Occasionally I have flashes of foodie brilliance.
The other day I had an assortment of leftover fruits, including a half-pint of blueberries that were about 12 hours from molding – just on the brink. Like, go to sleep and the blueberries are fine, wake up in the morning and they’re moldy. Don’t you hate that?
And, so with a “girls’ night in” later that evening I came up with the brilliant (there’s that word again) idea of making cobbler bites. Bite-sized miniature rounds of ooey-gooey cobbler goodness.
Sounds delish, right?
I thought so too.
But there was a problem.
An annoying problem that the not-so-patient-that’s-why-I-don’t-bake “non-baker” in me noticed while prying the lovelies out of the mini-muffin pan. If I took my time, the cobbler bites did release – but, boy, were they sticky. Not necessarily something you’d want to pick up with your fingers. I might fiddle around with the recipe to see if I can make it work, but probably not. Heh.
The flavor in the bites, however, was as authentic as my classic cobbler recipe, which is what I used to base the miniatures off of.
The steps? Minor adjustments that are simple as can be:
- Add 1/4 cup of granulated sugar to one peeled & cubed peach, 1/2 pint blackberries, and 1/2 pint blueberries, in separate bowls. Allow the fruit to macerate while you finish the rest of the prep work.
- Place small bits of butter – about 1/4″ cubed – into the spaces of two mini muffin pans (preferably non-stick).
- Set the pans in the oven while it preheats to 350°F.
- Mix up the classic cobbler recipe batter.
- Add the batter 1 tablespoon at a time into each mini muffin spot, once the oven has preheated and the butter is melted – do not stir.
- Add one blackberry, two little peach cubes, or two blueberries to each mini muffin spot – again, do not stir.
- Bake for 25 to 30 minutes, or until the tops are golden and the juices are bubbly.
- Let cool completely before using a spoon to remove them from the pan.
Peach, Blueberry & Blackberry Cobbler Bites
And as it turns out, I had enough leftover macerated fruit in each bowl to combine and whip up a classic Berry-Peach Cobbler. So there’s that. Yum!
Maybe you don’t want to let them cool completely in the pan. I would say 5 minutes and then get them out to cool more. I’m thinking the sugar is gluing itself to the pan as it cools. Just a thought. Great idea to use up a little bit of different fruits. And they are really cute.
@Lisa – Good point. If I make them again (maybe I will!), then I’ll try removing them before fully cool. Although, they might be too loose and fall apart. Hmmmm….
What about using mini cupcake liners?
@Hilary – I considered that, actually. But I was worried the liners would stick and then you wouldn’t be able to eat them at all.
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