Mini Blackberry Cobblers for Two
Last week was the first day of spring! Not that you would notice here in Boston where the lows sank into the 20’s this week. It’s okay, us New Englanders don’t expect much out of spring. Everyone says that unlike some other parts of the country New England experiences all four seasons and that is true, but not how you imagine it. We get all four seasons except sometimes we can go from fall to summer to winter… in one week. And usually the year feels like a really long winter, a decent summer, with the teeniest smallest amount of spring and fall in between. But, as the song goes, “Boston, you’re my home,” and I wouldn’t change it for anything.
To get through the seemingly forever winter I like to treat myself to some summer and spring flavors, especially berries. Even though berries may not be in season just yet, frozen berries are a great substitute, especially if you’re baking with them. A few weeks ago I wanted to use some berries and make a small and quick dessert. A dessert that would actually be for two, a little unlike my experiment with the vanilla blackberry-mascarpone cake for two, and would be ready without extensive preparation and cooking time. These mini berry cobblers for two are the perfect treat. They are like little light cakes with a juicy berry center that will make you think it’s summer and not actually still 40 degrees.
Some cobblers have a texture more similar to biscuits, but I like this recipe for the cake-like result it yields. The ingredient amounts are a bit odd because I was scaling down a full-sized treat, but the end result is satisfying deliciousness. Cutting into the soft cake with your spoon to discover the moist berry inside is almost as exciting as scraping that last bit of the cobbler into your mouth. Almost. So treat yourself and your lucky friend, significant other, child or second-cousin twice removed to these delightful mini berry cobblers. Or treat yourself twice, you know by now I certainly won’t judge you.
- 1.5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ cup sugar
- 5 tablespoons milk, plus 1 teaspoon
- ½ cup blackberries
- Preheat the oven to 350 degrees F.
- Divide the butter equally and melt each half in two 8-ounce ramekins. Set aside.
- Sift together the flour, baking powder, salt and nutmeg in a small bowl.
- Add the milk to the flour mixture and whisk until just combined, being sure not to over-mix.
- Divide the batter and pour half into each of the prepared ramekins. Do not stir, just pour over the melted butter. Pour ¼ cup blackberries into the center of the batter and again, do not stir.
- Bake the cobblers for 25 minutes or until the top of the cake is golden.
- Serve warm with fresh berries and whipped cream, if desired.
Recipe adapted from Circle B Kitchen.