Mixed Berry Cast Iron Cobbler

Mixed Berry Cast Iron Cobbler deserves a spot on the table at your next cookout! With a homemade lattice crust and an assortment of ripe berries, this cast iron cobbler is the picture-perfect dish to show off your baking skills. Indulge the whole family on a hot, summer day with this dessert that’s sure to please!

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mixed berries in a cast iron skillet with a spoon

Cookout Season

Memorial Day, July 4th, Labor Day, the summer is littered with holidays that are an excellent excuse to break out the grill and enjoy a cookout with family.

Here in the south, our outdoor gatherings centered around a grill are “cookouts”, while “BBQ” is the meat you indulge in.

Quintessential cookout menus include burgers and hotdogs, mac and cheese, corn on the cob, potato salad, deviled eggs, a ripe watermelon, fresh lemonade and more.

Don’t forget the desserts! Pies and cobblers filled with fresh fruit are mainstays, along with fruit salads, brownie bites, and more.

These holidays are HOT and if you’re one of the lucky ones, you’ll have a pool to splash your feet in before catching some evening fireworks across the horizon.

How To: Prepare Mixed Berry Filling

This mixed berry filling makes an undeniably sweet cobbler filling that cannot be beat! To keep it from being too sweet, omit the sugar and you can rely on the sweetness of the fruit alone.

Start by preheating the oven to 350° F. In a medium-sized cast iron skillet, toss berries with sugar, flour, cornstarch, salt, and lemon juice.

Stir until mixed and spread as flat as you can within the skillet.

Set aside while preparing the crust.

How to: Make a Lattice Crust

I learned the hard way that the key to this crust is keeping it as chilled as possible! Keep your butter in the fridge until you need it, and we’ll be constantly returning the dough to the fridge in between steps.

Using a food processor, pulse flour, salt, sugar, and cold butter. If the dough is very dry and crumby, add the water and continue pulsing.

Heavily spray two large pieces of wax paper with cooking spray. Place the dough between both pieces of wax paper and flatten. Set on a large plate or baking pan and set in the fridge for 10 minutes to chill.

Remove from the fridge and flatten into a large circle with a rolling pin. Using a pizza cutter, cut the dough into thick strips that will serve as the lattice. The dough has likely gotten warm by this point and it will need to return to the fridge for 10 minutes to chill.

Lay out the dough strips in a lattice pattern across the top of the berry mixture. This is a great resource with step-by-step pictures on how to create the lattice!

If at any point your dough becomes impossible to work with, remember to always return it to the fridge to chill and start over.

Brush the crust with the egg wash and bake for 45 minutes. Rotate 180° degrees and continue baking 20-30 minutes until the crust is golden brown.

Serve warm with ice cream or whipped cream.

Ingredients Needed

Materials Needed