Name: Berry Cobbler Cakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 cobblers
Ingredients: 1 cup self-rising flour (must use self-rising); 1 cup sugar; 1 cup milk; 1/2 cup butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup fresh berries; 1 -2 tablespoon sugar, for sprinkling

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Recipe by momaphet

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Berry Cobbler Cakes created by Baby Kato

Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Yes, the batter is thin! Adapted from a Pioneer Woman recipe .

Ready In:: 1hr
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ingredients

1 cup self-rising flour (must use self-rising)
1 cup sugar
1 cup milk
¹⁄₂ cup butter, melted
1 teaspoon vanilla extract
¹⁄₂ teaspoon almond extract
1 cup fresh berries
1 -2 tablespoon sugar, for sprinkling

directions

Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
You have to decide how many this serves : ).

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RECIPE MADE WITH LOVE BY

@momaphet

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@momaphet

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"Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Yes, the batter is thin! Adapted from a Pioneer Woman recipe ."

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photo by Baby Kato

8/29/2018

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review by Baby Kato

8/29/2018

Thank you for sharing this lovely recipe. We enjoyed this tasty treat. They did indeed stick and didn't look pretty but boy do they taste good. Crispy and crunchy on the outside and tender on the inside. I used fresh strawberry and blueberries. Made for Susie's World Tour - Australia

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review by Creation In Hope

9/5/2017

Oh dear me, this was a mistake to make. I advise you to NOT make this recipe, because if you do, you will regret it. This I promise you! This was beyond amazing. I say to heck with the fruit, the batter in and of itself is beyond amazing. I was scraping the spill over and devouring that before anyone else had a chance to even come close to it. We used raspberries, I think that this would be really good with peaches and strawberries. My husband and I sat and talked for over a half hour on how we could use this recipe and what fruits to use. I caution you again, be careful making this recipe you may not be able to stop making this!

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review by Sydney Mike

9/10/2009

I pretty much followed Annacia's lead when making these, though I did use blackberries since I'd found some great ones (a little expensive, though)! I probably ended up using about 3/4 cup of milk & mine were done in almost 40 minutes! A very nice dessert (& a breakfast treat, AND for a mid-day snack, all of which we had)! [Tagged, made & reviewed in Please Review My Recipe]

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photo by Annacia

8/2/2009

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