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Personal-Sized Blueberry Cobblers

One of challenges that I face at home involves cooking for only two people, as opposed to feeding a larger group like you would in a restaurant or when cooking for a large party. Especially with sweet desserts, I find many recipes for homemade pies or cakes are perhaps too large to eat comfortably, unless we invite a bunch of folks over or try to eat it over the course of a few days.
This recipe for Personal-sized Blueberry Cobblers can be scaled up or down, where part of the beauty of it is that you can assemble them, bake them, and serve them in these small 10-oz ramekins, with about 1 cup of blueberries and ¼ cup of the crumble topping for each ramekin.

Ingredients

For the Crumble Topping:

  • 4 Tbsp salted butter (cold)
  • ¼ cup brown sugar
  • 3 Tbsp all-purpose flour
  • ¼ cup rolled oats
  • ¼ tsp Kosher salt
  • ¼ tsp ground cinnamon
  • ½ tsp vanilla extract

For the Remaining Cobbler Ingredients:

  • 2 Tbsp salted butter (softened, for greasing ramekins)
  • 2 cups fresh blueberries (washed and dried)
  • 2 Tbsp white granulated sugar
  • 1 Tbsp corn starch
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 2 large scoops of French vanilla ice cream (for serving)

Instructions 

  • Preheat your oven to 350F, or about 175C.
  • For the topping, add the cold butter, brown sugar, all-purpose flour, rolled oats, Kosher salt, ground cinnamon, and vanilla extract to a medium-sized mixing bowl.
  • Use your fingers to pinch the cold butter into the remaining ingredients, until you have pieces of butter covered in the other ingredients that are roughly the size of a pea.
  • Set this crumble topping mixture aside for later.
  • When you are ready to make the blueberry filling, use some softened butter to lightly grease the insides of two 10-oz ramekins.
  • Place the ramekins on a sheet tray lined with parchment paper.
  • *This is just in case some of the juices leak out from the blueberry cobblers as the bake in the oven.
  • In a medium-sized mixing bowl, combine the blueberries, white granulated sugar, corn starch, lemon zest, and lemon juice.
  • Mix to combine.
  • Divide the blueberry mixture between the two ramekins that you greased earlier.
  • Top each ramekin with half of the crumble topping mixture.
  • Bake at 350F for roughly 25-30 minutes.
  • Remove the ramekins from the oven, and allow them to cool down for roughly 10-12 minutes at room temperature.
  • Serve while the blueberry cobbler is still hot, and top each one with a big scoop of French vanilla ice cream.

Notes

You can make these ahead of time and sit them in your refrigerator well before you plan to bake them. They are a wonderful make-ahead dessert.
The sweetness of your berry mixture here will differ based on the tartness of your blueberries—Feel free to adjust the level of sugar up or down.
You can make these with Wild Maine Blueberries, which are smaller in size, higher in antioxidants, and more tart than regular blueberries.
If you are looking for a way to store your fresh blueberries, just wash them, dry them off, and freeze them in large freezer-safe Ziplock bags! My cousin Henry in Maine will buy 10-20 pounds of Wild Blueberries every summer and will freeze the majority of them to consume in small batches throughout the colder months.