With company coming for lunch today, blackberry cobbler seemed like the perfect dessert and the perfect way to serve it seemed to be in a tea cup.
I "stumbled upon" this recipe at the Stumpledupon blog. They called it blackberry pie in a teacup but without a bottom crust it seemed more of a cobbler to me and so that is what I chose to call it.
It's easy to prepare, can be made ahead (which is always good) and the only changes I made was to use a whole quart of berries (and additional ingredients accordingly) and to use Whidby Island's Loganberry Liqueur instead of the blackberry brandy called for.
The crust is baked separately and added just before serving over the warm blackberry filling.
I chose to use a set of English tea cups and saucers to serve the cobbler in. Since the luncheon was served in the breakfast room, the china, of course, has birds on it.It's Friday and time for Foodie Friday at Designs by Gollum. Please stop by to see what everyone is cooking up this week.
Blackberry Cobbler in a Tea Cup
1 package Pillsbury refrigerated pie dough
Sugar for crust
1 quart freshblackberries
1/3 cup sugar (or to taste)
12 t. cornstarch
12 t. Whidby Island Loganberry Liqueur
1 t. cinnamon
1/4 t. freshly grated nutmeg.
Use a large round cookie cutter and cut 4 rounds out of one sheet of pie dough. Cut slit in top, sprinkle with sugar and place on lightly sprayed baking sheet. Bake at 400 for 4 to 6 minutes or until lightly brown.
In a small saucepan, bring blackberries and sugar to boil. Mix cornstarch with liqueur; add to blackberries, stirring until thickened. Remove from heat; add cinnamon and nutmeg.
Spoon blackberries into tea cup, put a baked pastry crust on top of the berries.
Serve warm.
Also good with a small scoop of vanilla ice cream.
Sugar for crust
1 quart freshblackberries
1/3 cup sugar (or to taste)
12 t. cornstarch
12 t. Whidby Island Loganberry Liqueur
1 t. cinnamon
1/4 t. freshly grated nutmeg.
Use a large round cookie cutter and cut 4 rounds out of one sheet of pie dough. Cut slit in top, sprinkle with sugar and place on lightly sprayed baking sheet. Bake at 400 for 4 to 6 minutes or until lightly brown.
In a small saucepan, bring blackberries and sugar to boil. Mix cornstarch with liqueur; add to blackberries, stirring until thickened. Remove from heat; add cinnamon and nutmeg.
Spoon blackberries into tea cup, put a baked pastry crust on top of the berries.
Serve warm.
Also good with a small scoop of vanilla ice cream.
20 comments:
Hi Martha,
That is so beautiful (and I'm sure it tastes as fantastic as it looks). I have some antique ramekins I've never known what to do with ... because they're gold rimmed thin porcelain, so I wasn't going to bake anything in them. I've used them once (to serve tiramisu, and that was OK), but your cobbler with the separately baked crust would be ideal! Thanks for the inspiration!
Have a great weekend!
Bill
What a great idea, cobbler in a tea cup. Next time I make cobbler I will need to make it this way. THANKS!!! for the idea. Geri
Martha, look delicious! I've never seen it in a cup like this, but how precious it is!
Oh, what a wonderful idea! Baking the crust separate is great.
Yummy!!
Martha this looks delicious! It's absolutely beautiful!
I love the presentation of cobbler in a tea cup. I MUST do this soon. Great post, Martha.
Carolyn
Bill -- your antique ramekins would be perfect -- are they white with gold trim? How perfect!
Looks scrumptious and I just happen to have a ton of blackberries! What a darling idea to make it in teacups! Sounds like a delicios recipe...can't wait to try it out....now if I can get my mittens on that liquer!
Martha, this is a fantastic presentation and I'll bet these taste as good as they look. I especially like the fact that there is no last minute baking involved. As an aside, we spent last weekend on Whidby Island. The sound is gorgeous at this time of year.
OMG! These are the cutest ever. I can't wait to get home from the beach now to make these for a tea party. Once again it must be great being your neighbor and get to taste all of your amazing recipes:)
Joyce
Definitely a neat idea! I've got to pass this on to the library Friends. We do some catering. This looks so classy!
Hi Martha! Nice to see you again too! Yes, we love small town living! New England is a magical place!
Your cobbler looks delicious!
joan
This sounds delicious.
Looks so very nice in the cups.
Have a sweet week-end.
Blessings,
~D~
I love this recipe since it is easy and beautifully presented. What a great idea. Thanks for sharing this.
Christi
Martha, What a great recipe and presentation. I love giving tea parties, and this is one recipe that I must try. Thank you!!
These sound delightful with the touch of liqueur added. They look so cute in the teacups!
~Susan
This looks amazing!!!! I can't wait to try this. I love the concept that you bake the crust seperately so you can use those fancy things that can't go in the oven. Thank you so much for sharing this! - The Tablescaper
Your casserole dish sounds and looks delish, and how special to have that yummy desert in in those beautiful teacups!
Sherri:)
What a clever idea to serve it in coffee cups. I like that you baked the crust separately.
I sometimes use my blue and white coffee cups for chocolate mouse.
Sam
Wonderful idea, but you must have beautiful tea cups to pull this one off. Actually, I have some small antique Lenox soup dishes with handles and saucers that would be perfect. I use a lot of liqueurs and brandies in my baking -- I think they add so much to the finished product.
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