Ramekin Frozen Fruit Cobblers

Total: 1 hr 10 min Prep: 20 min Inactive: 15 min Cook: 35 min Yield: 4 individual crisps Level: Easy Ingredients Directions Preheat oven to 350 degrees F.

12 ounces frozen berries (blueberries or raspberries) 1/4 cup sugar 2 teaspoons cornstarch 1/2 cup plus 2 cups crisp topping, recipe follows

Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine.

Divide the mixture evenly between 4 (7 to 8- ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping: 5 ounces all-purpose flour, approximately 1 cup 2/3 cup sugar 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds 1 1/2 cups crushed crackers, gingersnaps or cereal 4 ounces unsalted butter, cubed and chilled Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts. Yield: 4 1/2 cups

Individual Berry Crisps Recipe courtesy of Alton Brown Show: Good Eats | Episode: Cobbled Together

Alton Brown

Martin's Sugar Cookies

2 cups butter
2 cups sugar
6 eggs
2 T. vanilla
Add 7 cups of lour
Add 2 tsp baking powder

Cream together butter and sugar and add eggs.  Add vanilla and then flour and baking powder.  Chill.  Bake at 375 degrees for abt l0 minutes    If large cookies bake at 300 degrees for 20 minutes.