Blueberry Cobbler Tartlets

Blueberries are New Jersey's State Fruit, my home. Sweet, tart, and juicy, they are perfect for desserts. Ironically I wasn't in New Jersey when I first picked them. I wasn't even in the country! I was in Germany visiting my grandparents. I remember the blueberries being enormous and my grandmother making a delicious cake from them.

I tried to recreate the feeling of blueberry picking with my grandparents in one bite. Graham cracker crust, blueberry raspberry compote filling, and sweet crumble on top, these Blueberry Cobbler inspired tartlets remind me of the beautiful scenery of Germany.

Ingredients

1/2 pound of blueberries

1/2 pound of raspberries

3 teaspoons of white sugar (compote)

1 tablespoon of fruit juice

3 cups of crushed graham crackers

1/2 cup white sugar (crust)

12 tablespoons of butter, melted (crust)

1 teaspoon of cinnamon
1/2 cup all-purpose flour

1/2 cup white sugar (crumble)

4 tablespoons of butter, diced (crumble)

Directions

To make filling: 1. Put berries in a pot on the stove with your fruit juice (I use orange) on medium low heat.

2. Stir until berries become soft and then take the pot off the heat to cool.

3. Puree the filling and cool in fridge.

To make the crust: 1.Crush graham crackers in a plastic bag until there are no big pieces and put into a bowl.

2. Add in the melted butter, sugar, and cinnamon. Stir until all combined.

To make the crumble: 1. Mix flour and sugar.2. Fork in your cold diced butter.
Assembling: Press graham cracker crumbs firmly into muffin tins to form a crust. Bake for 5 minutes at a 350 degree oven. Once cooled, fill your baked crusts with your compote filling and top with crumble. Bake for 10 minutes and let cool before taking the pies out of the muffin tin.

You can serve this pie hot or cold. Delicious with a scoop of vanilla ice cream on top!

"Mini Desserts from your Mini Blogger..."