Mini Raspberry Cobblers – Makes 4
1 cup fresh raspberries
2 Tablespoons unsalted butter, room temperature
1/2 cup sugar, divided
1/2 cup flour
1/4 cup milk
1 teaspoons baking powder
1/4 teaspoon table salt
1/2 teaspoon vanilla extract
1/4 cup warm water
Preheat oven to 350. Line 4 ramekins with raspberries (about 9 each) and place on a baking sheet.
In a medium bowl, mix butter, 1/4 cup sugar, flour, milk, baking powder, salt and vanilla. Spoon a heaping tablespoon of batter over the fruit and spread evenly.
Mix remaining 1/4 cup sugar and 1/4 cup warm water. Pour evenly over each ramekin.
Bake for 28-30 minutes, until topping is golden brown and fruit is bubbling.
Serve warm with vanilla whipped cream (recipe below).
Vanilla Whipped Cream – Makes about 1 cup
1/2 cup heavy whipping cream
1/8 cup powdered sugar
1/4 tsp. vanilla extract
In a medium bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form. Store in the refrigerator until ready to use. This is so delicious and so easy!