Blackberry Mini Cobblers

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Blackberry Mini Cobblers

I love these berry much

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings

Calories 337kcal

Ingredients

For the blackberry filling:

12 oz blackberries
¼ cup sugar
2 Tbsp cornstarch
1 Tbsp unsalted butter (melted but cooled)
1 tsp lemon zest
1 tsp vanilla
¼ tsp cinnamon
1 pinch nutmeg
1 pinch salt

For the crust:

1 cup self rising flour
5 Tbsp sugar
¼ cup unsalted butter (cut into small cubes)
½ cup heavy cream

US Customary - Metric

Instructions

For the blackberry filling:

Combine all ingredients for filling in a medium sized mixing bowl. Toss well to combine. Let sit at room temperature for 30 minutes, stirring occasionally.

For the crust:

Combine flour and sugar in a medium sized mixing bowl. Mix well.
Using a pastry blender, cut butter into flour mixture until butter pieces are smaller than pea-sized and well distrubted into flour mixture.
Add heavy cream and mix just until combined. Do not overmix. Place mixture in freezer for 20 minutes or until it is cold.

To assemble and bake:

While berries are resting and the crust is cooling, preheat oven to 400°.
Once berry mixture is done resting, distribute it evenly between 6 (6 oz) empty ramekins.
Divide and distribute chilled crust evenly between 6 ramekins over the berry mixture.
Place ramekins in preheated oven and bake until golden, or about 20-25 minutes.

Notes

I like to place my ramekins on a cookie sheet for ease when placing in and removing from the oven. Throw a scoop of vanilla bean ice cream on top for extra decadence.

Click here for the ramekins I used.

Nutrition