Individual Berry Cobblers With Lemon Buttermilk Ice Cream Food

INDIVIDUAL BLUEBERRY COBBLERS

Steps:

• Pick over and wash berries. Place in saucepan with 1/4 cup sugar, lemon rind and water.
• Bring to a boil and simmer for 5 minutes. Pour equal amounts into 4 greased tart pans.
• Cream butter, 1/3 cup sugar, egg and vanilla until well blended.
• Mix flour, baking powder, salt and nutmeg. Add to creamed mixture along with the milk. Beat until smooth. Spoon batter over hot blueberries.
• Bake at 375° for about 30 minutes or until browned. Serve warm, plain or with ice cream (family favorite) or whipped cream.

MINI BLACKBERRY COBBLERS

Steps:

• Preheat oven to 425 degrees. Lightly coat 4 8-ounce ramekins with cooking spray and place on a baking sheet.
• Place blackberries in a medium bowl and gently toss with the sugar, flour, and lemon juice until coated. Divide evenly among the prepared ramekins and set aside.

BLACKBERRY COBBLER

Steps:

• Preheat your oven to 350°F.
• Use 1 tablespoon of the melted butter to brush the inside of 4 9 1/2 oz ramekins. If you're making a family-style version, use a 9x13" baking dish instead of the ramekins and grease it the same way.
• Fill each ramekin with 1 cup of blackberries. For the family-stye version, dump all of the berries into your greased baking dish. Place the baking dish(es) on a quarter sheet pan.

SKILLET MIXED BERRY BUTTERMILK COBBLER RECIPE

Steps:

• Preheat the oven to 375 degrees F. Spray a 10-inch cast iron or enamel skillet with oil.
• In a large bowl, whisk the cornstarch, cinnamon, and salt. Toss in the mixed berries and gently mix to coat.
• Add honey, lemon juice, lemon zest, and vanilla then transfer to a 10-inch cast-iron skillet.
• Bake for about 20 to 24 minutes until the berries are hot and bubbling on the edges.
• Meanwhile in a medium bowl whisk the flours, sugar, baking powder, baking soda, and salt.
• When the berries are ready to take out of the oven, cut in the chilled butter (must be very cold) using a pastry cutter (or 2 knives) until they form pebble-sized pieces.
• In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mix until just moistened, being careful not to over-mix.
• Carefully remove the skillet from the oven, increase the oven temperature to 400 degrees F and spoon the batter over the berries.
• Place back in the oven and bake for about 15 to 18 minutes until the berries are bubbling and the topping is golden and cooked through.
• Remove from the oven and let it cool for 15 to 20 minutes before eating.

MINI FRUIT COBBLERS

Steps:

• Preheat oven to 375. Grease well eight ramekins. Wash and clean the berries. Drain well. Put I large mixing bowl. Toss in cornstarch, sugar, lemon zest/juice and salt. Set aside. In a large mixing bowl, add the flour, baking powder and butter. With your hands/fingers, quickly work the butter into the flour making a crumbly mixture. Add the salt and sugar. Blend well. Add the coconut milk and make a thick gooey mixture. Put equal amounts of the dough batter into the ramekins. Top with equal amounts of the berries. Place the ramekins on a large cookie sheet. Bake in a preheated 375 oven for 30 to 35 minutes. Remove and cool slightly. Serve immediately.

EASY BUTTERMILK BLUEBERRY COBBLER

Steps:

• Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
• In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
• Pour batter into cake pan. Scatter berries evenly over the batter.
• Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.

INDIVIDUAL BERRY COBBLERS WITH LEMON BUTTERMILK ICE CREAM

Steps:

• Make pastry stars:
• On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14- by 13-inch-rectangle. With 1 or more star-shaped cutters cut out 24 pastry stars. Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze 5 minutes.
• Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower thirds of oven about 5 minutes. Alternate baking sheets and bake 5 to 10 minutes more, or until pastry stars are puffed and golden brown. Transfer pastry stars to a rack and cool completely. Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temperature. Makes 24 stars.
• Make berry mixture:
• In a large bowl whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide berry mixture evenly among eight 1 1/2-cup shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake berries in middle and lower thirds of oven 25 minutes and cool slightly.
• To assemble cobblers:
• Top each serving decoratively with pastry stars and a scoop of ice cream. Serve cobblers hot or warm.
• Make Lemon Buttermilk Ice Cream:
• In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175°F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
• Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker. Makes about 4 cups.

EASIEST BERRY COBBLER EVER!

Steps:

• Toss berries with sugar, lemon zest, lemon juice and salt. Set aside.
• Pre-heat oven to 375 F.
• In a small bowl, mix milk and lemon juice together and set aside.
• Place butter in a 8x8 pan and put in the pre-heating oven to melt it.
• In a medium bowl, whisk together sugar, flour, and baking powder. Add the milk mixture and whisk together quickly.
• Remove the 8x8 pan from the oven and swirl the melted butter around to coat the sides and bottom. Pour most of the butter into the batter and whisk together until incorporated. Pour the batter into the butter 8x8 pan and spread evenly. Spoon the berries evenly on top of the batter, leaving a 1/2 inch edge around the sides.
• Bake for 30 minutes. Let the cobbler cool slightly and serve with ice cream or a shot of buttermilk.