Description

This Skillet Mixed Berry Buttermilk Cobbler is a delightful dessert featuring a warm, bubbling medley of fresh raspberries, blackberries, and strawberries topped with a tender, golden buttermilk biscuit crust. Baked in a cast iron skillet, the cobbler combines the natural sweetness of honey and fresh lemon zest with a hint of cinnamon, making it a perfect comfort dessert for any occasion.

Ingredients

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For the Filling:

Cooking spray, for greasing the skillet
1 1/2 tablespoons cornstarch
Pinch of cinnamon
Pinch of salt
5 cups fresh mixed raspberries, blackberries and sliced strawberries
1/4 cup honey
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract

For the Topping:

1/4 cup white whole wheat flour
1/4 cup unbleached all purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 tablespoons chilled sweet whipped butter, cut into small pieces
1/3 cup low-fat buttermilk
1 tablespoon canola oil

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Instructions

Preheat and Prepare Skillet: Preheat your oven to 375°F (190°C). Spray a 10-inch cast iron or enamel skillet lightly with cooking spray to prevent sticking.
Prepare the Berry Filling: In a large bowl, whisk together the cornstarch, cinnamon, and salt. Gently toss in the mixed berries to coat them evenly with the dry mixture. Add honey, lemon juice, lemon zest, and vanilla extract, then transfer the berry mixture to the prepared skillet.
Initial Baking: Place the skillet in the oven and bake until the berries are hot and bubbling at the edges, approximately 20 to 24 minutes.
Make the Topping Dry Mix: While the berries bake, whisk together the white whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Cut in Butter: Once the berries are ready, cut the chilled butter into the dry flour mixture using a pastry cutter or two knives until the mixture forms pebble-sized crumbs.
Combine Wet Ingredients: In a small bowl, mix together the low-fat buttermilk and canola oil. Add this to the flour and butter mixture and stir just until moistened, being careful not to overmix.
Top the Berries: Remove the skillet from the oven and increase the temperature to 400°F (205°C). Spoon the batter evenly over the hot berries.
Final Baking: Return the skillet to the oven and bake until the topping is golden brown and cooked through, and the berries are bubbling, about 15 to 18 minutes.
Cooling and Serving: Remove the cobbler from the oven and let it cool for 15 to 20 minutes before serving. This resting time allows the filling to set slightly for perfect servings.

Notes

If using frozen berries, allow them to thaw completely and drain excess liquid to prevent a soggy filling.
If you don’t have a 10-inch skillet, a pie dish or any oven-safe baking dish can be used as an alternative.
Ensure the butter is very cold before cutting it into the flour mixture for a flaky, crumbly topping.
Do not overmix the topping batter to maintain a tender cobbler crust.

Nutrition

Serving Size: 1/8 of cobbler
Calories: 230
Sugar: 18g
Sodium: 120mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 3g
Cholesterol: 10mg