Beth of Our Sweet Life picked Mixed Berry Cobbler for the recipe this week. This was the first cobbler that I have ever made, for this kind of desert I normally make crisps. They go together faster. I made this is some small pot pie tins, this way I can freeze a few to eat later. They make a good size single serving.
Changes: I used 1/4 cup sugar instead of the 3 tablespoons and added in some powered vanilla in the topping. The fruit was some frozen blueberries, a few fresh strawberries and some rhubarb. The fruit layer was only fruit, I forgot to add anything else to it. I was so worried at getting the top right that I forgot until I took it out of the oven. The fruit was sweet enough that it did not need anything. It was good with some ice cream. The topping absorbed the juice from the fruit fairly well. I am not sure if I will make this again, the crisp is much faster and I like the way the oatmeal is absorbed.
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10 comments:
I'm glad it worked out without the cornstarch and sugar in with the berries. And I've never heard of powdered vanilla - what is it and where do you get it?
Powdered Vanilla? Yum! Where do you get that?
Minis were such a good way to go. I don't know why I didn't think of that. Not that it matters...it was all gone in 2 days anyway! :0)
Love the potpie tins! That's an idea I'm going to borrow.
Rebecca
http://www.ezrapoundcake.com
I almost forgot cornstarch and sugar, too. Think it didn't make a big difference ... Love the idea with of using small pot pie tins.
I like the idea of using individual tins and freezing them! Great thinking.
Shari@Whisk: a food blog
I love the tins! Great job!
Make ahead, freeze and reheat later... I LOVE it! Great job!
Sounds wonderful! Glad your fruit was good without sugar.
I use powdered vanilla on occasion as well. Looks yummy!
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