CAN YOU USE RAMEKINS WITH THIS RECIPIE?
Mini Berry Cobblers
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
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Total: 1 Hour
- 18 ounces mixed fresh berries (4 cups)
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 1 tablespoon cornstarch
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 3 tablespoons minced crystallized ginger
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup cold butter, cubed
- 1/2 cup buttermilk
- Garnish: fresh mint sprigs
- 1. Preheat oven to 400°. Toss together first 4 ingredients in a medium bowl.
- 2. Whisk together flour and next 4 ingredients in a large bowl. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 6- x 4-inch (1-inch-thick) rectangle. Cut into 6 squares; cut squares diagonally into 12 triangles.
- 3. Arrange 12 (3 1/2-inch) lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets. Place 1 dough triangle over berry mixture in each skillet.
- 4. Bake at 400° for 20 to 24 minutes or until fruit bubbles and crust is golden brown. Cool 15 minutes before serving. Serve warm or at room temperature.
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