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Other spices, goodies and toppings: this is up to the chef. Toppings: spice or goodies placed on top.
Gather supplies and all ingredients to the work area. Preheat oven to 350.
Of course you may use whatever is in your kitchen, but the ramekin makes cooking and serving a breeze. All items were purchased a local big box store, and have been used for several years.
Just to give you a visual of brands that are used in this recipe. Other spices and goodies are shown here as suggestions for variations in fruit cobbler.
Preheat oven to 350 degrees.
Begin prep work by measuring out ingredients, open fruit cup and measure if needed. Decide if you want to add other spices or goodies.
Prep work: measure the sugar, flour, milk, cut the butter, open fruit cup, or can fruit and measure out 1/2 cup fruit for each ramekin.
This fruit cup is house brand, and equals 1/2 cup.
If you don't have a fruit cup, open a can of fruit and measure out 1/2 cup of fruit with the juice. Just remember the more juice, the wetter the cobbler.
Put one tablespoon butter in each ramekin and microwave 10-20 seconds until melted.
Coat the inside of the ramekin with the butter. Place on the parchment lined baking sheet.
Pour 1/2 of the flour mixture in each ramekin on top of the butter. DO NOT MIX.
Add toppings if desired. The left, I added bits of cream cheese. The right, I added coconut and chopped pecans. During the baking process, the batter will rise above the goodies.
Bake at 350 degrees until top is brown and bubbling. Times will vary.
Peach with cream cheese on left, pineapple with coconuts and pecans on right.
Pineapple with no goodies or toppings.
Top with ice cream or cool whip and enjoy!