Flaky Berry Cobbler recipe

Servings: 4

Summer blues and blacks — berries that is — make up a sweet sauce for a biscuit cobbler made in a cast iron skillet, just like your grandmother would have done — only this one is lightweight and carefree. You make this dessert with refrigerated biscuits. Or you can use already baked ones; just watch that they are not overbrowning in the oven when cooked with the berries. Take that new cast iron skillet to the table and serve right from this charming new pan!



1/2 quart blackberries
1/2 quart blueberries
1/2 cup sugar
1/4 cup honey
3 tablespoons arrowroot (or substitute with cornstarch)
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
4 flaky-style refrigerator biscuits, baked according to directions, just slightly undercooked
Mint sprigs for garnish

Flaky Berry Cobbler recipe | Teflon™
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Preheat the oven to 350°. In a medium mixing bowl, combine the berries with the sugar, honey, arrowroot, cardamom, and vanilla extract. Place in a medium saucepan with Teflon™ nonstick coating, and cook over medium heat until slightly thickened. Remove from the heat. Place the four, underdone biscuits into the large Technique™ Enamel Light Weight Cast Iron Frypan with Teflon™ Scratchguard™ Ultra nonstick coating. Pour the berry mix over the top and place in the oven. Bake 20 minutes or until the biscuits finish cooking and are browned (you can also check with a toothpick) and the mixture coagulates. Serve topped with fresh mint.   

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