Easy Individual Raspberry Cobblers

5 from 6 votes. Tap stars to vote

Little cups of sweet-tart fresh raspberries simmered under a tender shortcake topping. These individual raspberry cobblers are a lovely dessert and snack.

Prep Time20

Cook Time30

Cooling Time10

Total Time1

Course: Breakfast, Brunch, Dessert, Fruit Dessert, Snack, Summer Dessert

Cuisine: American

Servings: servings

Calories: 305kcal

Author: Nancy Mock

Ingredients

Fruit ingredients:

6 cups fresh raspberries
½ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon salt

Cobbler topping:

1 cup all-purpose flour
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

US Customary - Metric

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.

Nutrition