Skillet Summer Fruit Cobbler

Prep Time
Cook Time
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Recipe: #12879

June 27, 2014

"This comfort-food cobbler is made in a cast iron skillet for a crispy bottom, a tender crust, and juicy fruit. For an even greater presentation, you can make these in individual mini cast iron skillets. Add a dollop of homemade vanilla bean ice-cream and you'll be in heaven!"

Original is 8 servings


  • Serving Size: 1 (119.1 g)
  • Calories 162.3
  • Total Fat - 2.3 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 53.8 mg
  • Sodium - 160.7 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 2.1 g
  • Sugars - 18.5 g
  • Protein - 4.6 g
  • Calcium - 75.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375°F with rack in center position. Coat an 8" or 9" cast-iron skillet with baking spray (the kind with flour).

Step 2

Whisk together the flours, baking powder, baking soda, and 1/2 tsp salt in a bowl.

Step 3

In another bowl, beat eggs and brown sugar with electric mixer on medium-high speed until well combined. Add buttermilk and vanilla extract and beat until combined. Stir in dry ingredients until just combined. Pour into prepared skillet.

Step 4

Toss the nectarines and strawberries with lemon juice and spoon evenly over batter.

Step 5

Bake until the cake is golden brown and set in the middle and the fruit is tender, about 30 to 35 minutes.

Step 6

Cool slightly before cutting into wedges. Dust with confectioners' sugar, if using. Or, top with a small scoop of vanilla ice-cream.


  • Cast iron skillet
  • Baking spray with flour

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