Mini Fruit Cobblers Food

MINI CHERRY COBBLERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C), with a rack in the middle. Line a baking sheet with parchment paper and place eight 6-ounce round or oval baking dishes on it.
• For the drop biscuits: In a food processor, pulse together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter and pulse until it's well incorporated -- the mixture should look like coarse meal.
• In a container with a spout (such as a 2-cup liquid measuring cup), whisk together the buttermilk, egg, and vanilla. Pour the mixture into the food processor and pulse just until the dough comes together.
• For the mini cherry cobblers: In a small bowl, whisk together the granulated sugar and flour. In a large bowl, toss the cherries with the lemon juice, then add the sugar mixture and toss to coat the fruit. Divide the cherries evenly among the baking dishes.
• Divide the biscuit dough into 8 equal pieces. Crumble a piece of dough evenly over the surface of each dish of fruit. Brush the topping with the egg wash and sprinkle with turbinado sugar.
• Bake the cobblers until the topping is golden brown (the fruit may bubble up around the edges a bit), 30 to 35 minutes. Cool for 5 to 10 minutes before serving.

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.

MINI PEACH COBBLER RECIPE

Steps:

• 1. Preheat oven to 350 degrees Put 1 tsp of melted butter into each regular size muffin tin. Combine the first 5 ingredients by hand... sugar, flour, baking powder, salt and milk. Put 2 tbsp of batter into each regular size muffin tin... on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon. Do a pretty generous "sprinkle". Bake the regular size muffin tins for 12 minutes. Let them cool almost completely before taking out of pan. Don't forget a dollop of vanilla ice cream...YUM!

INDIVIDUAL BERRY CRISPS

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
• 5 ounces all-purpose flour, approximately 1 cup
• 2/3 cup sugar
• 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
• 1 1/2 cups crushed crackers, gingersnaps or cereal
• 4 ounces unsalted butter, cubed and chilled
• Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
• Yield: 4 1/2 cups

EASY FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees, put stick of butter in 9x13" pan and melt in oven.
• Mix flour, sugar, and milk.
• When your butter is melted pour your mixture into pan directly on top of butter.
• Place peach/fruit slices into pan on top of cobbler.
• Pour syrup over top of cobbler and bake for approximately 1 hours till crust is brown and edges are bubbley.
• Serve hot with ice cream if you wish.
• I put 8-10 on the servings it depends on the size of the servings.