Blackberry-Walnut Buckles

From a "Cooks Illustrated" email, haven't tried it yet. Here are some notes:
You can substitute 3 cups of frozen blackberries, thawed, drained, and patted dry, for the fresh berries. The buckles can be served in their ramekins. Serve warm with vanilla ice cream or lightly sweetened whipped cream.


1/2 cup walnuts , chopped coarse
4 tablespoons (1/2 stick)  unsalted butter , softened
3/4 cup sugar
1/4 teaspoon salt
1/3 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 cups fresh blackberries


1. Lightly coat 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. Process the toasted walnuts, butter, sugar, and salt in the food processor until finely ground, 10 to 15 seconds. With the processor running, add the cream, eggs, and vanilla through the feed tube and continue to process until smooth, about 5 seconds. Add the flour and baking powder 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. Stiff batter must be spread into pan with rubber spatula.

4. To Store: Wrap each ramekin tightly with plastic wrap and refrigerate for up to 3 days, or freeze for up to 1 month.

5. To Serve: Adjust an oven rack to the middle position and heat the oven to 375 degrees. (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.

To Serve Right Away:

After portioning the batter into the ramekins, bake the buckles as directed in step 5, reducing the baking time to 20 to 25 minutes.