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5.0 from 6 votes

Skillet Strawberry Cobbler

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees.
  2. Prepare the strawberries by washing & removing the hulls, then cut any large strawberries in half.
  3. Combine the sugar, cornstarch, and cinnamon in a large bowl.
  4. Add the prepared strawberries, lemon zest, and lemon juice, then gently toss to coat evenly.
  5. Pour the mixture into a large cast iron skillet.
  6. Place into the oven and bake for 25 minutes.
  7. 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.
  8. In another bowl, whisk the buttermilk with the cooled, melted butter and vanilla until well combined. Set aside.
  9. In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
  10. 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.
  11. To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
  12. 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).
  13. Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
  14. Place into the oven and bake for 15-18 minutes.
  15. Remove from the oven and place on a wire cooling rack to cool for 20 minutes.
  16. Serve with ice cream or whipped cream. Enjoy.