Monday, August 20, 2012

Individual Blackberry Cobblers

About a year ago, a restaurant opened up down the road from us and it is everything we wanted it to be. They use local foods whenever they can, they have a nice variety of dishes, and we can go there for a fancier dinner or just for Happy Hour for beer and flatbread pizzas. Since they offer seasonal and local foods, their menu changes from time to time. They always have a cobbler of some sort, but the flavors change with the season. Right now they have peach. The rhubarb one was excellent and my favorite was the apple cranberry one they had during the holidays.

This cobbler replicates what I get at the restaurant. I had a small amount of blackberries and found this recipe. The original recipe was to be made in a 9-inch pie pan. I halved the recipe and baked it in three smaller ramekins. I usually use these ramekins to soften butter but they are good for making individual cobblers or crisps. Mine hold about 1-1/2 cups I would guess. You could bake this in about any sort of pan, so use what you have on hand!

The batter for this is easy to make, as simple as making pancakes! The original recipe said to bake the 9-inch pan for an hour. I knew that this smaller dish would cook more quickly so I checked the cobblers at 30 minutes and baked them for a total of 35 minutes. These are best served warm from the oven with a generous topping of ice cream. This is a quick dessert and really hit the spot!

Individual Blackberry Cobblers

4 tablespoons butter
½ cup + 2 tablespoons sugar, divided
1 cup self-rising flour*
1/2 cup milk
1 cup blackberries

Preheat oven to 350 degrees. Butter three small ramekins. My ramekins each hold about 1-1/2 cups.

In a small microwaveable dish, melt the butter. Set aside to cool slightly.   

In a large bowl, whisk ½ cup sugar and the flour. Whisk in the milk, mixing until well blended. Pour in the melted butter and whisk again.

Divide the batter between the three ramekins. Sprinkle the blackberries over the top of the batter. Sprinkle with the remaining 2 tablespoons sugar.

Bake until golden brown, about 35 minutes. Serve warm with ice cream or whipped cream.

Recipe from Just Everyday Me

*I make my own self-rising flour by combining 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt

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