Small-Batch Blackberry Cobbler with Buttery Shortbread Topping
Sneak Preview: Got blackberries? This small-batch cobbler bakes while you eat dinner, with juicy berries and a crisp, buttery shortbread topping. Serve warm with ice cream or yogurt.
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What if you could throw together a dessert for two in less than five minutes and bake it in the time it takes to eat dinner? This blackberry cobbler for two is the answer since it cooks in less than 20 minutes.
Ingredients and Substitutions
FAQ
- How do I store leftovers?
- Store in the fridge for up to 5 days. Reheat in the oven or microwave before serving.
- Can I make this gluten-free?
- Yes! Substitute gluten-free all-purpose flour or try a mix of almond flour and oats.
- What other fruits work?
- Raspberries, cherries, peaches, or a mix of berries all make delicious swaps.
Best Toppings for Your Blackberry Cobbler
Take your small-batch blackberry cobbler to the next level with these delicious pairings:
1️⃣ Classic Vanilla Ice Cream – The warm cobbler + cold ice cream combo is unbeatable!
2️⃣ Whipped Cream – Light, fluffy, and perfect for balancing the tartness of the berries.
3️⃣ Homemade Greek Yogurt – A creamy, protein-packed option that adds a tangy contrast.
4️⃣ Yogurt + Lemon Curd – A zesty twist that enhances the fruity flavors.
5️⃣ Homemade Crème Fraîche – Ultra-creamy with a slight tang, perfect for a touch of indulgence.
Final Thoughts
When I add blackberry cobbler to my daily yogurt snack, I can stretch the yield to about six small servings. Looking forward to this dessert at the end of the day always improves my day, and I hope it will do the same for you.
p.s. In case you have lots of blackberries, here are a couple of ideas: Try these Blackberry Scones with Icing or Fresh Blackberry Ice Cream.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Easy Blackberry Cobbler Recipe for Two
Ingredients
- 6 ounces (170 g) blackberries (approximately 1-1/4 cup)
- 1-2 tablespoons (15 g) water (see the notes if using frozen fruit)
- ¼ teaspoon vanilla
- ¼ cup (30 g) all-purpose flour
- 1 to 2 tablespoons (12 g) brown sugar (see notes below)
- Dash cinnamon
- ¼ teaspoon salt
- 1 tablespoon (14 g) butter melted
Instructions
- Prep the fruit: Place 6 ounces (170 g) blackberries (or strawberries, peaches, raspberries, or cherries) in a small oven-safe dish (about 4×6 inches) so they form two layers.
- Drizzle with 1-2 tablespoons (15 g) water and ¼ teaspoon vanilla over the fruit.
- Make the topping: Stir together the ¼ cup (30 g) all-purpose flour, 1 to 2 tablespoons (12 g) brown sugar, Dash cinnamon, ¼ teaspoon salt, and 1 tablespoon (14 g) butter. Use your fingers to smush it into crumbles.
- Assemble & bake: Sprinkle crumbles evenly over the blackberries.
- Bake at 350˚F (180˚C) for 20 minutes. Bake at 350°F (180°C) for 20 minutes, until golden and bubbling.
Notes
? Juiciness – Fresh berries may need a little water; frozen berries release enough juice on their own.
? Serving Ideas – Best warm, topped with vanilla ice cream or a scoop of Greek yogurt.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
This is delicious! I wanted a simple recipe for 2. I used Truvia Brown Sugar and granulated sugar. I sprinkled Tbs of granulated sugar over berries then pour H20 and Vanilla. I doubled the crumble mixture. It turned out delicious!
You doubled the crumble mixture?? Oh YUM! Great idea. Thank you for taking the time to come back and leave a comment.
Wow this was so delicious and amazingly not very caloric! Will be a go to recipe from now on! Super quick to put together!
Always a welcome email from you!
Thank you, Mary Lou. ?
I had a load of fresh strawberries that were beginning to go soft so I substituted them for the blackberries. Worked out very well – had to cut back on the water to less than a tablespoon. Easy and tasteful, had it for dessert for dinner this evening.
Yum! Strawberries sound wonderful. Thank you for leaving your idea for other readers.
Great i used red raspberries. DEFINITELY DELICIOUS
Ooooh, red raspberries. I bet that was not only delicious but beautiful, too. Thanks for writing.
I saw the picture of sick blackberries, have you looked into the possibility of fire blight- it’s a virus)
Thank you for writing Jean. Sounds like a likely possibility to me. I finally gave up and pulled them out.
Paula, you’ve done it again! Thanks for helping me make an awesome dessert for my family. They gobbled this up in a heartbeat. I used an 11×7 pan with frozen raspberries and tripled your topping amounts, which worked out perfectly. I’m hoping it’s a good blackberry crop this year; I can’t wait to try it out with them!
Thank you AlyB for taking the time to come back and tell me how this recipe turned out for you. You’re the best!
Made last night it was great. Going to try bigger one with blueberries yum
I love the small recipe! Viva la empty nest. We’ve got about 4 more weeks before blackberries in the Pacific NW. Can’t wait!!! I actually prefer cobbler because I am not a soggy crust fan either.
Made this for dessert tonight while dinner was cooking on the grill, subbing blueberries for blackberries. What a hit! My three year old daughter exclaimed that she LOVED it and asked me to make it again for breakfast, with raspberries. Her twin brother wants a version with strawberries!
Your small cobbler recipe looks wonderful. You look great too and your grandson is adorable.
I love cobblers and think they might be one of my favorite desserts (with ice cream, of course). Sweet photo of you and your little helper.
I can’t wait to make this. I just decided to go gluten free and no refined sugar, but this would be so easy to adjust for that.
This recipe looks so yummy!! I’m definitely going to have to try it! Who can resist blackberry cobbler, especially when it’s this easy?