Summer Berry Cobbler Ramekin Pies

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.

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:

Roll out the pie dough and cut out little circles:

And place them on top like this:

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

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

Summer Berry Cobbler Ramekin Pies


  • 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 or tart crust, thawed
  • good quality vanilla ice cream, for serving


  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. Get out 6 4-oz ramekins, and distribute the berries and berry liquid evenly among them. They should be about 3/4 full.
  4. 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.
  5. 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!

Recipe 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.

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