Baby Pie or Cobbler
Indulge in the charm of individual-sized desserts with this Baby Pie or Cobbler recipe, a delightful medley of buttery, flaky crust and juicy mixed berries bursting with flavor. Perfect for portioned treats, these minis are baked in ramekins or muffin tins, making them as visually stunning as they are delicious. Featuring a luscious filling of fresh strawberries, blueberries, and raspberries blended with warm cinnamon and vanilla, the recipe offers a perfect balance of sweetness and tartness. The golden, sugar-dusted crust adds a crisp, irresistible finish, while the option to customize the topping—classic pie crust or rustic cobbler style—caters to your creativity. Ready in under an hour, these pies or cobblers are ideal for cozy gatherings or a simple indulgence. Serve warm with a scoop of vanilla ice cream for a dessert that feels like a hug in every bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, chilled and cubed
- 3 tablespoons cold water
- 2 cups mixed fresh berries (e.g., blueberries, raspberries, strawberries, chopped)
- 0.25 cups light brown sugar
- 1 tablespoon cornstarch
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons vanilla extract
- 1 tablespoon milk or heavy cream (for brushing the crust)
- 1 tablespoon raw sugar or granulated sugar (for sprinkling the crust)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the all-purpose flour and granulated sugar.
Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the cold water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 15 minutes.
In another medium bowl, combine the mixed fresh berries, light brown sugar, cornstarch, ground cinnamon, and vanilla extract. Stir gently to coat the berries evenly.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (or a glass) to cut circles slightly larger than the ramekins or muffin tins you’ll be using.
Place each dough circle into the bottom of a ramekin or muffin tin, pressing gently to form a base. Save additional dough for topping.
Fill each crust with about 1/4 cup of the berry mixture, leaving a little room at the top for bubbling juices.
For the topping, either cut out smaller dough shapes to lay over the berries or crumble remaining dough for a rustic cobbler look.
Brush the top dough with milk or heavy cream, then sprinkle with sugar for a golden, crisp finish.
Place the ramekins or muffin tin on a baking sheet to catch any spills and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let cool for at least 10 minutes before serving. Enjoy your individual baby pies or cobblers warm, optionally with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
