DOUBLE-BERRY SKILLET COBBLER

PURCHASED BUTTERMILK BISCUIT DOUGH MAKES EASY WORK OF THIS BLACKBERRY AND BLUEBERRY COBBLER. ALLOW THE COBBLER TO COOL FOR AT LEAST 45 MINUTES SO THAT IT CAN SET UP BEFORE SERVING.

PREP 20 minutes

COOK 8 minutes

BAKE 15 minutes at 400°F

COOL 45 minutes

• 1⅓ cups sugar
• 3 Tbsp. cornstarch
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ cup water
• 5 cups fresh or frozen blackberries, thawed
• ¾ cup fresh or frozen blueberries, thawed
• ½ tsp. lemon juice
• 2 Tbsp. butter
• 1 12-oz. pkg. refrigerated flaky buttermilk refrigerated biscuits
• 1 Tbsp. sugar
• ½ tsp. ground cinnamon
• 1 Tbsp. milk
• Vanilla ice cream (optional)

1. Preheat oven to 400°F. In a nonreactive medium oven-going skillet stir together the first four ingredients (through cinnamon). Add the water. Cook and stir over medium heat until sugar is mostly dissolved. Add berries, lemon juice, and butter. Cook, stirring frequently, until butter melts and mixture is thickened and bubbly.

2. Remove skillet from heat. Split each biscuit in half horizontally and arrange the biscuit halves over the hot berry mixture, overlapping slightly. (Bake any leftover biscuits separately.)

3. In a bowl stir together the 1 Tbsp. sugar and ½ tsp. cinnamon. Brush biscuit tops with milk and sprinkle with cinnamon-sugar. Bake 15 minutes or until biscuits are golden brown. Cool on a wire rack 45 minutes before serving. Serve warm with vanilla ice cream, if desired. MAKES 8 SERVINGS.

PER SERVING 353 cal., 9 g fat (3 g sat. fat), 8 mg chol., 569 mg sodium, 67 g carb., 6 g fiber, 4 g pro.