Little cups of sweet-tart fresh raspberries simmered under a tender shortcake topping. These individual raspberry cobblers are a lovely dessert and snack.
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! Cobblers have a biscuit-like topping, and this recipe uses the same shortcake dough as my Grilled Peaches & Cream Shortcake recipe and my Berry Mason Jar Trifles.
Why you'll love this recipe
These individual 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 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.
🔪 How to make Easy Individual Raspberry Cobblers
Step 1: Mix the berry filling
Stir fresh raspberries together with sugar and cinnamon.
Step 2: Make the cobbler topping
Blend together 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.
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 is below, and here are a few more amazing fruit desserts:
💬 How do you like these cute little raspberry cobblers? Leave a comment below and tell me!
Easy Individual Raspberry Cobblers
- 6 cups fresh raspberries
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 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
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.
- 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.