Mini Berry Cobblers
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Use a mixture of blueberries, raspberries, blackberries, and strawberries in these charming individual desserts.
How to Make It
Step 1
Preheat oven to 400°. Toss together first 4 ingredients in a medium bowl.
Step 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.
Step 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.
Step 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.
portland's Review
easy to make. i used my own berries, but the scones were the star in this recipe. the crystallized ginger added a nice background flavor and the scones were nice and buttery.
dbspeanut's Review