Mini Blackberry Cobblers

Stanley's on North and Elston in Chicago had blackberries priced to move, two 6oz. packages for 98 cents. So I scraped my original dessert idea and decided to go with a quick cobbler.

Something of note...

depending on the time of year berries can be on the expensive side. So when you see a deal like this take advantage and buy extra.

Then all you have to do is clean them up, put them in a sealed freezer bag and put them in the freezer for another time.

And when you go to use them later you don't even need to defrost them, you can throw them in a smoothie, stir them into muffin batter, bake them in a pie. The beauty of frozen berries is they can be worked into most recipes straight from the freezer.

And of course there is the extra added benefit of their antioxidant power. Though peaches and plums have their fair share, berries lead the disease fighting antioxidant pack.

Mini Blackberry Cobblers

Serves 4

Total cost: $2.80 (appox. $ .70/person)

Filling:

4 cups blackberries (could substitute blueberries, strawberries or combination)

1/4 cup sugar

1 Tbsp. cornstarch

Crumble Topping:

2/3 cup flour

1/2 cup oats

1/3 cup brown sugar

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 stick (4 Tbsp) COLD unsalted butter, cut into small cubes

1/4 tsp salt

Preheat oven to 350.

Combine berries, sugar and cornstarch in bowl and set aside. In a small food processor or in bowl combine the Topping ingredients. If using a food processor pulse until mixture becomes crumbly. If using a bowl, work the butter cubes into the dry ingredients using a pastry cutter or 2 knives until the mixture becomes crumbly. When

Pour the berries into four 1 cup ramekins*. Press the topping mixture into clumps and crumble over filled ramekins and place on a baking sheet.

Bake for 25-30 minutes, until crust is browned and the filling is bubbling. The cobbler can be served hot from the oven or held for later.

*If you don't have ramekins you can use a small baking dish. You could even try oven safe bowls or teacups of a similar size.

**This recipe can be doubled. Use a 9x13 glass baking pan and increase cooking times to about one hour.