Cast Iron Skillet Berry Cobbler
This cast iron skillet berry cobbler is baked in a pizza oven for a bubbling, golden dessert that’s perfect after pizza night!
Equipment
- 10–12 inch cast iron skillet
- Two mixing bowls
- Pastry cutter or your hands
- Measuring cups and spoons
Ingredients
- 4 cups mixed berries fresh or frozen; blueberries, raspberries, strawberries, or blackberries
- ½ cup granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup cold unsalted butter cubed
Instructions
- Prep the berries: In a bowl, combine mixed berries, sugar, lemon juice, and cornstarch. Toss gently until everything is evenly coated.
- Add to skillet: Pour the berry mixture into a 10–12 inch cast iron skillet and spread evenly.
- Make the topping: In another bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs.
- Top the berries: Sprinkle the topping over the berry mixture. Don’t press it down keeping it loose gives that perfect texture.
- Bake: Slide the skillet into a pizza oven at around 375–400°F (190–205°C). Bake for 25–30 minutes, rotating if needed, until the berries are bubbling and the top is golden brown.
- Serve: Let cool 5–10 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
- Frozen berries don’t need to be thawed
- Use the oven’s residual heat to bake without additional fuel