Mike Garten
Jiffy Corn Muffin Mix makes a crisp, buttery topping for classic cobbler.
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Cal/Serv:
360
Yields:
8
servings
Total Time:
0
hours
50
mins
tbsp.
(3/4 stick) cold unsalted butter, cut into pieces, plus more for pans
lb.
mixed berries (raspberries, blueberries and blackberries)
oz.
small strawberries, hulled and halved (quartered if large)
tsp.
pure vanilla extract
8.5-ounce box Jiffy Corn Muffin Mix
c.
pecans, roughly chopped
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- Heat oven to 400°F. Line large rimmed baking sheet with foil. Butter eight 5-inch mini cast-iron skillets and place on prepared sheet.
- In bowl, toss berries with sugar, cornstarch, vanilla, and salt. Divide among prepared pans.
- Place corn muffin mix in bowl with butter and cut in or mix in with fingers until crumbly. Stir in pecans. Stir in egg with fork until combined but still crumbly.
- Sprinkle mixture over berries and bake until fruit is bubbling and crust is golden brown, 20 to 25 minutes. Let cool at least 10 minutes before serving.
NUTRITIONAL INFORMATION (per serving): About 360 calories, 19.5 g fat (8.5 g saturated), 4 g protein, 335 mg sodium, 45 g carbohydrate, 5 g fiber
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