7 Feb 20240 Comments
At home on another rainy night with nothing sweet to satisfy a craving, I decided to dig through my pantry and see if I had any supplies to remedy the situation. No obvious baking materials, no chocolate chips, no raisins… what to do? A quick inspection of my fridge yielded a small container of organic raspberries accompanied by the inspiration that they would do perfectly for a cobbler. So here’s what I “cobbled” together for two very generous portions:
1/3 cup unbleached flour (Or your favorite gluten-free flour for baking)
1/4 cup of a combination of light brown sugar and cane sugar (I leaned mightily to the brown.) The more berries you use, the less sugar you need.
1/2 tspn baking powder
1/3 cup milk (Any will do, I had 2% fat-free on hand.)
small container of raspberries (Or blueberries… but please buy organic otherwise they’re filled with pesticides)
2 Tbsp butter
- Melt the butter (microwave) in a small ramekin (The one I used was about 5″ in diameter)
- Mix all the dry ingredients together.
- Add the milk and mix to form a batter – it should be not too runny and not too thick.
- Pour the cobbler batter over the melted butter.
- Place berries on top of batter and press into the batter. I overstuffed mine with berries, and used even less sugar.
- Bake at 350 F for about 30-35 minutes or until it browns like in the photo.
Eat while it’s still warm…and be thankful there won’t be leftovers!
PS: If you’re looking to make more, just double or triple the ingredients.