January 18, 2010

Individual Blueberry Cobbler

I love fruit and I've been introduced to the amaziness that is Costco this past year. They sell fruit in bulk and have the best, sweetess blueberries! I bought a big box and with my last few tidbits of blueberries, I decided to make some cobbler for dessert - a perfect dessert for a cold night and Ross brought home Indian food for dinner. However, I ate too much Indian food and didn't enjoy the cobbler until the next day but I have on good authority from Ross that he liked the cobbler.

This was very simple and took less than 15 minutes. It was a tad sweet for me so I will cut down on the sugar next time. I'll also try to experiment more with more spices and fruits. With plums and peaches in season, that may be my next try.
Side note, anyone have a good recipe for Chicken Tiki Masala? Need to figure out the darn sauce.

Blueberry Cobbler
Recipe loosely adapted from
Barefoot Contessa
Serves 2 (Need: Two mixing bowls and 2 ramekins)
(You can double the recipe for more or just click on the Barefoot Contessa original recipe for a bigger serving size.)
Blueberry Filling
1 cup fresh blueberries (not frozen or you’ll have too much liquid in your cobbler)
2 tsp grated lemon zest
Juice from 1 lemon
1/4 cup granulated sugar
1/8 cup all-purpose flour
1 tsp vanilla extract
Dash of honey (I cut back on the sugar)

Cobbler Topping
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/8 cup light brown sugar, lightly packed
Pinch of salt
Dash of cinnamon
Dash of nutmeg
½ stick cold unsalted butter in small cubes (keep in fridge until you need to use it)

1. Preheat the oven to 350 degrees F.

2. Put clean and dry blueberries in a bowl and toss it with the lemon zest, juice, sugar, vanilla extract, honey and flour. Let it sit while you make the crumble topping. 3. In another bowl, add the flour, sugar, brown sugar, salt, cinnamon and nutmeg in a bowl. Quickly toss to mix. Then take the butter out of the fridge and add. With your fingers or a fork, combine the butter cubes into the flour until you get a crumbly mixture – size of large peas. (You can also use your food mixer for this).
4. Spoon the blueberries into the ramekins evenly (pour in the juice too!). Add the crumbles to the top of the blueberries. It will look like a lot but it’s okay. 5. Put ramekins on another pan (there will be leakage due to the blueberries rising and coming over the edge). Cook for 45 minutes.

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