GINNA PARSONS: Cobbler comes just in time for blueberry season



Sunday afternoon was a lazy day at our house. I piled back in the bed after lunch to watch “The Tender Trap” on AMC with Frank Sinatra and Debbie Reynolds and then moved to the couch with a pillow and blanket to catch “The Way We Were” with Robert Redford and Barbra Streisand.

I love rainy days with nothing on my agenda but old movies and cooking.

My husband and I had the foresight to go to the grocery store earlier in the afternoon to purchase fixings for supper: homemade spaghetti sauce with meatballs, and blueberry cobbler for dessert.

The cobbler was Charlie’s idea. With blueberry season upon us, he wanted to try out a new recipe. We’d never made a blueberry cobbler before, so we consulted five or six Southern cookbooks and finally decided to modify one in “The New York Times Cookbook” by Craig Claiborne.

But instead of making the cobbler in one large casserole, Charlie thought it would be neat to make little individual servings, so we got down our little white ceramic ramekins and went to work. These took about 10 minutes to put together before we popped them in the oven. They were delicious served with a dollop of vanilla ice cream.

Mini Blueberry Cobblers

3 cups fresh blueberries

1 tablespoon lemon juice

14 teaspoon cinnamon

34 cup sugar plus 1 tablespoon

34 cup all-purpose flour

6 tablespoons cold butter, cubed

Vanilla ice cream

Preheat oven to 375 degrees.

Wash berries and drain in a colander. Place berries in a bowl and sprinkle with lemon juice, cinnamon and 1 tablespoon sugar.

Sift flour and remaining 34 cup sugar together. With a pastry blender, cut in the butter until mixture is crumbly.

Divide berry mixture evenly among 6 ramekins. Sprinkle flour mixture over berries. Bake for 35 to 40 minutes. Serve with ice cream.

Makes 6 servings.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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