Individual Blueberry Cobblers Recipes

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

INDIVIDUAL BLUEBERRY COBBLERS

Steps:

• Pick over and wash berries. Place in saucepan with 1/4 cup sugar, lemon rind and water.
• Bring to a boil and simmer for 5 minutes. Pour equal amounts into 4 greased tart pans.
• Cream butter, 1/3 cup sugar, egg and vanilla until well blended.
• Mix flour, baking powder, salt and nutmeg. Add to creamed mixture along with the milk. Beat until smooth. Spoon batter over hot blueberries.
• Bake at 375° for about 30 minutes or until browned. Serve warm, plain or with ice cream (family favorite) or whipped cream.

GRANDMA'S EASY BLUEBERRY COBBLER RECIPE

Steps:

• Preheat your oven to 450°F.
• For the blueberry cobbler filling, take a large mixing bowl, and add your freshly washed blueberries. If you're using frozen blueberries, you can soak them in water for 30 to 45 min beforehand to defrost them - this will help to ensure they cook evenly. (Whether you're using fresh or frozen, make sure to dry the berries on a paper towel or clean cotton towel before preparing them, as this will prevent the flour from sticking in lumps.)
• Sprinkle the sugar and flour evenly onto the berries, and toss them in the bowl until they are evenly coated throughout.
• Divide the mixture between each of your ramekins, leaving at least a half-inch gap between the mixture and the top of the ramekin.
• For the blueberry cobbler topping, combine the remaining ingredients in another mixing bowl, and using your fingertips, mix thoroughly until you achieve a crumbly texture. (To avoid melting the butter, which prevents the crumbly parts from forming correctly, try running your wrists under cold water for a minute or two, cool down your hands).
• When you have achieved the desired consistency, top each blueberry cobbler with a layer of topping about half an inch thick.
• Bake the ramekins in your heated oven 10 min, and then reduce the heat to 350°F and bake for another 15 min.
• The top of each individual blueberry cobbler should be a golden brown color, with the fruit filling beginning to bubble up around the edges. Use gloves to carefully transfer each blueberry cobbler to a wire cooling rack (watch out as the boiling sugar in the filling will be extremely hot).
• Cool to a comfortable eating temperature and serve your blueberry cobbler with vanilla ice-cream or simply pour some heavy whipping cream over the top.

INDIVIDUAL BERRY CRISPS

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
• 5 ounces all-purpose flour, approximately 1 cup
• 2/3 cup sugar
• 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
• 1 1/2 cups crushed crackers, gingersnaps or cereal
• 4 ounces unsalted butter, cubed and chilled
• Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
• Yield: 4 1/2 cups

INDIVIDUAL BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss blueberries, sugar, almond extract, lemon juice, and vanilla extract in a medium bowl. Pour into two 6-ounce ramekins.
• Mix flour, white sugar, brown sugar, cinnamon, nutmeg, and salt in another medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over the blueberry mixture.
• Bake in the preheated oven until topping is golden brown and blueberries are bubbling, about 25 minutes. Serve hot or at room temperature.

INDIVIDUAL BLUEBERRY BUCKLES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter the insides of six 1-cup ramekins, and coat the bottom and sides with granulated sugar (pour out an excess sugar). Put on a rimmed baking sheet. Toss the blueberries with 1/4 cup granulated sugar in a medium bowl and set aside.
• Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a medium bowl. Rub the butter and zest into the flour mixture with your fingers until the mixture is powdery. Stir in the milk with a rubber spatula until moist. Divide the batter among the prepared ramekins and top each with some of the blueberries.
• Bake until the buckles puff and brown, 25 to 30 minutes. Cool for at least 20 minutes. Serve warm or at room temperature dusted with confectioners? sugar and topped with ice cream if using,