This recipe also works well with fresh raspberries. You can also substitute pistachios, almonds or pecans for the walnuts. It’s a great recipe to make ahead, especially when the summer berries are on sale.
What you'll need
Ingredients
½ cup walnuts, chopped coarse
4 tablespoons unsalted butter, softened
¾ cup sugar
¼ teaspoon salt
1/3 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
¾ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon cinnamon
3 cups (about 16 ounces) fresh blackberries
The method
Directions
01
Spray eight 6-ounce ramekins with vegetable oil spray and place on a rimmed baking sheet; set aside. Toast 1/4 cup of the walnuts in a small, dry skillet over medium heat until lightly toasted and aromatic, 3 to 4 minutes; let cool.
02
Place the cooled toasted walnuts, butter, sugar, and salt in a food processor, and pulse until finely ground, 10 to 15 seconds. With the processor running, add the cream, eggs, vanilla and zest through the feed tube and continue to process until smooth, about 5 seconds. Add the flour, baking powder, and cinnamon and pulse until just incorporated, about 5 pulses.
03
Transfer the batter to a large bowl and gently fold in the blackberries. Spoon the batter into the prepared ramekins and sprinkle the top of each cobbler with the remaining 1/4 cup walnuts.
04
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bake until golden and the buckles begin to pull away from the sides of the ramekins, 20 to 25 minutes. Serve warm with vanilla ice cream.
05
After spooning in batter, wrap each ramekin tightly with plastic wrap and then foil and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, let the buckles sit at room temperature for 30 minutes before baking. Unwrap the buckles and place them on a baking sheet. Bake until golden and the buckles begin to pull away from the sides of the ramekins, 25 to 35 minutes.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Blackberry Walnut Mini Cakes
Prep
Cook
Yield
This recipe also works well with fresh raspberries. You can also substitute pistachios, almonds or pecans for the walnuts. It’s a great recipe to make ahead, especially when the summer berries are on sale.
Ingredients
½ cup walnuts, chopped coarse
4 tablespoons unsalted butter, softened
¾ cup sugar
¼ teaspoon salt
1/3 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
¾ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon cinnamon
3 cups (about 16 ounces) fresh blackberries
Cook Like James · The method
Directions
1
Spray eight 6-ounce ramekins with vegetable oil spray and place on a rimmed baking sheet; set aside. Toast 1/4 cup of the walnuts in a small, dry skillet over medium heat until lightly toasted and aromatic, 3 to 4 minutes; let cool.
2
Place the cooled toasted walnuts, butter, sugar, and salt in a food processor, and pulse until finely ground, 10 to 15 seconds. With the processor running, add the cream, eggs, vanilla and zest through the feed tube and continue to process until smooth, about 5 seconds. Add the flour, baking powder, and cinnamon and pulse until just incorporated, about 5 pulses.
3
Transfer the batter to a large bowl and gently fold in the blackberries. Spoon the batter into the prepared ramekins and sprinkle the top of each cobbler with the remaining 1/4 cup walnuts.
4
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bake until golden and the buckles begin to pull away from the sides of the ramekins, 20 to 25 minutes. Serve warm with vanilla ice cream.
5
After spooning in batter, wrap each ramekin tightly with plastic wrap and then foil and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, let the buckles sit at room temperature for 30 minutes before baking. Unwrap the buckles and place them on a baking sheet. Bake until golden and the buckles begin to pull away from the sides of the ramekins, 25 to 35 minutes.
Cook Like James
Blackberry Walnut Mini Cakes
Prep
Cook
Yield
This recipe also works well with fresh raspberries. You can also substitute pistachios, almonds or pecans for the walnuts. It’s a great recipe to make ahead, especially when the summer berries are on sale.
Ingredients
½ cup walnuts, chopped coarse
4 tablespoons unsalted butter, softened
¾ cup sugar
¼ teaspoon salt
1/3 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
¾ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon cinnamon
3 cups (about 16 ounces) fresh blackberries
Directions
1
Spray eight 6-ounce ramekins with vegetable oil spray and place on a rimmed baking sheet; set aside. Toast 1/4 cup of the walnuts in a small, dry skillet over medium heat until lightly toasted and aromatic, 3 to 4 minutes; let cool.
2
Place the cooled toasted walnuts, butter, sugar, and salt in a food processor, and pulse until finely ground, 10 to 15 seconds. With the processor running, add the cream, eggs, vanilla and zest through the feed tube and continue to process until smooth, about 5 seconds. Add the flour, baking powder, and cinnamon and pulse until just incorporated, about 5 pulses.
3
Transfer the batter to a large bowl and gently fold in the blackberries. Spoon the batter into the prepared ramekins and sprinkle the top of each cobbler with the remaining 1/4 cup walnuts.
4
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bake until golden and the buckles begin to pull away from the sides of the ramekins, 20 to 25 minutes. Serve warm with vanilla ice cream.
5
After spooning in batter, wrap each ramekin tightly with plastic wrap and then foil and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, let the buckles sit at room temperature for 30 minutes before baking. Unwrap the buckles and place them on a baking sheet. Bake until golden and the buckles begin to pull away from the sides of the ramekins, 25 to 35 minutes.
