Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. When fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are “cobbled” together. This particular recipe has received a health make-over from Executive Chef Bobby Benjamin of La Coop in Louisville KY.
Dessert: Blackberry Cobbler
Prep Time: 5 minutes
Bake Time: approximately 20 minutes (until golden brown)
Yields: 4 servings
- 2 cups fresh blackberries
- 2 oz. St. Germaine
- ½ tsp. vanilla extract
- 3T whole-wheat flour
- 2T brown sugar
- 4 tsp. canola oil
- 2 tsp. local honey
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- Heat oven to 375°F.
- Coat four 4oz. ramekins with cooking spray
- Combine berries, St. Germaine and vanilla in a bowl; toss well.
- In separate bowl combine remaining ingredients. Mix until moist and crumbly.
- Add berry-mixture to ramekins. Spread crumble onto the fruit mixture.
- Place the ramekins in the oven and bake the cobblers for approx. 20 minutes. (or until golden brown.)
Blackberry Cobbler Nutritional Value (per serving):
Total fat: 5g