From my story, “American (as Apple Pie)”
¼ cup vegetable oil
¾ cup plus 1 teaspoon granulated sugar
¾ cup all purpose flour
¾ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 tsp vanilla extract
½ cup plain 2% Greek yogurt
1 tsp grated lemon zest
1 x ½ pint of raspberries
1 pint blueberries
Preheat your oven to 350˚F.
Place four 4 ¾ inch porcelain crème brulee dishes on a parchment-lined rimmed cookie sheet or half sheet pan. Evenly distribute the berries amongst the crème brulee dishes. Sprinkle the fruit with approximately 1 teaspoon of sugar.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, and lemon zest until slushy, approximately 2 minutes.
Add the egg, and with the mixer on medium high beat until smooth.
Stop the mixer, and add the vanilla, and yogurt. Beat on high speed until the ingredients are combined and smooth.
Sift in the flour, baking soda, baking powder, and salt. Combine on the lowest speed just until combined.
Divide the batter evenly amongst the crème brulee dishes.
Bake on the lined cookie sheet in the pre-heated oven for approximately 20 minutes for soft, pudding-textured middles, longer if you want the center of each to bake more thoroughly.
Cool slightly before serving. Good with ice cream or sweetened whipped cream.