Mini Blackberry Cobblers are individual size cobblers baked in souffle dishes. The recipe will give you enough dough for 4 large and enough filling for 2 large, so if you want to make 4 large (10 oz) cobblers, double the filling only.
Course Dessert
Cuisine American
Keyword Blackberry, cobbler
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 2
Author Cookie Madness
Cost 5
Ingredients
Crust
¾cupall-purpose flour(100 grams)
1teaspoonsugar
¼teaspoonsalt
3tablespoonscold unsalted butter, cut into chunks(42 grams)
1tablespoonshortening(12 grams)
1-3tablespoonscold water
Filling:
¼cupgranulated sugar(50 grams)
1tablespooncornstarch
⅛teaspoonground cinnamon
1 ½cupsfresh blackberries
1teaspoonfresh lemon juice
Butter for greasing Ramekins
1egglight beaten or some heavy cream for brushing
Sparkling Sugar
Instructions
Combine the flour, sugar and salt in a mixing bowl. Cut in butter and shortening until mixture appears coarse. Add 1 tablespoon of water and try to bring together in a ball. If dough seems dry, add more water. Shape into a disk, wrap in plastic and chill until ready to use.
Combine sugar, cornstarch and cinnamon in a mixing bowl. Add the berries and toss until coated. Pour in the lemon juice and toss to mix.
Generously butter two large ramekins (or 4 small) and divide berry mixture between them.
Roll pastry into square or rectangle and cut it into strips that are about ¾ inch wide. Alternatively, you can cut shapes out with cookie cutters.
Arrange strips in a lattice across top of each serving or just set a cut out shape of dough on top. Brush strips with beaten egg, sprinkle with a little sugar, set on a cookie sheet and bake for 40 minutes at 375 F.