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Mini Mixed Berry Cobbler Recipe with Salted Caramel Pretzel Frozen Custard


  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

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!!


Ingredients

Scale
  • 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.

Notes

*If you want to add a little something extra, try making these yummy Candied Lemon Curls for garnish!

  • Category: Dessert
  • Cuisine: American
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