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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 6
Calories 337kcal


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


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.


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.


Calories: 337kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 17mg | Potassium: 128mg | Fiber: 4g | Sugar: 21g | Vitamin A: 708IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg