Rustic Strawberry-Blueberry Skillet Cobbler with Vanilla-Orange Topping

1.Preheat your oven to 190°C (375°F). Lightly grease a 10-inch cast-iron skillet or an 8x8 inch baking dish.

2.Prepare the fruit filling: In a large bowl, gently combine the quartered strawberries, blueberries, 1/2 cup of sugar, 2 tablespoons of flour, 1 teaspoon of vanilla extract, orange zest, and orange juice. Toss until the fruit is evenly coated.

3.Pour the fruit mixture into the prepared skillet, spreading it into an even layer.

4.Prepare the biscuit topping: In a separate medium bowl, whisk together the 1 1/2 cups of flour, 2 tablespoons of sugar, baking powder, and salt.

5.Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

6.In a small cup, mix the milk and 1/2 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms. Do not overmix.

7.Drop spoonfuls of the biscuit dough evenly over the top of the fruit filling in the skillet, leaving small gaps between the biscuits to allow steam to escape.

8.Sprinkle the remaining 1 tablespoon of sugar lightly over the biscuit topping.

9.Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbly and thickened around the edges.

10.Let the cobbler cool in the skillet for at least 15 minutes before serving warm, perhaps with a scoop of vanilla ice cream.