Makes: 8 servings
Time: 50 Minutes
Baking these berry cobblers in individual skillets means no one has to fight for the last bite.
6 tbsp. (3/4 stick) cold unsalted butter, cut into pieces, plus more for pans
8 c. assorted berries (such as strawberries, blueberries, and blackberries)
2/3 c. sugar
1/4 c. all-purpose flour, spooned and levelled
2 tbsp. fresh lemon juice
2 tsp. pure vanilla extract
1 (8.5-oz.) box Jiffy Corn Muffin Mix
1/2 c. chopped pecans
1 large egg, beaten
Preheat oven to 400°F. Butter 8 (5-inch) cast-iron skillets. Arrange on a rimmed baking sheet lined with aluminum foil.
Toss together berries, sugar, flour, lemon juice, and vanilla in a bowl. Transfer to prepared skillets, dividing evenly.
Cut butter into corn muffin mix until crumbly. Stir in pecans. Stir in egg with a fork until combined but still crumbly. Sprinkle mixture over berries, dividing evenly. Bake until fruit is bubbly and crust is golden brown, 20 to 24 minutes. Cool 10 minutes.
Serve warm or at room temperature.
Source: Country Living
MR. PORTER AND MS. CHARLES - BABY, IT'S COOL INSIDE
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He enjoyed long, romantic walks to the fridge so it was no surprise when he asked her to join him for a late night sojourn. After all, if we weren’t meant to have a glass of wine and a midnight snack, why would there be a light in the refrigerator?
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