Little cups of sweet-tart fresh raspberries simmered under a tender shortcake topping. These individual raspberry cobblers are a lovely dessert and snack.
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Crisps, cobblers, and crumbles: do you have a favorite? What they all have in common that makes them all so delectable is the combination of fresh fruit, a bit of sugar, and topping that's a little crisp and a little tender.
When you're flush with fresh berries, this is a recipe you really have to try: Individual Raspberry Cobblers that are easy to throw together!
Fruit cobblers have a biscuit-like topping. This Raspberry Cobbler recipe uses the same shortcake dough as my Grilled Peaches & Cream Shortcake recipe and my Berry Mason Jar Trifles.
What's the difference between a crumble, cobbler, crisp, and other fruit desserts?
Because all these dishes are made with cooked fruit, they're often confused! The biggest difference comes down to the toppings. Here's a quick guide to these baked fruit desserts:
- Crisp: Fruit topped with a streusel made of oats, butter, flour, and sugar, and often spices too like cinnamon and nutmeg. It's baked until the topping is crisped and brown. (Like my blackberry coconut crisp!)
- Crumble: This dish is very similar to a crisp, but the topping has no oats. The flour-sugar-butter mixture is crumbled or dropped over the fruit and then the dish is baked. (Like my apple blackberry crumble!)
- Cobbler: The topping on this fruit dessert is puffed and biscuit-like. The mixture is a blend of flour, butter, sugar, cream, and baking powder—that baking powder helps make the cobbler topping tender and light.
- Betty: Instead of a crisp mixture just going on top, a betty has layers of fruit and this crumbly blend made with flour, butter, and sugar. A true, old-fashioned betty has layers of buttered breadcrumbs.
- Buckle: This dessert comes out more like a coffee cake. Instead of a streusel topping, a cake batter is mixed with fruit, or poured into a pan and then topped with fruit. It's then baked until lightly browned and puffed.
- Slump: This fruit dish is topped with rolled biscuit dough—either as a solid layer over the top or as rounds arranged over the fruit. Slumps are traditionally stewed on the stovetop, cooked until the fruit softens and the biscuit topping cooks through. They can also be baked.
- Grunt: This is the New England version of a slump. It's traditionally made with blueberries, but can also have a mix of berries or other fruit.
Why you'll love this recipe
Old-fashioned raspberry cobblers are a great way to make the most of summer berries—when they're at their freshest. However, since berries are available year-round at the store, you can really make these anytime!
They're easy to pull together: just toss the berries with a little sugar, make the quick cobbler topping, and pop them in the oven. Since they're baked as individual portions, they make a cute presentation when you serve them to guests—or instead, just pull one from the fridge anytime you want a little treat.
Serve the warm fruit cobblers with whipped cream, a little vanilla ice cream, or a drizzle of maple syrup.
Here's another raspberry recipe you'll love...
Raspberry Rolo Puffs
🔪 How to make Easy Individual Raspberry Cobblers
Ingredients:
- Raspberries: Use freshly-picked red raspberries if you can, or the best ones you can find at the store.
- Sugar: Use granulated sugar to macerate the berries and to sweeten the cobbler topping.
- Spices: Just a pinch of cinnamon and salt in the recipe to enhance the flavors.
- Flour: All-purpose flour is fine here—I use King Arthur brand.
- Butter: Use cold butter to make the tasty cobbler topping.
- Half and half: Along with the flour and butter, this is the liquid you'll use to make the dough.
- Baking powder: It helps the cobbler topping to puff up and creates a delectable texture.
Step 1: Mix the berry filling
Stir fresh raspberries together with sugar and cinnamon.
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Step 2: Make the cobbler topping
Blend together the flour, sugar, butter, and cream in a food processor until a dough forms.
Step 3: Put the cobblers together
Fill six ramekins with the raspberry filling, and then top each one with the dough.
Step 4: Bake
Bake the cobblers for 30 minutes, until the topping is browned and the fruit is a bubblin'.
Step 5: Serve!
Let the cobblers cool a little, then garnish them with optional lemon zest, mint leaves, and whipped cream.
Raspberry Cobblers FAQs
Yes, frozen raspberries will work just fine, and you don't even have to worry about thawing them out first.
These individual cobblers cook through easily since they're small. The fruit will be hot and bubbling, and the cobbler topping will be nicely browned and puffed.
Yes, it's best to refrigerate cobblers once they're cool. If left at room temperature, the sweetened fruit can quickly develop mold as well as attract fruit flies or other pests.
Tip:
Try these cobblers with red or black raspberries—or a mix of both! You can also play with a mix of other berries, like blueberries, strawberries, and blackberries.
Alright, enough chit-chatting: let's make some easy cobblers!
The recipe for Easy Individual Raspberry Cobblers is below. And here are a few more amazing fruit desserts:
💬 How do you like these cute little cobblers? Leave a comment below!
📖 Recipe
Easy Individual Raspberry Cobblers
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Ingredients
Fruit ingredients:
- 6 cups fresh raspberries
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Cobbler topping:
- 1 cup all-purpose flour, unbleached
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cold
- ⅓ cup half and half
- Extra granulated sugar for sprinkling
- Optional toppings: lemon zest, fresh mint leaves, whipped cream
Instructions
Mix the fruit:
- Preheat the oven to 375° f. Spray the insides of six 6-ounce ramekins with nonstick spray. Line a baking tray with a piece of foil or parchment paper, and place the ramekins on the tray.
- Pour the 6 cups of raspberries into a large bowl. Pour the ½ cup of sugar, ½ teaspoon of cinnamon, and ¼ teaspoon of salt into the bowl.
- Gently stir to coat the raspberries, being careful so that the berries don't fall apart too much.
Mix the cobbler topping:
- Pour 1 cup of all-purpose flour, ¼ cup of sugar, 1 tablespoon of baking powder, and ¼ teaspoon salt into the bowl of a food processor. Run the processor to mix the dry ingredients together.
- Cut the 3 tablespoons of butter into chunks and drop them into the food processor. Run to blend the butter into the mixture.
- With the processor running, pour the ⅓ cup of half and half into the chute, and blend the mixture until it pulls together into a dough.
Assemble the cobblers:
- Divide the raspberry mixture between the six ramekins.
- Divide the cobbler dough into six portions. Place a portion on the top of each ramekin: you can flatten it into one piece, or tear it into little pieces to drop on top.
Bake the cobblers:
- Sprinkle a little sugar on the top of each dish. Place the tray with the cobblers in the oven, and bake them for 20 minutes.
- After 20 minutes, the cobbler topping should be browned. Lightly lay a sheet of foil across the top of the dishes (so they don't brown any further) and bake the cobblers for 10 minutes more.
- Remove the cobblers to a wire rack to cool for a spell. The berries will be very hot so give them at least 10 or 15 minutes to cool.
- You can serve the cobblers while they're warm, or at room temperature, or even chilled.
- When you're ready to serve them, garnish the tops with a little lemon zest and a mint leaf or two. Whipped cream on top is delicious, too!
- Store the cobblers covered in the fridge for up to 3 days.
Notes
- Try these cobblers with red or black raspberries—or a mix of both! You can also play with a mix of other berries, like blueberries, strawberries, and blackberries.
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