"Best and fastest dessert ever. We have been using the skillet cobblers for several years. They are easy to make and a delight to serve. The suggestions for fillings on the package are only the start. I create different ones every time I make one."  Jolene Callison-Weigel 

Nearly 30 years ago, when our kids were young and we lived in Minnesota, we loaded up the family Suburban with five kids and did a family vacation to Yellowstone Park. It was an idyllic vacation except with five kids and over a thousand miles, you're going to make a lot of stops.

One of those stops, as I recall, was at a gift shop at Mammoth Hot Springs. They had a book store stuffed in the corner of their gift shop. There I found a little cookbook, a collection of old pioneer recipes, and their heritage stories--something you would only find in the West.  

One of those recipes was for a peach skillet cobbler. I didn't even know what a skillet cobbler was, but I sure liked peach cobblers.  My mother made peach cobblers often, from fresh peaches in August and early September and then through the winter with canned peaches. I bought the book.

Back in Minnesota, I made the peach cobbler recipe. I loved it. The cobblers that I grew up with were peaches in a slurry in the bottom of the pan with a biscuit-like topping. My father poured cold cream or condensed milk over his peach cobbler. 

This was a different experience. You melted butter in a hot pan in the oven, then you took the hot pan, a skillet or frying pan, and poured the batter into the pan.  Finally, you added fruit and maybe a sweetener on top of the batter and stuck the pan back in the oven. The fruit was suspended in the top layer of the batter but as the cake rose, the fruit fell through the batter and settled on the bottom. Neat! It was a layer of fruit in a slurry on the bottom with crusty, not-too-sweet cake on top.  It's a fun dessert to make and simple.

That cobbler recipe stayed with our family for years.  We tinkered with it through the years, but the basic recipe survived. It was a family favorite.

Somewhere along the line, we discovered that we could you use different fruits, almost any kind of fruit--whatever was in season, inexpensive, or on-hand. Almost always, the dessert was luscious.

After we moved to Idaho and started the business, that recipe became a candidate for a dessert mix. The customer would have to provide the fruit but we knew the cobbler could be made with almost any fruit--fresh, frozen, and canned. But  the cobbler itself could remain intact almost as we found the recipe in Yellowstone.

The skillet cobbler mix was an immediate success.  Instead of being a biscuit topped dessert, it was more luxuriant and cake-like. But the cake was unique; the top was crusty from the caramelized sugar in the batter. You'll see in the images, the crust turns a golden brown. It's very good.

And you really could use almost any fruit with it. Fresh fruit was always the best, but a skillet cobbler made in January with frozen fruit was summer-delightful.

The skillet cobbler is quick and easy--basically three steps in preparation:

• Mix the batter.
• Prep the fruit.
• Plop the fruit on the batter.

Then it was back in the oven.

And the customers had a good time with it, always experimenting and always successful. We still get a kick out of seeing their reports.

"We have been using the skillet cobblers for several years. They are easy to make and a delight to serve. The suggestions for fillings on the package is only the start. I create different ones every time I make one."  Jolene Callison-Weigel

"A pineapple cobbler? My family loves this pineapple cobbler. Who would have guessed it?"  Lily 

"Cool! Love this mix. A 20 oz can of pie filling is just right. Next, we're going to try local, fresh apples. Then, again while camping. This mix and method is super easy and delish!!!"  Robert Bigelow 

Eventually, we started developing and publishing recipes to help customers along the way, mostly to inspire people along the way. Much of the fun is in experimenting, crafting your own masterpieces. 

You can experiment with any fruit you have on hand. Often fresh fruit is tart and needs a sweetener to transform it into a dessert. But you can experiment with that too. We often use a jelly, but a little brown sugar works too,  Both our pear cobbler and our apple cobbler are sweetened with caramel toppings.

What follows are nine skillet cobbler recipes to inspire you and use. In addition to the pear and apple recipes--who would have thought--you'll find several peach cobblers, a plum cobbler (which is very good), and a coconut mango cobbler.

Have fun!

Nine Skillet Cobbler Recipes

Peach Pineapple Paradise Skillet Cobbler

This is a wonderful, sweet-flavorful cobbler.  Peaches make a classic cobbler but the pineapple adds a spark of flavor.

This is an easy peach

obbler to make.  Once the fruit is prepared, this is a simple one-bowl, one-pan recipe that goes together quickly.

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that come with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

2 tablespoons butter
3/4 to 2 cups fresh peaches, pealed and sliced into thick slices
1/3 cup pineapple tidbits, drained
1/4 cup Peach Pineapple Paradise Jelly or similar jelly

1. Mix the batter.
2. Place the butter in the pan, place the pan in the oven, melt the butter until it is hot but not scorched.  Remove the pan from the oven.
3. Immediately scrape the batter into the hot pan.  Place the peach slices on top of the batter.  Place the pineapple pieces on top of the peaches.  Dab the jelly in small spoonfuls around the peaches somewhat evenly placed.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a light, golden brown.

Note: Different pans may require different baking times. 

For the Caramel Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon caramel flavor

Whip the cream with a whisk attachment.  When peaks start to form, add the brown sugar and caramel flavor.  Continue beating until stiff peaks form.

Whipped cream will become soft and melt as it sits, especially at room temperature.  To slow melting, add one tablespoon meringue powder to the whipping cream before beating.

Cherry Cream Cheese Skillet Cobbler

We have a terrific cherry filling and topping—Chubby Cherry.  As is, it makes a great cherry cobbler. 

Cream cheese is a fairly strong flavor so it doesn’t take a whole lot, about 2/3 cup. You can use all of the cherry filling if you like. This is scrumptious with fresh cherries also.

We topped individual servings with Lemon Cloud Whipped Cream.  

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

1 jar Chubby Cherry Filling and Topping (15 ounces)
1 8-ounce package of cream cheese
1/3 cup of granulated sugar
1 large egg
1/2 teaspoon vanilla
1 tablespoon flour

 

1. Beat the cream cheese sugar and flour together.
2. Add the eggs and vanilla, beat until smooth. Set aside.
3. Place the butter in the pan in the oven and melt the butter until it is hot but not scorched.  Remove the pan from the oven.
4. Immediately scrape the batter into the hot pan. 
5. Place the cream cheese mixture on top of the batter. Dab the filling in small spoonfuls around the cream cheese somewhat evenly placed. Place the cherry filling over the batter.
6. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

Note: Different pans may require different baking times.

For the Lemon Cloud Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.  Add the zest.  Continue beating until stiff peaks form.

Plum Currant Skillet Cobbler

Our facility is on County Line Road. As you might guess, we're out in the country in Idaho. My office window looks out across a giant potato field. I like it like that.

The farmers are friendly folks. One day, one of them dropped off a bushel of ripe plums--just being neighborly. We used the whole box on plum skillet cobblers and gave some to everyone that came by . . . plus staff.

It made terrific cobblers.

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

2 tablespoons butter
2 cups fresh plum slices, not pealed
1/4 cup Red Currant Jelly or similar jelly

1. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched.  Turn the heat off.
2. Immediately scrape the batter into the hot pan.
3. Spread the fruit and the jelly over the top of the batter.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch. 

Note: Different pans may require different baking times.

 

Black Raspberry Peach Skillet Cobbler

Black raspberries are not as sweet as red raspberries but have a stronger flavor.  They grow wild in much of the country and are grown commercially in Oregon. They are a good match for peaches; the peaches tone the black raspberry flavor down and add sweetness.

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

We used Butterscotch Whipped Cream to top individual servings. The recipe follows.

Preheat the oven to 350 degrees.

Ingredients for the filling:

2 tablespoons butter
1 3/4 to 2 cups fresh peaches, pealed and sliced into thick slices
1/2 to 3/4 cup fresh or frozen black raspberries (if frozen, partially thawed)
1/4 cup Red Currant Jelly or similar jelly

1. Place the butter in the pan and the pan in the oven and melt the butter until it is hot but not scorched. Take the pan out of the oven.
2. Immediately scrape the batter into the hot pan.
3. Spread the fruit and the jelly over the top of the batter.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch. 

Note: Different pans may require different baking times.

For the Butterscotch Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon butterscotch flavor or to taste

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.  Add the zest.  Continue beating until stiff peaks form.

Caramel Pear and Walnut Skillet Cobbler

This is a Caramel Pear and Walnut Skillet Cobbler Ready for the Oven

This may be my favorite skillet cobbler recipe!  Fresh pears give it a gentle fruit flavor but the real star of the show is the caramel coated walnuts.

After the pears are placed on the batter, scatter walnuts across the top and drizzle the dessert with caramel ice cream sauce.  The caramel coats the nuts in the oven to make them crunchy.  The combination of crunchy candy-coated nuts, fruit, and the luscious caramel whipped cream is fabulous.

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

2 tablespoons butter
1 3/4 to 2 cups fresh pears, pealed and sliced into thick slices
1/3 to 1/2 cup walnut pieces
1/4 cup Uncle Denny’s Caramel Ice Cream Sauce or equal

1. Place the butter in the pan and the pan in the oven until the butter is melted and hot but not scorched.  Remove the pan from the oven.
2. Immediately scrape the batter into the hot pan.
3. Immediately scrape the batter into the hot pan.  Place the pear slices on top of the batter.  Sprinkle nuts evenly over the pears. Warm the caramel sauce and drizzle it over the nuts and pears.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

 

Blackberry Cream Skillet Cobbler

This is a great skillet cobbler.  It is made with fresh or frozen blackberries and premade Bavarian cream.  The red currant jelly adds color and zest.  The lemon whipped cream is simply whipped cream with sugar, lemon extract, and lemon zest added.

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

2 tablespoons butter
1 3/4 to 2 cups fresh or frozen Blackberries
1/2 cup Bavarian cream pastry filling
1/4 cup Red Currant Jelly or similar jelly

1. Place the butter in the pan and the pan in the oven until the butter is melted and hot but not scorched.  Remove the pan from the oven.
2. Immediately scrape the batter into the hot pan.
3. Immediately scrape the batter into the hot pan.  Place the blackberries on top of the batter.   Dab the jelly in small spoonfuls around the blackberries somewhat evenly placed.  Place dollops of Bavarian cream over both.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

Note: Different pans may require different baking times.

For the Lemon Cloud Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.  Add the zest.  Continue beating until stiff peaks form.

Blueberry Lemon Skillet Cobbler with Lemon Cloud Whipped Cream

This is an incredible skillet cobbler. Blueberry and lemon is a classic combination and very good one.  This is made with fresh or frozen blueberries and lemon pastry filling or curd. It's like a cross between a blueberry cobbler and a lemon pie.

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

1 3/4 to 2 cups fresh blueberries
1/2 cup Lemon pastry filling

If you are a lemon lover, as I am, use more lemon.

1. Place the butter in the pan and the pan in the oven until the butter is melted and hot but not scorched.  Remove the pan from the oven.
2. Immediately scrape the batter into the hot pan.
3. Immediately scrape the batter into the hot pan.  Place the blueberries on top of the batter.  Dab the lemon pastry filling in small spoonfuls around the blueberries somewhat evenly placed.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

For the Lemon Cloud Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.  Add the zest.  Continue beating until stiff peaks form.

 

Caramel Apple Skillet Cobbler

This is very similar to the caramel pear skillet cobbler. You can use the same recipe, substituting apples for the pears, adding nuts and caramel topping.  The real difference, in addition to the fruit, is that this recipe uses buttermilk syrup instead of caramel topping.

I never thought you could apples in a cobbler but this works. 

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

2 tablespoons butter (to put in the pan and melt)
2 cups fresh apples, peeled and sliced
1/2 cup walnut pieces
1/2 cup Buttermilk Syrup or equal

1. Place the butter in the pan and the pan in the oven until the butter is melted and hot but not scorched.  Remove the pan from the oven.
2. Immediately scrape the batter into the hot pan.
3. Immediately scrape the batter into the hot pan.  Place the apple slices on top of the batter.  Sprinkle nuts evenly over the apples. Warm the caramel sauce and drizzle it over the nuts and apples.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

 

Mango Coconut Skillet Cobbler with Coconut Whipped Cream

If it's January and you're dying for a peach cobbler, buy mangoes. In a cobbler, they're close.

This is a very, very good skillet cobbler, one of my favorite.  We tried it with both coconut whipped cream and brown sugar whipped cream.  I liked it better with the coconut whipped cream; Debbie liked it better with brown sugar.  Either way, this is fabulous.

You will need a ten-inch, oven-proof pan. For the batter and for the pan prep, follow the directions that comes with the mix.

Preheat the oven to 350 degrees.

Ingredients for the filling:

2 tablespoons butter
2 cups fresh mangoes, cubed
2/3 cup Bavarian cream pastry filling
1/2 cup shredded coconut
1/2 teaspoon coconut flavor

1. Make the coconut cream by mixing the coconut flavor and Bavarian cream together in a small bowl.  Fold in the coconut.  Set aside.
2. Mix the batter.
3. Place the butter in the pan, place the pan in the oven, melt the butter until it is hot but not scorched.  Remove the pan from the oven.
4. Immediately scrape the batter into the hot pan.  Place the mango pieces on top of the batter.  Spoon coconut cream filling over the mango pieces.
5. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a light, golden brown.

Note: Different pans may require different baking times. 

For the Coconut (or Brown Sugar) Whipped Cream

2 cup whipping cream
4 tablespoons brown sugar
1 teaspoon coconut flavor or brown sugar flavor

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.   Continue beating until stiff peaks form.

Whipped cream will become soft and melt as it sits, especially at room temperature.  To slow melting, add one tablespoon meringue powder to the whipping cream before beating.