Huckleberry Skillet Cobbler

Huckleberry Skillet Cobbler
Photo by Thomas J. Story

Ingredients

  • 1 tablespoon fresh lemon juice
  • 2 qts. (2 1/2 lbs.) fresh or frozen huckleberries* or blueberries
  • 1 tablespoon fresh lemon juice
  • 1 cup crème fraîche
  • ½ teaspoon cinnamon
  • Buttery Pastry
  • ½ tablespoon milk
  • + 11 more ingredients
    • Buttery Pastry
    • 2 qts. (2 1/2 lbs.) fresh or frozen huckleberries* or blueberries
    • 1 ½ cups plus 2 tbsp. sugar (if using blueberries, decrease to 1 cup plus 2 tbsp.), divided
    • ½ teaspoon ground cardamom
    • 1 cup crème fraîche
    • ½ tablespoon milk
    • ½ teaspoon ground cardamom
    • 1/3 cup quick-cooking tapioca
    • 1/3 cup quick-cooking tapioca
    • ½ teaspoon cinnamon
    • 1 ½ cups plus 2 tbsp. sugar (if using blueberries, decrease to 1 cup plus 2 tbsp.), divided

1. Preheat oven to 400°. In a 12-in. ovenproof frying pan or a 9- by 13-in. baking dish, combine 1 1/2 cups sugar (1 cup if using blueberries), tapioca, cinnamon, and cardamom. Gently mix in lemon juice and berries. Let stand, stirring occasionally, for tapioca to soften slightly, 15 minutes (50 ...

View full recipe at My Recipes

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