You are not lost. This is in fact my first ever dessert recipe.
Listen, if I’m going to pull together a dessert, I’m going to have some non-negotiables:
Must be easy to bring together (this cobbler dough is beyond easy and that’s saying something because I hate working with dough).
Must not be overly sweet (I want some butter notes, some biscuit notes, and some tartness).
Must be able to make a smaller portion if necessary.
Of course, I went to the best baker I know to dream up this dessert, my mom! We talked, we devised, and we came up with a cobbler made in individual ramekins.
I promise this dessert will not disappoint you.
PrintThe Berry Best Cobbler
This comes together in 6-7 inch ramekins. You can freeze the dough and berry mixture if you only want to make 1 or 2. Thaw the dough and berries in the refrigerator the night before to make more!
Ingredients
For the Berry Filling
- Three 6 ounce packages of mixed berries (you can do blackberries, raspberries, blueberries, cherries, strawberries…) or 3 & 1/2 cups frozen berries.
- 3/4 cup white sugar
- 1/4 cup packed brown sugar
- 2 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
For the Drop Biscuit:
- 1 & 1/2 cups self-rising flour (see note below if you are using all purpose flour)*
- 1 cup heavy whipping cream
- 1/2 cup white sugar
Additional Ingredients:
- Sugar for sprinkling
- 2 Tbsp sweetened condensed milk
- 2 Tbsp melted butter
*If you are using regular flour (not self rising) use this for your flour mixture:
- 1 & 1/2 cups all purpose flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp plus 1/4 tsp salt
- 1/2 tsp baking soda
Instructions
- Preheat the oven 400 Degrees.
- If you are using fresh berries, rinse and clean the berries and add to a bowl. If you are using frozen berries, you can use them straight from the freezer, no need to thaw.
- To the bowl of berries add the lemon juice.
- In small bowl mix together the cornstarch, brown sugar, and 3/4 cups sugar. Pour over the berries. Mix to combine.
- Generously butter 6 ramekins (or how ever many you’re making) and set on parchment lined baking sheet.
For the Drop Biscuit:
- In bowl lightly mix the flour, heavy cream, and white sugar until all the ingredients are combined. The dough will be sticky.
- Drop 2 tablespoons of the dough into the buttered ramekins. No need to spread the dough out, it will expand as it bakes. Top the dough with 1 tsp sweetened condensed milk.
- Bake for 9 minutes.
- Remove from oven and add a heaping 1/2 cup of berries evenly among ramekins. To the top add an additional 2 tablespoons of the dough. Do not cover the berries totally with the dough. Steam needs to escape. The dough will gradually cover berries as it bakes.
- At this point if you are only making 1-2 cobblers you can freeze the berries and the leftover dough in separate freezer safe containers.
- Brush the tops of dough with butter and sprinkle sugar.
- Bake for 22-27 minutes. Dough will be golden brown all over!
Cool before eating.
This sounds yummy but when do you use the brown sugar?
Oh, good catch! It goes in with the cornstarch and the white sugar for the berry mixture. I’ve updated the instructions to reflect this!
Making for Sunday dinner with!!
Enjoy!