Sweet Sweet Summer Time Food (for Memorial Day and beyond)!
Thank God for Fridays….
Watch the How To Video Here:
Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits from Half Baked Harvest on Vimeo.
And more specifically, Fridays that include a warm skillet cobbler with spring strawberries and most definitely biscuits swirled with cream cheese. Just oh my gosh.
Now really. This is the best cobbler I have ever made. Granted it’s also probably the only (fruit) cobbler I’ve made (I made a broccoli cobbler when I first started the blog), but STILL, I promise it is so good.
And if you are wondering, the only reason this is my first cobbler is because of the whole chocolate always winning out over fruit thing that happens at our house. But my mom LOVED this cobbler, I will not lie though, she and I ate this for lunch…not dessert.
Also, I feel like this is 100% acceptable for breakfast as well. Swap some whole wheat flour for white flour and you may be even be able to go as far as saying healthy…
Ok, that may be a bit of a stretch, but you know I gotta try.
In complete honesty, as far as fruity desserts go, this has got to be my favorite. I am in love with this cobbler, everything from the biscuits down to the strawberries. The strawberries are probably my favorite part, because that’s just me and I am a fruit freak, but the biscuits are down right amazing as well.
It’s all about the cream cheese in these biscuits.
And on a completely different, completely random, note I have decide to get into the whole snapchat thing. While I was with my brother in Cali this week he taught me how to use it, and while I am still learning, I think it could be semi-fun. Plus, I am now spending all my procrastination time creeping around on snapchat. Like whoa, all of a sudden I realized that ten minutes had passed while I was cruising through people’s stories.
That’s when I freaked and decided that I should probably put the phone down and get back to work.
But anyway, if anyone is interested, I am now on snapchat, just search hbharvest (had to shorten the name… sorry if that’s confusing). I see using snapchat for sharing cooking “moments” and behind the scenes photography.
And maybe a snap or two of the goats. Oh the goats.
Actually, speaking of the goats, the family never ended up getting them last weekend, so now it’s looking like Saturday will be the day. I guess the weather was really snowy last weekend, and the roads were bad. No one felt like fighting the weather just to bring baby goats home to a new environment and the freezing snow.
And yeah, the snow, I can’t even talk about that.
Majorly depressed about the snow….
Anyway, the snapchat thing, I would definitely expect some goat footage, and possibly (hopefully) some horse snaps later in the summer!
So on to this skillet strawberry cobbler.
It is one of those recipes that I feel like everyone should have in their back pocket. It’s just so quick, easy and painless. Not to mention delicious and kind of a show stopper when placed on the table.
You really only dirty two dishes, which in my book is a huge selling point. The filling (the strawberry mixture) gets all mixed up in the skillet. No extra bowl needed. You don’t have to use a skillet either, a Pyrex pan will work as well, but I personally love the rusticness you achieve with a skillet. Maybe that’s weird, I don’t know, that’s just me.
The biscuits however, do require another bowl, but then that’s it. They literally are so easy to make and like I said before, those cream cheese swirls throughout the biscuits are maybe the best thing ever.
Like so flippin good.
Once you’ve got the biscuits made, just add them to the strawberries and bake away. Then the smells will pretty much torture you for the next 45 minutes or so. Once they have slightly cooled, you will want to immediately dig in. Like I’m talking fork in one hand, maybe even a spoonful of ice cream in the other.
Oh, and some cold milk somewhere in there too.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
No plates. No shame.
Where is this skillet from? I love it!
So sorry I do not have a link for this skillet. Please let me know if you have any other questions! xTieghan
My best dessert to date. Followed some smoked chicken. Added a splash of bourbon because it was Sunday. The biscuits off the chart. I’m not a dessert maker but this was a huge hit. I overcooked the extra biscuits but still great! Cookbook worthy.
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Could you make up the dough ahead of time and leave it in the refrigerator for a few hours (or overnight) and then scoop it onto the strawberries right before baking?
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good Morning. Do not know how I missed this when you first published. Wow
I am thinking other FRUITS etc . Like Rhubarb..apples peaches and of course BERRIES.. It certainly can be my base for a multitude of fillings. Have to experiment with sugar flour etc.
When I do anything Apple I always add a few T of Willis Wood Boiled Cider from Kind Arthur Flour. I keep it in the freezer and pour out as needed. It has no sugar but what a depth of flavor.
Happy Tuesday T.. it i 8deg and frosty here in Cen Oregon.
Thank you so much!! xTieghan
Hello there! More gorgeous pix that inspire. Any chance I could make the biscuit dough the day before? I’m always interested in what can be done ahead of time. And I’m guessing I could make individuals in ramekins? Thanks as always for your absolutely beautiful photos!
Hi Chris! Yes, you can make the dough before and keep in the fridge. And yes, ramekins will be great! That works really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan