Skillet Berry Cobbler
A quick and easy berry cobbler with fresh blackberries and raspberries topped with a tender cake-like batter, all made in one skillet for minimal cleanup.
Ingredients
Berries
- 2 cups fresh blackberries Can use frozen — do not thaw completely.
- 2 cups fresh raspberries
Batter
- 1 cup all-purpose flour Substitute gluten-free blend 1:1 if needed.
- 1 cup granulated sugar Reduce to 3/4 cup if berries are very sweet.
- 1/2 cup unsalted butter, melted Use vegan butter for a dairy-free version.
- 1 cup milk Can be dairy or plant-based.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 10–12 inch oven-safe skillet (or a similar baking dish). A rimmed cast-iron skillet works beautifully.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Stir in the melted butter, milk, and vanilla until the batter is smooth and lump-free.
- Spread the blackberries and raspberries evenly in the greased skillet.
- Pour the batter gently over the berries; don’t worry if some fruit pokes through.
Baking
- Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted into the cake portion comes out mostly clean.
- Let the cobbler cool for 5–10 minutes before serving so the fruit sets slightly and the skillet isn’t scalding hot.
Notes
For best enjoyment, serve with vanilla ice cream, whipped cream, or Greek yogurt. Store leftovers covered in the fridge for up to 3–4 days.