Individual Whole Wheat Mixed Berry Cobblers

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February 22, 2016

Recipe by Bright Eyed Baker

  • Cook: 35 mins


6 5/8 ounces (1 1/3 cup) blackberries

6 5/8 ounces (1 1/3 cup) blueberries

6 5/8 ounces (1 1/3 cup) raspberries

3 ounces (1/4 cup) honey

1 3/8 ounces (1/3 cup, spoon and level) whole wheat pastry flour

1 vanilla bean, split and scraped

2 ounces (1/4 cup) coconut oil

4 ounces (1/3 cup) honey

6 3/8 ounces (1 1/2 cups, spoon and level) whole wheat pastry flour, divided

1/8 teaspoon salt

demerara sugar, for sprinkling (optional)


1Preheat oven to 350ºF. Grease four 6-ounce ramekins with nonstick spray and set on a baking sheet.

2In a bowl, toss together the berries, honey, flour, and vanilla bean seeds until evenly combined, with no streaks of flour or pockets of honey remaining. Divide mixture evenly between the prepared ramekins.

3In a clean, microwave-safe bowl, microwave the coconut oil until completely melted. Add honey and whisk in until fairly smooth. Add 4 1/4 ounces (1 cup, spoon and level) flour and salt and mix in until all ingredients are evenly combined and come together in a dough. Add the remaining 2 1/8 ounces (1/2 cup, spoon and level) flour and fold in until partially combined. Finish rubbing in with fingertips until fully incorporated; the dough should be somewhat crumbly.

4Crumble dough over filling in ramekins, dividing evenly between each. Bake in preheated oven for 35 minutes, until crumble is golden-brown and filling is bubbling. Serve warm from oven.


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