Mini Blackberry Cobblers
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
- 2 6-oz. pkg. fresh blackberries (about 3 cups)
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, divided
- 1/3 cup heavy cream
- 2 tablespoons sugar, divided
Preheat oven to 425 degrees. Lightly coat 4 8-ounce ramekins with cooking spray and place on a baking sheet.
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.
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.
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.)
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.