Like most normal people, I clear my fridge of perishables before extended time away from my kitchen. For the last week, I’ve been exercising lots of self-control and refused to walk out of grocery stores with yet another small purchase from the produce or dairy aisle. It’s harder than I thought especially when the deal is good and the fruit is perfectly ripe. Well, that was how I ended up with two pounds of the most gorgeous sweet cherries I can possibly hope for in late May when I was suppose to be subtracting instead of adding. Besides, how else would I use up those buttermilk and eggs at home if I don’t have cherries to go with them (twisted logic, I know)!
My original plan involved a buttermilk cake studded with cherries. Not long after, I got distracted by smitten kitchen’s brown butter cherry bar. But then, a quick search of my cookbook library and my eyes lit up at Cherry-Almond Cobbler from David Lebovitz’s Ready For Dessert. I always love the rustic quality of cobblers and one made with cherries just scream summer long weekend to me. The ingredients listed almond paste. Even better! I had a 200g tube in the pantry asking for some purpose in life. So what if the recipe wanted whole milk? Buttermilk would stand in just fine since the only leavener was baking powder. I bet the tangy taste would be a delicious substitution.
Before I went ahead with the recipe, I realized one little problem. Making a big dish of cobbler absolutely would not contribute to my fridge clearing mission. In fact, I would end up with more perishable to deal with. What if I make individual-size mini cobblers? I can conveniently freeze each portion for later enjoyment. I have some pretty little latte bowls in the perfect size but a lid sure would be nice. Individual oven-safe container with lid? That’s a wide-mouth Mason jar!
I divided the fruit and batter between eight 250mL jars since the recipe suggested a yield of 6-8 servings. The amount worked out just right though each jar appeared a bit overfilled before baking. No reason to worry because I expected the cooked fruit to compact a bit and the batter had plenty of room to expand into the crevices between the cherries. I kept a close look while the cobblers were baking to ensure zero spillage. It was really cool to observe the stages of baking as the batter turned from raw to golden and the juices began to bubble in lively movement.
The cobblers emerged from the oven each topped with a puffy crown. I took the photos immediately to capture that beautiful moment. Once completely cooled, things settled down a bit and I could close the lid on each jar without marring the dessert.
I highly recommend you to enjoy these Cherry-Almond Cobblers moments after baking. I sure did! The sweetness of the buttermilk almond cake contrasts with the tartness of the cherries filling. The cake was so moist and so tender! This dessert makes me think of British steamed puddings in a light summery rendition. They are conveniently portable as a picnic dessert. I could also freeze them to add to my stash of emergency dessert.
You have to agree the cute factor for these cobblers-in-a-jar is high. However, I do get that funny feeling of reaching for low hanging fruit. You know how when you go to a concert and the crowd goes wild every time the singer calls out the name of the city? Way too easy, right? Well, serving things in Mason jars is the equivalent of the host city shout out. It’s just way too easy to appeal. Not enough cool.
I took one last look of my fridge and the empty space said it all. Cool or not cool, my fridge is now free of perishables and that is what matters most.