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Use a mixture of blueberries, raspberries, blackberries, and strawberries in these charming individual desserts.

Recipe by Southern Living April 2012

Gallery

Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
25 mins
total:
1 hr
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Toss together first 4 ingredients in a medium bowl.

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  • 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.

  • 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.

  • 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.

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