- Blueberry ginger filling
- 2 tablespoons cornstarch
- 1/4 cup white sugar
- 3 cups blueberries
- 1 teaspoon finely chopped ginger
- 1 tablespoon freshly squeezed lemon juice
- Batter
- 3/4 cup all-purpose flour
- 1/4 cup spelt flour
- 2 teaspoons baking powder
- 1/4 cup white sugar
- 2 tablespoons butter
- 1 egg
- 1/4 cup milk
- 1/4 cup 35% cream
- Topping
- 35% cream to taste
- Preheat oven to 350 degrees F (180 degrees C).
- Butter six 1-cup (250 mL) ramekins and place on a baking sheet.
- In a bowl, combine filling ingredients and divide among the ramekins.
- Prepare the batter. In a bowl, combine the first 4 ingredients then cut in the butter until the mixture resembles coarse breadcrumbs. Make a well in the middle.
- In another bowl, beat egg, milk and cream for 1 minute. Pour into the well and mix well with a wooden spoon.
- Divide the batter evenly over the fruit mixture in the ramekins.
- Bake 15 minutes or until the tops are golden and the filling is bubbling around the edges. Cool 15 minutes at room temperature.
- Invite each guest to crack the top of the cobbler and pour in a little cream.