That said, I am ALL about cobblers, which I feel are definitely part of the pie-ish family sans the rolled out dough.
So easy! So delicious!
It's lazy, casual, tough-to-mess-up food that still tastes incredible.
That, my friends, is exactly my style!
And with any fruit recipes, keep in mind that the measurements are really just a starting point. What's MOST important, is that you taste your fruit and decide what it needs.
Very sweet fruit? Feel free to cut down on the sugar and maybe add a little more lemon.
Citrus zest is always a lovely addition, as are spices like cinnamon, nutmeg or even allspice. Or how about a berry chocolate chip cobbler?
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Mini Mixed Berry Cobblers
Makes 10 portions
4 cups mixed berries, rinsed, hulled and cut (if necessary)
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 lemon, juiced
1 tablespoon cornstarch
For the crust
1 1/2 cups white whole wheat flour (substitute regular all-purpose flour)
1/3 cup granulated white sugar
1 tablespoon fresh lemon zest
2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup cold butter, cut into small squares
1/2 cup cold buttermilk 2 tablespoons turbinado sugar
Special equipment: 10 small porcelain ramekins
Preheat oven to 400 degrees. In a large bowl, combine the prepared fruit, brown sugar, vanilla, lemon juice, and cornstarch. Stir to combine and set aside.
In a separate bowl, whisk together the flour, sugar, lemon zest, baking powder and salt. Use a pastry cutter or your fingers to cut in the butter, working it in until the mixture resembles loose crumbs. Slowly pour in the buttermilk and stir until combined into a sticky dough.
Arrange the ramekins on a baking sheet. Divide the berry mixture between the ramekins. Use your hands to shape small biscuit-sized pats of the dough and arrange on top of each ramekin. (You may have extra dough.)
Brush the tops with milk and sprinkle with turbinado sugar.
Bake 20-25 minutes, or until fruit bubbles and crust is puffed and golden brown. Let cool 10 minutes before serving. Serve hot or room temperature.