When I think of Memorial Day, I can’t help but picture a gathering of friends and family on a warm summer day enjoying laughs and delicious food. Makes me smile and get a little bit hungry just thinking about it! While having friends over isn’t an option this year, it doesn’t mean we can’t treat our families to something special.
The backyard garden has been good to us this summer with lots of fresh blueberries, raspberries, strawberries and mint. With some leftover ready-made pie crust in the fridge, it’s practically a no brainer what needs to be done here. Delightful Mini Mixed Berry Cobblers, of course!
While I would normally go for the Old Fashioned Vanilla Frozen Custard, as soon as I saw the Salted Caramel Pretzel Frozen Custard, I knew I had a winning combination of salty and sweet.
I really love making recipes completely from scratch, there’s something to be said about shortcuts in the kitchen, and that something is that they’re awesome. On hectic holidays, less time in the kitchen means more time enjoying my family and friends.
So while I was inspired by a recipe I saw in Southern Living, I was not so inspired to make the dough from scratch like the original recipe calls for, especially when the only semblance of a rolling pin I have in my kitchen is a wine bottle.
If you want to WOW your family or guests, our Mini Mixed Berry Cobbler Recipe with Salted Caramel Pretzel Frozen Custard recipe is perfect for any 4th of July BBQ party and is much easier to make than it looks.
I like that there are no additional presentation dishes required. Just put out a Mason jar filled with spoons and serve in the mini cast iron skillets they were baked in.
I used these cotton red gingham napkins to place under the mini skillets.
Mini Mixed Berry Cobbler Recipe
Total Time: 1 hour
4 cups fresh berries, mixed (I used raspberries, strawberries (halved), blueberries and cherries)
2 tbsp sugar
2 tbsp butter, melted
1 tbsp cornstarch
1 package ready-made pie crust (2 count)
Dreyer’s/EDY’S® Salted Caramel Pretzel Frozen Custard
- Preheat oven to 400°.
- Mix sugar, butter and cornstarch in a small bowl. Pour over mixed berries and gently toss to coat.
- Unroll a sheet of ready-made pie crust, fold in half and press together. Use a star shaped cookie cutter to cut out stars. For thicker stars, you can knead the dough together and re-roll it out to your desired thickness.
- Place 6 lightly greased miniature 5″ cast-iron cookie skillets on an aluminum foil-lined baking sheet.
- Spoon berry mixture into skillets, dividing evenly amongst them, filling about 3/4 full. Careful not to overfill as they will overflow while baking!
- Place dough stars over berry mixture. Use 2-3 smaller stars or 1 large star slightly off-center in each skillet. NOTE: If you opted for thicker stars, I recommend baking them on their own sheet at the same time as berries to ensure thorough doneness.
- Bake at 400° for 20 to 25 minutes or until fruit bubbles and crust is golden brown.
- Cool at 15 minutes on a cooling rack.
- Place a small scoop of Dreyer’s/EDY’S® Salted Caramel Pretzel Frozen Custard onto each skillet and garnish with mint. Serve immediately.
*If you want to add a little something extra, try making these yummy Candied Lemon Curls for garnish!Print