Mini Skillet Berry CobblersThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy
I managed to sneak away from the never-ending PA winter and transplant myself in sunny California this week. Hence, the lack of posts the past couple of days. More on my trip to CA soon.
However, I did manage to squeeze in a few fun things before I packed my bags and rushed out of town. One of the things I did was to make these delectable Mini Skillet Berry Cobblers. Yes, I’m loving A Year of the Skillet so much that I decided to expand my skillet collection with these adorable mini skillets. I’ve seen them used in a few recipes and thought they would be wonderful when entertaining small groups.
Whether the dish is sweet or savory, these minis are perfect for serving up individual portions.
Today, I’m keeping it sweet and doing my best to channel summer with these berry cobblers. Packed with fresh, juicy berries, the classic flavors of this dish are complemented with a hint of citrus: orange juice in the berries and orange zest in the dough.
I’ve made quite a few cobblers in my day, and I was really pleased with the way this particular dough turned out. It’s crisp on the outside and light and flaky on the inside. That’s my kind of cobbler.
While you could certainly go with any combination of berries, I opted for the four traditional ones: strawberries, blueberries, raspberries, and blackberries.
Topped with ice cream, a few more berries, and a sprig of mint, you’re going to love this dessert.
Wouldn’t these be fun for an informal dinner with a few friends? I think so! Plus, they just might tide us over as we wait for summer.
More Skillet Sweets You May Enjoy
- Skillet Banana Cake
- Skillet Cinnamon Roll Bread
- Mini Skillet Blueberry Pies
- Mini Skillet Cookie Cakes
Mini Skillet Berry Cobblers
- 5 cups mixed berries
- 1/2 cup sugar
- 2 tablespoons unsalted butter melted
- 2 tablespoons orange juice freshly squeezed
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 tablespoons orange zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup cold butter cubed
- 1/2 cup buttermilk
- Vanilla ice cream, fresh mint, and fresh berries for garnish
- Begin by preheating your oven to 350 degrees F.
- Then, in a medium-size bowl, gently toss together the mixed berries, sugar, melted butter, and orange juice. Set aside.
- In a large bowl, whisk together the flour, sugar, orange zest, baking powder, and salt until combined. Then, cut in the cubed butter with a pastry blender or fork until crumbly. Add the buttermilk, stirring until the ingredients are moistened. On a lightly floured surface, turn out the dough and knead until just combined (about 4 – 6 times). Pat the dough into a 1-inch thick, 6 x 4 inch rectangle. Cut into 6 squares, then cut the squares diagonally in half to form 12 triangles.
- Lightly grease your skillets and arrange them on an aluminum foil-lined baking sheet. Divide the berry mixture among the skillets. Place 2 dough triangles over the berry mixture in each of the skillets.
- Bake at for 22 – 26 minutes or until the fruit bubbles and the crust is golden. Cool for about 15 minutes before serving. Garnish with ice cream, extra berries, and sprig of mint.
Adorable and delicious! Everything a dessert should be!
Thank you for reminding me why I’ll never be skinny and always be ok with that! I want all the mini skillet cobblers, thankyouverymuch. 😉
I’ve seen those little skillets in the stores but could never figure out what I could use them for. Such a great idea using them for individual cobblers! I will have to give the recipe a try! Thanks for sharing!
Those are sooo cute! Now I just need to convert the recipe to gluten-free. 🙂
Can’t wait to try these. Made your Chocolate Skillet Cake last weekend for hubby and I. All I can say is it was WONDERFUL! So, I know these will be just as good! Thanks.
Paula, you’re going to love them! 🙂
These mini cobblers are adorable! I’m definitely going to have to get some of these cute little skillets to try this. Thanks!
I can’t wait to hear about your trip to my fair city… So glad you are here and hope you are having a fab time! The mini skillet berry cobbler looks incredible and such a clever idea. I just want to confirm – you used the 6.5 in. size pan please?
Hey Lisa! Thanks. I thought they turned out cute too (and super delicious)! My mini skillets are 5-inches. They aren’t actually on the Lodge site, but I linked them in the post where I bought them on Amazon. 6 1/2 could work as well, they just might be a little larger.
These are gorgeous photos…I will be making these lovely treats! Also, have you made cornbread in a skillet? It is FANTASTIC-and the way my southern Grandma made it. Every time I see your skillet recipes, it reminds of her and how she always had her rod iron skillet on her stove-all greased up and ready to go. Good cooking memories! Cheers!
I think it would take some patience cutting in the butter. Otherwise, this recipe does not look intimidating to make. I will have to get help as I broke my wrist last week, but my son loves to bake with me!
Megan, cutting in the butter only takes a minute or so especially with a pasty cutter. It’s not at all terrible. However, with your wrist, it could be a challenge. Grab a helper. 🙂