Ingredients

*This recipe makes 6 8 oz. ramekins of fruit cobbler.

Cobbler Crust
2 1/4 cups unbleached all-purpose flour
1/2 cup firmly packed golden brown sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
6 Tbs. (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 egg
3/4 cup heavy cream

Fruit Filling
6 cups various berries, rhubarb, apples, etc.
1/2 cup raw sugar or honey substitute
2 T flour
1/2 t cinnamon

Preparation

Cobbler Crust
To make the topping in a food processor, combine the flour, brown sugar, baking powder, salt and baking soda and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Pour the egg mixture into the food processor and pulse just until the topping mixture holds together.

To make the topping by hand, in a bowl, stir together the flour, brown sugar, baking powder, salt and baking soda. Scatter the butter pieces over the top and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together.

Fruit Filling
Cut fruit into bit-sized pieces (if necessary).
Mix together in bowl with remaining ingredients.

Assembly

Place 1 cup of fruit into each ramekin and shake to settle.
Spread
Sprinkle 1/2 cup crumble mixture on top and spread out to cover surface evenly.
Bake in oven at 250 degrees for 30 minutes and remove to cool.

Presentation

Put ramekin of cobbler into convection oven for 10 minutes or until crumble is golden brown and mixture is bubbling.
Put one scoop of ice cream into 6 oz. ramekin and place both dishes onto rectangular plate (with doily) for serving.
Garnish ice cream with fresh mint sprig.