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Mini Berry Cobblers

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 25 mins
Total time 1 hr
Yield Makes 12 servings
Use a mixture of blueberries, raspberries, blackberries, and strawberries in these charming individual desserts.

Ingredients

  • 18 ounces mixed fresh berries (4 cups)
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon cornstarch
  • 1 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons minced crystallized ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1/2 cup buttermilk
  • Garnish: fresh mint sprigs

How to Make It

  1. Preheat oven to 400°. Toss together first 4 ingredients in a medium bowl.

  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. Cut into 6 squares; cut squares diagonally into 12 triangles.

  3. Arrange 12 (3 1/2-inch) 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 before serving. Serve warm or at room temperature.