Mini Blackberry Cobblers
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.
Servings 2 servings
Cost 5
Ingredients
Crust
- ¾ cup all-purpose flour or pastry flour (100 grams)
- 1 teaspoon sugar
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter, cut into chunks or grated (42 grams)
- 1 tablespoon shortening (12 grams)
- 1-3 tablespoons cold water or almond milk
Filling:
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon cornstarch
- ⅛ teaspoon ground cinnamon
- 1 ½ cups fresh blackberries
- 1 teaspoon fresh lemon juice
- ½ tablespoon Butter for greasing Ramekins
- 1 large egg, lightly beaten or cream for brushing
- Sparkling Sugar
Instructions
- This is an optional step, but if you have time, grate 3 tablespoons of cold butter straight off the stick and onto a plate, put it in the freezer for 20 minutes to firm up.
- Combine the flour, sugar and salt in a mixing bowl. Cut in butter (if you grated it, this will make mixing even easier) and shortening until mixture appears coarse. Add 1 tablespoon of water or almond milk and try to bring together in a ball. If dough seems dry, add more liquid. 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.