Blueberry Cobbler
This recipe is one that has been in the England family for years. This was my grandpa Leo's recipe from the England Family Cookbook. This is also one of my dad's favorite recipes and loves for us to make it for him. I decided to try it in individual ramekins this time instead of a pan. It worked out great and was a good individual portion. You can use any type of fruit you want and it turns out great each way. Thank goodness for Brian and Mo for bringing over ice cream because I just don't think it would be the same without it.
Individual Blueberry Cobbler
2 quarts (8 cups) fruit (blueberries, apples, peaches, raspberries, cherries, etc)
5 Tbsp cornstarch
1 cup sugar (2 cups for sour cherries)
1/2 tsp almond extract
2 1/2 cup Bisquick
1/4 cup water
3 Tbsp sugar
4 Tbsp margarine, melted
1 tsp nutmeg (if using peaches)
Mix fruit, cornstarch, sugar, and extract in pan. Bring to a boil (be careful not to burn). Take off heat and pour into 9 individual ramekins, or into a 9 X 13 inch pan. Make topping of Bisquick, water, sugar, and margarine. Mix well. Spoon over fruit mixture. Bake 425 degrees for 12-15 minutes, until slightly brown on top. Serve with ice cream.
Below is the before cooking...
The only problem with your little "ramekins" is why would you want to wash 3 or 4 of them when you could just wash one bowl and a 9x1? You know we won't stop with one.
ReplyDeleteActually, there were 9 to clean. But portion control is what we want right?!:)
ReplyDeleteThis made me want peach cobbler!
ReplyDeleteHey girl thanks for posting it was so good to hear from you! Your family is so cute, i love the cowboy pic :) We miss you too! I'm a little jealous that Ang is moving to tri-cities you guys will have the chance to get close again, i can't tell you how much i miss what we had in yakima! I hope you are loving life there in Richland. Hugs Kristi
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