Thursday, October 6, 2011

Keeping it Simple: Blueberry Cobbler a la Mode

I wanted a doughnut. Saying that for me is like saying "I woke up this morning." I love doughnuts. Fast metabolisms and cravings for sweets runs in my family.

Doughnuts every day will hurt me, so I made myself a cobbler. You can make this with almost anything, as long as you have some fruit and oatmeal. I had peaches and I could have the used those, but I chose frozen blueberries.

The most important thing about cobbler is to make the filling bubble through the top. This is especially true in a crumble. There is no excuse if you don't get it to bubble through.

I started with a ramekin, such you can substitute any shallow dish like a short coffee cup or ceramic plate, and put in some blueberries, a splash of red wine, and a little water. Microwave for 30 and drink most of the liquid (or pour it out, I was alone).

In a soup cup, I mixed equal parts Irish butter and rolled oats with a dash of cinnamon. Put a little agave nectar in the blueberry mixture and top with the oat mixture.

Toaster oven til bubbly, and you are good to go. I only had cappuccino gelatin, so I made some almond banana soft serve to go on top.

You don't need to impress someone every time you cook. It is good to get used to cooking on the fly.

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