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.
(Makes 6 mini skillets)
Here's what you will need:
5 cups mixed berries
1/2 cup sugar
2 tablespoons 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.
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.