The recipe for these Mini Blackberry Cobblers was inspired by the blackberry cobbler my grandmother, Bessie, used to make.
Blackberries grew in the wild near Bessie’s house, so sometimes she’d make the cobbler with fresh berries. However, more often than not she had a big crowd to feed and needed more berries than she could pick. In that case, she’d use frozen.
I’ve made this recipe many times since posting, and since I make it to serve just 2 to 4, it’s easy to gather (or afford) fresh blackberries. I’ve also played around with the sizes and now think the best way to serve this in 10 oz size souffle dishes. If you are making it for 4 people and want very small cobblers, 4 oz porcelain souffle dishes will work, but the 10 oz size is more realistic.
- 3/4 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into chunks
- 1 tablespoon shortening
- 1-3 tablespoons cold water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon ground cinnamon
- 1 1/2 cups fresh blackberries
- 1 teaspoon fresh lemon juice
- Butter for greasing Ramekins
- 1 egg, light beaten or some heavy cream for brushing
- Sparkling Sugar
- Combine the flour, sugar and salt in a mixing bowl. Cut in butter and shortening until mixture appears coarse. Add 1 tablespoon of water and try to bring together in a ball. If dough seems dry, add more water. Shape into a disk, wrap in plastic and chill until ready to use.
- Combine sugar, cornstarch and cinnamon in a mixing bowl. Add the berries and toss until coated. Pour in the lemon juice and toss to mix.
- Generously butter two large ramekins (or 4 small) and divide berry mixture between them.
- Roll pastry into square or rectangle and cut it into strips that are about ¾ inch wide. Alternatively, you can cut shapes out with cookie cutters.
- Arrange strips in a lattice across top of each serving or just set a cut out shape of dough on top. Brush strips with beaten egg, sprinkle with a little sugar, set on a cookie sheet and bake for 40 minutes at 375 F.