Try This! Mini Cobblers Baked in Ramekins

Try This! Mini Cobblers Baked in Ramekins

Emma Christensen
Aug 5, 2010

Cobblers are one of our favorite ways to enjoy summer fruit, hands down. But they do tend to get a little messy when we're trying to serve a table of guests. We've started baking individual portions of cobbler in ramekins as a way to make this homely dessert a little more manageable and elegant.

First, we make a normal batch of cobbler topping - this recipe for Foolproof Cobbler is an old favorite. Then we take one-cup sized ramekins and fill them roughly halfway with summer fruit. The topping is spooned on top, and we bake them on a cookie sheet until bubbly and golden.

Definitely put a piece of parchment or foil under the ramekins as the juices have a tendency to spill over the edge. (I forgot in the image above and clean-up was not fun!) These are still cobblers after all, and we wouldn't want to take away all their rustic charm.

Making these individual cobblers is also a great idea for when we don't have quite enough fruit for a whole cobbler, but want to use up just a handful of berries or leftover fruits. And if you bake them in wide-mouth canning jars, you can screw a lid over the leftovers and stack them in the fridge. Handy!

Related: How to Use Up Over Ripe Fruit

(Images: Emma Christensen)

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