When you really want to bake but don’t want the entire dessert lying around the house, small batch desserts to the rescue.
This post is sponsored in partnership with Julie’s Organic. As always, all opinions expressed are my own. Thank you for supporting the brands I trust you’ll find value in and making Fit Mitten Kitchen possible.
So I get this question all of the time: What do you do with all of the food you make?!
It’s funny because I think people assume I am literally in the kitchen all day, every day. But that is not the case. I am in the kitchen typically 2-3 days a week testing, prepping and photographing the recipes. We do end up with quite a bit of food in the house but we eat a lot of it, freeze some of it, and also share with friends and family when possible.
But for some of you that love to bake I know that it isn’t always an option to share your creations with coworkers, or maybe you don’t have family close by. When I worked in an office I used to live for weekend baking. And then I’d bring in extra treats to share with my department. But what if you are single and work from home? Or you love baking but don’t want ALL of the dessert lying around for a week, tempting you with it’s goodness. Portion control and food freedom is hard, plus it takes practice and often deeper work.
That was a struggle a reader shared with me recently – she loved to bake but it was just her at home and she worked remotely. So I thought I’d share a small batch dessert here in case you’re looking for something like that too. I know I have married friends with no children who wouldn’t mind baking fewer portions.
Side note: I also pointed the reader in the direction of my friend Christina at Dessert for Two, who is the QUEEN of small batch recipes. So this berry cobbler was inspired by her as well.
Small Batch Cherry Berry Cobbler
I’ve said this before but I have to say it again… Fruit desserts always surprise me! I love chocolate sooo much but those fruit desserts are just as delicious. Especially when they’re in season like berries and cherries right now.
Part of the reason I probably enjoy fruit desserts like this berry cobbler so much is because it is also the perfect excuse to enjoy a la Mode.
We’re talking ICE CREAM. One of my favorite things, no doubt.
But sometimes you don’t want to buy a half gallon of ice cream because then it’s in the freezer always there, and if you’re still working through some food freedom and portion control habits, knowing all of that ice cream is in the freezer can be tough. I know this feeling too. It’s so easy to just go in and grab a spoonful of ice cream here and there. And before you know it you should have just gotten out the bowl and scooped yourself a serving like a normal human being.
And if having ice cream every night is your jam that is totally cool. You do you. But I know when I *really* want ice cream versus when it’s just there and I eat it just because. I’m getting better at differentiating between the two, but sometimes it really is best to buy smaller containers and not necessarily always keep the freezer stocked with the larger servings.
Options like Julie’s Organic can be a great solution to when you need a smaller portion, and you don’t necessarily want the 1/2 gallon of ice cream tempting you week after week. Not only that but it’s the perfect treat to enjoy with this small batch cherry berry cobbler too. Dessert à la mode, always.
I’ve loved partnering with Julie’s Organic this year to help spread their message of self-care, mindfulness and balance. It’s something I think most of us are continually working at, but it’s important to find that balance and moderation in all aspects of life – career, relationships, food, exercise.
With dessert it can be easy to overdo it but practicing mindfulness and moderation can be really helpful. But also know it’s more than okay to take a moment and just enjoy it. You really do deserve it.
Not to mention July is National Ice Cream Month! I can’t think of a better way to celebrate the month and yourself than diving into various Julie’s Organic treats. Everything from pints, ice cream bars, sandwiches and sorbet (perfect dairy-free alternative).
And pairing Classic Vanilla ice cream with this cherry berry cobbler is probably just what you need in your life, right this moment.
what you need
- granulated sugar
- tapioca flour
- almond flour
- cold butter
- milk or cream
Steps to make cherry berry cobbler
This berry cobbler recipe is really simple and requires just a few steps.
- Prepare the fruit filling by combining the fresh berries and cherries with sugar and tapioca flour (the tapioca flour helps thicken the fruit mixture when it’s baking).
- Make the biscuit dough by first combining the almond flour and tapioca flour with the cold butter, then stir in the milk and you have your biscuit dough.
- Transfer the fruit into the bottom of your baking dish and drop the almond flour biscuits on top.
- Bake for about 20 minutes and then let cool for a little before serving with a scoop of ice cream.
I like to serve the berry cobbler warm with a little scoop of ice cream so the ice cream gets all melty and creamy in all of the berry and biscuit nooks.
I hope you make this and take time for yourself in the process.
If you make this recipe, I’d love to hear from you! Comment below with a review to let me know what you think! And you can always find me on Instagram too #fitmittenkitchen.
- 3/4 cup pitted and halved cherries
- 3/4 cup quartered strawberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
- 1 TBSP granulated sugar (coconut, brown, cane, beet, etc)
- 2 TBSP tapioca flour
- 2/3 cup blanched almond flour (not almond meal)
- 1 TBSP tapioca flour
- 2 TBSP cold butter, cubed into small pieces
- 2 TBS cold milk or cream (I used cashew milk)
Ice Cream Topping
- 1 pint Julie’s Organic Classic Vanilla
- Preheat oven to 375ºF and grease 8″ cast iron skillet (or similar size baking dish) with butter or oil; set aside.
- Make the fruit filling: In a medium bowl combine berries and sprinkle with sugar and tapioca flour; gently toss to combine and set aside.
- Make the biscuit topping: In a medium bowl combine whisk together almond flour and tapioca flour; work in cold butter with pastry blender or two forks, using hands to work in at the end. Pour milk 1 tablespoon at a time, mixing with fork until fully combined. Dough should be slightly wet but not crumbly.
- Transfer fruit filling to bottom of greased dish, then drop biscuits onto top of fruit, evenly spacing them.
- Bake for 18-22 minutes, or until fruit is bubbly and biscuits are lightly golden. Mine took 20 minutes in convenction toaster oven.
- Allow cobbler to cool before evenly dividing into four servings. Top with a scoop of Julie’s Organic Classic Vanilla. Enjoy!