Mini Blueberry Cobbler
Yield: 8
These little cobblers are bursting with sweet, jammy berries and topped with a buttery, tender, flaky cobbler crust. It's an easy summer dessert that everyone loves!
Ingredients
Cobbler Topping
- 1½ cups all-purpose flour
- ¼ cup lightly packed light brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- ½ cup (8 tablespoons) cold unsalted butter, cut into ½" pieces
- 3½ tablespoons heavy cream
Blueberry Filling
- 5 cups fresh blueberries
- ⅓ cup granulated sugar
- 1½ tablespoons cornstarch
- ⅛ teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
Finish
- ½ tablespoon heavy cream
- 1 tablespoon granulated sugar (substitute with coarse sugar for a little crunch and extra sparkle)
- ⅛ teaspoon cinnamon
Instructions
Cobbler Topping
- Add flour, brown sugar, baking powder, cinnamon, nutmeg, and salt to bowl of food processor. Pulse to combine.
- Add butter and pulse a few times, just until mixture looks like coarse meal, with evenly moistened crumbs.
- With processor on, slowly add cream through the food chute, and process just until combined. Do not form a ball of dough.
- Place a large piece of plastic wrap on counter. Add cobbler dough to center of plastic wrap, and gently press dough into a 4" diameter disk shape. Don't worry if dough seems a bit dry. Wrap up dough tightly with the plastic and place in fridge to chill for 1 hour.
Blueberry Filling
- Meanwhile, add blueberries to a medium bowl. Add sugar, cornstarch, and salt, and fold to combine evenly. Sprinkle lemon juice over the top, and fold again. Let rest.
Finish
- After dough has chilled for 45 minutes, place oven rack in center of oven and preheat oven to 400° F. Place six 1-cup (8-ounce) ramekins on a large rimmed baking sheet.
- Fold blueberries to evenly incorporate. Then divide blueberries evenly amongst the six ramekins. Ramekins will be quite full.
- Remove dough from fridge and unwrap. Divide into 6 equal portions (I use a knife to cut the dough disk, like cutting a pie). Form each piece into a ball, squeezing dough in palm of hand. Handle the dough as little as possible, to keep the butter cold, for the flakiest cobbler topping. On a lightly floured surface, pat each dough ball into a round that is slightly smaller than the inside perimeter of the ramekins (so the blueberry filling shows around the perimeter, and can bubble up). Don't worry about perfect circles. "Cobbler" is meant to look a bit cobbled together.
- Place the six dough rounds on top of blueberry filling, with blueberries showing around the entire perimeter. Press the edges of the dough down gently, to cozy it in a bit over the blueberries.
- Brush the dough rounds with the cream, dividing evenly. Then combine sugar and cinnamon in a small bowl and sprinkle mixture evenly over the cream, using up all of the mixture.
- Place baking sheet with ramekins into oven and bake 20-25 minutes, or until blueberry filling has a lively bubbling and the cobbler topping is lightly browned.
- Serve slightly warm (my preferance) or at room temperature, with a scoop of vanilla ice cream.
Nutrition Information:
Serving: 1 Calories: 278kcal Carbohydrates: 49g Protein: 2g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 23mg Sodium: 129mg Potassium: 94mg Fiber: 3g Sugar: 30g Vitamin A: 313IU Vitamin C: 10mg Calcium: 40mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.