Berries are the star for this easy dessert, that can be enjoyed any time of year but is especially lovely in the summertime. Serve with vanilla ice cream for the perfect pairing!

Mini Cobbler in Ramekin - with Scoop of Ice Cream on Top and Juices Oozing Down the Sides

See that?

The bubbling mess of berry sauce and ice cream dripping over the sides of the ramekins?

My husband and I licked those ramekins.

(And don’t pretend that you wouldn’t lick that dripping ice cream and berry sauce too. I won’t judge).

Berry cobblers, crisps, and pies with ice cream are just one of those desserts that will never get old.

And in the summer when fresh berries abound, it’s a beautiful and simple way to celebrate the season’s best.

Individual Cobblers in Ramekins - On Sheet Pan Freshly Baked in Oven

What is this recipe called?  Well, it’s not quite a cobbler (sort of), but a cobbler ramekin pie thing.

Basically, I make this recipe whenever I have leftover pie dough scraps, so the next time you have leftovers, don’t throw them away! Freeze them and save them for something like this.

Then all you have to do is macerate the berries:
Mixed Berries in a Mixing Bowl Stirred with Cornstarch

Roll out pie dough and cut out little circles:

Using a Metal Cutter to Cut Circles of Dough

And place them on top like this:

Mini Cobblers in Ramekins - Fitting the Tops with Pie Dough Circles

Or if you prefer a different look, wrap the pie crust around the top, like this:

Pie Crust Top with Tiny Slits in Center for Steam to Escape

Bake, and you’ve got an easy summer night dessert!

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Mini Cobbler in Ramekin - with Scoop of Ice Cream on Top and Juices Oozing Down the Sides

Summer Berry Cobbler Ramekin Pies

Servings: 6 4oz ramekins
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Berries are the star for this easy dessert, that can be enjoyed any time of year but is especially lovely in the summertime. Serve with vanilla ice cream for the perfect pairing!
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Ingredients

  • 4 cups assorted berries preferably fresh, but frozen is fine too
  • 1 tbsp corn starch
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • 1/2 cup sugar*
  • 2 tbsp cherry or raspberry liqueur kirsch or framboise
  • 1/4 tsp ground cinnamon
  • leftover pie crust
  • good quality vanilla ice cream for serving

Instructions 

  • In a large bowl, mix together the berries, corn starch, lemon juice, lemon zest, sugar, liqueur, and cinnamon. Let it sit for 30 minutes, giving it a stir every once in a while.
  • Preheat the oven to 375 degrees F.
  • Get out 6 4-oz ramekins, and distribute the berries and berry liquid evenly among them. They should be about 3/4 full.
  • Lightly flour your countertop, roll out the pie dough, and cut circles out using a cutter. Place the pie crust on top of the ramekins.
  • Bake on a sheet pan for 35 minutes until the pie crust is golden brown and the fruit is bubbling. Let the cobblers rest for about 5 minutes, then serve with some vanilla ice cream! Enjoy!

Notes

*I assume you will be eating this a la mode with vanilla ice cream, so here I don’t sweeten the berries too much (most recipes use about 1 cup of sugar for this amount of berries).  If not eating with ice cream, add a little more sugar.

Nutrition

Calories: 471kcal, Carbohydrates: 81g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Sodium: 237mg, Fiber: 5g, Sugar: 43g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert
Cuisine: American
Author: Fifteen Spatulas