The Pioneer Woman Tasty Kitchen
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Individual Blueberry Cobblers

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Who says when you make dessert it has to be for more than one? These cobblers are perfect for one serving or for individual servings at dinner parties.

Ingredients

  • FOR THE BLUEBERRIES:
  • ⅛ cups Flour
  • ¼ cups Sugar
  • 1 pint Blueberries
  • FOR THE TOPPING:
  • ⅔ cups All-purpose Flour
  • ¼ cups Packed Brown Sugar
  • ¼ teaspoons Cinnamon
  • ¼ cups Butter

Preparation

Preheat oven to 450ºF.

Combine all the ingredients for the blueberries together and add the blueberries. Gently toss until the blueberries are coated. Once coated, place in four ramekins.

Combine all the ingredients for the crumb topping. Mix with your fingers until crumbly and distribute evenly on all of the ramekins.

Place all the ramekins on a baking sheet and bake for 10 minutes. After 10 minutes, reduce heat to 350ºF and bake for 15 minutes or until bubbly. Once finished, place on a rack to cool slightly and serve.

2 Comments

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opiesgirlcooks on 7.7.2011

Absolutely delicious and so very easy to prepare — quick weeknight dessert! Great the next morning with coffee too.

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Nancy @ Coupon Clipping Cook on 7.6.2011

This looks delicious! And your picture of this dish is beautiful!

4 Reviews

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Pippi on 6.15.2012

Simple and delicious! This recipe was extremely simple to make, smelled wonderful while baking, and tasted amazing! There was the right amount of sauce-to-blueberries and the crunchy topping was perfect!

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randomcarrieeats on 3.25.2012

Made a half batch today with some blueberries I had in the freezer. Excellent and easy blueberry dessert and will be on my rotation going forward for family dinners.

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amycookie on 7.24.2011

I used the same measurements, but slightly different ingredients (I used what I had on hand). I used whole wheat flour, and strawberries and raspberries instead of blueberries. I love how versatile the recipe is. It turned out great, even with the changes.

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opiesgirlcooks on 7.7.2011

Made this last night — very good and easy to do! I do not have oven-proof ramekins, so I used an 8×8 baking dish. Also doubled recipe since I had lots of blueberries that needed to be used. Next time, I will add some pecans to the topping mixture. Thanks for a great recipe.

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