Berry Cobbler with Ice Cream
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1807
- Total Fat
- 100
- Saturated Fat
- 62
- Carbohydrates
- 214
- Dietary Fiber
- 6
- Sugar
- 146
- Protein
- 20
- Cholesterol
- 319
- Sodium
- 722
- Total: 3 hr 15 min (includes freezing time)
- Active: 35 min
Ingredients
Ice Cream:
2 cups heavy cream
One 14-ounce can sweetened condensed milk
1/2 cup crushed cinnamon cereal
Crumble:
1 cup flour
3/4 cup brown sugar
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup crushed cinnamon cereal
Cobbler:
2 1/2 cups berries
1 cup granulated sugar
1/4 cup prosecco
1 tablespoon lemon juice
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
2/3 cup crushed cinnamon cereal
Directions
- For the ice cream: Whip the cream with an electric mixer until stiff peaks form.
- Pour the condensed milk into a separate bowl and gently fold in the whipped cream until smooth and lump-free. Pour into a pan and sprinkle with the cinnamon cereal. Press a sheet of wax paper to the surface (to avoid crystals) and freeze until solid, up to 6 hours.
- For the crumble: Combine the flour, brown sugar, butter and cinnamon cereal in a large
- bowl. Stir well to evenly distribute butter.
- For the cobbler: Preheat the oven to 375 degrees F. Place the berries in a large bowl and sprinkle with the granulated sugar, prosecco and lemon juice. Let sit until juice forms.
- Mix together the flour, baking powder and salt in a mixing bowl. Add the melted butter, vanilla and cinnamon cereal. Transfer to a small baking dish or cast-iron skillet. Top with berries and then crumble.
- Bake until golden brown and bubbly, 35 to 40 minutes. Serve with the ice cream on the side.