Berry Cobbler: made with love

Can you see the heart shaped biscuit? I hope so, because this baby was made with love. I put my heart in it, literally. 😉

This is a perfect dessert for a special day or any day for that matter. Is winter rough on the fruit selection in your produce aisle, no problem! The frozen section has quite the selection to choose from and believe it or not this baby was made with frozen fruit. Here in Japan strawberries go for about $8 a pack. A pack has six strawberries. Yes, six strawberries! Don’t get me wrong those six strawberries look like the Mercedes of strawberries, if their were such a class, but that’s a little out of my strawberry budget so let’s just say I’m becoming quite fond of frozen fruit.

I was actually quite surprised by the selection of fruit in the frozen section. I thought I was just going to make a strawberry compote with this dish but they had so many fruit blends I thought it would be fun to get creative. I picked up a cherry blend which included of course cherries, strawberries, blueberries, and raspberries which made up the fruit compote and I complimented the compote with a gingery sugar biscuit and BAM (in my best Emeril voice) this baby was created. Add one, two, or even three biscuits of any shape. Have fun with it!

I used a 7inch skillet to serve 2, but you can easy double the recipe with a larger skillet.

Berry Cobbler: made with love

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3

Serving Size: 2-3 ppl


    Berry Mixture:

  • 1 bag frozen fruit blend, I used a Cherry Blend

  • 1 tablespoon of unsalted butter

  • 1 tablespoon of cornstarch

  • 3/4 cups of all-purpose flour

  • 3/4 teaspoons of ground ginger

  • 1/4 tsp of salt

  • 3/4 tsp of raw sugar

  • 1/3 cup of unsalted butter, cold

  • 1/4 cup of whole milk

  • 1/2 teaspoon raw sugar


  • Preheat oven to 400 degrees.

  • In your cast iron skillet on medium low heat melt your butter. Add the bag of fruit and cook, stirring as needed for about 3 minutes.

  • Add the cornstarch and stir until combined for an additional minute. Turn off heat and set aside.

  • In a medium size bowl combine the flour, ginger, salt, and sugar.

  • Next cut in the cold butter with a pastry cutter or fork.

  • Pour in the milk and knead together until it makes a soft dough. Do not overwork it.

  • Roll out about a 1/2 inch thick and cut in desired shapes.

  • Place cut outs on top of your berry mixture and sprinkle the biscuit with the remaining sugar.

  • Place on the top rack of your oven and cook for about 20-25 minutes. Biscuit should be slightly brown and puffy.

  • Allow to cool for about 5 minutes. Serve warm.


*If you are using a larger skillet double the recipe.
*Don't have raw sugar? Substitute with granulated sugar.


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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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