See that? The bubbling mess of berry sauce dripping over the sides of the ramekins? Yeah, my husband and I licked those ramekins. Yes, I understand that we looked a little absurd licking the bottoms and sides of a ramekin, even in front of each other, but it deserved thorough licking. Berry cobblers/crisps/pies with ice cream are just one of those kinds of desserts that will never get old. They will always be lickworthy and scrapeworthy, at least by Joanne standards. What is this recipe called? Well, it’s not quite a cobbler (sort of), but a cobbler ramekin pie thing. Basically, I just wanted to get rid of some extra pie dough scraps I had frozen, so the next time you have leftover scraps, don’t throw them away! Freeze them and save them for something like this. Then all you have to do is macerate the berries, put the pie dough on top, and bake. That’s an easy summer night dessert! Let’s get to it:
4 cups berries, fresh or frozen (I used a mix of blueberries, blackberries, and cherries).
1 tbsp corn starch
2 tbsp lemon juice
zest of 1 lemon
1/2 cup sugar*
2 tbsp cherry liqueur (or framboise, brandy, and so on)
1/4 tsp ground cinnamon
leftover pie or tart crust, thawed
good quality vanilla ice cream
*I assume you will be eating this a la mode with vanilla ice cream, so here I don’t sweeten the berries too much (most recipes use about 1 cup of sugar for this amount of berries). If not eating with ice cream, add a little more sugar. BUT, you should be eating this with ice cream, unless you’re allergic or something.
In a large bowl, mix together the berries, corn starch, lemon juice, lemon zest, sugar, liqueur, and cinnamon. Let it sit for 30 minutes, giving it a stir every once in a while.
Preheat the oven to 375 degrees F.
Get out 6 4-oz ramekins, and distribute the berries and berry liquid evenly among them. They should be no more than about 3/4 full, or else they will REALLY bubble over.
Lightly flour your countertop, roll out the pie dough, and cut circles out using a cutter.
You can either place a disk directly on top of the ramekin, like this:
Or you can wrap it around the sides. They will both taste good, it’s just whatever you like aesthetically. If wrapping around the sides, poke a couple holes in the top so the steam can escape a little bit.
Bake on a sheet pan for 35 minutes until the pie crust is golden brown and the fruit is bubbling. Let the cobblers rest for about 5 minutes before serving or accept that you will burn your tongue while eating it (I was fine with the latter), and be sure to serve with some vanilla ice cream! Enjoy!
P.S. I will be posting a recipe for homemade vanilla ice cream soon, and it doesn’t require one of those stinkin’ fancy pants ice cream machines. Keep an eye out for that!