Skillet Strawberry Cobbler

Name: Skillet Strawberry Cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 6 cups fresh strawberries; ½ cup sugar; 1 tbsp cornstarch; Pinch of cinnamon; Zest of 1 lemon; 2 tsp fresh lemon juice; 1 cup flour; ¼ cup + 2 tsp sugar; 2 tbsp stone-ground cornmeal; 2 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; 4 tbsp butter; ⅓ cup buttermilk; ½ tsp vanilla; ⅛ tsp cinnamon

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8
Course
Dessert
Cuisine
American

Skillet Strawberry Cobbler

Yvette Cantu

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Strawberry Filling:

6 cups fresh strawberries cleaned, hulled, & halved if needed
½ cup sugar
1 tbsp cornstarch
Pinch of cinnamon
Zest of 1 lemon
2 tsp fresh lemon juice

Biscuit Topping:

1 cup flour
¼ cup + 2 tsp sugar, divided
2 tbsp stone-ground cornmeal
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
4 tbsp butter melted & cooled
⅓ cup buttermilk
½ tsp vanilla
⅛ tsp cinnamon

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Instructions

Preheat the oven to 375 degrees.
Prepare the strawberries by washing & removing the hulls, then cut any large strawberries in half.
Combine the sugar, cornstarch, and cinnamon in a large bowl.
Add the prepared strawberries, lemon zest, and lemon juice, then gently toss 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 in a large bowl.
In another bowl, whisk the buttermilk 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 ½ 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 cooling rack to cool for 20 minutes.
Serve with ice cream or whipped cream. Enjoy.