This week, I've taken Dorie's Cherry Rhubarb cobbler recipe and tweaked it just a weensy bit to make four individualized cobblers for my family. (For the pure recipe, head over to Sprinkles on a Cupcake) First of all, I loved the idea of itty bitty cobblers that would not only bake fast in the July-hot oven but also not be around tomorrow for me to devour again. I also wanted to go whole wheat (every little bit helps) with a little extra sweetness from an added sprinkling of brown sugar. Third, everyone around here has an opinion (i.e. loud argument) about what I'm going to be baking. This time I thought I could spit the old adage in the eye and really please every single person. Ladies and Gentlemen, I'm baking for peace and family harmony now. Oom...
You'll need about 1 cup of fruit per person. I chose peaches and raspberries, Quiet Man went with peaches and blackberries, and the two little charges took their berries pure. My favorite was the plain blackberry, just when it was almost one with the melting ice cream-warm and cold perfection. 
Each and every one was juicy and delicious-like a hearty, cookie-topped, crustless pie. They turned out so well that I'm considering making them again tomorrow. So much for not wanting leftovers around. Peace and harmony make me hungry.
Make your Own Whole Wheat and Brown Sugar Cobblerettes
Estimated Cost:$4.00 for four-depending on fruit
Notes: I used frozen berries with great results. This would make a great party dish, since you could quickly pop it in the oven after dinner and serve every one's favorite cobbler with a melting scoop of vanilla ice cream.
4 cups summer stone fruits, sliced and berries, in any combination
4 teaspoons sugar
2 teaspoons cornstarch
For Dough:
1/2 cup whole wheat
1 packed tablespoon brown sugar (plus 2 teaspoons for later)
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cold butter, cut into small pieces
3 tablespoons milk
Preheat oven to 375. Coat 4 (8 ounce) ramekins with cooking spray. In each ramekin, place one cup fruit, 1 teaspoon sugar and 1/2 teaspoon cornstarch. Carefully mix. In a small separate bowl, combine flour, 1 tablespoon brown sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse meal with some pea size pieces. Add cream and gently stir mixture into dough. Shape into 12 small balls and place three on each cobbler; sprinkle each cobbler with 1/2 teaspoon brown sugar on just the dough portion. Place cobblers on cookie sheet and bake for 20-25 minutes, or until cobblers are lightly browned and juices are bubbling. Let cool for five minutes and serve with vanilla ice cream.
Coming Tomorrow:Tomato and Basil Flatbread
Even though I'm perspiring in New Orleans, I'm all set to share my 
If you want the perfect post barbecue sweet, choose this cobbler. Hint, hint, think dessert for Fourth of July. Dream of warm juicy summer fruit and berries, tender sweet pastry, and a melting scoop of vanilla bean ice cream.
Use fresh and/or frozen, depending on what's in season. Think apples and raspberries, nectarines and cranberries, blackberries and plums, peaches and blueberries- you just can't go wrong. Start by making a buttery pastry. 
It'll take you five minutes, tops. Roll or pat it out and cut out some fun shapes, like patriotic stars. 
Next mix your fruit with some sugar and flour for thickening. Taste the fruit juices and adjust sugar as needed. Cover with the cobbler dough.
Toss it in the oven and bake till browned and bubbly, and if a little juice drips over the side, it's a visual bonus.
