| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 cups heavy cream
- One 14-ounce can sweetened condensed milk
- 1/2 cup crushed cinnamon cereal
- 1 cup flour
- 3/4 cup brown sugar
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/2 cup crushed cinnamon cereal
- 2 1/2 cups berries
- 1 cup granulated sugar
- 1/4 cup prosecco
- 1 tablespoon lemon juice
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 tablespoon vanilla extract
- 2/3 cup crushed cinnamon cereal
Instructions
- For the ice cream: Whip the cream with an electric mixer until stiff peaks form.
- Pour the condensed milk into a separate bowl and gently fold in the whipped cream until smooth and lump-free. Pour into a pan and sprinkle with the cinnamon cereal. Press a sheet of wax paper to the surface (to avoid crystals) and freeze until solid, up to 6 hours.
- For the crumble: Combine the flour, brown sugar, butter and cinnamon cereal in a large
- bowl. Stir well to evenly distribute butter.
- For the cobbler: Preheat the oven to 375 degrees F. Place the berries in a large bowl and sprinkle with the granulated sugar, prosecco and lemon juice. Let sit until juice forms.
- Mix together the flour, baking powder and salt in a mixing bowl. Add the melted butter, vanilla and cinnamon cereal. Transfer to a small baking dish or cast-iron skillet. Top with berries and then crumble.
- Bake until golden brown and bubbly, 35 to 40 minutes. Serve with the ice cream on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1807 |
| Total Fat | 100 g |
| Saturated Fat | 62 g |
| Carbohydrates | 214 g |
| Dietary Fiber | 6 g |
| Sugar | 146 g |
| Protein | 20 g |
| Cholesterol | 319 mg |
| Sodium | 722 mg |