Mixed Berry Skillet Cobbler with Shortbread Crumble

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This berry cobbler brings in all the sweet, jammy flavors of summer, topped with a satisfyingly crispy shortbread crumble. Strawberries, blueberries, blackberries, and raspberries all get an added hit of caramelly brown sugar and a kick of almond extract. To contrast the fruity, slightly tart filling of this cobbler, we add a buttery crumbled oat topping. It’s both rich and delicate, and it adds the perfect amount of crunch to the beautifully bubbling fruit filling. This berry-filled cobbler is minimal effort and maximum reward. The only thing missing? A heaping scoop of vanilla ice cream to top it all off.

To give this cobbler a modern yet timeless presentation, we used the Milo Ultimate Skillet. And this enameled cast-iron skillet delivers serious performance. It essentially offers the same heat distribution, even cooking, and durability as your standard cast-iron skillet but requires no seasoning or complicated care instructions. These skillets are designed for pros and newcomers alike because of their easy-to-wash, low-maintenance glassy enamel. Not to mention, every piece of Milo cookware comes with a lifetime guarantee. Compatible with induction cooktops and oven-safe up to 500℉ (260℃), this piece can smoothly transition from stovetop to oven to dining table. It’ll quickly become your new favorite vessel for cobblers, crumbles, rustic breads, and more.

Mixed Berry Skillet Cobbler with Shortbread Crumble
Makes 8 servings
  • 1 cup (125 grams) all-purpose flour
  • ¾ cup (165 grams) plus ⅓ cup (73 grams) firmly packed light brown sugar, divided
  • ⅓ cup (27 grams) old-fashioned oats
  • 1 teaspoon (3 grams) kosher salt
  • ⅓ cup (76 grams) cold unsalted butter, cubed
  • ¾ teaspoon (3 grams) almond extract, divided
  • ¼ cup (32 grams) cornstarch
  • 3 cups (510 grams) ½-inch-sliced fresh strawberries
  • 2 cup (340 grams) fresh blueberries
  • 1 cup (170 grams) fresh raspberries
  • 1 cup (170 grams) fresh blackberries
  • Vanilla ice cream, to serve
  1. In a medium bowl, stir together flour, ⅓ cup (73 grams) brown sugar, oats, and salt until combined. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in ¼ teaspoon (1 gram) almond extract. Refrigerate until ready to use.
  2. Preheat oven to 375°F (190°C).
  3. In a large bowl, whisk together cornstarch, remaining ¾ cup (165 grams) brown sugar, remaining ½ teaspoon (2 grams) almond extract. Stir in strawberries, blueberries, raspberries, and blackberries until well combined. Pour into a Milo 10-inch enamel-coated cast-iron skillet. Sprinkle flour mixture in large clumps all over fruit mixture.
  4. Bake until topping is golden brown and filling is bubbly, 35 to 40 minutes. Let cool slightly before serving. Serve with vanilla ice cream.


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