Skip to Content

Mini Blackberry Cobblers

As an Amazon Associate I earn from qualifying purchases.

Mini Blackberry Cobblers with a buttery shortcake crust are baked in ramekins for perfectly-sized individual desserts.

A bowl of Blackberry Cobbler

Mini Blackberry Cobblers

Today’s Mini Blackberry Cobblers are baked in ramekins for perfectly-sized individual desserts. The blackberry filling consists of fresh blackberries tossed in sugar and flour with a dash of lemon juice, while the crust is similar to a buttery shortcake.

Served hot from the oven, these little pies are amazingly delicious! Add a scoop of vanilla ice cream or fresh whipped cream if you like, but these little cobblers are tasty enough to stand on their own.

Mini Blackberry Cobblers on a baking sheet

Blackberries remind me of hot summer days spent picking buckets and buckets of berries from our neighbor’s blackberry patch dressed in jeans and long sleeves to avoid the prickly briars.

My siblings and I did our share of complaining about the heat and the thorns, but we always enjoyed our grandmother’s fresh blackberry cobblers made from those juicy berries.

I’m sure they tasted even better to us because we’d put in so much “sweat equity” gathering those blackberries! Some of the berries ended up in jars of jams and jellies in our basement “pantry” that we enjoyed throughout the year on hot biscuits.

Mini Blackberry Cobbler in a ramekin on a plate with blackberries

I haven’t picked blackberries since my teen years, but I do still love a good blackberry dessert and couldn’t resist buying these plump beauties last week at the market.

Ramekins on a baking sheet, with Blackberry Cobbler

The crust for these mini cobblers is similar to a shortcake, or a sweet biscuit, and will be sticky when it is mixed up.

Instead of just scooping it over the berries, I gently rolled each portion into a ball and pressed it on top of the berries to form a “biscuit” and then brushed it with a little butter and a sprinkle of sugar before popping them into the oven.

A spoonful of Blackberry Cobbler

Since it’s only the two of us now, I like to make smaller desserts. Baking this blackberry cobbler in ramekins means we can each enjoy one now and save one to reheat later in the week. There’s less guilt that way, right?!

More mini dessert recipes!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 4 servings

Mini Blackberry Cobblers

Mini Blackberry Cobbler in a ramekin on a plate with blackberries

Mini Blackberry Cobblers with a buttery shortcake crust are baked in ramekins for perfectly-sized individual desserts.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 6-oz. pkg. fresh blackberries (about 3 cups)
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 tablespoon lemon juice

Crust

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, divided
  • 1/3 cup heavy cream
  • 2 tablespoons sugar, divided

Instructions

  1. Preheat oven to 425 degrees. Lightly coat 4 8-ounce ramekins with cooking spray and place on a baking sheet.
  2. Place blackberries in a medium bowl and gently toss with the sugar, flour, and lemon juice until coated. Divide evenly among the prepared ramekins and set aside.

Crust

  1. In another bowl, combine the flour, baking powder, salt and 1 tablespoon sugar. Cut in 3 tablespoons of the butter with a pastry blender or fork. Pour in the cream and stir until just combined.
  2. Using a 1/3 cup measure, scoop out the dough and place one scoop on top of each blackberry-filled ramekin. (Scoop the dough into your hand and form a "biscuit" if you prefer.)
  3. Melt the remaining tablespoon of butter and brush over the dough and then sprinkle with the remaining tablespoon of sugar. Bake the pies for 20 minutes, or until golden and bubbly.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 455Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 263mgCarbohydrates: 67gFiber: 5gSugar: 36gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

An Easter ice cream cake sitting on top of a table
Previous
Oreo Ice Cream Cake with Easter Cookie Pops
A piece of cake on a plate on a table, with Chocolate Coca-Cola Cake
Next
Classic Coca-Cola Chocolate Cake

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares