MONDAY RECIPE POST - BLACKBERRY COBBLER

Looking for a dessert recently, I came across this one at a food blog called Real Housemoms, hosted by Aubrey.  I chose it because they are baked in individual ramekins.  I also wanted to try freezing a couple for another day.

I bought the blackberries first to eat as a snack, but there is another person in this household to take care of, and I thought he would prefer a dessert. Searching through several recipes online, this seemed to be just what we needed.

Blackberry Cobbler

Preparation time: 5 minutes
Cooling time: 45 minutes
Total time: 50 minutes
Servings: 6
Calories: 369

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
2 teaspoons vanilla
3/4 cup sugar, divided
3 cups blackberries

Preheat oven to 350 degrees F.

In a medium bowl whisk together flour, baking powder, salt and 1/2 cup sugar.

Pour in the milk, butter and vanilla, and stir to combine.

In a smaller bowl toss blackberries with the remaining 1/4 cup sugar.

Evenly divide berries into 6 ramekins.

Cover berries with an equal amount of the milk and flour batter.

Place ramekins on a baking sheet and put into the oven for 40 to 45 minutes, until the topping is golden brown and blackberries are bubbling.

Take out and let cool for about ten minutes, or however long it it needs so that you don't burn your mouth on those hot blackberries.  I prefer mine warm but my sweet other half said it tastes great straight out of the refrigerator.

We topped it with a scoop of vanilla ice cream, but whipped cream or English Custard (Crème Anglais as you might see it on restaurant menus), or even Clotted Cream would be good choices.  

I found a recipe for Crème Anglais if you would like to give it a try.

I didn't change much to this recipe.  I didn't have an entire set of six small ramekins.  I used four of the next size up, and had to cook the larger individual cobblers for a few minutes longer.  

Also the larger ramekin contained more than enough for two servings.

If you don't have any ramekins, I'm sure a small baking dish would do just as well.  

Next time I would like to use more blackberries. 

I put the remaining cobblers in the freezer.  

It was delicious and has become another keeper.

Enjoy!

MONDAY RECIPE POST - BLUEBERRY COBBLER

When I invited friends over recently, I looked for an easy dessert to finish off the meal I prepared.  It was a light main course and I splurged a bit on the dessert.  It was 414 calories per serving.  However, a whole portion seemed excessive, so I dished out half at approximately 207 calories.  It was more than enough.  A little whipping cream finished it off.  I found the original recipe here.  Once again I recommend looking at the original, to see any notes its host has mentioned, and to look at other recipes you might enjoy.

Blueberry Cobbler

Preparation time: 10 minutes

Cooking time:      50 minutes

Whole time:          1 hour

Servings:               6 but I think you can get 12

smaller portions.

Calories:               414 calories but more than enough to split one portion in half and share.

A box of yellow cake mix

6 cups of blueberries
1 to 2 tablespoons of sugar

1 stick of butter 

1-1/4 cups of water

Preheat the oven to 350 degrees.

Rinse your blueberries thoroughly and drain well.  Roll them into a clean tea towel for an extra dry if necessary.

In a 9 x 13 baking dish, spoon the yellow cake mix into the bottom fairly evenly.  You don't really have to be too corner-to-corner as you'll see from the following directions.

Next, put the blueberries over the cake mix and spread out a bit, here again not too corner to corner.  

Sprinkle 1 to 2 tablespoons of sugar over the blueberries.  

Pour the 1-1/4 cup of water over the top of the berries and cake mix.

Gently toss the berries and cake mix to allow the water to settle towards the bottom of the baking dish.  (Instructions say to give it a little shake if you need to.  Also that if the berries aren't very juicy, add a little more water.  If they are plump you need to add less.  I didn't do either, it was fine with the stated amount.)

Cut the stick of butter into 8 pieces and place evenly over the top.

Place in the oven and bake 45 to 50 minutes.

Other things our host noted:

"The amount of sugar and water you use will vary on the berries themselves.  Before you start, make sure you taste the berries so you add the right amount.  If they're sweet you won't want as much sugar.  If they're tart you might want to add a little more.

It's also important to pour the water over the top and then be sure everything is mixed.  You want the berries and the water to settle into the pan before baking!" 

Also:

"You can freeze this dessert.  Once frozen and when ready to use, thaw overnight in the fridge.  Pop into the oven and bake at 350 degrees until everything is warm and bubbly."

What did we think of this dessert?

This is definitely in the favorite folder, as it was delicious and the aroma in the house was heavenly.  I can't remember the last time I cooked blueberries in anything.  I usually add them to my oatmeal or in a smoothie.  This will definitely be a company dessert, or for a special treat.

There weren't a lot of leftovers. Everyone enjoyed this dessert and there were requests for seconds.  We did have a couple of portions left which we will be freezing for another day.

This would work well with other fruit. I will try it with cherries next time. You can use your own favorite for this one. 

Thanks for looking and enjoy your week!

Bon Appétit!