Cast Iron Cobbler

cobblercast iron skillet cobbler 1cast iron skillet cobbler 2cast iron skillet cobbler 3It’s no secret that I love my cast iron cookware. When I discover a new way to use it, I’m on it like flies on the best seat in the outhouse! Not an appetizing image, is it? Okay… erase that visual from your mind and think juicy berries in a lovely cake. Better?

This berry cobbler is even more delicious when served warm with ice cream. It’s not difficult to make and easily pops out of the skillet. I used blueberries and raspberries, but you can use any berries you like or happen to have on hand.




1 ½ cups flour
1 cup sugar
3 Tbs. honey
2 ½ tsp. baking powder
½ tsp. salt
½ cup butter
1 ½ cups milk
3 cups berries (fresh or frozen)
Juice of one lemon

Preheat oven to 350.
Add half of the berries, honey and lemon juice to a 12” cast iron skillet or dutch oven over medium high heat. Stir for 10-15 minutes until berries break down and the mixture thickens. Pour the berry mixture into a separate bowl and mix in the other half of the berries.

Add the butter to the skillet melt it over medium low heat.

In another bowl, mix the flour, sugar, baking powder, and salt. Then, add milk and stir until the mixture is smooth.

Add the flour batter to the butter in the skillet and mix until combined.

Evenly drop the berries into the batter. DO NOT stir them in.

Bake for 35-45 minutes. You will know it is ready when the edges are slightly brown and a toothpick poked into the center comes out clean.

Give the cobbler 10-15 minutes to cool. Then, slap on a scoop of ice cream and dig in!


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4 thoughts on “Cast Iron Cobbler

  1. I too am a fan of cast iron cookware. I have the cutest little skillet that makes perfect fried eggs. Yum! Thanks for sharing the recipe. Will give it a try this week.

    • I have one of those little skillets too… LOVE IT! The egg fits perfectly on a bagel, English muffin or piece of toast. Someone gave it to me to use as a spoon rest. I put it to much better use 🙂

  2. This is so yummy and easy! I have already made it twice. I did not even use my cast iron skillet – which is waiting patiently for me to re-season it – instead I used a small heavy bottomed stock pot. I also forgot to stir the batter into the butter in the pan and it turned out with a slightly buttery crust on the outside of the tender cakey cobbler. Delicious! I think this recipe could be adapted to make a savory cobbler as well…chicken and vegetables with a little gravy instead of berries, a little rosemary and parsley and a little less sugar in the dough. I will let you know what I come up with.

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