So I saw these Mini Raspberry Cobblers with Vanilla Whipped Cream on In Real Life‘s blog and I knew I needed to try them. This cobbler was devoured in less than 5 minutes. I’m not kidding. It was that good! I tweaked her recipe just a bit to adjust for what I had in my house: I topped mine with vanilla yogurt and lemon zest, and used frozen blackberries so I tossed in some cornstarch as a thickening agent. Here’s the super easy recipe for my version of Berry Cobbler:
2 cups frozen blackberries
1 tbsp cornstarch
2 tbsp unsalted butter, room temperature
1/2 cup sugar, divided
1/2 cup flour
1/4 cup milk
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1/4 cup warm water
vanilla yogurt (as topping)
zest of 1/2 lemon (as topping)
1. Preheat oven to 350 degrees. Toss the frozen blackberries in the cornstarch until evenly covered. Place the berries in the bottom of a couple ramekins or a single baking dish (I used a small loaf pan).
2. In a medium bowl, mix together butter, 1/4 cup sugar, flour, milk, baking powder, salt and vanilla extract. Spoon the batter evenly over the berries.
3. Mix the remaining 1/4 cup sugar and warm water until the sugar is almost dissolved and pour over the “raw” cobbler. Bake for about 30-40 minutes, or until the berries are bubbling and dough is cooked through and slightly brown. Mine took about 40 minutes for a mini-loaf size. Serve warm and top with yogurt and lemon zest. ENJOY!
[Yields about 6 small ramekins or 1 mini-loaf-sized cobbler]
PS: I topped mine with lemon zested yogurt, but the original recipe has an awesome side note for quick Vanilla Whipped Cream. Scroll down to the bottom of In Real Life‘s original recipe for the Mini Raspberry Cobblers and there will also be a recipe for the delish Vanilla Whipped Cream. If you’re feeling a little dangerous, this would also be so tasty with a scoop of vanilla ice cream on top!