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This easy cast iron berry cobbler uses all of those leftover fresh or frozen berries you have to make a super easy dessert in a gorgeous cast iron serving dish! Start to finish in 45 minutes!

Easy cast iron berry cobbler in white cast iron pan shot over head on white distressed board

I think we all start off the new year with the best of intentions, stocking up on frozen berries to make smoothies and whatnot… then they end up in the back of the freezer, partially used (or let’s be honest – not at all?) and you’re like what on earth am I going to do with these? Because the moment has passed and if I look one more smoothie in the face, I’m just going to lose it. And you need dessert. It’s a must.

Or that is me, and I will never turn down dessert.

My point it – this easy cast iron berry cobbler is one of those perfect “in a pinch” desserts if you just have a hankering for something, are hosting a dinner and can’t decide what to make, or if you’re just flat out pressed for time. Or, if you’re me and you need this to fill the need to do some rage baking after an absolute shit day at work. You know, just keeping it real here.

Whatever your reason for needing to make a dessert is, I’m here for you. It’s a Make Your Own Adventure dessert!

Easy cast iron berry cobbler in white plate with cream poured over the top

Ingredients for Cast Iron Fruit Cobbler

For those “in a pinch” recipes, the ingredients need to be easy to have on hand. One of the things I always keep around in lieu of actual buttermilk is buttermilk powder. I follow the instructions on the side of the container to make the appropriate substitution and it works wonders in this cobbler recipe!

For the Topping

  • Flour
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Buttermilk – or Buttermilk Powder – See instructions for specific notes and recipe.
  • Unsalted Butter, melted
  • Sparkling Sugar – or Turbinado Sugar

For the Filling

  • Frozen Berries – mix and match your choice of fresh or frozen berries and fruit, like peaches
  • Sugar
  • Cornstarch
  • Vanilla
  • Lemon Juice – or Orange Juice
  • Cinnamon
  • Salt
Easy cast iron berry cobbler in white cast iron pan shot over head on white distressed board

How to Make Easy Cast Iron Fruit Cobbler

Preheat your oven to 400 degrees. Place the oven rack in the middle of the oven.

In a medium mixing bowl whisk together the dry ingredients for the topping. If you are using buttermilk powder, include that. In a liquid measuring cup, measuring out the buttermilk, or appropriate amount of water to substitute for the buttermilk powder swap. Add in the melted butter here. Stir in the buttermilk or water and melted butter and mix together with the dry ingredients to create the topping dough, mixing until it is just dry and shaggy. Set it aside.

In another small bowl, stir together the dry ingredients for the filling – sugar, cornstarch, cinnamon, and salt. Pour the frozen and fresh berries into the cast iron pan. Drizzle the top of the berries with the vanilla, and the lemon juice. It doesn’t have to be perfect, as it bakes the flavors and juices will combine. Sprinkle with the dry ingredients.

Then using a cookie or dough scoop, top the fruit with the topping, spaced evenly apart. Sprinkle the berry cobbler topping with the sparkling sugar, or turbinado sugar. Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is thick and bubbling. Allow to rest for 10-15 minutes prior to serving.

Serve with ice cream, obviously.

Easy cast iron berry cobbler in white cast iron pan shot close up to see the sparkling sugar on the biscuit topping

Favorite Dessert Recipes in Cast Iron Skillets

Mrs. Cheney’s Nobby Apple Cake

Brown Butter Chocolate Chip Skillet Cookie

Cast Iron Pineapple Upside Down Cake

Blueberry Cardamom Coconut Crumble

Print
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Easy Cast Iron Fruit Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Megan Keno
  • Prep Time: 15 Minutes
  • Cook Time: 30 MInutes
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Print Recipe

Description

Start to Finish 45 Minute Make Your Own Adventure Cast Iron Fruit Cobbler!

Ingredients

Units Scale

Topping

  • 1 1/2 cup Flour
  • 1/3 cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 Tbsp Buttermilk Powder (or 3/4 cup Buttermilk – SEE NOTE)
  • 3/4 cup Water, room temperature
  • 4 Tbsp Unsalted Butter, melted
  • 3–4 Tbsp Sparkling Sugar – or Turbinado Sugar, optional

Fruit Filling

  • 6 cups Fresh or Frozen Fruit – Berries, Peaches, etc.
  • 1/2 cup Sugar
  • 3 Tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • 1/2 tsp Ground Cinnamon
  • 1/8 tsp Salt

Instructions

  1. Preheat your oven to 400 degrees. Place the oven rack in the middle of the oven.

  2. In a medium mixing bowl whisk together the dry ingredients for the topping. If you are using buttermilk powder, include that. In a liquid measuring cup, measuring out the buttermilk, or appropriate amount of water to substitute for the buttermilk powder swap. Add in the melted butter here.
  3. Stir in the buttermilk or water and melted butter and mix together with the dry ingredients to create the topping dough, mixing until it is just dry and shaggy. Set it aside.

  4. In another small bowl, stir together the dry ingredients for the filling – sugar, cornstarch, cinnamon, and salt. Pour the frozen and fresh berries into the cast iron pan. Drizzle the top of the berries with the vanilla, and the lemon juice. It doesn’t have to be perfect, as it bakes the flavors and juices will combine. Sprinkle with the dry ingredients.

  5. Then using a cookie or dough scoop, top the fruit with the topping, spaced evenly apart. Sprinkle with the sparkling sugar, or turbinado sugar.
  6. Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is thick and bubbling. Allow to rest for 10-15 minutes prior to serving.

  7. Serve with ice cream, obviously.

Notes

If you are using traditional liquid buttermilk, do not use powdered buttermilk powder, and omit the water in the “Topping” instructions”. Use only 3/4 cup of Buttermilk.