Red-White-and-Blue Berry Cobbler Skillet with Vanilla Ice Cream

Preheat a grill with a lid or an oven to 375F and lightly butter a cast-iron skillet.

Serves 6

Ingredients

• 2 cups fresh strawberries, halved
• 1 1/2 cups fresh blueberries
• 1 cup fresh raspberries
• 2/3 cup sugar, divided
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold butter, cubed
• 1/2 cup whole milk
• Vanilla ice cream, for serving

Instructions

1. Preheat a grill with a lid or an oven to 375F and lightly butter a cast-iron skillet.
2. Toss the strawberries, blueberries and raspberries with 1/3 cup of the sugar, the cornstarch and the lemon juice, then spread evenly in the skillet.
3. In a bowl, whisk together the flour, remaining sugar, baking powder and salt.
4. Cut the cold butter into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
5. Stir in the milk just until a shaggy dough forms, then drop spoonfuls over the berries, leaving gaps for the fruit to bubble through.
6. Cover and bake over indirect grill heat, or bake uncovered in the oven, until the topping is golden and the berries are bubbling, about 30 to 35 minutes.
7. Let the cobbler rest for 10 minutes so the juices thicken.
8. Serve warm, scooped into bowls and topped with a scoop of vanilla ice cream.
9. The fruit cobbler is a quintessential American summer dessert, improvised by early settlers who lacked the equipment for proper pies and simply dropped biscuit dough over sweetened fruit. This red-white-and-blue version leans into the colors of the Fourth of July, and cooking it in a cast-iron skillet means it can go straight onto the grill alongside the main event.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 5g
• Fat: 14g
• Carbohydrates: 63g
• Fiber: 5g
• Sugar: 38g
• Sodium: 260mg