Cast iron sprouted berry cobbler

Cast iron sprouted berry cobbler

Something about berry cobble that just makes me sigh a luxurious “I love summer-time” sigh. Know what I mean? This cast iron berry cobble is so yummy… especially with some raw vanilla ice cream on top. Also, it’s easy to make. And that’s always a win in my book. Don’t you think?

I love my cast iron cookware! I love how inexpensive it is, how long it will last (can you say forever!?), and that I’m not eating a bunch of toxins. If you are new to cast iron you really got to give it a try. Check out this post for information on how to properly care for cast iron.

Delicious and simple cast iron berry cobbler. Can't wait to make this!

For this recipe you can use whatever flour you have on hand. I’ve made this with sprouted flour and fresh ground pastry wheat flour. And I wouldn’t think any less of you if you decide you want to use all purpose flour for a light cobbler goodness. This is dessert, after all, and it’s okay to indulge every now and then. This definitely beats any kind of “treat” you’d get in the frozen food section or drive through window.

So… make, eat, and enjoy.

Delicious and simple cast iron berry cobbler. Can't wait to make this!

Delicious and simple cast iron berry cobbler. Can't wait to make this!

What are your favorite summer-time treats?

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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

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  1. Elizabeth See

    Just bought myself a cast iron skillet. I must admit, I’m slightly afraid to use it. My care instructions said no soap. I guess hot water kills any bacteria anyway??

    1. Post author
      Robin Konie

      Yeah, check out my instructions on caring for your cast iron (should be linked in the article). I don’t even use water on mine most of the time (although I usually need to after making this cobbler). Heating the pan up with kill anything.

    2. Katie

      Southern women have been using cast iron for many generations, and that’s all I cook with. The more you use it, the less you wash it, the better it gets. You can always scrub it with salt if you need a little extra oomph to get stuck-on-something off.

      Using soap can ruin all the hard cooking and seasoning you’ve built up. You won’t regret using it!

  2. Sarah

    Hi Robin,
    I made this yesterday and we had it with your vanilla ice cream. It was really yummy- definitely a keeper.

  3. cheri


    I haven’t taken the leap to un-enameled cast iron, yet, but do have a Le Creuset. Would it be safe to assume that it an acceptable substitute or should I just get a Lodge?

    Thank you!

    1. Post author
      Robin Konie

      I would think it would work. But I don’t know for sure. Can’t see why not.

  4. Dina

    Tried it tonight as a start to a weekend full of berry pie-ish recipes to celebrate Father’s day for my husband who loves berries and pies. We loved it! Great recipe, thank you! For those who like me for some reason expected a different (crust-like?) consistency in the dough part: for me it turned out more like a soft cake, or even a very large, very yummy berry-juicy-fluffy-pancake :) Totally delish. Ice cream didnt finish making in time, so we had it with some homemade not-very-sour sourcream – worked very well. Thanks again!

  5. Erin

    Just made your cobbler recipe! It was a huge hit. Thanks so much. I had requests for the recipe.

  6. Katie

    This look so wonderful! Can’t wait to try it, and what a perfect time of year for it now that all the berries are coming into season :) Thanks for the recipe!

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