There is nothing quite like walking into a home filled with the scents of something baking in the oven. These berry cobblers are quick and just made to serve individual desserts to put a wow factor to the ending of a delicious meal. Taken from last years Southern Living, they give the web site where you can buy the individual mini iron skillets for $10/each. I have so many individual dishes already that because cabinet space is so limited in these cute little “turn of the half century” condo’s, I don’t want to have to head out to the garage to retrieve any thing else before baking, so will be using ramekins.
18 oz mixed fresh berries (4 cups)
1/4 cup sugar
2 tablespoon butter, melted
1 tablespoon cornstarch
1 1/2 cups flour
1/3 cup sugar
3 tablespoons minced crystallized ginger
2 teaspoons baking powder
1/2 teas salt
2/3 cup cold butter, cubed
1/2 cup buttermilk
Preheat oven to 400. Toss together first 4 ingredients in a bowl. Whisk together the four and next 4 ingredients in a large bowl. Cut cold butter into flour mixture with pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3-4 times. Pat into a 6×4″ (1″ thick) rectangle. Cut into 6 squares; cut squares diagonally into 12 triangles.
Arrange 12 (3 1/2″) lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets (or ramekins). Place 1 dough triangle over berry mixture in each container.
Bake at 400 for 20-24 minutes or until fruit bubbles and crust is golden brown. Cool 15 minutes before serving. Serve warm or at room temp.
(if you use the ramekins, you can use 1/2 of the triangles for bottom of ramekins and use the other 1/2 for the top, making 6 individual pies. You might not use all of the berry mixture if you do this.