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.Print
Mini Blackberry Cobblers
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Dessert
These miniature blackberry and strawberry cobblers have healthy, whole wheat crust and little added sugar. Perfect portions for individual dessert servings. Recipe yields 4 small crisps.
- 12 ounces blackberries
- 1 pound (16 ounces) strawberries
- ½ tablespoon cornstarch
- 2 tablespoons sugar
- 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. Place the ramekins on a rimmed baking sheet to catch any potential drips. Bake for 15 minutes or until the tops are golden brown.
Recipe roughly adapted from 101 Cookbook’s Cherry Cobbler Recipe.
Make your own buttermilk: Combine ¼ cup milk of choice (dairy or non-dairy) with ¾ teaspoon vinegar or lemon juice. Let the mixture rest for 5 minutes before using.
▸ Nutrition Information
The little cobblers are so easy to make and would be the perfect conclusion to a dinner party or get together. Run on over to the store for fresh blackberries before it’s too late, and please let me know if you have suggestions for the recipe. I’m all ears!