Berry Skillet Cobbler

I spied Mini Berry Cobblers in Southern Living’s April issue’s “Bite-size Southern Favorites” section here~

 Served up in adorable 3.5-inch Lodge Logic cast iron mini skillets!

I filed that idea away until a week ago, when I stopped in Cracker Barrel looking for mini MoonPies to include in my Picnic Basket Giveaway.

My eagle eye :) went right to these 6.5-inch Lodge Skillets stamped ‘Made in USA’ with an eagle and flag design on the bottom~

Did you hear my cries of glee along with

the rest of the Cracker Barrel diners?

They were almost the same price ($9.99) as the 3.5-inch size, and while not quite as cute & compact, more practical as well as patriotic to boot!

In addition to Cobbler, I thought they would be perfect for serving up Dutch Baby Pancakes, Mac and Cheese, or Cornbread for two!

Southern Living’s Mini Cobbler recipe is quick & easy~ the crust/topping part, rustic and simple~ perfect for the non-baker that I am.

{This recipe is for 12 mini 3.5-inch skillets of cobbler}

Cobbler Filling

~4 cups mixed fresh berries 

~1/4 cup sugar 

~2 tablespoons butter, melted 

~1 tablespoon cornstarch

Cobbler Crust

~1 1/2 cups all-purpose flour

~1/3 cup sugar 

~3 tablespoons minced crystallized ginger {the ginger gave the topping a little ‘zing’, but if you’re not a fan, you can omit it.}

~2 teaspoons baking powder

~1/2 teaspoon salt

~2/3 cup cold butter, cubed 

~1/2 cup buttermilk

Garnish: fresh mint sprigs

Preparation

1. Preheat oven to 400°. Toss together berries with sugar, cornstarch, and melted butter in a medium bowl for filling, set aside.
2. Whisk together flour and next 4 ingredients in a large bowl. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 6- x 4-inch (1-inch-thick) rectangle.

{If you were making this for 3.5-inch skillets you would cut into 6 squares; cut squares diagonally into 12 triangles.}

3. Arrange  lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets. Place 1 dough triangle over berry mixture in each skillet.
4. Bake at 400° for 20 to 24 minutes or until fruit bubbles and crust is golden brown. Cool 15 minutes.

Pledge Allegiance to Southern Living and Cracker Barrel :)

and serve warm or room temperature!

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