Red, White, and Blue Cobbler

Red, White, and Blue Cobbler

Southern Cast Iron Summer 2016

The most patriotic of desserts, this cobbler is as delicious as it is festive.Don’t have a 15-inch skillet? You can prepare this cobbler in two 9-inch skillets. Check out the rest of our Feast for the Fourth menu in our summer issue, available at this link.

Red, White, and Blue Cobbler
Makes 15 to 20 servings
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  1. 2 (14.1-ounce) packages refrigerated piecrusts
  2. 2 cups granulated sugar
  3. 5 pounds fresh strawberries, hulled (about 15 cups)
  4. 6 cups fresh blueberries
  5. 1⁄2 cup cornstarch
  6. 3 tablespoons unsalted butter, cubed
  7. 1 tablespoon fresh lemon zest
  8. 1 large egg, lightly beaten
  9. 2 tablespoons coarse sugar
  10. Vanilla ice cream, to serve
  1. On a lightly floured surface unroll 1 piecrust. Brush lightly with water; place another piecrust on top; roll out to smooth crust. Cut 5 (11⁄2-inch-wide) strips, and place on a baking sheet. Refrigerate until ready to use. Repeat rolling procedure with remaining piecrusts.
  2. Using a 3-inch star cutter, cut 5 stars. Using a 2 1⁄2-inch star cutter, cut 9 stars. Place stars on a baking sheet, and refrigerate until ready to use. Reserve remaining crust for another use.
  3. In a large bowl, stir together granulated sugar and berries. Let stand at least 30 minutes.
  4. Place berry mixture in a 15-inch cast-iron skillet; stir in cornstarch. Cook over medium heat, stirring frequently, until thick and bubbly, about 15 minutes.
  5. Preheat oven to 400°. Remove skillet from heat. Stir in butter and lemon zest.
  6. Place strips on cobbler, cutting to fit, if necessary. Arrange stars on top. Brush piecrust strips and stars with beaten egg, and sprinkle with coarse sugar. Bake until crust is golden brown, 25 to 30 minutes. Serve warm with ice cream.
Taste of the South


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