Skillet Berry Cobbler

img_3368img_3366An old recipe from a favorite cookbook of mine that I acquired long ago when my love of cooking on my own started. When relooking at the book I realized I never tried this recipe so here it is…. it has simple shortcuts but amazingly it turned out scrumptious! Even better with a little pure vanilla ice cream on it❤

3 to 4 cups fresh blueberries and raspberries

1 can raspberry pie filling or blueberry pie filling

1 tablesp of tapioca

1 tablesp of sugar

1 package blueberry muffin mix (of your choice)

1/2 cup light cream+

Mix fresh berries with pie filling, tapioca and sugar carefully. Prepare med. size iron skillet with cooking spray and place berry mixture into the bottom. Now take the packaged muffin mix and pour it into a lg. mixing bowl, add light cream blending them together till all dry mix is gone and mixture is soft but lumpy (you may need to add a little more cream as you blend, don’t let mixture be to dry just soft and droppable!) Drop random tablespoons of batter onto top of berry mixture all over and then place into a 350 degree preheated oven for about 40 to 45 mins till topping is cooked through and browned. Carefully remove from oven and let rest for a few minutes, serve warm with a scoop of creamy vanilla ice cream … Enjoy!😋

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4 Comments Add yours

  1. run2kar says:

    Simply put ….. May I have more please?

    Liked by 1 person

  2. Elizabeth says:

    I just found the dessert I’m making for our weekly family dinner!

    Liked by 1 person

    1. kmuccigrosso says:

      Thank you!!! Enjoy! Please let me know how it comes out❤️

      Liked by 1 person

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