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Mini Blackberry Cobbler

Mini Blackberry Cobbler

My local grocery store had some beautiful, plump, and juicy blackberries on sale, so I grabbed a bunch. After thinking about it for a while, I decided to make a cobbler with some of them. I usually make galettes or crisps with fruit, but this time I was craving a cobbler. The blackberries were so sweet and tasty I especially loved them with bites of the biscuit topping. I served these mini blackberry cobblers topped with a scoop of ice cream to make them over the top delicious! We all gobbled them up and thought they were outstanding, especially my kiddos.

Mini Blackberry Cobbler

How to Make a Mini Blackberry Cobbler

Toss the blackberries with sugar, lemon zest, lemon juice, and corn starch. Mix gently until evenly coated; set aside for about 30 minutes to allow the berries to macerate and release their juices while also allowing the sugar to dissolve.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil, for easier cleanup. Coat 8 small ramekins or 4 large ramekins with coconut oil cooking spray and place them on the prepared baking sheet.

Combine the white sugar with the extracted vanilla bean seeds with your fingers until well combined.

Make the biscuit dough by combining the flour, vanilla sugar, baking powder, and salt together; whisk until well combined. Cut the butter into the flour mixture using your fingers until the mixture resembles coarse crumbs.

Make a well in the center of the dough then add the milk and beaten egg. Mix until just combined.

Stir the blackberries really well then divide them evenly between the ramekins.

Mini Blackberry Cobbler

Drop spoonfuls of biscuit dough evenly on top of the berry-filled ramekins.

Mini Blackberry Cobbler

Place into the oven and bake for 30 minutes, or until the topping is golden brown. Remove from the oven and cool. Serve with ice cream, whipped cream, or plain! Enjoy.

Mini Blackberry Cobbler

 

Mini Blackberry Cobbler

Mini Blackberry Cobbler

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Servings: 8 small or 4 large
Author: For the Love of Cooking - Pam

Ingredients

  • Fruit:
  • 4 cups of fresh blackberries rinsed well
  • 6-8 tbsp white sugar more or less, depending on the sweetness of the berries
  • Zest from 1 lemon
  • 1 tbsp fresh lemon juice
  • 1-1½ tsp cornstarch
  • Biscuit Topping:
  • 3 tbsp white sugar
  • 1 vanilla bean split down the center lengthwise and seeds scraped out with a knife
  • 1 cup of flour
  • tsp baking powder
  • ¼ tsp salt
  • 4 tbsp butter diced
  • 1/4 cup milk
  • 1 egg beaten

Instructions

  • Toss the blackberries with sugar, lemon zest, lemon juice, and corn starch. Mix gently until evenly coated; set aside for about 30 minutes to allow the berries to macerate and release their juices while also allowing the sugar to dissolve.
  • Preheat the oven to 350 degrees. Line a baking sheet with tin foil, for easier cleanup. Coat 8 small ramekins or 4 large ramekins with coconut oil cooking spray and place them on the prepared baking sheet.
  • Combine the white sugar with the extracted vanilla bean seeds with your fingers until well combined.
  • Make the biscuit dough by combining the flour, vanilla sugar, baking powder, and salt together; whisk until well combined. Cut the butter into the flour mixture using your fingers until the mixture resembles coarse crumbs.
  • Make a well in the center of the dough then add the milk and beaten egg. Mix until just combined.
  • Stir the blackberries really well then divide them evenly between the ramekins.
  • Drop spoonfuls of biscuit dough evenly on top of the berry-filled ramekins.
  • Place into the oven and bake for 30 minutes, or until the topping is golden brown. Remove from the oven and cool. Serve with ice cream, whipped cream, or plain! Enjoy.
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10 Comments

  1. i love your tiny dishes–they’re perfect for these yummy cobblers!

  2. How much flour is used in this recipe? It is not listed.

    1. Norma,

      1 cup! Sorry, I totally forgot to put it in the recipe. I have corrected it. Thank you!

      ~Pam

  3. Isn’t there any flour in this recipe? Very strange.
    But looks very good.

    1. Linda,

      There is…1 cup! Sorry, I totally forgot to put it in the recipe. I have corrected it. Thank you!

      ~Pam

  4. What ounce size ramekins would you suggest?

    Thank you.

    1. Shana,

      4 oz ramekins work well.

      Pam