Berry Cobbler For One (or Two)

I am not a very picky eater, except with cobbler. I will eat airport sushi and be completely satisfied, but if I take a bite into a cobbler and it’s not up to my cobbler expectations, I am deeply disheartened and disappointed. I’m a cobbler snob.

The Ideal Cobbler is a true cobbler– not a crumble in disguise, not an upside down fruit cake unflipped. It has the perfect filling-to-topping ratio, isn’t too sweet for breakfast the next day, and hits the spot with good, cold vanilla ice cream. It’s all in that biscuity top, too — something between a crumbly cake, a flaky biscuit, and a tender scone.

I improvised with this recipe and lucked out. It takes 15 minutes to throw together, another 20 minutes in the oven and 10 minutes to cool. Serve it for dessert and invite a pal over, or serve it to yourself, saving some for breakfast (or not.)

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Berry Cobbler For One (or Two) 

For the Topping

1/2 cup all purpose flour
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
pinch of salt
3 tablespoons heavy cream
2 tablespoons cold, unsalted butter
Brown sugar for topping, optional

For the Filling 

Fruit of your choice (a little under 2 cups) I used blueberries, raspberries, and blackberries
1 teaspoon cornstarch
2 teaspoons sugar (or 3, if your fruit is tart)
1 tablespoon fresh lemon juice

You’ll need a 6 inch cast iron skillet, or oven safe bowl. Preheat your oven to 425 F.

In a medium size bowl, combine the dry ingredients. Cut the butter into cubes, then crumble it into the flour with your fingers, stopping when you don’t have any large clumps left (small ones are okay and good). Add the heavy cream, stirring until the dough comes together. At this point, I use my hands to mush the dough together a little and then set it aside while I quickly prepare the fruit filling.

In the bowl or pan you plan to bake your cobbler in, dump in your fruit, sprinkle it with the corn starch, sugar, and lemon juice, then give it a stir until the corn starch is dissolved and you no longer see white bits. Top the fruit with your cobbler dough, sprinkle some brown sugar on top, then bake for 20-24 minutes, or until fruit is bubbling up the sides and the top of your cobbler is golden brown.

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