Wednesday, June 29, 2011

Mini Seasonal Cobblers



I have discovered that if you want some baked deliciousness in half the time you just have to make it a mini. This cobbler was cooked in 30 minutes with approximately 15 minutes of prep. If you choose the stone fruit version prep will be longer as you have to chop up the fruit first.
I desperately wanted to take advantage of the berry season so after stocking up I hovered around my fridge trying to sum up some cooking inspiration. What started as a berry scone attempt turned into a berry cobbler thanks to my husband who’s initial “yucky faces” turned into hopeful puppy dog eyes when I mentioned the potential of making a cobbler instead.
This recipe makes approximately 4 8oz ramekins. Ramekins have become an essential piece of my culinary equipment and are ideal for any individual desserts.

Ingredients:2 cups berries (Due to some unexpectedly rotted berries I used a box of raspberries, half a box of black berries, and a few blueberries.)
¾ cups water
3 tablespoons butter
1 egg
1 teaspoon vanilla
¾ cups all-purpose flour
1 Teaspoon baking powder
1/8 teaspoon salt
¼ teaspoon nutmeg
1/3 cup milk
1/4 cup sugar
1/3 cup sugar

• Pick over and wash berries. Place in saucepan with 1/4 cup sugar, and water.
• Bring to a boil and simmer for 5 minutes. Pour equal amounts into 4 greased tart pans.
• Cream butter, 1/3 cup sugar, egg and vanilla until well blended.
• Mix flour, baking powder, salt and nutmeg. Add to creamed mixture along with the milk. Beat until smooth. Spoon batter over hot berries. (if batter sinks in don't worry. It puff up nicely during baking)
• Bake at 375° for about 30 minutes or until browned. Serve warm, plain, with ice cream or whipped cream.



The cobblers actually popped up like little souffl├ęs in the oven. Yumo!


Mini Peach mango Cobbler

Once again inspired by my husband I decided to attempt a stone fruit version, as peach cobbler is his favorite. This also turned out quite nicely. I followed the same recipe with a couple changes.
• Substitute: 2 cups of diced peaches and mangos for 2 cups berries (My fruit was slightly unripe so I cooked it longer on the stove. Remember if you do this you must add additional water and/or fruit as the longer you cook it the more it will reduce leaving you with not enough fruit per ramekin.)
• Substitute: ½ teaspoon of almond extract for the 1 teaspoon vanilla extract.
• Addition: ¼ teaspoon cinnamon to fruit reducing on stove.

I hope you enjoy these recipes and if you discover any more creative versions please feel welcome to share!

3 comments:

  1. Even though berry picking is a little late in these parts, i can't wait to fill my bucket up and try these yummy looking treats!

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