Mixed Berry Cobbler Cups
Individual mixed berry cobblers baked in jumbo muffin tins for a cozy, rustic dessert that’s perfect for Thanksgiving or any gathering. Sweet, juicy berries topped with a buttery, golden biscuit layer.
Ingredients
For the Filling:
- 4 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries, and/or strawberries)
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the Topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup cold butter (cut into small pieces)
- ½ cup milk, half-and-half, or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a jumbo muffin tin or line each cup with parchment rounds for easy removal. (You can also bake in a 9x9 or 9x13 pan instead.)
- In a medium bowl, mix berries, sugar, cornstarch, lemon juice, and vanilla until evenly coated. Divide among muffin cups.
- In another bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or fork until the mixture looks crumbly. Stir in milk and vanilla just until a soft batter forms.
- Drop spoonfuls of batter on top of each berry cup (it doesn’t need to cover fully).
- Bake 25–30 minutes, until tops are golden and berries are bubbling.
- Cool slightly before serving.
Notes
- For parchment: cut small strips to line the sides or rounds for the bottoms to make unmolding easier. If you prefer a rustic scoop-style dessert, simply grease well and serve directly from the pan.
- You can mix and match berries. Whatever’s in season or available frozen will work great for this recipe.
- Delicious topped with vanilla ice cream or lightly sweetened whipped cream.
- Rather than cooking in muffin tins, this cobbler could also be baked in a large dish (such as 13x9 casserole dish). Just increase bake time to 35–40 minutes.