Hey guys! Today we have these totally addicting Mini Strawberry Cornmeal Cobblers! I know what you’re probably thinking, isn’t this a clafoutis? Not really….a clafoutis batter is more “pancake-like” and lighter. This is a more dense dessert, juiced up in the center with the macerated strawberries. I was never too into cobblers. The mass amount of hot, juicy fruit and thin layer of ‘crust’ just isn’t for me. I want lots of ‘crust’ with a fair amount of juicy fruit. The whole upside down thing, gives me exactly what I want! The coarse cornmeal is also such a game changer and adds such great texture and flavor to the overall cobblers, but I also absolutely LOVE cornmeal in desserts, so there’s that. I also love that they’re mini so everyone gets their own!
I had something similar to this at a restaurant last week, but with huckleberries. It’s sort of my dessert crush of the moment. Not only is this so easy to make, but you can make one big upside down cobbler with this recipe instead of individual ones. If you need a dessert to bring to an event, or just feel like getting your bake on, make these little guys, I promise you, you’ll be so happy you did! xx, Jenny
Looking for more strawberry recipes? We have a ton!
Mini Strawberry Upside Down Cornmeal Cobblers
INGREDIENTS
- 14 strawberries, hulled and diced
- 3 tablespoons light brown sugar, divided
- 1 ¼ cup all purpose flour
- ¾ cup coarse ground cornmeal
- ⅔ cups superfine sugar granulated is fine
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 ⅓ cup buttermilk
- ⅓ cup honey
INSTRUCTIONS
- Preheat oven to 350˚F.
- Place strawberries and 1 ½ tablespoons light brown sugar in a mixing bowl and toss together. Set aside.
- In another mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Stir in butter, buttermilk and honey until completely incorporated and no lumps remain.
- Lightly grease 12 mini tart pans (or 1 large tart pan). Fill each tart pan until ½ full (about ⅓ cup).
- Top each cobbler with 2 tablespoons macerated strawberries and gently press into the batter.
- Sprinkle each cobbler with a small amount of the remaining brown sugar and set onto a baking sheet, 1 inch apart.
- Bake cobblers for 24 to 26 minutes or until golden brown around the edges and top.
- Remove cobblers from the oven and allow them to cool for 10 to 15 minutes. Remove cobbler from pans and serve warm, with sweetened whipped cream or vanilla ice cream.
NOTES
- *Makes 12 (1.5”x 4”) tarts OR 1 (9”x 13”) tart
- Freeze Ahead: Place cooked and cooled tarts onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place tarts in freezer until fully frozen. Transfer tarts into a resealable plastic bag and tightly seal. Store in freezer for up to 3 months.
- When ready to serve, thaw tarts in refrigerator overnight. Once thawed, place tarts onto a parchment lined baking sheet, 1/2 inch apart. Bake tarts at 350˚F for 6 to 8 minutes just to heat through. Serve.
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These are so beautiful! I’m really excited to make them. If I only have powdered sugar and regular (not superfine) granulated sugar, should I use granulated?
And are these intended to be served hot, or could they be enjoyed at room temp the next day?
Granulated works great! I like to serve them warm, but room temp is totally fine too!
Can you use flour instead of the cornmeal? I don’t like the grittiness of the cornmeal. Sounds delicious!
Yes! It’s an even swap out
Could I do these in cupcake tins? I don’t have ministry pans, or any tart pan, and need it for Sunday!
Definitely! The baking times might need to be adjusted just a tad, but should be totally fine!
Can you make it with a different fruit? Maybe blackberries or blueberries? :). These look delicious!! Also… thinking of dipping them in a cream cheese frosting. Where did you get those cute pastry dishes? I love the scalloped rims :).
You always have the best recipes! Thank you!
Hi! You can definitely make them with other berries! I think I got these baking dishes at a local pastry supply co. a few years ago, but I’m pretty sure you can get them online!
I love these! I have probably made them a half dozen times since you posted them. I was wondering if you could recommend a way to make them gluten-free. I’d like to make them for a family event and have a sister who can’t have gluten. Thanks!
Any temperature or time adjustments for making one big tart? Planning to make this for my birthday – super excited! :)
You might need to bake it for a bit longer, not exactly sure how long though (maybe 10 minutes or so?). I would just keep an eye on it as it bakes! Good luck!
Made this and WOW delicious! I love cornmeal anything. Tip: do not bake them in a mini muffin pan or fill them all the way full =X Even though they melded together and made a huge mess, we still devoured them. :)
These look delicious!!
These are too cute!! Definitely love the cornmeal base of these. Yum!
I need those tart pans in my life. Also, obsessing over this recipe now and can imagine the awesome texture from the cornmeal!
These look soo pretty! I like the reversal of volume. More crust less fruit. When is there ever enough crust?!
Can you bake this and freeze it for later? If so, how long will it last in the freezer?
Thanks!
Clafloutis? Um no idea what that is so you can call this whatever you want hahaha. I love cornmeal in desserts too! I am so a texture person. Need that little crunch.