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Fresh Strawberry Rhubarb Skillet Cobbler

Close-up of a scoop taken out of a Fresh Strawberry Rhubarb Skillet Cobbler, showing bubbling red fruit filling.
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A simple, rustic cobbler featuring fresh strawberries and rhubarb baked in a cast iron skillet with a homemade biscuit topping.

Ingredients

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  • 4 cups fresh rhubarb, chopped
  • 4 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar (for fruit)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces (for fruit)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes (for topping)
  • 1/2 cup milk
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large bowl, combine the chopped rhubarb, strawberries, 1 cup sugar, cornstarch, vanilla extract, and cinnamon. Toss gently until the fruit is evenly coated.
  3. Pour the fruit mixture into a 10-inch oven-safe skillet. Dot the top of the fruit evenly with the 1/4 cup cold butter pieces.
  4. Prepare the topping: In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  5. Cut in the 1/2 cup cold butter cubes using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Pour in the milk and stir just until a shaggy dough forms. Do not overmix.
  7. Drop spoonfuls of the dough evenly over the fruit mixture in the skillet, leaving small gaps between the mounds.
  8. Brush the tops of the dough mounds lightly with the beaten egg wash.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
  10. Let the cobbler cool in the skillet for at least 15 minutes before serving.

Notes

  • For a crispier topping, sprinkle a little extra sugar over the dough before baking.
  • If you do not have a cast iron skillet, you can use an 8×8 inch baking dish.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition

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