I must admit, I’ve never been one to get excited about sweet, fruity desserts—given a choice, I will always choose the decadent chocolate treat instead. However, I fell in love with the miniature berry cobblers delivered to our table after my mom’s birthday dinner in late August. They were beautiful treats of petite proportions; their crisp tops and warm berry filling were the perfect finish to a delicious meal at the Paseo Grill in Oklahoma City.
Those desserts have been on my mind ever since. Hastened by the occasional breeze of crisp fall air, I set to make my own version of miniature blackberry and strawberry cobblers before the end of berry season. I used predominantly blackberries (they’re my favorite) and added some strawberries to ensure I had enough filling. I searched around for a whole wheat version of cobbler crust for a healthier, heartier dessert and found one at 101 Cookbooks.
Beautiful, right? I wish I had captured them in all their bubbly, hot-from-the-oven glory, but that would have required an assistant, a prettier surface to throw them on, and, uh, someone who knows what she’s doing. On the upside, they turned out nicely and tasted positively delicious.
PrintMini Blackberry Cobblers
- Author:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dessert
These miniature blackberry and strawberry cobblers have healthy, whole wheat crust and little added sugar. Perfect portions for individual dessert servings. Recipe yields 4 small crisps.
Ingredients
Filling
- 12 ounces blackberries
- 1 pound (16 ounces) strawberries
- ½ tablespoon cornstarch
- 2 tablespoons sugar
Cobbler topping
- ½ cup plus 2 tablespoons whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking powder
- 3 tablespoons brown sugar
- Dash of salt
- 1 small egg
- ¼ cup buttermilk*
- 1 ½ tablespoons butter, melt and let cool for a few minutes
Instructions
- Preheat oven to 375 degrees Fahrenheit. Chop the strawberries into large chunks. Gently mix the fruit, corn starch and sugar together in a bowl.
- In a larger bowl, mix the remaining dry ingredients together. Whisk the egg, buttermilk and butter together in a separate bowl, then pour into the bowl of dry ingredients. Stir the mixture until just blended.
- Spoon the fruit mixture into your ramekins and top with the dough. Place the ramekins on a rimmed baking sheet to catch any potential drips. Bake for 15 minutes or until the tops are golden brown.
Notes
Recipe roughly adapted from 101 Cookbook’s Cherry Cobbler Recipe.
Make your own buttermilk: Combine ¼ cup milk of choice (dairy or non-dairy) with ¾ teaspoon vinegar or lemon juice. Let the mixture rest for 5 minutes before using.
▸ Nutrition Information
The little cobblers are so easy to make and would be the perfect conclusion to a dinner party or get together. Run on over to the store for fresh blackberries before it’s too late, and please let me know if you have suggestions for the recipe. I’m all ears!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Sarah
I feel exactly the same way about chocolate, but these little cobblers also get me going. I love anything with blackberry, blueberry, or cherry – and what I love even more is how much easier cobbler is than pie!
Gigi
Looks delish, thanks for sharing the recipe. This WILL be something I will try :)
www.gigishoponline.com
Elaine Miller
Seems like you do have an assistant. I see a very willing helper, ready to do any clean up duty or dish licking in the background of the third photo. I’m going to make these little yummies.
kate
Cookie is an excellent assistant… except for when I turn around to find her sneaking bites off my plate! Bad dog. She’s lucky she’s so cute.
vicki
interesting recipe..I like the idea of individual servings but I wish you had used Cups as a measurement instead of cartons..how much in a carton??..a little too unspecific for me…
Kate
I’m sorry about that, Vicki. I honestly wrote this recipe before I knew much about writing proper recipes. I know what I was trying to say and updated the recipe with better measurements. You could probably bake any cobbler/crisp recipe in little ramekins for around 15 minutes at 375 degrees, assuming that you have enough ramekins.
Max
I hate websites that automatically send you to the App Store to download some arbitrary app from one of your sponsors. I get that you need ad revenue but don’t have your site set to open an application.
I am sure this post will not show up but here is some feedback. Because of these tactics I will not support your sponsors or this site and I will make sure the site is blacklisted with my ISP.
Kate
Max, I am extremely upset to hear that an ad on my site did that to you. I’ve had that happen to me a couple of times. My ad manager tirelessly hunts down the source of those ads and shuts them down. I’m so sorry it happened to you. I do need ad revenue (I am self-employed, thanks to this blog and my loyal readers), but I promise that user experience is my top priority. Sometimes bad ads sneak past good networks’ monitoring systems. I’m forwarding your comment to my ad manager so we can stop this from happening to others and hope you’ll reconsider reporting my site to your ISP.
Sylvia
What a bad tempered individual. He must have had a fight with his wife (if anybody would marry him) before writing this to you.
Don’t be upset over this. I love your website.
Your dog is much nicer than he is (and cuter too I am sure).
Lenah
How many mini cobblers does this make?
Susan
Can you use Gluten free flour or any other flours instead of wheat?
Kate
Hi Susan! I haven’t tried it with this one, but I think that would work. Let me know what you think if you try it!
Nancy Connolly
How many ramekins does the recipe need ???
Kate
Hi Nancy! Roughly 4 ramekins. I hope this helps!
Jennifer
Can you substitute almond flour in this recipe?
Kate
Almond flour isn’t a great 1:1 substitute typically. I haven’t tried it, but I’m not sure this one would work well.
Rachel
Can I use full fat milk or any other milk instead of buttermilk?
Kate
Hi Rachel! You sure can. I just added a recipe note with guidance.
Cori
I got some fresh picked blackberries last weekend from a friend’s farm and I’m very eager to try them in this – it looks delicious! Do you think I could use a vegan substitute (flaxseed + water) for the egg? I was hoping to make this tonight, but I ran out of eggs a couple of days ago and won’t have more until tomorrow.
Kate
Hi Cori! Fresh from the garden blueberries sound amazing. I haven’t tried this one vegan. Sorry! IF you do try it, be sure to report back. Somethings recipes like this can be tricky so I can’t guarantee the results.