Stumptown Magazine

My woman got a shitload of blueberries at the store the other day so rather than eat them raw like a sucker, I covered them in sugar, butter, flour and more sugar. This is America and I’ll be damned if I have to eat some pansy ass berry plain. Let’s begin: 

Start by prepping your berries. You can use any kind of berry you want or even get crazy and mix a few different types. I am using about half the berries I normally would for a full sized cobbler so if you are making a big one, double everything. Lightly toss your washed berries with 1/4c white sugar, 2tsp cornstarch, 2tsp instant tapioca, and the juice from a small to medium lemon. Instant tapioca may sound gross but it is an amazing thickener especially when used with cornstarch. If it weirds you out just omit it and double the cornstarch.

I usually make a topping that has a ton of flour but my lady requested a “crumble top,” whatever the fuck that means, so I used equal parts sugar, butter, and flour. For these mini cobblers I only used 1/2c of each. “What should I do if I am making a full sized cobbler?” You can’t be serious. Double everything, dumbass. Mix the flour and sugar in your food processor. Dice up cold butter, add it, and use on-and-off turns until it looks like it does above. You can also do this by hand pretty easily. Fill your ramekins with your berry mixture, tear up the topping  into little pieces and cover every inch in a double layer. Sprinkle lightly with sugar.

Put your mini cobblers in a 375 deg oven for about 30 minutes. Wait until they are bubbling and lightly browned on top. “So for my big cobbler should I increase the temperature and time to 750 deg and 60 minutes?” Don’t get smart with me. Eat it.