Blackberry-Peach Cobbler Custard Cups

Just because it's bikini season doesn't mean you should swear off desserts forever!  These amazing finales are the perfect way to cool down after a sweltering day at the beach.  Enjoy them on the deck while you watch for fireflies to flicker in the distance!

1 1/2 cup fresh blackberries
1 1/2 cup peeled and sliced fresh peaches (2 large)
1 pint premium vanilla ice cream, melted (I used Haagen-Daz)
1/4 cup flour
3 large eggs, lightly beaten
1 (5.25-oz.) package sugar cookies, coarsely chopped (I used the break apart sugar cookies you bake yourself)

Preheat oven to 350.  Divide blackberries and peaches between 8 lightly greased 6-oz. custard cups or ramekins (about 1/3 C. per ramekin).

Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs.  Pour mixture over fruit in custard cups.  Top with sugar cookie crumbles.  Place custard cups on a 15" X 10" cookie sheet.

Bake for 20 - 25 minutes or until custard is set.  Cool on pan for 40 minutes.

Serves 8.

Recipe shared by my mama.