Rum Berry Cobbler (Part 2) + Caramel Ice Cream

Hey everyone!

Lets take a quick break from politics, and dive into something I adore on my free time: cooking and baking.

If you've already seen my old recipe of my cobbler here: Cobbler (Part 1) then you will notice a few changes i've made for the better on this version!

I hope everybody enjoys this collaboration with a fellow blogger of mine at Blogtastic Food

 

Recipe time!

No literally, how long will this take?

Time?

60 min-1 hr 20min to cook. 10 min (or less) prep.

If you use the tin, then 60 minutes. Ceramic will take longer.

Ingredients:

  • Self-rising flour (I use King Authur, if you want GF use Bloomingfield Farms and add some baking soda and salt)
  • 1 1/3 cup four
  • Milk (I use Silk Soymilk Original flavored, but you can use any kind you wish, I’d recommend no vanilla though)
  • 1 cup milk
  • Butter (I use Earth Balance sticks, you can use anyone you want)
  • 1/2 cup (1 stick)
  • Sugar (I use raw cane sugar, it has no bleach and is NON-GMO, but you can use regular.. although I wouldn’t suggest it. The pure Raw has thicker granules and makes a big difference in taste.)
  • 1 1/3 cup sugar
  • + 2 spoon fulls for topping prior to cooking then once it’s done cooking
  • Rum (Bacardi Gold, it’s the best in it)
  • 1/8 cup or 3 tbsp rum
  • + A spoonful/capful for the top prior to inserting in oven
  • Cinnamon (optional: but extremely suggested)
  • Sprinkle amount (not too much)
  • Fruit (I used frozen blackberries, mango, etc.)
  • Nearly any fruit is good!
  • Whatever fits the pan is preferable. Fill it up!
  • Spray grapeseed oil for pan (not olive, makes no weird oil flavoring when sprayed with grapeseed.)

Preheat oven to 350 degrees. (Works better if you have a Conv oven, preheats faster.)

Processed with VSCO with m5 preset

Melt butter (1/2 cup) in microwave for 34 seconds on high.

Take out a medium sized bowl.

Combine the dry ingredients: Sugar (1 1/3 cup), and flour (1 1/3 cup) whisk in bowl.

Pour in milk (1cup) with butter.

Mix with fork or whisk.

Pour in rum (1/8 cup, or 3 tbsp).

Processed with VSCO with m5 preset

 

Whisk to mix all together.

Spray round pan with grapeseed oil (not olive)

Pour in pan the mixture.

Place in fruit. I filled the entire pan with blackberries. I made sure it was fruity! Don’t be chinchy!

Processed with VSCO with g3 preset

This cobbler never lasts more than a day in my house. Now with the ice cream, it won't last an hour!

 

Pour a spoonful amount of rum on the top, it turns it into a lightly browned surface once done cooking.

Finally, sprinkle a spoonful of sugar, and don't forget to top it all off with Baileys Salted Caramel Swirl No Churn Ice Cream once it's all done cooking to perfection!

(Tip, poke with a tooth pick, it should come like flaky cake with berries not liquid)

Sprinkle on some cinnamon! (Ooo cinnamon!)

Processed with VSCO with m5 preset

 

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3 thoughts on “Rum Berry Cobbler (Part 2) + Caramel Ice Cream

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