Mini Apple-Raspberry Cobblers
- Level: Easy
- Yield: 12 mini apple-raspberry cobblers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 208
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 33
- Sodium
- 171
- Total: 1 hr
- Active: 25 min
Ingredients
6 tablespoons cold unsalted butter, cut into pieces, plus more for the pan
3 medium apples (such as Gala), peeled and chopped
1 pint raspberries
1/2 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon plus a pinch of kosher salt
2 teaspoons baking powder
1 large egg
1/3 cup cold buttermilk, plus more for brushing
Turbinado sugar, for topping
Vanilla ice cream, for serving
Directions
- Preheat the oven to 375˚ F. Butter a 12-cup muffin pan. Combine the apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, the vanilla, cinnamon and a pinch of salt in a medium bowl. Toss and set aside.
- Whisk the remaining 1 1/2 cups flour, 1/4 cup granulated sugar and 1/2 teaspoon salt and the baking powder in a medium bowl. Add the cut-up butter and toss to coat, then work the butter into the flour using your fingers until it looks like coarse meal with some pea-size bits. Whisk the egg and buttermilk in a small bowl, then add to the flour mixture and stir to form a sticky dough.
- Divide the apple mixture among the muffin cups. Spoon the dough evenly over the fruit (about 2 tablespoons per muffin cup). Brush the dough with buttermilk and sprinkle with turbinado sugar. Bake until the fruit is bubbling and the dough is browned and cooked through, 25 to 30 minutes. Let cool at least 10 minutes, then scoop out of the pan and serve with ice cream.