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Individual Berry Cobblers

June 15, 2012

Where I’m from, cobblers are right up there with biscuits, iced tea, grits, home-grown tomatoes and red-sauced bar-b-que when one thinks about what constitutes really good eatin’.

Here’s a cobbler recipe that is inspired by a recipe from Sue Zemanick – the executive chef at Gautreau’s in New Orleans.  As is usual for me, I’ve tweaked it more to my liking.  I hope you enjoy it as much as my household did!

Individual Berry Cobblers

2 pints – or 4 cups – of your favorite berries – strawberries, blueberries, black berries, etc. You can use all of one kind or a mixture of different kinds of berries. However, if you use strawberries, you’ll need to cut off the tops and cut them at least into quarters – maybe more if they are especially large.

1 cup of sugar – divided use

1 TBSP. of cornstarch

¾ cup of flour

1 tsp. baking powder

½ tsp. salt

1 egg

¼ cup milk

½ tsp. Mexican vanilla extract

6 TBSP. melted butter.

Preheat oven to 375°

In a large bowl, toss the berries with ½ cup sugar and cornstarch. Set aside and let sit for at least 10 minutes.

In medium sized bowl, mix together the flour, ½ cup sugar, baking powder and salt. In a glass measuring cup, measure milk, add egg and vanilla and mix well together. Melt butter in a separate container. Add the egg/milk mixture and melted butter to the dry ingredients and stir well.

Place six, 6 ounce ramekins on a baking sheet. Divide berry mixture evenly between the 6 ramekins and then top each with the batter – evenly dividing the batter.

Bake 25 – 30 minutes in pre-heated oven or until tops are golden brown.  Remove from oven, cool at least 5 minutes and serve hot/warm. They are REALLY good when served with some vanilla ice cream!

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