I Should’ve Been a Boy Scout…

When I mentioned to my guy that I had never attempted to make a cobbler, he replied, “Oh, it’s really easy!” Pause, rewind… WHAT? My man, who avoids baking like the bubonic plague, has made cobbler before me??

 

After I nearly went into anaphylactic shock, he finally explained that he baked cobblers in Boy Scouts. They emptied canned peaches into a Dutch oven, dumped a boxed biscuit mix on top, and heated in over the fire until their stomachs growled and the fruit juices bubbled.

 

Well then.  

 

 

Because I stood in my modern-day kitchen and not the desolate mountain wilderness, I opted to use fresh fruit, a homemade topping, and my gas-powered oven instead. But when I pulled out my first cobbler, I devoured it just as fast as those hungry hikers!

 

 

(I baked a second one for breakfast the next morning too… Really, it’s just a glorified fruit and pastry dish, so it isn’t that unhealthy to eat for breakfast, right?)

 

 

Blackberry Cobbler

serves 1

This would make for a healthy breakfast too, not just a dessert! If more biscuit topping is desired, feel free to double those ingredients.

fruit filling

½ c. (generous) ripe blackberries

¾ tsp sugar or truvia

a sprinkle of cinnamon

a sprinkle of nutmeg

 

biscuit topping

1 tbsp flour

¼ tsp sugar or truvia

⅛ tsp baking powder

a sprinkle of salt

1 tsp milk (of choice)

⅛ tsp almond extract

 

1. Preheat the oven to 350°, and lightly coat the inside of a small ramekin with nonstick cooking spray.
2. To prepare the fruit filling, stir together the blackberries, sugar, cinnamon, and nutmeg in a small bowl. Spoon into the prepared ramekin.
3. To prepare the biscuit topping, whisk together the flour, sugar, baking powder, and salt. Stir in the milk and almond extract. Shape into 3 balls, and place on top of the fruit filling.
4. Cover the top with foil, and bake covered at 350° for 15 min. Uncover, and continue baking for 11-13 more min, or until the biscuit tops are light golden. Let it cool for 5-10 min before eating.

 

 

 

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