Has a cold snap hit your town this weekend? Then it’s a good time to stay in and whip up a sweet, hot dessert (or breakfast)! This is also a great way to use up overripe berries in the summer months. You’ll need 4 ramekins or other small, oven-proof dishes for the cobbler. I used mostly all-purpose flour but replaced a tablespoon’s worth with coconut flour, just for kicks.
Ingredients
- 3/4 cup to 1 cup cherries, pitted
- 2 ½ Tbsp sugar
- 1 ½ tsp cornstarch
- 1 ½ tsp lemon juice
- ¼ tsp vanilla extract or almond extract
- ¼ cup flour
- 1 tsp baking powder
- dash salt
- ¼cup milk
- 1 Tbsp butter, melted
Directions
- Preheat toaster oven (or regular oven) to 350°F
- Toss cherries in 1 ½ Tbsp sugar, cornstarch, lemon juice, and a dash of vanilla or almond extract.
- Divide evenly into 4 ramekins.
- Place ramekins into oven for 10 minutes, while you prep the batter.
- For the batter: combine flour, remainder of sugar, baking powder, salt, milk, and butter.
- Spoon into ramekins on top of the cherries.
- Bake for about 45 minutes.
- Broil for 2-3 minutes, to brown the tops.
- Enjoy on its own or with ice cream!
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