Many of us have experienced the swelling pride of returning home with a bounty of berries, only to find we’ve picked more than we can manage before they become overripe. This berry cobbler recipe acts as an easy, shareable dessert to pass along to friends and neighbors, showcasing the fruit in it’s finest form, but keeping the work level low. Don’t forget to keep a few ramekins at home to eat with vanilla ice cream or a dollop of fresh whipped cream.
recipe 
yields
12 6-ounce ramekins
4 pints strawberries, quartered
2 pints blueberries
¾ cup sugar
2 tablespoons cornstarch
1½ cups flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon salt
2 eggs
½ cup milk
1 teaspoon vanilla extract
6 ounces butter, melted
For the filling
For the cake topping
steps
- Preheat the oven to 375 degrees.Combine the dry ingredients in a large mixing bowl. Mix together the last four ingredients until smooth. Without over mixing, add the dry ingredients into the wet until everything is incorporated.
- Fill each ramekin with fruit ¾ of the way and top with the cake batter. Place ramekins on a baking sheet and bake for 15−20 minutes, or until brown and bubbly. Sprinkle confectioner’s sugar on top and serve with vanilla ice cream.
Date Published: 09.23.12
share
-
Recipe By
Sue Zemanick of Gautreau's in New Orleans -
Contributing City
New Orleans
