This versatile and delicious Berry Cobbler recipe will leave you and your guests wanting more! Use any type of fresh berries you prefer and change up the Native Harvest fruit spread to make various flavors you enjoy most! - we have 5 varieties to choose from! (chokecherry, rose hip, raspberry, sumac, and bergomot)
Skillet Berry Cobbler with Native Harvest Fruit Spread
YIELD: Makes 8 servings
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten to blend
1 1/2 cups crème fraîche, divided
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds berries
1 jar of Native Harvest fruit spread
1 cup chilled heavy cream
2 tablespoons sugar
Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12” cast iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat. Add batter to pan. Scatter fresh berries over, then spoon dollops of fruit spread evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45-50 minutes. 10 Minutes before you take the cobbler out of the oven, sprinkle the pastry crumble mix over the top. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture. Serve with vanilla ice cream.
1 cup brown sugar
1 cup all-purpose flour
In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly.
*This is a revised recipe from Epicurious.