Inside-out Cobbler - Plum and Marionberry

Origin: Cobblers are from American-British Colonies, but this little treat is my creation.

A delicious cup made from a sweet oatmeal cookie paired with a sour filling that makes every bite perfect. What I call an inside-out cobbler.

Makes about: 12-15 cups

Time: 1.5 hours

Difficulty: 1 our of 5

Note - The first half of this recipe is from the Crispy Oatmeal Cookies in my recipe log.

Prep:

Butter a muffin pan really well and preheat the over to 350 degrees F.

Ingredients:

1 cup flour - sifted

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

14 tablespoons butter - starting to become room temperature

1 cup sugar

1/4 cup brown sugar - packed

1 large egg

1 teaspoon vanilla extract

2 1/2 cups oats - old fashioned

1 cup water

2 small plums

1/2 cup marionberries

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cardamom

1/4 cup sugar - more for preference

Instructions:

- Step 1 - Mix the Dry Ingredients

In a medium bowl add 1 cup of flour that has been sifted, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together until just combined.

- Step 2 - Cream the Butter

In a large bowl add 14 tablespoons of butter that is soft, but still a little cold, so not sitting out on the counter all day long - you don't want it too soft.

Cream the butter until it is smooth.

- Step 3 - Cream the Sugar with Butter

Once that butter is creamy and sooth add in 1 cup of sugar and 1/4 cup of packed brown sugar, (light or dark, make your choice).

Mix this until your butter batter becomes light and fluffy - about 3-5 minutes.

Once the butter and sugar is light and fluffy scrape the bowl with a spatula bringing your sweet butter to the middle of your bowl.

Keep the spatula handy, you will need it later.

- Step 4 - Add Vanilla and Egg

Add the 1 large egg and the 1 teaspoon of vanilla extract to the top of your sugary butter and mix well, but only until combined. Don't over mix.

- Step 5 - Add Dry Ingredients

Add the bowl of dry ingredients to the top of your buttery, sugary, eggy mixture and mix in with a spatula until combined.

- Step 6 - Mix Well

Don't overwork the batter.

This is its own step because it is very important.

- Step 7 - Add in Oats

Add the 2 1/2 cups of oats to your batter.

Make sure you use old fashioned because instant could turn your cookies into sad looking cookies. The oats also help with the nice crispy texture.

- Step 8 - Mix it all Up!

Using the same spatula mix the oats in until just combined.

I apologize, I don't have a picture of the finished oat mixture - I forgot to take a picture.

- Step 9 - Make Your Mold

Press your cookie dough against the edges the buttered muffin pan. Make sure your cookie cup is not too thick because the dough expands.

- Step 10 - Bake

Bake the oatmeal cookie cups for 15 minutes.

- Step 11 - Cool Completely

Let the cookies cups cool in the muffin pan completely before taking them out.

Use a knife to go around the edges to loosen them up.

- Step 12 - Make Your Filling

In a large sauce pan mix in 1 cup of water, 2 small plums, 1/2 cup of marionberries, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/4 teaspoon of cardamom, and a 1/4 cup of sugar.

- Step 13 - Cover and Simmer

Cover the filling for about 20 minutes on low medium heat, stirring occasional, until it thickens and reduces.

Once the filling has thickened place it off to the side until needed.

This filing can be pretty sour; so try it and test if you, specifically you, like the sourness and add more sugar if you need it.

- Step 14 - Break the Tops that have Overgrown on the Cookies

Once the cookies have cooled, break the tops to open the cup up.

Once the cookies came straight out of the oven you might have noticed they over grew (like the picture in step 10. The hole will still be there, you just need to break the tops down.

- Step 15 - Spoon Filling into the Cookie Middle

Spoon some of the filling into the middle of your cookie filling it to the top.

- Step 16 - Enjoy Every Bite!

These are great little treats can be eaten with cold or hot filling.

If you want it warmed up, I placed mine in the microwave for 15 seconds and the cookies becomes soft and molds together with the filling very well.

I used "Mel's Kitchen Cafe" crispy oatmeal cookie for the shell of my cobbler. I changed a few things around in the recipe and made my own cobbler.