RECIPE: Mini Fruit Cobbler Skillet …

Mini Fruit Cobbler Skillet

RECIPE: Mini Fruit Cobbler Skillet ...

  • INGREDIENTS

2 ripe yellow peaches, pitted and chopped
1 cup blueberries
2 ½ Tbsp sugar
½ Tbsp cornstarch
1 vanilla pod, seeded
¾ cup all-purpose flour
2 ½ Tbsp sugar
1 tsp baking powder
¼ tsp salt
5 Tbsp cold unsalted butter, cubed
¼ cup buttermilk, plus more for brushing on top
¼ cup blueberries
Coarse sugar, for sprinkling

  • LET’S GET COOKING…

Heat oven to 400 degrees. Line a baking sheet with foil and spray 6 mini (3 ½-inch) cast-iron skillets with non-stick spray.
Toss together the peaches, blueberries, sugar, cornstarch, and vanilla in a medium bowl. Let sit as you prepare the cobbler topping so the flavors can develop and macerate.
In a separate large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and cut in with a pastry cutter until you have lumps the size of peas. Slowly stir in the buttermilk. Once a dough forms, gently stir in the blueberries. Turn out onto a floured counter and knead just a few times. Pat out to ¾ of an inch. Use a 2 ½-inch round cutter to cut out 6 rounds.
Fill skillets with fruit mixture and then top each with a dough round. Brush with buttermilk and sprinkle with coarse sugar. Place on the foil-lined baking sheet and bake for 20-22 minutes, until fruit is bubbly and dough is puffed and golden. Serve with a big scoop of vanilla bean ice cream.

 

Source: Tastemade

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