Blackberry Cobbler Minis
These quick and easy cobblers are perfect to showcase the best blackberries of summer with little added sugar but lots of flavor. Top with ice cream or whipped cream, if preferred.
- 1 1/2 cup fresh blackberries rinsed
- 1 Tbsp sugar
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup milk
- 2 Tbsp butter melted
- 2 Tbsp plain Greek yogurt
- vanilla ice cream optional
- Preheat oven to 375 degrees F. Spray 4 ramekins with cooking spray and set aside.
- In a medium sized microwaveable bowl, combine the blackberries and sugar. Put in the microwave for 1 minute. Remove and stir to release the juices, softly smashing some of the blackberries. Put back in microwave for 30 seconds, if needed, to release juices. Set aside
- In another medium sized bowl, combine the flour, baking powder, salt and cinnamon. Stir to combine. Add the milk, melted butter and yogurt. Stir gently together, being careful not to overmix. It's okay if some lumps remain.
- Pour the flour mixture into the ramekins, dividing evenly. Then top each with the blackberry mixture, dividing evenly. Place the ramekins on a baking sheet and place in the oven. Bake for 20-25 minutes or until crust is golden brown. Top with ice cream or whipped cream, if desired, and serve.
- Frozen blackberries or canned blackberries may be used in place of the fresh. If using frozen, thaw blackberries first before proceeding with recipe. If using canned, do not add any sugar and skip the microwaving step: just pour over the flour mixture and bake.
- Feeding a crowd? Double the recipe and bake in ramekins or pour into a 8x8 baking dish. Baking time for one larger dish will be approximately double.
Serving: 119.4gCalories: 163kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 287mgFiber: 3gSugar: 8g
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