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Petite Southern Kitchen

Desserts

Skillet Berry Cobbler

Skillet Berry Cobbler | What’s better than warm cobbler & vanilla ice cream?? Cobbler baked in a cast iron skillet!! I wanted to post this SUPER easy recipe just in time for Valentine’s Day because this has my man’s name written ALL. OVER. IT. | PetiteSouthernKitchen.com | #cobbler #berrycobbler #valentinesday #valentinesdessert

What’s better than warm cobbler & vanilla ice cream?? Cobbler baked in a cast iron skillet!! I wanted to post this SUPER easy recipe just in time for Valentine’s Day because this has my man’s name written ALL. OVER. IT. 😉

I’ve partnered with Bayou Classic to host a GIVEAWAY today on my Instagram! Head over to my profile to enter to win this Weathered Grey 10.5-in Enameled Skillet ($90 value) — the quality is AMAZINGGG and  I know that you will use this for years to come! 🥰

Cobbler is one of those desserts that has a special love language in my opinion — so if you’re looking for a dessert to make tomorrow for your special someone look no further! Enjoy y’all! 💞

Skillet Berry Cobbler

YIELDS 6-8 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 40-45 MINUTES

Skillet Berry Cobbler | What’s better than warm cobbler & vanilla ice cream?? Cobbler baked in a cast iron skillet!! I wanted to post this SUPER easy recipe just in time for Valentine’s Day because this has my man’s name written ALL. OVER. IT. | PetiteSouthernKitchen.com | #cobbler #berrycobbler #valentinesday #valentinesdessert

Ingredients

Fruit:

2 pounds frozen berry medley, thawed

1 cup granulated sugar

2 tablespoons cornstarch

 

Crust:

1 ½ cups all-purpose flour

⅓ cup granulated sugar

2 ¼ teaspoons baking powder

½ teaspoon coarse kosher salt

6 tablespoons cold unsalted butter, diced into small pieces

1 large egg

½ cup heavy cream

 

For serving:

Bluebell Vanilla Homemade Ice Cream

Instructions

Fruit:

  • Preheat oven to 375 degrees.
  • Spray a 10.5-inch enameled cast iron skillet with non-stick cooking spray.
  • In a large bowl, combine the thawed berries, sugar, and cornstarch. Pour the mixture into the cast iron skillet.

Crust:

  • In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  • Using a pastry cutter, cut in 2 tablespoons of cold butter into the dry ingredients until no visible pieces remain. (If you don’t have a pastry cutter, simply rub in the cold butter using your fingertips).
  • Cut in the remaining 4 tablespoons of butter until the mixture is in even pea-size pieces.
  • In a small bowl, whisk together the egg and heavy cream.
  • Using a spatula, fold in the cream mixture into the dry ingredients. The dough will be shaggy and loose.
  • Spoon large spoonfuls of dough on top of the fruit in large clumps (it should look like old-fashioned cobblestones, hence the name cobbler). 
  • Bake until golden brown & a toothpick inserted in the center of the topping comes out clean, about 40-45 minutes.
  • Cool cobbler on a wire rack, about 15-20 minutes.
  • Serve warm with vanilla ice cream.

Notes

The frozen berry medley I use included strawberries, blueberries, blackberries, and raspberries. Feel free to use fresh berries as well!

 

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Hey y'all -- I'm Hayden Jordan, southern girl born and raised in West Texas, currently living in the “Deep South” (aka Mississippi)! I'm sharing all of my favorite Southern recipes -- giving you confidence in the kitchen everyday & for every celebration in life!

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