Mini Berry Cobblers

Ingredients

• 2 teaspoons double-acting baking powder 
• 4 cups berries mixed fresh
• 0.7 cup butter cold cubed
• 2 tablespoons butter melted
• 0.5 cup buttermilk 
• 1 tablespoon cornstarch 
• 3 tablespoons candied ginger minced
• 1.5 cups flour all-purpose
• 12 servings mint leaves fresh
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• blender
• aluminum foil

Directions

1. Preheat oven to 40
2. Toss together first 4 ingredients in a medium bowl.
3. Whisk together flour and next 4 ingredients in a large bowl.
4. Cut cold butter into flour mixture with a pastry blender or fork until crumbly.
5. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 6- x 4-inch (1-inch-thick) rectangle.
6. Cut into 6 squares; cut squares diagonally into 12 triangles.
7. Arrange 12 (3 1/2-inch) lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets.
8. Place 1 dough triangle over berry mixture in each skillet.
9. Bake at 400 for 20 to 24 minutes or until fruit bubbles and crust is golden brown. Cool 15 minutes before serving.
10. Serve warm or at room temperature.