Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, July 16, 2009

Blackberry Cobbler

It's blackberry time on the prairie and there are a few quarts available at the Farmer's Market -- and I eagerly bring at least one home.

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.


Bill said...

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!


Unknown said...

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

From the Old InkWell said...

Martha, look delicious! I've never seen it in a cup like this, but how precious it is!

Unknown said...

Oh, what a wonderful idea! Baking the crust separate is great.


Pat@Back Porch Musings said...

Martha this looks delicious! It's absolutely beautiful!

Southerncook said...

I love the presentation of cobbler in a tea cup. I MUST do this soon. Great post, Martha.


Martha said...

Bill -- your antique ramekins would be perfect -- are they white with gold trim? How perfect!

Nancy Yoakum said...

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 if I can get my mittens on that liquer!

Mary Bergfeld said...

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.

Joyce said...

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:)

Sherry said...

Definitely a neat idea! I've got to pass this on to the library Friends. We do some catering. This looks so classy!

for the love of a house said...

Hi Martha! Nice to see you again too! Yes, we love small town living! New England is a magical place!
Your cobbler looks delicious!

Deanna said...

This sounds delicious.
Looks so very nice in the cups.

Have a sweet week-end.

Christi @ A Southern Life said...

I love this recipe since it is easy and beautifully presented. What a great idea. Thanks for sharing this.


Lorna ~ Lace and Ivy Cottage said...

Martha, What a great recipe and presentation. I love giving tea parties, and this is one recipe that I must try. Thank you!!

SavoringTime in the Kitchen said...

These sound delightful with the touch of liqueur added. They look so cute in the teacups!


The Tablescaper said...

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

Sharing with Sherri said...

Your casserole dish sounds and looks delish, and how special to have that yummy desert in in those beautiful teacups!


Sam Hoffer / My Carolina Kitchen said...

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.

Judy said...

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.