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Mini Blackberry Cobblers

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

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

Course: Dessert


Prep time


Cooking time



These miniature blackberry and strawberry cobblers have healthy, whole wheat crust and little added sugar. Perfect portions for individual dessert servings.


  • 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


  • 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. Bake for fifteen minutes or until the tops are golden brown.

This recipe was created by cookieandkate read the full article here 

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