January 8 2015

Mini blueberry cobbler’s

My recipe this month is from our mini dessert menu. It is one of my favorite fruits and is grown in the neighboring state above where I was born in the summer. They are Michigan Blueberries. Make this simple cobbler at home and serve to friends while the weather is still chili enough. Until next month, Bon Appetite.
 Mini blueberry cobbler’s            serves 6
2 pints – fresh blueberries washed
1 / 2 cup – all purpose flour
1/ 4 cup – granulated sugar
1/ 4 tsp.- baking soda
1 / 4 tsp. – kosher salt
2 ounces – cold butter (cut into small pieces)
1 large egg yolk
1 / 4 tsp. –vanilla extract
6 – 8 ounce ramekins
  1. Preheat oven to 375*.
  2. In a mixing bowl, combine the flour, sugar. Baking soda and salt.
  3. Add the butter, and with your fingers, rub it into the mixture evenly.
  4. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.
  5. In the 6 ramekins, divide the blueberries evenly.
  6. Next, crumble equal amounts of the crumb topping over the blueberries until it is all used up.
  7. Place the dishes on a sheet tray and place in the middle of the oven and cook for 20 – 30 minutes until golden brown.
  8. Pull out of oven and let set up for 5 minutes. Serve with a scoop of French vanilla ice cream .