As a self-proclaimed chocoholic, I sometimes forget how much I adore a simple, rustic fruit cobbler.
Please pardon the crappy iPhone photos. Right as I was about to start snapping pictures, my DSLR’s battery decided to die. And since I recently moved and am extremely disorganized, I can’t find my dang charger. Excuses, excuses, I know.
In fact, I think the last time I actually made a cobbler was probably several years ago. Then one fine evening back in February, I stumbled upon this recipe for single lady blueberry cobbler from my fellow ginger, Megan. I made the blueberry cobblers for a friend {shoutout to Chanel – these are for you, girl!} and myself for our “single ladies Valentine’s day” get-together. We were both amazed at how delicious the cobblers are.
Blueberries are so pretty.
You should most definitely make these a la mode with some vanilla ice cream. To quote Super Troopers, 1..2..3.. dooo iiitttt.
I was literally in awe – like, “OMG!!” – as to how good the cobbler tasted. {And I’m not really that easily impressed/excited. Okay, that’s debatable. But still.}
These cobblers are made up of tasty blueberry gooeyness [spellcheck informs me that “gooeyness” is not a word… whatevs.] combined with that deliciously sweet, drop biscuity cobbler topping. And the best part of all? There’s not too much of it, so it’s a perfect little dessert for one person. Or if you want to be kind and share, I suppose you could share it with another person. The recipe also easily doubles, which I’d advise that you do double it if you plan on being generous and sharing.
Getting all up in dat blueberry + ice cream action. <insert heart-eyed emoji here>
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“Single Lady” Blueberry Cobblers
Yield: Two small ramekins, or one larger ramekin. Either way, this cobbler is totes acceptable as a single serving. Let’s just put it that way.
Ingredients:
Berries:
– 2 tbsp. granulated sugar
– 3/4 tsp. cornstarch
– 1/4 tsp. lemon juice (or a little splash)
– 1 cup fresh blueberries
Cobbler Topping:
– 1/4 cup flour
– 3/4 tsp. granulated sugar
– heaping 1/4 tsp. baking powder
– tiny pinch of salt
– 1 tbsp. cold, unsalted butter
– 2 tbsp. milk
Make the Cobbler!
- Preheat the oven to 400 degrees F. To make the blueberry filling, add the berries, sugar, cornstarch, and lemon juice in a small saucepan. Heat until the juices begin bubbling, and allow the mixture to boil for one minute. Stir to ensure that it doesn’t get scorched [I usually keep the heat at medium-high for this]. Spoon the hot berries into a small, oven-safe dish, two small ramekins, or one large ramekin.
- To make the cobbler topping, whisk together the flour, sugar, baking powder, and salt in a small bowl. Mix in the butter – to do this, you can use a pastry cutter or a fork. Mix until you get a crumb-like consistency [think like a biscuit or scone]. Add the milk and mix until combined. Drop the cobbler mixture on top of the hot berries.
- Bake for 15-20 minutes, or until cobbler topping is golden brown. Serve with vanilla ice cream, if desired. Enjoy!
Recipe from Megan at Take a Megabite.
One of my Instagram pics from when I made the cobbler back in February.
PS: I love cute ramekins.
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