Strawberry, Lime, Tequila Skillet Cobbler
This recipe was inspired by one of our favorite cookbook authors and bloggers - @halfbakedharvest
Teigan made her own biscuits from scratch which you can try with her recipe and i’m sure it will be delicious. If you’re looking for a quicker option - we opted to use store bought biscuits as a shortcut (we love the Pillsbury Buttermilk kind). You can get the Half Baked Harvest biscuit recipe by heading over to her website.
This recipe is scrumptious and perfect for summer barbecue! It’s not too sweet and actually has a touch of tartness. You can substitute any fresh (or frozen) berry depending on what is in season. You can also substitute the tequila for any alcohol of choice like vodka or bourbon.
Ingredients
6 cups fresh strawberries, sliced (about 3 pounds or 2 large containers)
1/4-1/3 cup of honey or agave nectar
1 tablespoon cornstarch
3 tablespoons tequila
2 tablespoons of lime juice (around 3 limes)
The zest of one lime
2 teaspoons vanilla bean paste
1/2 teaspoon salt
2 twists of a pepper mill
Instructions
Preheat the oven to 375 degrees
In an oven proof skillet combine the honey or agave nectar and half of the strawberries and set over high heat. Bring the berries to a boil and cook 5-10 minutes, until their juices start to slightly evaporate. Mix the remaining strawberries with the lime juice, tequila, lime zest, cornstarch salt and pepper. Add to the skillet and stir thoroughly to combine. Remove from the stove.
Remove the biscuits from the container (we found that we used 6) and arrange on top of the strawberry mixture. Brush the biscuits with a bit of cream, and sprinkle with coarse sugar.
Place the skillet on a baking sheet. Bake according to directions (approximately 30 minutes), or until golden on top.
Let cool 5 minutes. Serve warm or at room temp with ice cream or vanilla whipped cream.
