Clearly Superior Berry Cobbler

Sometimes, you bake something and it’s OK. Not blow-you-over-amazing, but still decent. It will definitely satisfy your sweet tooth’s craving, and you might even bake it again. But you’re not so unswervingly dedicated to it.

And then sometimes, you tweak it a bit. You read a few more recipes,  you add a couple of ingredients, maybe swap one or two, and you’ve found IT. And IT is clearly superior. True story.

Black Raspberry Cobbler

Adapted from Allrecipes.com

  1. Pour one cup of berries into ramekin. Lightly toss with 1/4 tsp. vanilla and 1 tsp. sugar.
  2. In a separate bowl, combine a scant 1/2 cup of flour, 1 Tbs. and 1 tsp. sugar, and 3/4 tsp. baking powder.
  3. With a fork, mix in 1 and 1/2 Tbs. cold butter.
  4. Once combined into a crumbly mixture, add 1/4 cup milk.
  5. Mix into a wet dough, and put on top of berries.
  6. Sprinkle the top of the dough with sugar and cinnamon.
  7. Bake at 375 degrees for 20 to 25 minutes (until the top is golden brown, and no longer doughy).

Sweet berries, fluffy cobbler crust: what’s not to enjoy?

Black Raspberry Crumble

Maybe it’s the frugal, Dutch girl in me, but I really can’t get over picking free berries. I went back. I’m addicted. I’ll probably go again tomorrow. I just can’t get enough.

Using this recipe for ingredient ratios, my little cornflower blue ramekin for portion control, and the berries I picked, I made dessert. Black raspberry dessert, to be specific.

Blackberries

plus crumble

equals:

Black Raspberry Crumble

Adapted from My Culinary Sanctuary

  1. Blend 1/4 cup flour with 2 Tbs. cold butter. Use a fork to incorporate the butter with the flour; you’re going for a crumbly consistency.
  2. Add 1/8 cup brown sugar and 1/4 tsp. cinnamon. Mix with fork.
  3. Fill ramekin two-thirds of the way with berries. Sprinkle with small amount of white sugar, if desired. Pour crumble mixture on top. You might not need all of the crumble mixture. Use just enough to cover the berries.
  4. Bake at 350 degrees for 30 minutes (or until golden brown on top).
  5. Invert into bowl and top with whipped cream. 

Interested in more ramekin sized desserts? Check out Apple Crisp for One and Ramekin Spice Cake.

I wanna know: Are you baking anything this weekend?

Ramekin Spice Cake

My dear neighbors just returned from a vacation in Paris. They brought me the most adorable, cornflower blue ramekin. It just screams of all things summer: blueberries, daisies, sundresses and Lake Michigan.

Because we’re not quite to the vast blue skies of summer, consolation cake is in order.

Stop thinking about your bikini. Go make cake.

With a little bit of adapting on this recipe, I ended up with a single serving spice cake. It didn’t take any less time than a whole cake, but you won’t have to deal with leftovers sitting on your counter, tempting you for the next week. It’s just you. Eating cake. Just one night. Vowing to wake up early the next morning to get in your run before work. Ahem.

Whisk together dry ingredients first:

  • 1/2 cup all-purpose, unbleached flour
  • 1 Tbs. corn starch
  • 1 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. cinnamon
  • a dash each of nutmeg, allspice, and ground cloves

Use a fork to incorporate 1/4 cup room temperature butter into the bowl of dry ingredients.

In a separate bowl, combine:

  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup milk
  • 1/2 tsp. vanilla

Mix wet ingredients into dry ingredients, and pour into greased ramekin. You might not be able to use all of your batter, depending on the size of the ramekin. Feel free to use a spatula and consume the excess batter. Straight up. I won’t judge you.

Bake for 40 minutes at 350 degrees. I fully and completely recognize that it’s not any faster. But really. I’m just one person. I don’t need to make a whole cake!

<Admire cute, blue ramekin> :) While it cools, whip up some frosting. I highly recommend butter cream.

Buttercream frosting:

  • 1 Tbs. butter, softened
  • 1 cup powdered sugar
  • 1/4 tsp. vanilla
  • 1 Tbs. milk

Mix. And frost.

I wanna know: Do you have a favorite dish or kitchen utensil?