Summer Berry Cobbler
Individual mixed berry cobblers baked in mini skillets and topped with cardamom whipped cream.
Ingredients
For the Cobbler
- 4 cups mixed berries
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups sugar divided, plus 2 tablespoons for the top, optional
- 1 cup milk
- 1/2 cup butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Spiced Whipped Cream
- 2 cups heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon ground cardamom
Instructions
- Preheat the oven to 350°F.
- Place the berries in a large mixing bowl. Add 1/2 cup of the sugar, the lemon juice and the zest. Stir until well combined and set aside for five minutes.
- Meanwhile, place the milk and butter in a microwave-safe container and heat on high for approximately one minute, or until the butter has melted. Stir until well combined.
- In a medium mixing bowl, whisk together the flour, the remaining 1 cup of sugar, the baking powder and the salt. Gradually pour in the milk and butter mixture, whisking until smooth.
- Pour the batter into small ramekins or mini cast iron skillets. Spoon the berries evenly on top. If desired, sprinkle the top with approximately 2 tablespoons of sugar.
- Bake for 45 to 50 minutes, or until the crust is golden brown and the berries are bubbly around the edges.
- While the cobbler bakes, pour the heavy cream into a non-reactive metal or glass bowl. Add the confectioners’ sugar and whip on medium speed with an electric mixer until soft peaks form.
- Sprinkle in the cardamom and whip again until stiff peaks form. Cover and refrigerate until ready to serve.
- Serve the cobbler warm or at room temperature, topped with the spiced whipped cream.
Notes
Recipe shared by Rebecca Egsieker, The Dairy Chef, of The Dairy Alliance.