Strawberry Mini Skillet Cobbler Recipe

Bubbly strawberry skillet cobbler topped with scoops of ice cream.

Strawberry Mini Skillet Cobbler Recipe

Use fresh (or frozen) strawberries to make this easy strawberry cobbler for two made in a small cast-iron skillet. Only 15 minutes of prep to toss the strawberries in sugar and starch for the filling, and a simple sugar-sweetened biscuit top is enriched with almond flour for texture.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 184kcal

Author: Erin Cernich

Equipment

Ingredients

Cobbler Topping

⅓ cup all-purpose flour
2 tablespoons almond flour
1 tablespoon granulated sugar
⅓ teaspoon baking powder
¼ teaspoon salt
2 tablespoons unsalted butter, cold and cut into cubes
2 tablespoons milk, any kind
½ teaspoon vanilla extract

Strawberry Filling

2 cups fresh strawberries, cut into quarters or frozen
1 teaspoons corn starch
2 tablespoons granulated sugar plus more for dusting the skillet
1 teaspoon lemon juice
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Cobbler Topping

Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
Grease the cast iron skillet with butter. Sprinkle 2 to 3 teaspoons of sugar into the skillet and swirl around to coat all the butter.
In a medium mixing bowl, add the flours, baking powder, sugar, and salt. Stir to combine. Note – I like to use almond flour for texture and flavor. You can swap in all AP flour if you prefer.
1/3 cup all-purpose flour, 2 tablespoons almond flour, 1/3 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon granulated sugar
Add the butter cubes to the flour mix. Using your fingers, work the butter into the flour until you have a sandy mixture. Pour in the milk and vanilla and mix with a wooden spoon until you have a thick dough – like the consistency of cookie dough.
2 tablespoons unsalted butter, cold and cut into cubes, 2 tablespoons milk, any kind, 1/2 teaspoon vanilla extract

Strawberry Filling

Cut the strawberries into quarters (or bite size chunks) and add to a small mixing bowl. Sprinkle the corn starch, sugar, vanilla, and lemon juice over the top and mix until the strawberries are coated.
2 cups fresh strawberries, cut into quarters, 1 teaspoons corn starch, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract
Add the strawberries to the prepared skillet - including the fruit juices. Drop dollops of the cobbler dough on top of the strawberries and spread out with a spoon or your fingers. Optional - Sprinkle large/coarse sugar, like Turbinado, over the top of the cobbler topping.
Place the skillet on a small baking sheet and bake for 25 to 30 minutes, or until the strawberry filling is bubbly and the cobbler top is golden. Do not over-bake, or the strawberries will get mushy. The baking sheet comes in handy in case the strawberry filling bubbles over. Note - If the top is baking faster than the filling, loosely cover the top with foil.
Place the skillet cobbler on a wire rack to cool for a few minutes, and serve warm or at room temperature. Top with scoops of ice cream or whipped cream. The cobbler is best enjoyed the day it is baked.

Notes

Serving Size - This recipe can easily be doubled and baked in an 8-inch skillet and add a couple more minutes to the bake time.
Small Cast Iron Skillet - For best results and flavor, the skillet should be well seasoned, which is usually already done by the manufacturer when you purchase it. For more info, check out Food Network's How To Season Cast Iron.
1/3 Teaspoon- I have linked the odd-size measuring spoons I use in the ingredient list above. These are great for small batch baking.
Serving Dishes - You can also bake the cobbler in a small casserole dish, or individual ramekins.
Strawberries - Fresh is best for texture and flavor. However, frozen will work. No need to thaw or chop. Just watch the bake time as the strawberries can get mushy if baked too long.
Storage - I recommend enjoying the cobbler the day it is baked. Any leftovers can be refrigerated in a covered container and reheated in the microwave.

Nutrition