Blueberry Caramel Skillet Cobbler Recipes

SKILLET BLUEBERRY COBBLER

Steps:

• Preheat oven to 400°F.
• Melt the butter in a 10 or 12-inch cast-iron skillet.
• Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
• Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
• Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
• Add the milk and stir to make a thick batter.
• Spoon batter onto the fruit.
• Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
• Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
• Serve with whipped cream or ice cream, if desired.
• Note: You can make this with fresh or frozen peaches or other berries as well.
• If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
• The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.

SKILLET BLUEBERRY COBBLER

Steps:

• 1. Preheat oven to 400. Melt butter in large cast iron skillet, 10 to 12 inches is good. add blueberries and 2 Tbsp. of the sugar. Stir gently and cook just til berries begin to soften. if mixture seems at all dry, add water.
• 2. Meanwhile, whisk together flour, remaining 3/4 cup sugar and baking powder and the salt in medium bowl. Add milk and stir to make a thick batter. Spoon batter onto the fruit. drag a spatula or spoon through the batter to make streaks of white and blue. Don't mix thoroughly. Bake til tester inserted in biscuit top comes out clean and fruit is bubbling around the edges, about 20 minutes. Serve warm with whipped cream or ice cream if you wish.
• 3. You can make this dessert with frozen blueberries, blackberries, or peaches. Let the fruit thaw at room temperature first. If you don't have a cast iron skillet, any ovenproof skillet will work. The cobbler is best served warm directly from the pan. if you have leftover, scrape cobbler into a nonreactive container.