So what exactly is a cobbler? And how is it different from crumbles and crisps? All valid questions, and all topics of hot debate in the baking community. The prevailing opinion seems to be that a cobbler consists of cooked fruit topped with a biscuit batter — so that is what I’ll be sticking with.
Duration: 5 minutes prep, 40 minutes bake
Ingredients (for one 8-oz ramekin):
for the filling
3/4 cup fresh blueberries
1 teaspoon flour
Lemon juice (optional, but highly recommended)
A little butter, to grease the ramekin
for the crust
2 tablespoon all-purpose flour
2 tablespoon heavy cream
1 teaspoon sugar
1/4 teaspoon baking powder
Instructions:
Preheat oven to 375F. Grease the ramekin.
First, we make the filling. Mix the blueberries, flour and lemon juice, if you have some lemon handy. You can add a little sugar in the mix if you’d like, but honestly, I think it’s plenty sweet without. I would advise against adding any more than 1 teaspoon of sugar.
You can also substitute the blueberries with whatever other fruit you might have.
Put the fruit in the ramekin and bake for 15 minutes. I would highly recommend putting your ramekin on a baking tray for this bake, just in case the fruit overflows.
While the fruit is cooking, prepare the biscuit topping. This is super easy — just mix all the ingredients in a bowl. It will be pretty sticky.
Drop the batter on top of the fruit in blobs. They should look like cobble stones — which is supposedly where the name “cobbler” comes from.
Return to oven and bake for about 25 minutes, until the top is golden brown. Consume while warm! A scoop of vanilla ice cream would make it even better.
baking for one 