Gluten Free Skillet Berry Cobbler Recipe
Updated Apr 26, 2018, Published Aug 13, 2017
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It’s berry season and I just can’t get enough of those sweet, juicy summer gems. I eat them with yogurt, over ice cream, in pies and muffins, and in this lovely gluten free skillet berry cobbler.
There seems to be a lot of controversy over what exactly constitutes a cobbler. Some think a cobbler has a flaky top crust, like a pie crust. Others state that a cobbler is made by pouring a custardy type batter over fruit and baking. I say a cobbler has some sort of fruit with little biscuits spooned over top. In my humble opinion, that is what a “real” cobbler is.
You can use any kind of berries in this cobbler but if you use strawberries, keep them to a limit of 1½ cups or your filling will be too liquid. For my cobbler, I used a combo of strawberries, blackberries, raspberries, and blueberries. It’s like a berry explosion! This time of year, berries are pretty sweet. I like to sweeten them a bit more with Wholesome! organic sugar – it’s not as sharp as regular white, bleached sugar, and goes perfectly with ripe summer berries.
I like to bake my cobblers in a cast iron skillet but you can certainly use a baking dish if you prefer.
Gluten Free Skillet Berry Cobbler Recipe
Ingredients
Filling
- ½ cup Wholesome! organic sugar
- 2 tablespoons non-GMO cornstarch
- 8 cups mixed berries, (if using strawberries, slice them in half and limit to 1½ cups, using other berries for the remainder)
- Juice and finely grated zest of 1 lemon
Dough
- 1½ cups gluten free all-purpose flour blend
- 4 tablespoons Wholesome! organic sugar, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 6 tablespoons cold butter, cut into small pieces
- ¾ cup buttermilk
Instructions
- Preheat the oven to 375 degrees.
- Prepare the filling. Combine the sugar and cornstarch in a mixing bowl. Add the berries, lemon juice, and zest and stir. Let sit while preparing the dough.
- For the dough, whisk together the flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Add the butter and, using a pastry cutter or your fingers, work the butter into the flour until it resembles a coarse meal with some bigger pieces of butter. Add the buttermilk and stir until combined.
- Pour the filling into a 10-inch cast iron skillet. Drop tablespoonfuls of the dough on top of the berries. Sprinkle the dough with 1 tablespoon sugar. Bake for 40 – 50 minutes or until the dough is golden brown and the berries are bubbling. Let cool a little before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Did I miss something ??? What size is the cast iron frying pan ???
Hi Carole,
I used a 10-inch pan. I’ll include that info in the directions. Sorry about that!
xo,
Carol
can I replace the corn with something else. we have corn allergies here. thanks.
Hi Shelley,
You can give arrowroot powder a try, that usually works for replacement of cornstarch. A couple other options would be tapioca starch or potato starch, but those might not work as a 1-to-1 replacement, you may have to adjust the amount a little bit to achieve the best texture. Let me know what ends up working for you.
xo,
Carol
Hi Shelley,
it looks so yummy! =D
Fanny