Sometimes I have a hard time jumping on with the full-on Christmas bandwagon. Us coastal Californians don’t get much (read: zero) snow and this “winter” so far has been especially mild (again, read: 70 degrees). I don’t think I can even remember a typical white Christmas, except for one that I spent in Norway when we visited our extended family. Normally, we go fly over to the motherland in the summer, so this trip especially stands out in the few memories I have of my super early childhood. I have to rack my brain reeeaaaaall hard to bring anything up, but I specifically remember a few memories of being driven over to a hill to sled on with my cousins in their dad’s tractor and trying in vain to finish a snowman, but repeatedly having the carrot nose eaten off by one of my four boy cousins. Did I mention that they’re all around 6”2 to 6”6 tall, blue eyed, and pale as can be? A pretty far cry from the  5 foot 3 mass that is MOI.

So anyways, since I’m lacking in the snow and cold weather department, I usually have to ease myself into the holiday spirit by immersing myself in plenty of holiday food. I’m not complaining. Warm spices, beautiful red and black coloring, and sweet goodness do the trick for me.

HEY. Kinda like this recipe for healthy Skillet Berry Cobbler!

Funny how things work like that 😉 .

While this can be made in an ordinary pan/large skillet, my sister and I found these adorable mini skillets at World Market (if you’ve never been there before, it’s magical) and, after debating the hefty $6 a piece price tag (hey, we’re cheap college students), we splurged and picked a few up because the cuteness of all the possible future recipes were swimming around in our head and hellloooo impulse buy! Money well spent.

While not everyone may have have a mini-skillet, don’t fret. These can easily be made in a normal sized skillet or in any sort of ramekin or baking dish. My easy berry cobbler recipe doesn’t discriminate.

This recipe is everything you could want in a dessert. This mixed berry cobbler recipe uses frozen berries which bake in their own juices and make a thick sauce that’s the perfect medium between tart and sweet. A super easy and super fluffy biscuit complements each bite with warm, buttery goodness. Top everything of with a dusting of powdered sugar and we are in H-E-A-V-E-N.

I know what you’re thinking. How could this recipe get any better? Well, let me fill ya in because this recipe is lightened-up and made with minimal added sugar and with a biscuit made with half whole wheat flour. It’s the perfect way to help balance all those Christmas cookies and decadent mashed potatoes we’ll be eating this month without feeling deprived!

My mom specifically asked me to save this recipe, which she only does when something is really, really good. Good on the level of our family recipe for Sticky Asian Ribs or the party-killing deliciousness of our Mexican Layer Dip. Automatic indicator of success. YES. Mom-approved!