Skillet Mixed Berry Buttermilk Cobbler Recipe

I absolutely love sharing this Skillet Mixed Berry Buttermilk Cobbler Recipe with anyone who craves that perfect blend of juicy berries and a tender, cakey topping. There’s something magical about popping a warm skillet straight out of the oven, filled with bubbling fruit and a golden crust that just makes your kitchen smell like comfort. You’ll find it’s one of those desserts that feels homemade and fancy at the same time—perfect for family dinners or casual gatherings with friends.

When I first tried this recipe, I was thrilled by how effortlessly it comes together and how flexible it can be with whatever berries you have on hand. The buttermilk in the topping gives it a slight tang that beautifully balances the sweetness, making every bite feel fresh and satisfying. Trust me, once you make this Skillet Mixed Berry Buttermilk Cobbler Recipe, it’ll become your go-to treat for berry season and beyond.

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Ingredients You’ll Need

These ingredients come together to create a fresh, juicy filling topped with a soft, lightly sweetened batter that perfectly complements the berries. I always use a mix of fresh berries when I can, but frozen works just fine too — just remember to thaw and drain excess liquid.

• Cooking spray: Helps the cobbler release easily from the skillet and prevents sticking.
• Cornstarch: This thickens the berry juices to a perfect consistency so your filling isn’t runny.
• Cinnamon: Just a pinch adds warmth without overpowering the berry flavor.
• Salt: Enhances all the flavors and balances sweetness.
• Mixed berries (raspberries, blackberries, strawberries): Use fresh for the best texture and flavor; frozen works in a pinch but thaw first.
• Honey: A natural sweetener that pairs beautifully with berries and adds depth.
• Fresh lemon juice and zest: Adds brightness and a fresh zing that really wakes up the filling.
• Vanilla extract: Just a touch deepens the flavor complexity of the berries.
• White whole wheat flour and all-purpose flour: A combo that lends structure but keeps the topping tender.
• Sugar: For just the right level of sweetness in the topping.
• Baking powder and baking soda: These leavening agents help the topping rise and become fluffy.
• Chilled sweet whipped butter: Cutting cold butter into the dry ingredients creates that perfect crumbly texture.
• Low-fat buttermilk: Adds moisture and a subtle tang, boosting flavor and tenderness.
• Canola oil: Keeps the topping moist and rich without making it greasy.

Variations

I love tinkering with this cobbler based on what’s in season or what flavors we’re craving. Feel free to swap berries or add your own twist—I’m here to encourage you to make the recipe your own!

• Berry swaps: I’ve tried this with just blueberries or even stone fruits like peaches or cherries mixed in, and it’s just as delicious.
• Gluten-free option: Substitute the flours for a gluten-free blend—you might need to tweak the liquid slightly but it works well.
• Sweetener changes: If you want to avoid honey, maple syrup or agave are great alternatives that add a unique flavor.
• Dairy-free version: Swap the buttermilk with a dairy-free yogurt or milk and a splash of vinegar for tanginess.

How to Make Skillet Mixed Berry Buttermilk Cobbler Recipe

Step 1: Prepare the Berry Filling

Start by preheating your oven to 375°F and spraying a 10-inch cast iron skillet with cooking spray. In a big bowl, whisk together cornstarch, cinnamon, and salt—that’s the magic trio that thickens and flavors your berries. Gently toss in the mixed berries so they get evenly coated before adding honey, lemon juice, lemon zest, and vanilla. This is the step where the fresh brightness develops, so don’t skip the zest! Pour this mixture into your prepared skillet and bake for about 20 to 24 minutes. You’ll want to see the berries turn hot and bubbly right around the edges—this signals that the filling is ready for the topping.

Step 2: Whisk and Cut in the Topping Ingredients

While your berries bake, whisk together both flours, sugar, baking powder, baking soda, and salt in a medium bowl. Here’s the trick: cut in your chilled butter using a pastry cutter or two knives until the mixture looks like coarse pebbles. The cold butter is key—it will melt in the oven creating a tender, flaky texture in the topping that makes this cobbler really special. I learned this the hard way after once using room temperature butter and ending up with a dense topping!

Step 3: Combine Buttermilk and Oil, Spoon Over Berries, and Finish Baking

Mix buttermilk and canola oil in a small bowl, then stir this into your dry mixture until just combined—don’t overmix or the topping will get tough. When your berries are bubbling and hot, carefully take the skillet from the oven and crank the oven temperature to 400°F. Spoon your batter evenly over the berries—it’ll spread and bubble as it bakes. Pop it back in the oven for 15 to 18 minutes, or until the topping is golden brown and cooked through. After baking, let it cool for 15 to 20 minutes; this resting time allows the filling to thicken so you don’t lose all that juicy goodness when serving.

How to Serve Skillet Mixed Berry Buttermilk Cobbler Recipe

Garnishes

I usually serve this with a big scoop of vanilla ice cream—it’s classic and absolutely dreamy as it melts over the warm berries. Sometimes I sprinkle a tiny bit of flaky sea salt on top to bring out the fruit flavors even more. Fresh mint leaves add a bright, pretty touch if you want to impress guests or just lift the overall flavor profile.

Side Dishes

This cobbler stands beautifully on its own, but if you want to go all out, pair it with cup of strong coffee or a light dessert wine like Moscato. For brunch, I like to serve it alongside scrambled eggs or a cheese plate to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve served this cobbler in individual cast iron skillets or mini ramekins for an elegant look. You can also sprinkle toasted almonds or granola over the top just before serving for added crunch. Another favorite trick is to drizzle a little warm honey or berry sauce to boost the wow-factor.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cobbler tightly with foil or plastic wrap and store it in the fridge for up to 3 days. It holds up really well, and the flavors even mellow and improve after resting overnight. Just give it a gentle reheat before serving again.

Freezing

If you want to freeze leftovers, I recommend portioning the cobbler into freezer-safe containers or wrapping the whole skillet tightly with foil and plastic wrap. It freezes nicely for up to 2 months. When I thaw it, I do so overnight in the fridge for best texture.

Reheating

Reheat leftovers in a 350°F oven for about 10-15 minutes until warmed through and the topping feels crispy again. Microwaving works too in a pinch, but you lose the lovely crust texture that way.

FAQs

Final Thoughts

This Skillet Mixed Berry Buttermilk Cobbler Recipe truly feels like a hug on a plate. It’s one of those desserts that’s simple but shines because of each thoughtful ingredient and step. I hope you enjoy making it as much as I do—there’s so much joy in sharing something warm, sweet, and homemade with the people you love. Give it a try this weekend, and maybe invite a few friends over to savor every last bite with you!

Skillet Mixed Berry Buttermilk Cobbler Recipe

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• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

This Skillet Mixed Berry Buttermilk Cobbler is a delightful dessert combining fresh mixed berries with a lightly sweetened buttermilk topping baked to golden perfection in a skillet. Bursting with juicy raspberries, blackberries, and strawberries, this cobbler offers a balance of tangy and sweet flavors with a tender, crumbly topping. Perfect for family gatherings or a comforting sweet treat, it’s quick to prepare and baked in a single skillet for easy cleanup.

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Ingredients

For the Filling:

• Cooking spray
• 1 1/2 tablespoons cornstarch
• Pinch cinnamon
• Pinch of salt
• 5 cups fresh mixed raspberries, blackberries, and sliced strawberries
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

For the Topping:

• 1/4 cup white whole wheat flour
• 1/4 cup unbleached all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 2 tablespoons chilled sweet whipped butter, cut into small pieces
• 1/3 cup low-fat buttermilk
• 1 tablespoon canola oil

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Instructions

1. Preheat and Prepare Skillet: Preheat your oven to 375°F (190°C). Spray a 10-inch cast iron or enamel skillet with cooking spray to prevent sticking.
2. Mix Berry Filling: In a large bowl, whisk together cornstarch, cinnamon, and salt. Add the mixed berries and gently toss to coat them evenly. Then add the honey, fresh lemon juice, lemon zest, and vanilla extract. Mix gently to combine all ingredients without breaking the berries. Transfer this mixture into the prepared skillet.
3. Bake the Berries: Place the skillet in the oven and bake for 20 to 24 minutes, or until the berries are hot and bubbling at the edges, indicating the filling has thickened slightly.
4. Prepare the Topping Dry Ingredients: While the berries are baking, in a medium bowl, whisk together the white whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt to combine thoroughly.
5. Incorporate Butter into Dry Mix: Remove the skillet from the oven carefully. Using a pastry cutter or two knives, cut the chilled sweet whipped butter into the dry flour mixture until it resembles small pebble-sized pieces, ensuring the butter stays cold.
6. Add Wet Ingredients to Topping: In a small bowl, mix together the buttermilk and canola oil. Pour this liquid into the dry mixture and stir gently until just moistened, taking care not to overmix, which keeps the topping tender.
7. Assemble Cobbler and Increase Heat: Remove the skillet from the oven again if needed, increase the oven temperature to 400°F (205°C), and spoon the batter evenly over the hot berries, covering most of the surface.
8. Bake Cobbler with Topping: Return the skillet to the oven and bake for 15 to 18 minutes, or until the topping is golden brown and cooked through, and the berries are bubbling.
9. Cool Before Serving: Remove the skillet from the oven and allow the cobbler to cool for 15 to 20 minutes to let the juices thicken and the flavors meld before serving.

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Notes

• If using frozen berries, make sure to let them thaw before using to avoid excess water in the filling.
• If you don’t have a skillet, you can bake this cobbler in a 9-inch pie dish instead.

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Nutrition

• Serving Size: 1/8 of recipe
• Calories: 220 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 10 mg