Paula Deen’s easy fruit skillet coffee cake

Easy fruit skillet coffee cake
Paula Deen

INGREDIENTS

• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• One 12-ounce tube buttermilk biscuits
• 1 cup blueberries, fresh or thawed frozen (or canned, drained fruit)
Streusel topping
• 1/4 cup slivered almonds
• 1/4 cup granulated sugar
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon

DIRECTIONS
1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form.

2. In a 9-inch cast iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes.

Allow to cool slightly and serve from skillet.