Salted Caramel Cobbler Blueberry Driscolls

Blueberry Salted Caramel Cobbler

  • Filling:
  • 1.4 kg of Driscoll's Blueberries
  • 120 grams of granulated sugar
  • 3 Tablespoons orange juice
  • 1/4 Tsp. ground cinnamon
  • 1/8 Tsp. ground nutmeg
  • 30 grams of instant tapioca
  • 1 Tsp. caramel extract
  • 180 ml of salted caramel sauce, room temperature
  • 1/2 Tbsp. coarse sea salt
  • Biscuits:
  • 300 grams of all-purpose flour
  • 100 grams of granulated sugar
  • 2 Teaspoons baking powder
  • 1/2 Tsp. salt
  • 115 grams of butter, frozen
  • 90 grams of cream cheese, room temperature
  • 80 ml of heavy whipping cream
  • 1 1/2 Teaspoons caramel extract

1 h 40 min | 12 | dessert

Salted Caramel Cobbler Blueberry Driscolls

It doesn't get better than Driscoll's blueberry cobbler with salted caramel in a cast iron skillet.


Preheat oven to 190 degrees C. Line a baking sheet with parchment paper; set aside.
In a medium saucepan over medium to low heat, combine the blueberries, sugar, orange juice, caramel extract, cinnamon, nutmeg and tapioca. Gently stir and cook for 8 minutes, or until mixture is soft and tender. Transfer the blueberry mixture to a lightly greased iron skillet (cooking spray works great). Set aside.
In a large bowl, sift together flour, sugar, baking powder and salt; mix thoroughly. Cut in butter using 2 forks or a pastry cutter until mixture resembles coarse crumbs. Using your fingers cut in cream cheese until combined. In a small bowl whisk cream and caramel extract together, and then add to the flour mixture. Again, using your fingers, mix until dough comes together. Place dough on parchment paper and roll dough into a 13mm thick round. (if dough is too sticky to handle flour the surface). Cut out about 12-14 rounds using an 8 cm round cutter, place and press rounds over the blueberry mixture. For a fancier layout, cut out about 10 stars using a 4 cm star cutter and about 7stars using an 8 cm star cutter, place and press stars slightly overlapping each other over the blueberry mixture.
Place the iron skillet on the lined baking sheet. Place a piece of parchment paper over the skillet and bake for 45 minutes, blueberries should be bubbling. Remove the parchment paper and bake for another 10 minutes. Scones should be golden brown.
Transfer iron skillet to a wire rack; let it cool lightly, about 30 minutes. For the final touch use a spoon and generously drizzle the salted caramel topping across the cobbler and sprinkle with some sea salt.

Optional; serve with vanilla ice cream. This can be stored in the refrigerator for 2 days.

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.