Mixed Berry Skillet Cobbler
INGREDIENTS
· 4 cups fresh berries, blueberries, quartered strawberries, blackberries — SGC# 196188; 193128; 196568
· 1 cup granulated sugar — SGC# 051755
· ½ cup all-purpose flour — SGC# 053662
· 1 tablespoon cornstarch — SGC# 053199
· ½ teaspoon kosher salt — SGC# 052100
Crumble Topping:
· 1 cup all-purpose flour — SGC# 053662
· ¾ cup old-fashioned rolled oats — SGC# 058080
· ½ cup brown sugar, or granulated sugar — SGC# 051755
· ½ teaspoon salt — SGC# 052100
· ½ teaspoon ground cinnamon — SGC# 181520
· ¾ cup (1 1/2 sticks) cold unsalted butter, cut into small cubes — SGC# 054130
DIRECTIONS
1. Preheat oven to 375°F. Butter a 10-inch cast iron skillet,
2. In the skillet, toss together berries, sugar, flour, cornstarch and salt. Smooth berry mixture into an even layer.
3. In a stand mixer with paddle attachment, or in a bowl with two forks, add the flour, oats, sugar, salt and cinnamon. Add the cubed cold butter and mix until the texture is in coarse clumps. Mixture should be held together in clumps when you squeeze it with your hand.
4. Crumble the topping evenly over the top of the berry mixture with your hands and then press it down lightly.
5. Bake for 35 to 40 minutes, until the edges are bubbling and the top is golden brown. Serve warm with vanilla ice cream.
