This Skillet Strawberry Cobbler post is sponsored by Dixie Crystals. Opinions are my own. 

I grew up eating cobblers. I am Southern as cheese grits after all. Every time of cobbler: peach, blackberry, cherry, blueberry, pineapple and you guessed it, strawberry. My Momma made the best cobbler I’ve ever had. EVER. As with all my cobblers, this recipe is based on the holy grail of cobblers to me, MOMMA’S PEACH COBBLER.

She made her cobblers in cast iron skillets (Two – small/medium skillets or One- large skillet) so being the good Southern girl that I am, I do too. They’ll outlast us all. Mine were proudly passed down to me and are loved and used on a very regular basis.

Ready to dive into to your own skillet full of strawberry goodness? Pop over to DIXIE CRYSTAL’S site for our SKILLET STRAWBERRY COBBLER RECIPE.

 

Sometimes cobblers are mistaken for crisps. There is a difference. A Crisp is a baked fruit topped with a mixture of some combination of flour, nuts, cereal (like oatmeal), butter, and sugar. The topping ranges in texture from streusel to granola, and generally completely covers the fruit. Cobbler is baked fruit topped with a batter or biscuit crust. There you have it.

Skillet Strawberry Cobbler

To shake things up a smidge, we decided to let our strawberries soak in a little fruit bath (aka Riesling). While the strawberries are loafing off and mingling flavors get the skillets ready and prepare the batter.

You can make this cobbler a few different ways (options you know we love them). Choose two smaller skillets or one large skillet. You can also leave the strawberries cut up for a bit more texture, OR you can puree them to your desired consistency.

What I don’t recommend as optional is the Vanilla Ice Cream topping. A la mode is the way to go. Nothing better than cobbler out of the oven topped with ice cream. It melts a Southern girl’s heart.

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Disclaimer: I am a recipe developer for Dixie Crystals. I was compensated for my time. Opinions are my own. Always have been. Always will be.