Blueberry Cream Cheese Crumble Skillet Cobbler:
Streusel Crumble:
1 cup flour
1/2 cup brown sugar, packed
1/3 cup sugar
1 tbsp. cinnamon
1/4 tsp. salt
6 tbsp. unsalted butter, melted
Cobbler:
1/2 cup unsalted butter
1/2 cup + 1 tbsp. sugar
1 tsp. vanilla extract
3/4 cup milk of choice
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2-3 cups fresh blueberries
1 lemon, zested / 2 tbsp. juice
4 oz. cream cheese, cold, cubed
Powdered sugar, for dusting
Preheat oven to 350F. In a large bowl, whisk together the dry streusel ingredients. Pour in the melted butter to the dry mixture, & gently stir with a fork to make pea-sized crumbles & set aside. In a 10” skillet over medium heat, brown the butter by melting it down & continuing to stir until the bubbling goes quiet & it turns brown. Pour the browned butter into a measuring cup or mixing bowl, & let cool ~15/20 minutes, leaving residual butter in the skillet.
While the butter cools, whisk together the flour, baking powder, & salt in a small bowl & set aside. In a separate bowl, toss the blueberries, 1 tbsp. sugar, lemon zest, & lemon juice together & set aside. Once the browned butter has cooled (or is lukewarm), pour in the vanilla & remaining 1/2 cup sugar & whisk to combine.
In a new bowl, whisk half of the dry ingredients, with the milk, then the rest of the dry ingredients. (The batter should be semi-thick). Pour the batter into the skillet used to brown the butter. Scatter a handful of blueberries on top, evenly disperse the cream cheese bits throughout the cobbler, & generously sprinkle streusel topping. Top with the remaining blueberries &/or crumble as desired & bake for ~40 minutes.
Allow the cobbler to cool for at least 30 minutes, then dust with powdered sugar. Enjoy as is, or with a scoop of vanilla ice cream!
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