Individual Berry Cobblers

Individual Cobblers

OK, I am in denial, but deep inside I know that summer is slowly coming to an end. The kids are back in school, but that doesn’t mean that summer is really completely over yet. After all, it isn’t Labor Day yet. To prove it, I made these cobblers last night with fresh berries and as you can see in the picture, I made a peach one too (they’re really like cake/cobblers with the cake on the bottom, fruit on the top, but it all bakes together into one delicious little dessert). I just love the way they look, and I can assure you they taste just as good. I have made these so many times before, and when I can’t get fresh berries or peaches, I use frozen fruits…I have even used dried cranberries and they are all pretty darn good! They’re so pretty, we had a hard time choosing which one we like the best. We tasted each others and I have to say they were all absolutely delicious. They only take about 10 minutes to throw together, and only 30 minutes to bake. The Turbinado sugar (that’s what they call “sugar in the raw”) makes the tops of them crispy and sweet….You should probably try making them soon!

Serves: 6 individual cobblers
Prep Time: 10 minutes
Cooking Time: 30 minutes
Difficulty: Easy

Ingredients:
1/2 cup butter
1 1/4 cup sugar
1 cup flour, all purpose
1 cup milk, whole
1 egg, large
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 1/2 to 2 cups berries, blackberries or blueberries, fresh or frozen
1 tablespoon turbinado sugar (and extra if desired)
1 tablespoon butter, for preparing souffle cups

Preparation: Lightly butter and sugar individual 3 inch Souffle cups (or you can make one cobbler in a 9 inch diameter cake pan or pie pan). Preheat oven to 350 degrees. Melt butter in a microwave safe bowl. Add sugar and butter to a mixing bowl and whisk together. Add egg, vanilla and milk and whisk together. Add flour and baking powder and whisk together. Pour batter into Souffle cups. Arrange berries over top of batter. Sprinkle with Turbinado sugar. Place Souffle cups on top of a baking sheet and place in oven. Bake for approximately 30 minutes. I like to sprinkle a little more turbinado sugar on top while they are still warm. Best served warm, and can be refrigerated and later reheated in the microwave for about 30 seconds or so before serving.

Nutrition: Per Serving About: 380 calories, 18 g fat, 11 g saturated fat, 0 g trans fat, 5 g protein, 54 g carbohydrates, 3 g dietary fiber, 200 mg sodium

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