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Servings: 8
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen

Ingredients


  • Strawberry Filling:
  • 6 cups fresh strawberries cleaned, hulled, & halved if needed
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • Pinch of cinnamon
  • Zest of 1 lemon
  • 2 tsp fresh lemon juice

  • Biscuit Topping:
  • 1 cup flour
  • 1/4 cup + 2 tsp sugar divided
  • 2 tbsp stone-ground cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp butter melted & cooled
  • 1/3 cup buttermilk
  • 1/2 tsp vanilla
  • 1/8 tsp cinnamon

Instructions

  • Preheat the oven to 375 degrees.
  • Prepare the strawberries by washing & removing the hulls then cut any large strawberry in half.
  • Combine the sugar, cornstarch, and cinnamon together in a large bowl.
  • Add the prepared strawberries, lemon zest, and lemon juice then gently toss together to coat evenly.
  • Pour the mixture into a large cast iron skillet.
  • Place into the oven and bake for 25 minutes.
  • Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
  • In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
  • In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
  • One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
  • To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
  • Divide the biscuit dough into eight equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching).
  • Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
  • Place into the oven and bake for 15-18 minutes.
  • Remove from the oven and place on a wire rack to cool for 20 minutes.
  • Serve with ice cream or whipped cream. Enjoy.
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Recipe Rating




11 Comments

  1. Looks like a delicious strawberry delivery system

  2. I can’t wait to make this!

  3. I love that this is made from strawberries you grew! I’m sure that made it extra delicious.

  4. 5 stars
    Pam I love cobblers, and this with strawberries looks absolutely delicious, have a nice weekend!

  5. jealous of your strawberry plants!!!! what a glorious way to use those jewels.

  6. jane baldrige says:

    5 stars
    Delicious …I just bought some fresh rhubarb , and I had strawberries that needed to be used so I used both in the recipe … Really good, I love the tang of rhubarb !
    Even with a broken oven it turned out . I’m was having a problem with my oven, I couldn’t get it to turn on bake , So , I tried turning on the convection and surprisingly it worked .. so while it was baking I was searching out a appliance repair service .. they’ll be here Tuesday.. Hahaha!

    1. Jane,

      I’m so glad it all worked out for you!!! Adding rhubarb is a fantastic idea. Thanks for taking the time to let me know. Hope your oven is back to working soon.

      -Pam

    2. jane baldrige says:

      THANKS PAM,
      OVEN REPAIR MAN ARRIVES THIS MORNING … CROSSING MY FINGERS IT’S A SIMPLE FIX !
      YOU HAVE GREAT RECIPES & I APPRECIATE YOUR BLOG !
      BEST REGARDS
      JANE