I found this recipe in a magazine the other day and decided I just had to make it. I cut the recipe in half though because I didn’t have enough berries on hand to make the whole thing. It was delicious and Cade loved it. Thought I would share.
2 pints strawberries hulled and quartered
1 pint blueberries
1 cup sugar (divided)
1 tbsp cornstarch
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
6 tbsp butter, melted
1. Preheat oven to 375. In a bowl combine all berries, 1/3 cup plus 2 tsp sugar and cornstarch. Let sit for 10 minutes.
2. In another bowl, mix flour, 1/2 cup sugar, baking powder and salt. In a third bowl, stir egg, milk, vanilla and butter. Add dry ingredients. Stir well.
3. Place six, 6-oz. ramekins on a baking sheet. Divide fruit evenly and top each with spoonfuls of batter. Bake 25 to 30 minutes, until tops are golden brown. Cook 5 minutes; serve.
As you can see by my picture, I did not use ramekins. I used my mini baker from Pampered Chef. Love Love Love my mini baker. Since I used a different baker, I had to bake it longer than the 25-30 minutes. It was probably more like 40 minutes maybe even 45. I set my timer for the 30 minutes and when I checked it the first time I could tell that its was still a little gooey in the middle. So I stuck it back in for a little longer. It came out perfect and looks delicious, don’t you think? Enjoy!