Mixed Berry Cookie Cobbler
Imagine saucy mixed berries with a hint of citrus, covered in a buttery cookie crust and finished with a dollop of homemade whipped cream or vanilla ice cream. Sounds like heaven right? This cobbler comes together so easily in a cast iron skillet. Bake it in the oven or smoke it on the Traeger. Either way it would make a perfect dessert for a summer party or patriotic event.
Equipment
- 1 Cast Iron Skillet
- 1 Mixing Bowls
- 1 Measuring Cup Set
- 1 Whisk
- 1 Rubber Spatula
- 1 Hand Mixer
- 1 Cookie Scoop
Ingredients
Cookie Top:
- ½ cup unsalted butter melted
- ½ cup organic cane sugar
- ¼ cup organic brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup organic all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
Berry Filling:
- 5 cups frozen mixed berries or berry of choice
- 1 teaspoon fresh orange juice or lemon juice
- 1 orange zested or lemon zest
- 1 tablespoon organic all purpose flour
- 1 tablespoon organic cane sugar
- Drizzle of heavy cream
- Sprinkle of cane sugar
Homemade Whipped Cream:
- 8 oz organic Full Fat Heavy Whipping Cream
- ¼ cup organic powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit. It is always smart to have an oven thermometer to measure the exact temperature of your oven.
- Next lightly grease a 9 inch cast iron pan with olive oil or avocado oil and set aside.
- Now begin making the cookie top by adding melted butter and sugars to a large mixing bowl.
- Whisk the butter and sugars together until combined.
- Mix in the egg and vanilla extract next.
- Then in a smaller mixing bowl add the dry ingredients: flour, baking soda, and salt and whisk with a fork till incorporated.
- Dump the dry ingredients into the wet ingredients and fold them into each other using a rubber spatula until the last bit of flour disappears.
- The cookie topping is done so set it aside to prepare the berries.
- Grab the prepared 9-inch cast iron pan and add frozen mixed berries, orange juice, half of the orange zest and 1 tablespoon of sugar to it. Mix it all together gently with your hands. Then add in 1 tablespoon of flour and use your hands again to toss the berries in the flour until evenly coated.
- Get the cookie dough and using a 1 tablespoon cookie scoop, scoop the cookie dough, flatten it out with your hand and place on top of the berries.
- Continue scooping and flattening the cookie dough until all the dough has been used and the berries are coated nicely with a buttery cookie top.
- Drizzle a light amount of heavy cream over the top of the cookie dough and lightly sprinkle some organic cane sugar over the top before placing in the oven to bake.
- Bake the cobbler at 350 degrees Fahrenheit for 30-33 minutes or until the berries are bubbling and the cookie top is a nice and golden brown and cooked through.
- Remove the Cookie Cobbler from the oven to cool for a few minutes while preparing the homemade whipped cream or topping with store bought ice cream.
- To make homemade whipped add heavy cream, vanilla extract, and powder sugar to a medium mixing bowl.
- With a hand mixer whip the cream to soft and silky peaks.
- Serve a dollop of cream over the warm cobbler and sprinkle the top with a little bit of left-over orange zest.
- Serve and enjoy.