Mini triple-berry cobblers are a fun, one-stop snack that is ideal for any holiday party. Top them with some homemade whipped cream and a few garnish berries for an added treat.
I was thinking about these mini triple-berry cobblers the other day. I asked via Facebook what recipe you’d like to see next. In between the time I asked and the time I wrote and posted about the grilled pineapples, someone responded that they’d like to see the cobblers. But of course, I’d already passed out while watching Hell’s Kitchen reruns (yes, we’re still doing that. No, I don’t plan on stopping). And so I got to thinking about these cobblers all weekend long, planning to share them on Monday. And I wondered why? What is it about these little mini treats that makes you NEED them in your life? Well, a few things.
First, they use up the season’s freshest berries. If you are lucky enough to live near a pick-your-own, you need to go. Grab the freshest, ripest blackberries, raspberries and blueberries you can find. When you bite into this cobbler, you want those juices to just ooze and sweeten and satisfy. There is nothing more seasonally appropriate than a berry-laden cobbler.
Then there is the fact that they are miniature. I’ve said it before, I’ll say it again. Everything is better when it is mini. You can eat more than one and not feel super guilty, like you need to go run three miles or do crunches for an hour. And if you ask me, the flavor of the berries is much more concentrated in this little dessert. Every single bite has a giant forkful of fresh fruit.
Finally, they are so beyond easy to make. I’m all about no-fuss-no-muss desserts in the summer. Parties are being thrown, people are swimming. I’m not about to spend hours laboring over some intense dessert that will be gobbled down in half a second without any recognition over time spent in the kitchen. Ten minutes of mixing and prep and 25 minutes in the oven and bingo. Fin.
We took some of these over to our neighbors last week. They’ve just recently become grandparents to TWINS! and so dessert was necessary. When they returned the pie plates, they also included a homemade banana bread. Now, that is what I call a neighbor!
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 2/3 cup flour
- 1/3 cup sugar
- 4 Tbsp. melted butter
- 3 eggs, whisked
- 1/3 cup milk
- 1 ½ tsp. vanilla
- Whipped cream for topping
- Preheat oven to 365 degrees. Spray 6 mini pie tins with non-stick spray.
- Combine berries in a bowl and divide evenly into pie tins.
- In a bowl, whisk together flour and sugar. Whisk butter, eggs, milk and vanilla together in a bowl.
- Pour butter mixture into the flour mixture and stir well to combine. Spoon evenly on top of fruit to cover.
- Bake 20 minutes until golden. Cool completely. Top with whipped cream and additional berries.