Mini Blackberry Cobblers

miniature cobbler ingredients

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.

Cobbler dough and berries in ramekins
cobbler ready to bake
baked miniature cobblers
photos of berry cobbler

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.

Mini Blackberry Cobblers
Recipe type: Dessert
  • 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
  • 1½ tablespoons butter, melt and let cool for a few minutes
  1. Preheat oven to 375 degrees Fahrenheit. Chop the strawberries into large chunks. Gently mix the fruit, corn starch and sugar together in a bowl.
  2. 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.
  3. Spoon the fruit mixture into your ramekins and top with the dough. Bake for fifteen minutes or until the tops are golden brown.

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!


  1. says

    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!

  2. Elaine Miller says

    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.

    • says

      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.

  3. vicki says

    interesting recipe..I like the idea of individual servings but I wish you had used Cups as a measurement instead of much in a carton??..a little too unspecific for me…

    • says

      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.

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    • says

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