Mixed Very Berry Skillet
Preheat oven to 325°F convection or 350°F conventional.
Fruit Topping Ingredients
- 1 oz. fresh raspberries
- 1 oz. fresh blueberries
- 1 Tbsp. (14 grams) lemon juice
- 1 Tbsp. (13 grams) granulated sugar
Toss fresh berries with lemon juice. Add sugar and gently mix until well combined. Set aside.
Streusel Topping Ingredients
- 1/4 cup (2 oz.) unsalted butter, at room temperature
- 1/3 cup (3 oz.) granulated sugar
- 1/3 cup (2 oz.) all purpose flour
- 1/4 tsp. (1 gram) salt
Beat butter and sugar with electric mixer on medium-high until light and fluffy. Add flour and salt and mix until incorporated. Dough should be slightly crumbly. Set aside.
- 3 ea. 2.5-oz. or 5 ea. 1.45-oz. Emmie’s Old Fashioned Sugar Cookie dough pucks, at room temperature
- Non-stick pan spray, as needed
- Place thawed cookie dough pucks next to one another in a 6-inch cast iron skillet, sprayed with non-stick spray.
- Press thawed cookie dough, using a sheet of baker's paper or plastic wrap, to form an even cookie base, covering the bottom of the 6-inch skillet. Discard the baker's paper or plastic wrap.
- Top the cookie dough with fruit topping, making sure to evenly distribute berries to cover the entire cookie.
- Sprinkle streusel topping evenly over the berries. You may not use all of the streusel topping—store the remainder in an airtight container or bag in the freezer.
- Bake for 20–25 minutes until cookie edges are slightly golden brown and fruit topping is bubbling.
- Allow cookie to cool in skillet 5–10 minutes before serving.
Serve with your favorite vanilla bean ice cream.