Imagine saucy mixed berries with a hint of citrus, covered in a buttery cookie crust and finished with a dollop of homemade whipped cream or vanilla ice cream. Sounds like heaven right? This cobbler comes together so easily in a cast iron skillet. Bake it in the oven or smoke it on the Traeger. Either way it would make a perfect dessert for a summer party or patriotic event.
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Why you will love this cobbler
- It is a quick and easy dessert
- Can be baked in an oven or Traeger
- Perfect for summer parties
- Made with real berries and homemade cookie topping
Ingredient notes
Berries: Feel free to use fresh or frozen berries. If using fresh berries rinse and dry them well before using in the cobbler. I like to fill a bowl with cold water and a teaspoon of baking soda to clean my berries before placing on a plate with paper towels to dry the berries out. It is an easy way to remove dirt, chemicals and other unwanted substances from fresh fruits and vegetables.
Zest: Can be from an orange or a lemon. Which ever you prefer. I really love the cobbler with both.
Recipe variations
Try using another type of fruit besides berries. You could do a peach cookie cobbler, pear cookie cobbler, apple cookie cobbler (try adding a little cinnamon) or even a strawberry rhubarb cookie cobbler. Have fun with the recipe and make it your own. It’s part of the adventure.
How to make the cobbler
- Start by preheating the oven to 350 F and lightly grease a 9 inch cast iron pan with olive oil or avocado oil.
- For the cookie dough crust, in a large mixing bowl combine the butter and sugars. Add in the egg and vanilla extract and mix until combine. In a separate bowl combine the dry ingredients (flour, baking soda and sea salt) with a fork. Dump the dry ingredients into the egg, sugar and butter mixture and fold them into each other until the last bit of flour disappears.
- Set the dough aside and prepare the berries. Add the berries to the greased cast iron pan along with the orange or lemon zest, orange or lemon juice, sugar and flour. Toss everything together until evenly coated.
- Then dollop the cookie dough on top of the berries. I like using a cookie scoop to scoop the dough, press it flat with my hand and place onto the berries. Keep going until a crust has formed and the fruit filling is covered.
- Drizzle heavy cream over the cookie crust and a sprinkle of organic cane sugar.
- Bake the cobble in a preheated oven or Traeger at 350 F for 30-33 minutes until the crust is golden brown and berries are bubbling.
- While the cobbler cools prepare the homemade whipping cream or top each plate of dessert with a scoop of vanilla bean ice cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for freshness. To reheat, warm in a microwave safe container for 30 seconds.
Mixed Berry Cookie Cobbler
Equipment
- 1 Whisk
Ingredients
Cookie Top:
- ½ cup unsalted butter melted
- ½ cup organic cane sugar
- ¼ cup organic brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup organic all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
Berry Filling:
- 5 cups frozen mixed berries or berry of choice
- 1 teaspoon fresh orange juice or lemon juice
- 1 orange zested or lemon zest
- 1 tablespoon organic all purpose flour
- 1 tablespoon organic cane sugar
- Drizzle of heavy cream
- Sprinkle of cane sugar
Homemade Whipped Cream:
- 8 oz organic Full Fat Heavy Whipping Cream
- ¼ cup organic powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit. It is always smart to have an oven thermometer to measure the exact temperature of your oven.
- Next lightly grease a 9 inch cast iron pan with olive oil or avocado oil and set aside.
- Now begin making the cookie top by adding melted butter and sugars to a large mixing bowl.
- Whisk the butter and sugars together until combined.
- Mix in the egg and vanilla extract next.
- Then in a smaller mixing bowl add the dry ingredients: flour, baking soda, and salt and whisk with a fork till incorporated.
- Dump the dry ingredients into the wet ingredients and fold them into each other using a rubber spatula until the last bit of flour disappears.
- The cookie topping is done so set it aside to prepare the berries.
- Grab the prepared 9-inch cast iron pan and add frozen mixed berries, orange juice, half of the orange zest and 1 tablespoon of sugar to it. Mix it all together gently with your hands. Then add in 1 tablespoon of flour and use your hands again to toss the berries in the flour until evenly coated.
- Get the cookie dough and using a 1 tablespoon cookie scoop, scoop the cookie dough, flatten it out with your hand and place on top of the berries.
- Continue scooping and flattening the cookie dough until all the dough has been used and the berries are coated nicely with a buttery cookie top.
- Drizzle a light amount of heavy cream over the top of the cookie dough and lightly sprinkle some organic cane sugar over the top before placing in the oven to bake.
- Bake the cobbler at 350 degrees Fahrenheit for 30-33 minutes or until the berries are bubbling and the cookie top is a nice and golden brown and cooked through.
- Remove the Cookie Cobbler from the oven to cool for a few minutes while preparing the homemade whipped cream or topping with store bought ice cream.
- To make homemade whipped add heavy cream, vanilla extract, and powder sugar to a medium mixing bowl.
- With a hand mixer whip the cream to soft and silky peaks.
- Serve a dollop of cream over the warm cobbler and sprinkle the top with a little bit of left-over orange zest.
- Serve and enjoy.