Mini Berry Cobbler Skillets Recipe
Mini berry cobbler skillets made with fresh blueberries, blackberries, strawberries and raspberries. Topped with a homemade buttery biscuit cobbler topping.
Servings: 3 pies
Calories: 854kcal
Ingredients
For the Filling
- 5 cup mixed berries (strawberries, raspberries, blackberries, blueberries)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
For the Biscuit Topping
- 1 1/3 cup all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp kosher sea salt
- 5 tbsp unsalted butter cold and cubed
- 1/2 cup heavy cream
For the Topping
- 2 tbsp heavy cream
- 2 tbsp turbinado sugar OR demerara sugar
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine the berries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Set aside.
- Meanwhile, in a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter. With a pastry blender, work until mixture becomes sandy. Pour in the heavy cream and mix until the dough becomes moist and no loose pockets of flour remain.
- Divide the dough into thirds and shape into biscuits approximately 6.5-inches in diameter and 1/2 inch thick.
- Divide the berries in between the three 6.5-inch cast iron skillets. Top with a biscuit, pressing the edges to the sides of the skillet to seal in the berries.
- Brush the tops with heavy cream, then sprinkle with coarse sugar.
- Place in the oven and bake for 18-22 minutes or until the tops of the biscuits are golden brown in color.
- Carefully remove from the oven and allow to cool for 10 minutes before serving. Top with ice cream or whipped cream, extra berries and a sprig of mint, if desired.
Nutrition
Serving: 3serving | Calories: 854kcal | Carbohydrates: 121g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 119mg | Sodium: 416mg | Potassium: 481mg | Fiber: 8g | Sugar: 64g | Vitamin A: 1440IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 3mg