Mixed Berry Skillet Cobbler Recipe By Tasty

Steps:

• In a medium bowl, add the flour, baking powder, 1 tablespoon of sugar, and the butter.
• Cut the butter into the flour with a fork until the mixture crumbly.
• Add the milk and stir until the mixture comes together.
• Heat the mini frying pan over low heat.
• Add the berries, water, and remaining tablespoon of sugar to the frying pan.
• Scoop the dough on top of the berries, flatten slightly with a spoon, and cover with a small plate.
• Cook for 30 minutes or until the berries have softened and the dough is cooked through.
• Enjoy!

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the berries, sugar, cornstarch, and lemon juice.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the berry filling.
• Distribute the butter evenly over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

Steps:

• Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes., Meanwhile, whisk flour, remaining 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar., Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!

Steps:

• Add the berry cobbler, vanilla vodka, cream liqueur, frozen berries, and vanilla ice cream to a blender. Blend on medium-high speed until smooth.
• Divide the milkshake between 2 glasses and top with whipped cream and fresh berries.
• Serve immediately.
• Enjoy!

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the cherries, sugar, cornstarch, lemon juice, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the cherry filling.
• Distribute the butter evenly over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the peaches, sugar, cornstarch, lemon juice, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the apple filling.
• Add the nuts and evenly distribute the sliced butter over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

Steps:

• Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.
• Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.
• On the grill, using a disposable foil pan or grill proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.
• Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.
• Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F (175˚C) grill for 20 minutes.
• Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).
• Remove from the grill & serve with a scoop of ice cream.
• Enjoy!