When I think of the Fourth of July, 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! Having traveled extensively for the past two months, the holiday sort of snuck up on me. Luckily, I already have a red, white and blue dessert in mind for our BBQ party.

mini mixed berry cobbler recipe

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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!

mini mixed berry cobbler recipe

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.

mini mixed berry cobbler recipe

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. 

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Mini Mixed Berry Cobbler Recipe

mini mixed berry cobbler recipe

Yields: 6
Total Time: 1 hour

Ingredients

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
Fresh Mint

mini mixed berry cobbler recipe

Preparation

  1. Preheat oven to 400°.
  2. Mix sugar, butter and cornstarch in a small bowl. Pour over mixed berries and gently toss to coat.
  3. 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, knead together dough and re-roll to desired thickness. (I used just slightly thinner than 1/2 inch thick for the large stars pictured)

    Ann Clark Star Cookie Cutter Set - 3 Piece - 2Ann Clark Star Cookie Cutter Set – 3 Piece – 2

     

  4. Place 6 lightly greased miniature 5″ cast-iron cookie skillets on an aluminum foil-lined baking sheet.

    Lodge H5MS Heat Enhanced and Seasoned Cast Iron Mini Skillet, 5-Inch - Pack of 2Lodge H5MS Heat Enhanced and Seasoned Cast Iron Mini Skillet, 5-Inch – Pack of 2

     

  5. Spoon berry mixture into skillets, dividing evenly amongst them, filling about 3/4 full. Careful not to overfill as they will overflow while baking!
  6. 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 same time as berries to ensure thorough doneness.
  7. Bake at 400° for 20 to 25 minutes or until fruit bubbles and crust is golden brown.
  8. Cool at 15 minutes on a cooling rack.
  9. Place a small scoop of Dreyer’s/EDY’S® Salted Caramel Pretzel Frozen Custard onto each skillet and garnish with mint. Serve immediately.
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*If you want to add a little something extra, try making these yummy Candied Lemon Curls for garnish!

mini mixed berry cobbler recipe

Mini Mixed Berry Cobbler Recipe with Salted Caramel Pretzel Frozen Custard
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Why hello perfect red white and blue Fourth of July or Memorial Day Dessert Recipe! Mini Mixed Berry Cobblers w Salted Caramel Pretzel Frozen Custard. Yumm!!

Course: Dessert
Cuisine: American
Servings: 6
Author: Jeana
Ingredients
  • 4 cups fresh mixed berries 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
  • Fresh Mint Leaves
Instructions
  1. Preheat oven to 400°.
  2. Mix sugar, butter and cornstarch in a small bowl. Pour over mixed berries and gently toss to coat.
  3. 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, knead together dough and re-roll to desired thickness. (I used just slightly thinner than 1/2 inch thick for the large stars pictured)
  4. Place 6 lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet.
  5. Spoon berry mixture into skillets, dividing evenly amongst them, filling about 3/4 full. Careful not to overfill as they will overflow while baking!
  6. 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 same time as berries to ensure thorough doneness.
  7. Bake at 400° for 20 to 25 minutes or until fruit bubbles and crust is golden brown.
  8. Cool at 15 minutes on a cooling rack.
  9. Place a small scoop of Dreyer's/EDY’S® Salted Caramel Pretzel Frozen Custard onto each skillet and garnish with mint. Serve immediately.

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