Go Back
+ servings
mini berry cobbler

Mini Berry Cobbler

Use this for any berry or apple cobbler or crumble. This quantity is made for 6 mini (4") cast iron skillets.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


Crumble Topping

  • 1/2 c rolled oats
  • 1/2 c flour
  • 1/2 c brown sugar
  • 1/2 t cinnamon
  • 1/4 t salt
  • 6 T cold unsalted butter, cubed


  • 3 c fresh blueberries or blackberries
  • 1/2 c sugar
  • 1 T arrowroot starch
  • 1 t fresh lemon juice
  • 1/8 t salt


  • Grease six mini cast iron skillets. For the crumble topping, whisk together oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or fork until large crumbs form. Keep chilled while preparing filling.
  • For the filling, whisk together sugar, arrowroot starch, and salt in a medium bowl. Add blueberries and lemon juice; toss to combine. Divide filling evenly among skillets (about 1/2 cup per skillet) and sprinkle with chilled topping, pressing gently to adhere. Chill assembled crumbles for at least 1 hour in the refrigerator, or up to 1 day.
  • Preheat oven to 375°F. Bake crumbles for 30-35 minutes, until filling is bubbling and topping is golden brown. Cool for at least 30 minutes.