Mixed berries, cinnamon, nutmeg, and ginger are hidden under a buttery layer of crust in this berry cobbler for Two. Top with ice cream or whipped topping for the perfect after dinner treat.
I don’t make a lot of cobblers simply because everyone in my house likes a different style of crust. John likes more of thick, dense biscuit-like crust. I prefer a flaky, buttery, pie-like crust. Kale doesn’t really like cobbler, so we usually make him an oatmeal cream pie or chocolate chip cookies.
Over the weekend, I made something that required a crust and had some extra left over. John did what he does best and took my leftover crust pieces and suddenly this cute little ramekin of cobbler appeared. I couldn’t wait to share this recipe with you.
Berry Cobbler Instructions:
Make the Crust:
- First, using a food processor, combine flour, salt, and baking powder.
- Next, add the shortening and cold butter pulsing a few times until flour mixture is pea-sized.
- Then, add ice-cold water slowly as the food processor continues to run.
- Last, wrap it in saran wrap and store it in your fridge for 30-minutes to rest.
Make the Filling:
- First, while the crust rests in the fridge, go ahead and start prepping your filling.
- Next, in a small bowl combine the frozen berries, cornstarch, nutmeg, ginger, cinnamon, vanilla, lemon juice, granulated and brown sugars, and cold water.
- Now, pour the mixture into an 8-ounce ramekin.
- Last, after the 30-minutes have passed, remove the crust from the fridge and roll it out to a 1/4 – 1/2 of an inch thick. Cover the ramekin with the pie crust and cut off any excess dough.
Bake the Cobbler:
- First, place the ramekin on a baking sheet.
- Next, cover the berry cobbler with aluminum foil.
- Bake it at 350 degrees F. for 30 to 35 minutes.
- Cut small slits in the crust to allow for venting.
- Apply an egg wash to make a nice golden brown crust.
- Try seasonal berries for a fresh twist on this classic dessert.
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup vegetable shortening
- 4 Tablespoons cold unsalted butter, cubed
- 1/4 - 1/2 cup ice cold water
- 1 egg plus 1 Tablespoon water for egg wash
- 1 cup frozen berries (your choice)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 2 Tablespoons cold water
Preheat over to 350 degrees.
Combine flour, salt, and baking powder in the bowl of a food processor.
Add the vegetable shortening and butter.
Pulse a few times until flour mixture resembles a coarse cornmeal or small peas.
Slowly add the ice water. Add just enough water to bring the flour mixture together.
Crust mixture should hold together when pressed but should not be sticky.
Remove the mixture from the food processor and press into a ball.
Wrap the mixture in plastic wrap and place in the refrigerator for at least 30 minutes.
After 30 minutes, remove from the refrigerator.
Roll our crust to 1/4 - 1/2 inch thick.
Cut into circles large enough to cover the ramekin.
Combine all ingredients in a small bowl.
Pour berry mixture into an 8-ounce ramekin.
Take a crust circle and place over the ramekin.
Trim edges for a perfect fit or allow the edges to hang over.
Cut small slits in the crust to allow for venting.
If using an egg wash, brush on the crust with a pastry brush.
Place the ramekin on a baking sheet covered with foil.
Place the ramekin in the preheated oven and bake for 30 to 35 minutes or until the crust is golden brown.
Liquid from the berries may bubble over the edge but that is fine.
Remove from the oven and top with ice cream or whipped topping.
The crust portion is enough for multiple cobblers and can be stored in the refrigerator for 2 to 3 days. The berry mixture is enough for one 8-ounce cobbler.