Mini Blackberry Cobbler

If you ever visit the wordpress.com homepage, you’ll notice that they feature some of the best new posts  by their bloggers under the heading: Freshly Pressed. It’s a coveted honor, for sure.

I have not been Freshly Pressed, but thefauxmartha was. It’s easy to see why: she posted a super easy recipe for her mom’s blackberry cobbler with mouthwatering pictures!

This weekend, I happened to have a container of blackberries in the fridge and a hankering for something a little sweet. Luckily, I had read the recipe from thefauxmartha the day before and had it memorized (it’s that easy!).

As usual– I had to the modify the recipe to avoid having a massive amount of leftovers. So, rather than making one big ol’ cobbler, I made four individual sized servings using ramekins. Another tip that works for this recipe (and many others) is to use Saco Powdered Buttermilk, rather than the real-deal. Here’s why: it lasts for a really long time in your fridge and is perfect for all those times that you only need a few tablespoons of buttermilk. I can’t even tell you how many mostly-full cartons of spoiled buttermilk I’ve tossed before discovering this stuff. Not to mention that every one of those cartons started with a special trip to the grocery store to get for specific recipe. Now, if I want to make a red velvet cake, buttermilk pancakes, or fried chicken– I have everything I need already!

These little cobblers really hit the spot after a dinner of homemade pasta (purchased at Penn Mac) and vodka sauce.

Mini Blackberry Cobbler

Step 1: Place four ramekins on a baking sheet and drop 1 Tbsp of butter into the bottom of each one. Put them into a 350° oven.

Step 2: Combine 1/2 cup self-rising flour (remember what happens if you use all purpose here…), 1/2 cup sugar, and 2 Tbsp Saco Powdered Buttermilk. Add 1/2 Cup Water and mix well. I mixed the batter in a glass measuring cup with a spout for easy pouring.

Step 3: Pull the ramekins out of the oven once the butter has melted and distribute the batter evenly amongst them. Then divide a small carton of blackberries among each ramekin. Return to the oven for 35 minutes.

top with vanilla ice cream

 

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