June 30, 2020

June Recipe of the Month: Mixed berry cobbler


This patriotic colored recipe is always a slam dunk during the Utah summer months. This works wonderfully in your kitchen in a cast-iron skillet, or at your campsite in a Dutch oven. Enjoy!


Fruit Filling

  • approximately 2 - 2 1/4 pounds of mixed berries
  • 1/2 cup sugar
  • 1  1/2 tablespoon cornstarch
  • splash of lemon juice
  • dash of salt

Biscuit Topping

  • 1 1/2 cups flour
  • 5 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, chilled, cut into small cubes
  • 3/4 cup buttermilk
  • 1/2 teaspoon vanilla extract


Preheat your oven, with your 8-10" oven-safe skillet (we prefer cast iron for this recipe) inside, to 400 F.

While the oven is heating, prepare the fruit filling. Whisk together sugar and cornstarch in a large bowl. Add the berries and toss lightly until the sugar is evenly coating all the berries. Set aside.

In a separate bowl, prepare the biscuit topping. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter (or a fork, or your fingertips), cut in the butter until the mix is coarse and mealy. Add the buttermilk and vanilla. Stir gently, just until combined. Take care not to over mix.

Remove hot skillet from the oven. Add the berry mixture. Stir gently. Using a spoon or a portion scoop, drop 1-2" round pieces of the biscuit dough onto the fruit, spacing them as evenly as possible.

Transfer the skillet back to the oven and bake until biscuits are golden brown and baked through (a toothpick inserted into the middle should come out clean) - approximately 30 minutes (perhaps slightly more or less depending on the heat flow in your oven).

When finished baking, remove from oven and allow to cool on a rack for 15-20 minutes. Serve warm, topped with ice cream or fresh whipped cream.  


Consider adding baking spices (cinnamon, clove, nutmeg, allspice, etc.) to the fruit filling.

Consider playing with different fruits. Peaches of course work wonderfully. Cherries too.

For an even more buttery biscuit, brush the tops of the biscuits with melted butter after scooping and just before placing in the oven.

For an extra crunch, sprinkle the tops of the biscuits with turbinado sugar after scooping and just before placing in the oven.

27x winner Utah’s Best of State

24x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year