When you're looking for a way to simplify dessert, a homestyle fruit cobbler like this Triple Berry Skillet Cobbler is a delicious option. Frozen strawberries, raspberries and blueberries make a triple threat combination when baked together nestled in a homemade batter. After baking until puffed and golden, it can be served it with or without, a scoop of premium vanilla ice cream.
Easy Triple Berry Skillet Cobbler Recipe
I don't know where I'd be without my cast iron skillets. They go from the stovetop to the oven with ease making them one of my favorite kitchen tools. I tend to reach for them for many recipes like this Glazed Skillet Monkey Bread and even casseroles like Supreme Pizza Pasta Skillet for dinner. My skillets are especially handy when I'm making a comforting dessert like this triple berry cobbler. To me, cobblers are the equivalent of comfort food served in dessert form. They're always a family favorite whether I serve them during cold or warm weather and rarely is there a bite leftover.
How to Make the Best Triple Berry Skillet Cobbler Recipe
For this skillet cobbler, I used a frozen triple berry blend that consists of strawberries, blueberries and raspberries making this even simpler to prepare. Serve a bowl with a big scoop of side of vanilla ice cream and it's a dessert that's guaranteed to hit your sweet spot.
- Ingredients you'll need to make homemade Triple Berry Skillet Cobbler: One 20 ounce package frozen triple berry blend, granulated sugar, cornstarch, lemon juice, cornstarch, self rising flour, eggs, melted butter, whole milk, vanilla and almond extracts and ground cinnamon.
- Kitchen gadgets you'll need: a 10 inch cast iron skillet or similar oven safe skillet, mixing bowls, measuring cups and spoons and large silicone spatula, a whisk to mix the batter together.
- Do You Have to Use a Skillet to Make Cobbler? Absolutely not. You can make this in any similar size baking dish or oven safe skillet. You can also, mix-up the berry blend using your favorite berries or the specific blend carried by your local market.
- Self rising flour already has the leavening added to the mix making it unnecessary to add more.
- You can use fresh berries in this recipe. You'll need around 4-6 cups of any berry blend that you enjoy.
- If you've ever wondered how to care for your skillets you can see what the experts at Lodge Cast Iron recommend for seasoning and cleaning here.
- Store leftover berry cobbler chilled in the refrigerator and reheat in single servings in the microwave.
More Southern Style Cobblers and Crisp Recipes to Make
- Old Fashioned Peach Cobbler is just like my Mom used to make.
- Pumpkin Pie Crumble is a fall favorite topped with vanilla ice cream.
- Crockpot Cherry Pineapple Dump Cake is super simple to make and can be baked in the oven, too.
- Best Ever Blueberry Crisp is packed with fresh plump blueberries.
- You'll flip for this Bananas Foster Crisp recipe.
- Island inspired Pineapple Crisp.
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Helpful Kitchen Items:
Triple Berry Skillet Cobbler
- 1 20 oz package frozen triple berry blend thawed
- ⅓ cup granulated sugar
- 2 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- ½ cup butter melted
- 1 ⅓ cup self-rising flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ½ teaspoon ground cinnamon
- Preheat oven to 350°F.
- In a medium mixing bowl, mix berries with ⅓ cup granulated sugar, cornstarch and lemon juice. Mix gently until the ingredients are evenly coated and the cornstarch has dissolved.
- In a separate bowl, whisk together flour, 1 cup sugar, milk, egg, vanilla and almond extracts and cinnamon. Whisk just until combined and no lumps remain.
- Add melted butter to a 12 inch cast iron skillet. Swirl until it coats bottom and sides. Immediately pour batter into skillet. Dollop fruit over batter using a Tbsp.
- Bake for 40 minutes or until puffy and golden. Serve warm with vanilla ice cream or whipped cream.
Can Jeannette share the amounts substituted for gluten free version if possible ?
What a delicious cobbler! I made it with gluten free flour and added salt and baking powder since the flour was not self-rising. Other than that I made it exactly like the recipe. Oh my! It’s heavenly. I will be making it again and again. Thank you.
I'm so happy you loved it, thanks for sharing your gluten free adaptation!
Is it possible to not thaw the berries in this cobbler?
Please follow the recipe for the best result.
If using a baking dish instead of a 12" skillet what size would you suggest? Thanks
Any similar size dish will do whether oblong or round.