Cast Iron Skillet Berry Cobbler
This Cast Iron Skillet Berry Cobbler simmers fresh strawberries, blueberries, blackberries, and raspberries into a thick compote, then tops it with golden brown pie crust. Ready in about an hour and perfect for holidays, cookouts, or an easy weeknight dessert.
Servings: 8 people
Calories: 550kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 package refrigerated pie crusts 14.1 oz
- 1⅓ cups granulated sugar
- 3 tablespoon fresh lemon juice
- 10 cups mixed berries See recipe notes
- ½ cup cornstarch
- ¾ cup water
- 2 tablespoon butter
- 1 tablespoon fresh lemon zest
- 1 large egg lightly beaten; plus 1 tablespoon water
- 1 tablespoon sparkling sugar
Instructions
- Prep the berries by washing them and hulling and slicing the strawberries. Place them in a bowl and toss them with the sugar and lemon juice. Allow it to rest for 30 minutes.
- Preheat the oven to 400°F.
- Lightly flour a surface like a cutting board or counter. Cut one pie crust into stripes and the other into stars; set them aside.
- Pour the coated berries (and the released liquid) into the skillet and cook the berries over medium high heat. The contents will shrink in volume while cooking.
- Stirring occasionally, cook until the mixture is bubbling and the juice starts to thicken.
- Make a cornstarch slurry by mixing the cornstarch and cold water together and add it to the simmering berries. Stir well.
- Stir in the fresh lemon zest and butter and continue cooking to thicken. Remove from heat after the compote has thickened.
- Place pie crust stripes and stars on top of the mixture in a flag formation.
- Beat the egg with one tablespoon of water and brush it over the pie crust pieces.
- Sprinkle the sprinkling sugar over the egg washed pie crust stars and stripes.
- Place in the oven and bake for 20 minutes or until golden brown.
- Carefully remove it from the oven as it will very hot and heavy. Allow to rest for a few minutes before serving.
Notes
Let the berries macerate: The 30-minute sugar rest pulls out juices that become the compote base. Skipping this is the number one reason for thin, watery filling.
Use cold water for the slurry: Hot water clumps the cornstarch instantly. Always mix with cold water first, then stir into the simmering fruit.
Leave gaps in the crust: Don't cover the whole surface. Gaps let steam escape, keep the crust crispy, and let the compote bubble through for a better presentation.
Don't overbake: 20 minutes at 400°F is the target. The crust should be deep golden, not brown. The filling continues to thicken as it rests off-heat.
Nutrition
Calories: 550kcal | Carbohydrates: 93g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 175mg | Fiber: 7g | Sugar: 51g | Vitamin A: 208IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 2mg
