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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
