Go Back
Delicious mini blackberry cobbler in a rustic dish

Mini Blackberry Cobblers

Deliciously baked individual blackberry cobblers topped with a tender biscuit-like crust, perfect for a cozy dessert or elegant gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups fresh blackberries (about 18–24 medium berries) Use ripe blackberries for best flavor.
  • 1 tablespoon fresh lemon juice To brighten the flavor of the berries.
For the topping
  • 1 large egg
  • 1 cup granulated sugar
  • 1 cup all-purpose flour For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
  • 6 tablespoons salted butter, melted Can be substituted with melted coconut oil for a dairy-free version.
For serving
  • 1 scoop vanilla ice cream For best flavor, serve warm.
  • Fresh mint sprig For garnish.
  • Extra blackberries For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease six small ramekins and place them on a baking sheet for easy handling.
  2. Divide the blackberries evenly among the ramekins. Drizzle the lemon juice over the berries to brighten their flavor.
Topping
  1. In a medium bowl, whisk the egg and sugar until blended. Stir in the flour until the mixture looks coarse — a bit like a thick batter.
  2. Spoon or sprinkle the topping over each ramekin so the berries are mostly covered.
  3. Drizzle the melted butter evenly over the topping; this helps the crust brown and crisp as it bakes.
Baking
  1. Bake for 20–30 minutes, watching for bubbling fruit and a golden-brown topping. Ovens vary, so check at 20 minutes and add time as needed.
  2. Let the cobblers cool for about 10 minutes before serving warm with a scoop of vanilla ice cream and a mint sprig or extra berries for garnish.

Notes

For extra sweetness, add an extra tablespoon of sugar if blackberries are very tart. If using frozen blackberries, add an extra 5–8 minutes to baking time. Store cooled cobblers in the refrigerator for up to 3 days.