Prep Time: 25 minutes
Cook Time: 45 minutes
Although I don’t bake much in the summer, this Skillet Berry Cobbler is the exception. I make it as often as I can in the summertime, and let me tell you, it never gets old! This is absolutely one of my top three favorite desserts of all time.
What’s in this Skillet Berry Cobbler
And the question of fresh or frozen always arises. You can absolutely use frozen berries in this recipe! In fact, many supermarkets sell bags of mixed berries in their freezer sections. If you’re using frozen berries, be sure to let them defrost in a colander first so that any moisture can drain out.
How to thicken a berry cobbler
And then there’s the crust
Serving and Storage Tips
Things to remember for your best-ever Skillet Berry Cobbler Experience:
- Try to bake this berry cobbler in advance, leaving at least an hour to let it sit and cool to room temperature.
- Store it, covered, in the refrigerator. Pop it in the microwave for a few seconds to take the chill off before serving.
- Always serve this cobbler with a generous scoop of vanilla ice cream!
For more summer dessert recipes, try these:
- Salted Caramel Ice Cream Mud Pie
- Brookie Ice Cream Sandwiches
- Citrus Cupcakes with Lime Cream Cheese Frosting
For more berrylicious recipes, try these:
- Country Blueberry Pie with Lemon-Thyme Crust
- Frozen Lemonade Pie with Mixed Berry Topping
- Blueberry Brioche Bread Pudding
Very Berry Cobbler
- 8 cups mixed berries blueberries, raspberries, strawberries, blackberries, fresh or frozen
- 1 cup raw sugar
- 1/4 cup instant tapioca
- 1 tbsp. lime juice
- 1 cup flour
- 1 cup sweetened shredded coconut
- 3/4 cup sugar
- 1/2 cup chopped pecans
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick cold, unsalted butter cubed
- 1 egg beaten
- Preheat oven to 375 degrees.
- If your berries are frozen, let them defrost in a colander to drain any excess water or juices. In a large bowl, combine berries, sugar, tapioca and lime juice. Pour mixture into a 9×13 baking dish.
- In a separate bowl, combine all crust ingredients except for butter and egg. Mix well. Using your hands, knead the cubed butter into the crust mixture, working it together with your fingers until it the clumps are coarse and pea-sized. Add the beaten egg and mix well.
- Drop the crust batter in clumps onto the berries. Don’t worry if there are spots that are uncovered, they will blend together during baking. Bake for 45-50 minutes until crust is golden.