Whole wheat crust and little sugar make these mini blackberry and strawberry cobblers healthy. Individual dessert servings are ideal. Makes 4 small crisps.
Filling – 12 ounces blackberrie – 1 pound (16 ounces) strawberrie – ½ tablespoon cornstarch – 2 tablespoons sugar Cobbler topping – ½ cup plus 2 tablespoons whole wheat pastry flour or regular whole wheat flour – 1 teaspoon baking powder – 3 tablespoons brown sugar – Dash of salt – 1 small egg – ¼ cup buttermilk* – 1 ½ tablespoons butter, melt and let cool for a few minute
Warm the oven up to 375 degrees Fahrenheit. Take the strawberries and cut them up into big pieces. In a bowl, mix the fruit, corn starch and sugar together slowly.
Mix the remaining dry ingredients in a larger bowl. Mix the egg, buttermilk, and butter in a separate bowl, then add to the dry ingredients.
The mixture should only be barely mixed. Put the fruit mix into the ramekins and then cover them with the dough.
Put the ramekins on a baking sheet with a lip around the edge to catch any drips. Put them in the oven and bake for 15 minutes, or until the tops turn golden brown.