As much as I love making my own dough, I also love the convenience of having Rhodes Bake-N-Serv rolls and loaves of frozen dough in my freezer. Rhodes Bake N Serv White Dinner Rolls make a wonderful, easy topping for this Pecan Crusted Cobbler for One. Take out as many rolls as needed and keep the rest for another amazing dish like Apple Cider Bubble Bread or Baked Chicken and Dumplings.
Fresh and frozen fruit as well as pie filling, work great for this easy recipe. Add a splash of extract or juice along with a pinch of spice, to the filling or topping, to complement the fruit you crave to fill each single serving cobbler.
Thaw one Rhodes Bake N Serv Dinner Roll for each cobbler. While dough is still cold, pat out a little larger than the ramekin.
Cut dough into 8 strips.
Mix 1 Tablespoon brown sugar and finely chopped pecans together. Brush top of dough with a little melted butter, reserving some. Press brown sugar and pecan mixture into each side of dough.
If using frozen berries, drain in colander. Otherwise, rinse and drain fresh berries. Add 1 Tablespoon sugar and 1/2 to 1 teaspoon cornstarch to drained berries and toss to coat. (1/2 cornstarch will be juicer.)
(This step is optional, it makes the cobbler a little thicker and heats the bottom of dough when it is put on.) Put berries in a 2 cup microwavable bowl and cook 1 minute, stirring after 30 seconds. If needed, cook at 30 second intervals for another minute or until starting to thickened.
This is what happens when your bowl is not large enough…it ran over and half was last.
Butter 4 oz. ramekin.
Put blueberries in ramekin. Place brown sugar and pecan crusted dough on top of blueberries. Push down sides on inside of ramekin. If any topping remains, you can add to blueberries or on top of the dough.. Place on baking sheet with sides. Cook 25 to 30 minute or until middle is set. If desired, you can reheat remaining butter and drizzle over the top of the cobbler after 20 minutes. Cover the last 5 minutes if top is getting too brown.
Without cooking in microwave first.
Pecan Crusted Cobbler for One
makes one 4 oz. ramekin
ingredients
1 Rhodes Bake N Serve Dinner Roll
1 cup fresh or frozen blueberries (or fruit of your choice), enough to fill ramekin
1 Tablespoon sugar
1/2 to 1 teaspoon corn starch
1 Tablespoon melted butter or margarine
1 Tablespoon brown sugar
1 Tablespoon finely chopped pecans
Directions:
Thaw one Rhodes Bake N Serve Dinner Roll for each cobbler.
Preheat oven to 350 degrees F.
Stretch dough while still cold, to 6″, more or less, in diameter. Cut dough into 8 strips. Mix 1 Tablespoon brown sugar and finely chopped pecans together.
Brush top of dough with a little melted butter, reserving some.
Press brown sugar and pecan mixture into each side of dough.
If using frozen berries, drain in colander. Otherwise, rinse and drain.
Add 1 Tablespoon sugar and 1 teaspoon cornstarch to drained berries and toss to coat. ***OPTIONAL STEP: Put in a 2 cup microwavable bowl and cook 1 minute, stirring after 30 seconds. Cook at 30 second intervals for another minute or until thickened.***
Butter 4 oz. ramekin. Put semi cooked blueberries in ramekin.
Put brown sugar and pecan crusted dough on top of blueberries. Push down sides.
If any topping remains, you can add to blueberries or on top of the dough.
Place on baking sheet with sides. Bake in preheated 350 degree F oven, 25 to 30 minute or until middle is set.
If desired, you can reheat remaining butter and drizzle over the top of the cobbler after 20 minutes. Cover the last 5 minutes if top is getting too brown.
