berry cobbler
Photo by Chris Granger

recipe heading-plus-icon

yields

12 6-ounce ramekins

    Filling
  • 4 pounds of fruit or 4 pints strawberries, quartered
  • 2 pints blueberries
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • Cake Topping
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 6 ounces butter, melted
steps
  1. Preheat the oven to 375 degrees.
  2. Combine the dry ingredients in a large mixing bowl. Mix together the last four ingredients until smooth. Without overmixing, add the dry ingredients into the wet until everything is incorporated.
  3. 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.
  • Recipe By
    Chef Sue Zemanick of Gautreau's in New Orleans
  • Contributing City
    New Orleans
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