Aug 15, 2011
I agree with the submitter -- tasting the fruit first determines the amount of sugar needed! While cooking fruit on the stovetop then again in the oven may benefit firm apples or pears, delicate berries do not need much heat to coax out their delicious juices. I made the simple syrup + cornstarch as directed, then poured the semi-cooled mixture over the berries in individual ramekins. At first the topping is a nicely spiced streusel, then it becomes a sticky dough once the hot water is added -- still easy enough to plunk ontop of the berries. The cobblers were golden brown after 18 min in my oven. Oh, these do bubble and sputter a bit while baking - just bake cobbler(s) on a foil-lined sheet pan to save on clean-up. Your oven will thank you.
—Nicolette
