Ok, take a moment to get over the fact that there is basil in my cherry cobbler.
Alrighty, moving on. Yes, herbs in dessert might seem odd but not really. Mint is a herb and that stuff is delicious with chocolate. And how about lemon or lavender? See? It isn’t weird. You’re weird.
Sorry, you’re not weird and I’m getting way off topic. Back to cobbler. Mmm cobbler. I told you that I had a sweet recipe for the cherries that are sitting in my fridge right now and here it is. With 4th of July right around the corner, I wanted to make a cherry cobbler because what’s more American than cherries and cobbler? Fireworks and parades, that’s what. I wanted it to be a little different because regular old cherry cobbler has been done before. So I added basil and turned them into individual little cobblers.
Ok, how cute are the individual cobblers? Super cute. Plus now you can say you get to eat an entire cobbler by yourself AND not feel like you gained 5 pounds in the process. Seriously though, these individual cobblers are perfect for a 4th of July BBQ because you can make them ahead of time and then just keep them in the freezer until you’re ready to pull them out. And you don’t have to fuss with a knife and pie server or hear little Timmy complain that Susie’s piece is bigger than his because guess what Timmy?
You get your own! And having an entire cobbler might be more American than fireworks and parades. Maybe.
Individual Cherry Basil Cobbler
- 4 tbsp almond flour
- 4 tbsp toasted and finely shredded coconut (toast it in a dry pan over medium heat)
- 2 tbsp coconut sugar
- 1/2 tsp salt
- 4 tbsp coconut oil, melted
- 2 cups cherries, pitted and cut into quarters
- 2 tbsp basil leaves, sliced into ribbons and tightly packed
- juice of 1 lemon
- 1/3 cup water
- 1 tbsp maple syrup or honey
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp tapioca starch (you could also use cornstarch)
- Preheat oven to 350 and line a muffin tin with paper liners or silicone molds.
- Place all of the crust/crumble ingredients in a small bowl and whisk together with a fork. Take about half this mixture and press into the bottom of the muffin tin. Save the rest for later.
- In a medium saucepan, combine all of the cobbler ingredients and heat over medium-high heat, stirring frequently. The mixture will start to get thicker as it heats up. Cook until the cherries have started to break down a bit, about 8 to 10 minutes.
- Remove the saucepan from heat and let it cool slightly. Place the muffin tin in the oven and bake for about 5 minutes until the crust gets slightly brown. Watch carefully so you don’t burn your crust (unlike I did with my first batch…)
- Pull out the muffin tin and spoon in the cherries into each muffin tin. Take the leftover crust ingredients and lightly sprinkle over the top of each cobbler until it’s all gone.
- Bake the cobbler for 10 minutes or until the cherries are bubbling and the crumble is starting to brown. Remove from the oven and let cook on a rack completely before moving to the fridge.
If you’re making these ahead of time, once they’re cooled completely store them in the freezer until you’re ready to serve. This is also a really good idea if it’s a super hot day because they won’t melt as fast if they’re a little frozen. Plus, refreshing much?
Adam and I are headed to North Webster to his stepdad’s parents house on the lake so we’re sure to enjoy the water, food, and fun that comes with a lake visit!
What are your 4th of July plans?
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