Berry Cobbler for Two

• Vegetarian

• Produce

  • 1 cup Berries, frozen
  • 1/2 tsp Ginger

• Refrigerated

  • 1 Egg plus

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 2 tbsp Brown sugar
  • 3/4 Cinnamon
  • 1 tsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1/4 cup Vegetable shortening

• Dairy

  • 4 tbsp Butter, unsalted

• Liquids

  • 3/8 cup Water

Found on berlyskitchen.com

Description

Directions

• Preheat over to 350 degrees.
• Combine flour, salt, and baking powder in the bowl of a food processor.
• Add the vegetable shortening and butter.
• Pulse a few times until flour mixture resembles a coarse cornmeal or small peas.
• Slowly add the ice water. Add just enough water to bring the flour mixture together.
• Crust mixture should hold together when pressed but should not be sticky.
• Remove the mixture from the food processor and press into a ball.
• Wrap the mixture in plastic wrap and place in the refrigerator for at least 30 minutes.
• After 30 minutes, remove from the refrigerator.
• Roll our crust to 1/4 - 1/2 inch thick.
• Cut into circles large enough to cover the ramekin.
• Combine all ingredients in a small bowl.
• Pour berry mixture into an 8-ounce ramekin.
• Take a crust circle and place over the ramekin.
• Trim edges for a perfect fit or allow the edges to hang over.
• Cut small slits in the crust to allow for venting.
• If using an egg wash, brush on the crust with a pastry brush.
• Place the ramekin on a baking sheet covered with foil.
• Place the ramekin in the preheated oven and bake for 30 to 35 minutes or until the crust is golden brown.
• Liquid from the berries may bubble over the edge but that is fine.
• Remove from the oven and top with ice cream or whipped topping.
• Enjoy!