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.
Cobblers are desserts answer to the casserole. 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 won’t even go there! LOL!
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, quickly went through the freezer and cabinets and suddenly this cute little ramekin of cobbler appeared. He popped it in the oven along with dinner and before long, we had a piping hot berry cobbler for two.
This recipe is easy to adjust depending on how many cobblers you need. The ramekin we used was large, so it was big enough to share. The recipe may vary slightly depending on the size of the ramekin.
Make the Crust:
The crust is simple to make but does take about 30 minutes of downtime in the fridge. Using a food processor, combine flour, salt, and baking powder. Add the shortening and cold butter pulsing a few times until flour mixture is pea-sized. Next, add ice-cold water slowly as the food processor continues to run.
Add only enough water to bring the mixture together. It should hold together when pressed but not be sticky. Remove the crust from the food processor and form into a ball. Place the ball in plastic wrap and put in the refrigerator for at least 30 minutes.
After the crust has been in the refrigerator for at least 30 minutes, remove and roll out to a 1/4 – 1/2 of an inch thick. Cut circles large enough to cover the ramekins. It’s important not to complete this step until just before you plan to place the cobbler in the oven.
Make the Filling/Assembly:
Mix frozen berries, cornstarch, nutmeg, ginger, cinnamon, vanilla, lemon juice, granulated and brown sugars, and cold water in a small bowl. Pour the mixture into an 8-ounce ramekin. Cover the ramekin with the pie crust. You can trim off the edges and make it a perfect circle or allow the edges to hang over the ramekin. Cut small slits in the crust to allow for venting and apply the egg wash to make a nice golden brown color.
Bake the Cobbler:
Place the ramekin on a baking sheet covered with foil and bake at 350 degrees for 30 to 35 minutes.
Top the cobbler with your favorite ice cream or whipped topping and serve immediately. Enjoy!
- 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.