Technically, I could also call these Cobbler Cupcakes. That’s kind of what they are.
Or, if I wanted to go gourmand: Clafouti Cupcakes.
Or Tiny Tarts. Or Sweet Cakes. Or Tart Treats. Or Love Muffins. Or Thunder Bombs.
Thunder Bombs?
Anyway, I think “Individual Raspberry Cobblers” is a much more objective, no-nonsense approach, and since I’m known for being no-nonsense, I thought it was most fitting. Now these warm, gooey, delicious raspberry cobblers are perfect for kids or company and would have been perfect with my Vanilla Bean Ice Cream if the following two things had not taken place.
1. I ate all my Vanilla Bean Ice Cream last week.
2. I ate all my Vanilla Bean Ice Cream last week.
But you know what? They’re still delicious without it. And you can substitute ANY fruit you have onhand: chunks of pear, cherries, blackberries, blueberries, chunks of apple. And they’re little. And lovely. And sweet.
You need raspberries. About 2 cups.
Self-rising flour.
Sugar.
Butter. 2 sticks. Because you’re worth it.
Vanilla.
And milk.
That’s it! This recipe couldn’t be simpler.
Pour two cups self-rising flour into a bowl.
Next comes 2 cups of sugar.
2 cups flour, 2 cups sugar. It’s easy to remember…and easy to halve!
Stir them together with a fork, then pour in…you guessed it…2 cups of milk.
Whisk it to combine…
Then melt 2 sticks of butter and pour it right in.
Whisk it gently until the butter is incorporated…
Finally, add 1 teaspoon vanilla extract, because most things are better with vanilla extract.
It’s true. I’ve done studies. Put vanilla in your pancake batter next time and you’ll see what I mean.
Now just grab a couple of muffin pans and spray them generously with Baker’s Joy or Crisco baking spray. You’ll have a little sticking to the pan no matter what you do, but this really helps mitigate that.
Now, for standard muffin tins I use exactly 1/4 cup (dry measure) of batter per tin.
Then, just drop a few berries (or whatever kind of fruit you’re using) right on the top of the batter!
Don’t push them below the surface; just drop them right on the top and watch the magic unfold.
Next, sprinkle 1/8 to 1/4 teaspoon sugar over the top.
Because it’s sugar, that’s why. And sugar was meant to be SPRINKLED!
Now just bake them at 350 degrees for 45 minutes, watching it toward the end to ensure cobblers don’t get overly brown or too crisp.
Though a little crispiness is what makes it right.
Mmmmm. Perfect. Golden brown, crispy on top and around the edges.
But since they’re technically “Upside Down Cobblers” (Oooh! Another name!) we need to invert them. So place a cooling rack upside down on top of the muffin pan.
Then flip them over so that the rack is now underneath the now-upside down cobblers.
Whew this is such a confusing business!
Oooh, these smell so good.
Now, do you remember when I told you that no matter what you spray in the pan, you’re going to experience a little sticking? Here’s what I mean. Because the fruit settles toward the bottom (which winds up being the top) there’s so much juiciness and gooeyness, you’re bound to have a little stickage.
But since these are cobblers (rustic) and not muffins or cupcakes that need to retain their shape, we’re home free. Just dig the remains out of the pan and plop it right on top.
This is why I prefer making rustic desserts. Imperfection is welcome.
Such a yummy treat.
It’s almost as if they know a little scoop of ice cream is coming. They make a perfect little spot for it.
You can also serve them on a platter with a big bowl of fresh whipped cream if you like to hear lots of ooohs and aaahs.
Enjoy!
Individual Raspberry Cobblers
Makes 24 cobblers
2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling
Preheat oven to 350 degrees
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
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