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Gluten Free Skillet Berry Cobbler

Test Description

Dietary Restrictions

  • gluten_free


  1. Preheat the oven to 375 degrees
  2. Prepare the filling. Combine the sugar and cornstarch in a mixing bowl. Add the berries, lemon juice, and zest and stir. Let sit while preparing the dough.
  3. For the dough, whisk together the flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Add the butter and, using a pastry cutter or your fingers, work the butter into the flour until it resembles a coarse meal with some bigger pieces of butter. Add the buttermilk and stir until combined.
  4. Pour the filling into a cast iron skillet. Drop tablespoonfuls of the dough on top of the berries. Sprinkle the dough with 1 tablespoon sugar. Bake for 40 – 50 minutes or until the dough is golden brown and the berries are bubbling. Let cool a little before serving.


  • ½ cup Wholesome Organic Cane Sugar
    Organic Cane Sugar
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  • 2 tablespoons non-GMO cornstarch
  • 8 cups (2 pounds) mixed berries (if using strawberries, slice them in half and limit to 1½ cups, using other berries for the remainder) Juice and finely grated zest of 1 lemon
  • 1½ cups gluten free all-purpose flour blend
  • 4 tablespoons Wholesome Organic Cane Sugar, divided
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 6 tablespoons cold butter, cut into small pieces
  • ¾ cup buttermilk