I must admit, I’ve never been one to get excited about sweet, fruity desserts—given a choice, I will always choose the decadent chocolate treat instead. However, I fell in love with the miniature berry cobblers delivered to our table after my mom’s birthday dinner in late August. They were beautiful treats of petite proportions; their crisp tops and warm berry filling were the perfect finish to a delicious meal at the Paseo Grill in Oklahoma City.
Those desserts have been on my mind ever since. Hastened by the occasional breeze of crisp fall air, I set to make my own version of miniature blackberry and strawberry cobblers before the end of berry season. I used predominantly blackberries (they’re my favorite) and added some strawberries to ensure I had enough filling. I searched around for a whole wheat version of cobbler crust for a healthier, heartier dessert and found one at 101 Cookbooks.
Beautiful, right? I wish I had captured them in all their bubbly, hot-from-the-oven glory, but that would have required an assistant, a prettier surface to throw them on, and, uh, someone who knows what she’s doing. On the upside, they turned out nicely and tasted positively delicious.
Mini Blackberry CobblersCourse: Dessert
These miniature blackberry and strawberry cobblers have healthy, whole wheat crust and little added sugar. Perfect portions for individual dessert servings.
12 ounces blackberries
1 pound (16 ounces) strawberries
½ tablespoon cornstarch
2 tablespoons sugar
- Cobbler topping
½ cup plus 2 tablespoons whole wheat pastry flour or regular whole wheat flour
1 teaspoon baking powder
3 tablespoons brown sugar
Dash of salt
1 small egg
¼ cup buttermilk
1 ½ tablespoons butter, melt and let cool for a few minutes
- Preheat oven to 375 degrees Fahrenheit. Chop the strawberries into large chunks. Gently mix the fruit, corn starch and sugar together in a bowl.
- In a larger bowl, mix the remaining dry ingredients together. Whisk the egg, buttermilk and butter together in a separate bowl, then pour into the bowl of dry ingredients. Stir the mixture until just blended.
- Spoon the fruit mixture into your ramekins and top with the dough. Bake for fifteen minutes or until the tops are golden brown.