Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!

I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.

This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.

I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe. 

This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.  

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fruit Filling

Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.

Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.

Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?

Make The Crumbly Topping For The Cobbler

Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl. 

Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.

Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.

Make The Strawberry Rhubarb Cobbler For Two

Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.

Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.

Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.

The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!

TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.

Bake Then Enjoy!

Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.

When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.

Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!

Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!

We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.

If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!

I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More FRUIT COBBLER and CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cobbler and crisp recipes to enjoy, including:

• Blackberry Cobbler Mini Skillets
• Fresh Peach Cobbler
• Karen’s Delicious Apple Cobbler
• Berry Cobbler Traeger Grill Style
• Peach Pear Blueberry Cobbler

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Strawberry Rhubarb Cobbler For Two

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

Category: Dessert

Cuisine: American

Keyword: strawberry rhubarb cobbler

Servings: 2

Calories Per Serving: 603 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup rhubarb cut in 1" slices
• 1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
• ⅓ cup granulated sugar
• ½ teaspoon fresh lemon juice
• ½ teaspoon lemon zest -finely grated yellow lemon peel
• ½ teaspoon vanilla extract
• 1 pinch salt

For Topping:

• ¾ cup all purpose flour
• 1 Tablespoon granulated sugar
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 4 Tablespoons COLD butter = ½ stick, cut in chunks
• ¼ cup sour cream
• 2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.

2. Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.

3. Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.

4. Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.

5. Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!

Nutrition Facts

Strawberry Rhubarb Cobbler For Two

Amount Per Serving (1 g)

Calories 603 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 70mg23%

Sodium 520mg23%

Potassium 560mg16%

Carbohydrates 86g29%

Fiber 4g17%

Sugar 44g49%

Protein 7g14%

Vitamin A 865IU17%

Vitamin C 49mg59%

Calcium 185mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Do you enjoy fruit cobblers? We sure do! Today I want to share a recipe for blackberry cobbler mini skillets that I adapted from another of my recipes I posted on my blog a few years ago.

The beauty of this recipe is you can use fresh OR frozen blackberries to make this decadent dessert, so it can be made year round!

They’re incredibly simple to make in cute little 6″ cast iron skillets, and you can bake them in the oven OR cook them on a Traeger or other pellet grill. I ordered my mini skillets several years ago online, and have gotten LOTS of use out of them!

It’s a fun dessert, because each little skillet hold two servings, so you can split one with a family member or good friend! If you don’t have the skillet, this dessert can be made in a greased 8″ x 8″ baking dish. This cobbler is YUMMY! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Blackberry Filling

For this recipe you can use FRESH or FROZEN blackberries. We are fortunate to have wild blackberries growing over our back fence each summer, from a forested park behind our home!

I picked these juicy blackberries in the morning and made cobbler skillets later that same day, which was really quite awesome!

To make the filling, place fresh or frozen (do not thaw) blackberries in a medium bowl. Add brown sugar, salt, lemon juice & zest, ground cinnamon and vanilla. 

Stir gently to combine. Evenly divide the blackberry filling between two, 6″ cast iron mini skillets. Set the skillets aside.

NOTE: If using FROZEN berries in the filling, let them thaw in their skillets as you prepare the crumbly topping. Keep any juices that accrue with the filling while they thaw. 

Prepare The Cobbler Crumb Topping

Stir together flour, sugar, baking powder and salt in a medium bowl until combined. Cut in small chunks of very cold butter, using a pastry blender (as shown) or two forks.

Cut in the butter until it becomes the size of peas. Stir in sour cream until it is incorporated into the dough.

The topping dough will be very soft and slightly crumbly once combined, which is exactly how you want it to be!

Pinch the dough into small pieces with your fingers and distribute and divide them evenly over the blackberry filling, to cover the surface.

Sprinkle one Tablespoon of granulated sugar over the topping, dividing it evenly between the two skillets. Now they are ready to be cooked!

Cook The Blackberry Cobbler Mini Skillets

If Cooking In An Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under the skillets to catch any potential drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown.

If Cooking On A Traeger Or Pellet Grill: Start smoker according to the manufacturer instructions, then preheat the smoker to 350°F. When at temperature, add the cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown. NOTE: Use your favorite pellets (it won’t really make a big difference which kind)!

Serve The Blackberry Cobbler Mini Skillets

Once done, remove the skillets from the heat source and let them cool for 5-10 minutes, because they will be very hot!

Serve the warm blackberry cobbler mini skillets with a big scoop of vanilla ice cream (or two small scoops-one for each person sharing the skillet).

Pass out the spoons to everyone… and go for it! The cobblers are absolutely wonderful, and I’m confident you’re going to love them!

I really hope you have the chance to make these cute and delicious blackberry cobbler mini skillets. They’re so GOOD!

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes! Take care, may God bless you, and have a GREAT day!

Looking For More COBBLER Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful cobbler recipes to choose from, including:

• Strawberry Cobbler
• Peach Pear Blueberry Cobbler
• Karen’s Delicious Apple Cobbler
• Fresh Peach Cobbler

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Blackberry Cobbler Mini Skillets

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Category: Dessert

Cuisine: All Cuisines

Keyword: blackberry cobbler mini skillets

Servings: 4 (2 per mini skillet)

Calories Per Serving: 374 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Filling:

• 1¾ cups blackberries fresh or frozen (do not thaw)
• ½ cup brown sugar light or dark
• ½ teaspoon fresh lemon juice
• ½ teaspoon lemon zest yellow peel, finely grated
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 1 pinch salt a tiny pinch!

For Cobbler Topping:

• ¾ cup all purpose flour
• 2 Tablespoons granulated sugar
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 4 Tablespoons COLD Butter = ½ stick
• ¼ cup sour cream
• 1 Tablespoon granulated sugar (to sprinkle on top of cobbler)

US Customary - Metric

Instructions

1. Preheat oven or pellet grill to 350℉. If using pellet grill preheat according to manufacturer instructions.

2. Make Fruit Filling- place fresh or frozen (un-thawed) blackberries in a medium bowl. Add brown sugar, salt, lemon juice, lemon zest, cinnamon and vanilla. Stir gently to combine. Evenly divide filling into two, 6" cast iron skillets. Set aside. NOTE: If using FROZEN berries in the filling, let them thaw in the skillets as you prepare the topping. Keep juices that accrue in skillets while they thaw.

3. Make crumb topping- Stir flour, 2 T. sugar, baking powder and salt in a medium bowl until combined. Cut in chunks of COLD butter, using a pastry blender or 2 forks until it is the size of peas. Stir in sour cream until incorporated. Pinch dough into small pieces with your fingers; distribute evenly over blackberry filling. Sprinkle remaining 1 T. sugar over topping, dividing evenly between skillets.

4. Cooking In Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under skillets to catch any drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown.

   Cooking On A Traeger/Pellet Grill: Start smoker according to manufacturer instructions. Preheat to 350°F. When at temp., add cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown. NOTE: Use favorite pellets (it doesn't make a difference which kind)!

5. When done, let cobblers cool for 5-10 minutes, before serving. Serve with a big scoop of vanilla ice cream (or 2 small scoops-1 for each person sharing skillet).

Recipe Notes

NOTE: Caloric calculation is for one serving of HALF of a skillet cobbler, without the ice cream (optional).

Nutrition Facts

Blackberry Cobbler Mini Skillets

Amount Per Serving (0.5 cobbler skillet)

Calories 374 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 35mg12%

Sodium 267mg12%

Potassium 276mg8%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 39g43%

Protein 4g8%

Vitamin A 532IU11%

Vitamin C 14mg17%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy the taste of summer with these cute, yummy 6″ mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Do you enjoy peach cobbler? We really do! I make at least ONE peach cobbler every single summer, using the fresh local peaches we pick at U-Pick farms, the Farmer’s Market or the store. It’s a dessert I always look forward to serving. YUM.

Today I want to share a recipe for these cute little mini peach cobbler skillets! I adapted this recipe from a peach cobbler recipe I made last summer. You will need three 6″ mini cast iron skillets (you can get them online fairly cheaply), and they are a fun way to serve and share this treat with a spouse, significant other, family or friends.

Each skillet will yield two servings, but if you are feeling EXTRA hungry (ha ha), each person (3 total) can have their own! Served with a scoop (or two) of vanilla ice cream, these mini peach cobbler skillets will be a huge hit!

The recipe is fairly simple, too. Honestly the hardest thing is simply peeling and slicing the peaches! Here’s how to make this delicious dessert.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Peach Cobbler Filling

For this recipe we use fresh peaches. You can use 3-4 LARGE peaches or about 6 medium sized peaches. We were given some delicious peaches by some of our neighbors, so I used several to make this dessert. Aren’t they gorgeous?

To make the peach cobbler filling, peel, cut in half, and remove the pit from the peaches. Slice the peaches into about 1″ slices, and place them in a large saucepan.

Add fresh lemon juice, ½ cup granulated sugar, vanilla extract and ground cinnamon. Stir the peaches gently until all ingredients are combined.

Bring the peach mixture to a boil, on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove the pan from the heat, set aside, and let it cool down on the counter.

Make The Batter

While the peaches are cooling down, you can make the batter for the Mini Peach Cobbler Skillets. In a large mixing bowl, sift flour, granulated sugar, baking powder, and salt.

Pour in the milk, and stir only until the ingredients are fully combined (don’t overmix). Set the batter aside.

Preparing The Mini Peach Cobbler Skillets

Okay… now it’s time to fill the skillets. Melt the butter and then divide it evenly between three 6″ mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Next you will need to pour in the batter (dividing it evenly between the three skillets).

DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should just sit on top of the melted butter!

The final step is to add the peach filling, dividing it evenly between the three skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should just sit on top of the batter. As the mini cobblers bake, the batter will rise up and cover a good part of the peaches.

Baking the Mini Peach Cobbler Skillets

Now the mini peach cobbler skillets are ready to bake! Place the skillets (uncovered) on the middle rack in a preheated 375°F. oven. Bake the mini peach cobbler skillets for 35-40 minutes. Once done, the top of the cobblers should be golden brown and the peach filling should be hot and bubbly.

Carefully remove the skillets from the oven. Transfer the skillets to a wire rack and let them cool slightly for 5-10 minutes, before serving.

Time To EAT!

Each skillet is fairly small, but is enough for two servings per skillet, unless you just want to gobble the whole thing up (your choice). My hubby likes to eat half of his, then save the other half for the next day!

To serve, simply top each of the mini peach cobbler skillets with a small scoop of vanilla ice cream. Grab a spoon and dig in… they are DELICIOUS!

By the way… if you want to freeze them, let them completely cool, then wrap the skillets very well in plastic wrap and then aluminum foil. When ready to enjoy later, simply thaw completely and re-warm.

I hope you enjoy these mini peach cobbler skillets! We love them, and they are a delicious dessert, especially when presented/served in cute little cast iron skillets!

Thank you for stopping by, and I invite you to come back soon for more family friendly recipes. Take care, may God bless you… and have a great day!

Looking For More COBBLER Or CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of delicious cobbler and crisps recipes you’ll enjoy, including:

• Berry Cobbler Traeger Grill Style
• Strawberry Cobbler
• Mini Apple Crisps
• Blueberry Crumble For Two
• Strawberry Rhubarb Cobbler For Two

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: My previously published recipe for Fresh Peach Cobbler.

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Mini Peach Cobbler Skillets

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Category: Desssert

Cuisine: American

Keyword: mini peach cobbler skillets

Servings: 6 (2 per skillet)

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3-4 large peaches or 6 medium
• ½ cup granulated sugar
• ½ Tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ cup all purpose flour
• ½ cup granulated sugar
• ½ Tablespoon baking powder
• ⅛ teaspoon kosher salt
• ½ cup milk
• 4 Tablespoons butter = ½ stick, melted

US Customary - Metric

Instructions

1. Preheat oven to 375°F.

2. Make Peach Filling: Peel, cut in half, and remove pit from peaches. Cut peaches into 1" slices; place in large saucepan. Add ½ cup sugar, lemon juice, vanilla and cinnamon. Stir gently until ingredients are combined. Bring mixture to a boil on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove pan from heat, set aside, and let cool.

3. Make Batter: In large mixing bowl, sift flour, sugar, baking powder and salt. Pour in milk; stir only until ingredients are fully combined (don't overmix). Set batter aside.

4. Make The Cobbler Skillets: Melt butter and divide it evenly between three 6" mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Pour in the batter (dividing it evenly between skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should sit on top of the melted butter. Add peach filling, dividing it evenly between skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should sit on top of the batter. As they bake, the batter will rise up and cover a good part of the peaches.

5. Bake: Place skillets (uncovered) on middle rack in oven. Bake for 35-40 minutes. When done, the top of the cobblers should be golden brown and peach filling should be bubbly. Carefully remove hot skillets from oven; place on wire rack to cool for 5-10 minutes, before serving. Serve with ice cream, if desired. Enjoy!

Nutrition Facts

Mini Peach Cobbler Skillets

Amount Per Serving (1 (1/2 of skillet))

Calories 279 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 21mg7%

Sodium 125mg5%

Potassium 313mg9%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 42g47%

Protein 3g6%

Vitamin A 558IU11%

Vitamin C 6mg7%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!

Fruit cobblers and crisps are a delicious way to enjoy dessert (and fruit)! They can be enjoyed year round thanks in part to many flash-frozen fruits that are available in grocery stores. This recipe for blueberry cranberry crisp can be made with either fresh or frozen fruit, which is great news!

I always try to keep a bag of blueberries and a bag of cranberries in my freezer, so they can be easily used in any recipe that calls for them, year-round.

Today I want to share this super simple dessert recipe a fruit crisp that I’m positive you’re gonna enjoy! It’s delicious, and hardly takes any time or effort at all to make. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fruit Filling

Before beginning, preheat your oven to 350°F, and lightly spray or grease an 8″ x 8″ baking dish. Now it’s time to make the fruit filling for the crisp! It’s EASY!

Place blueberries, cranberries, sugar, flour, lemon juice and a dash of salt in a large mixing bowl. Gently stir these ingredients until fully combined.

NOTE: You can use frozen OR fresh blueberries and cranberries. If using frozen berries, just toss ’em frozen into the bowl, cause they will thaw quickly! Once combined, pour them into the lightly greased or sprayed baking dish. See how easy that was?

Make The Streusel Topping

Now it’s time to make the buttery streusel topping for the fruit crisp. Place flour, brown sugar, COLD butter chunks, ground cinnamon and old fashioned rolled oats in a medium sized bowl.

Use a pastry blender (shown in photo), two forks, or your fingers to cut the cold butter into the crumb topping. Continue until the butter is about the size of peas, and is fully incorporated into a crumbly mixture.

NOTE: You can also do this step in a food processor, if desired. Pulse off and on until the mixture is crumbly.

Time To Bake The Blueberry Cranberry Crisp

Evenly spread the crumb streusel topping over the surface of the fruit filling. Place the blueberry cranberry crisp on the middle rack of the preheated oven. Bake at 350°F. for approximately 32-35 minutes.

When done, the fruit juices will be bubbly around the edges, and the top of the crisp will be golden brown. Remove the pan from the oven, and transfer it to a wire rack. Let the blueberry cranberry crisp cool down for approximately 5 minutes before serving.

Serve The Blueberry Cranberry Crisp

Serve the blueberry cranberry crisp warm or at room temperature, whichever way you prefer. Top each portion with a nice scoop of ice cream, or give it a dollop or spray of sweet whipped cream.

Grab a spoon, dig in, and enjoy this simple, tasty dessert. The blueberries are nice and sweet, and the cranberries are sweet, but with a bit of tang to balance it out.

I hope you enjoy this recipe. It really is so easy to make, and has great flavor! Thanks for stopping by. I appreciate it, and hope you will come back soon. Have a great day!

Looking For More Crisp or Cobbler Recipes?

You can find all of my crisp/coble recipes in the Recipe Index, which is located at the top of the page. I have quite a few, including:

• Strawberry Cobbler
• Blackberry Crisp
• Old-Fashioned Peach Crisp
• Karen’s Delicious Apple Cobbler

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted from the cookbook “What’s For Dinner?”, by Maryana Vollstedt, published by Chronicle books, 1997, page 259.

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Blueberry Cranberry Crisp

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!

Category: Dessert

Cuisine: American

Keyword: blueberry cranberry crisp

Servings: 6

Calories Per Serving: 314 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Fruit Filling:

• 2 cups blueberries fresh OR frozen
• 2 cups cranberries fresh OR frozen
• ¾ cup granulated sugar
• ¼ cup all purpose flour
• 2 Tablespoons fresh squeezed lemon juice
• 1 dash salt

Streusel Topping:

• ½ cup all purpose flour
• ¼ cup old fashioned rolled oats
• ¼ cup cold butter 1/2 stick, cut in chunks
• ¼ cup brown sugar light or dark
• ¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Lightly spray or grease an 8" x 8" baking dish.

2. Place blueberries, cranberries, sugar, flour, lemon juice and dash of salt in a large bowl. Gently stir until combined. NOTE: You can use frozen OR fresh blueberries and cranberries. If using frozen berries, toss 'em frozen into bowl- they thaw quickly! Once combined, pour fruit filling into prepared baking dish.

3. Place flour, brown sugar, COLD butter chunks, ground cinnamon and oats in a medium bowl. Use a pastry blender, two forks, or your fingers to cut the cold butter into the crumb topping. Continue until the butter is about the size of peas. NOTE: You can also do this step in a food processor. Pulse on and off until mixture is crumbly.

4. Evenly spread crumb topping over fruit filling. Bake at 350°F. on middle rack for 32-35 minutes. When done, fruit juices will be bubbly around the edges, and top will be golden brown. Remove pan from oven; transfer to a wire rack. Let blueberry cranberry crisp cool for 5 minutes before serving.

5. Serve warm or at room temperature, whatever you prefer. Top each portion with a scoop of ice cream, or whipped cream. Enjoy!

Nutrition Facts

Blueberry Cranberry Crisp

Amount Per Serving (1 (1/6 of total))

Calories 314 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 79mg3%

Potassium 116mg3%

Carbohydrates 60g20%

Fiber 4g17%

Sugar 40g44%

Protein 3g6%

Vitamin A 284IU6%

Vitamin C 11mg13%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Classic Fresh Peach Cobbler, (enhanced with cinnamon and vanilla) is a simple, delicious Summer dessert, served with vanilla ice cream!

Who likes peach cobbler? We REALLY do! Every summer when big, juicy peaches are abundant, fresh, and ripe, I make at least one fresh peach cobbler! I love to go to U-pick farms and pick lots of fresh peaches, which I can then use to make cobblers, jam, canning pie filling, pies, muffins, or ice cream.

Last weekend, my husband and I got out of town and enjoyed a scenic drive through Oregon’s famous Columbia Gorge (Multnomah Falls, Columbia River, etc.).

One of our stops was a wonderful farm stand (off the beaten path), about 1½ hours from our home. We bought a flat of fresh picked large peaches, and some other goodies.

Once we got home, it was time to enjoy them! We ate several right out of the box (with juice dripping!), some will be canned to enjoy later, and others were used to make this delicious, fresh peach cobbler!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

This cobbler tastes amazing, and I know you will enjoy it, too! I do not recommend using canned peaches… go for FRESH and RIPE, and you will not be disappointed!

Did I mention how easy it is to make this dessert? Yep. Probably the “hardest” thing you will need to do is peel and slice the peaches. Here’s how to make Fresh Peach Cobbler:

Make The Batter

Preheat the oven to 375°F. While it is preheating, make the batter for the cobbler. It’s a cinch! Sift flour, granulated sugar, baking powder and salt into a large mixing bowl.

Pour in milk, and stir (or whisk) the ingredients together only until they’re fully combined (there might be a few small lumps… no worries!) This is the batter for your peach cobbler.

Add melted butter to a 9×13 baking dish (can also use a 7×12 pan). Pour the batter right on top of the melted butter, BUT DO NOT STIR IT IN. Set the baking dish aside while you prepare the fruit filling.

Make The Fresh Peach Cobbler Filling

Now it’s time to make the yummy peach filling. Place the peeled, sliced peaches, lemon juice, vanilla extract, cinnamon and sugar into a large saucepan. Give it a good stir, to combine ingredients, and then bring to a boil over medium-high heat.

Stir the fruit filling constantly while it comes to a boil. Once it begins boiling, remove the pan from the heat.

Spoon or pour the peach filling evenly on top of the batter in the baking dish, BUT DO NOT STIR THEM IN! The peach filling will be sitting on top of the batter (which is sitting on top of the melted butter). That’s how it should be!

Butter first, batter second, and fruit last! As the fresh peach cobbler bakes, the batter will rise up (magically) and cover all those yummy peaches! Now your cobbler is ready to bake.

Bake The Fresh Peach Cobbler

Bake the fresh peach cobbler in a 375°F. oven for between 40-45 minutes. When done, the top of the cobbler will be nice and golden brown on top, and the filling should be bubbly around the edges of the baking dish. The smell is wonderful as the dessert bakes, by the way.

When done, carefully remove the hot cobbler from the oven. Transfer the dish to a wire rack to cool down slightly. It will be easier to serve, while it is still warm (but not totally hot).

You can even bake the cobbler ahead of time, if desired, and then just reheat each portion, if that is more convenient.

Ready To Eat!

When you’re ready to serve the warm fresh peach cobbler, grab a large serving spoon and dish it up into individual bowls or onto plates. By all means add some ice cream to top it off, if possible.

Enjoying peach cobbler with a big ol’ scoop of vanilla ice cream is a timeless, old-fashioned combination!

The incredible flavors of the cinnamon-vanilla flavored peach filling, along with the golden soft topping will make it hard to resist a second helping. This cobbler even tastes wonderful at room temperature!

I really hope you enjoy this fresh peach cobbler as much as we do. Thank you for stopping by for a visit. I hope you have the opportunity to visit again in the future.

Be sure to check out my recipe index (top of the page), with over 850 delicious recipes currently categorized for your convenience. Have a wonderful day.

Looking For More COBBLER or CRISP Recipes?

You can find all of my cobbler and crisp recipes in the Recipe Index, which is located at the top of the page. I have several I know you will enjoy, including:

• Strawberry Cobbler
• Blackberry Cobbler
• Mini Apple Crisps
• Blueberry Crumble For Two
• Blackberry Cobbler Mini Skillets

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: Ashley, at: https://www.centercutcook.com/fresh-peach-cobbler/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Fresh Peach Cobbler

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Classic Fresh Peach Cobbler, (enhanced with cinnamon and vanilla) is a simple, delicious Summer dessert, served with vanilla ice cream!

Category: Desssert

Cuisine: American

Keyword: fresh peach cobbler

Servings: 10

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6-8 large fresh, ripe peaches
• 1 Tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups granulated sugar (divided)
• ½ cup butter, melted
• 1 cup all purpose flour
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk

US Customary - Metric

Instructions

1. Preheat oven to 375°F. While oven preheats, make the batter. Sift flour, 1 CUP of sugar (save remaining 1 cup of sugar for peach filling), baking powder and salt into a large mixing bowl. Pour in milk, and stir ingredients together only until they're combined (don't over-mix). Set aside.

2. Add melted butter to the bottom of a 9x13 baking dish (can also use a 7x12). Pour the batter on top of the melted butter, BUT DO NOT STIR IT. Set baking dish aside.

3. Place peach slices, lemon juice, vanilla, cinnamon and remaining 1 cup of sugar into a large saucepan. Stir to combine ingredients, then bring to a boil over medium-high heat, stirring constantly. Once it begins boiling, remove pan from heat.

4. Spoon or pour peach filling evenly on top of the batter in baking dish, BUT DO NOT STIR IT. The peach filling sits on top of the batter, (which is sitting on top of the butter). As the cobbler bakes, the batter will rise up (magically) and cover the peaches!

5. Bake at 375°F. for 40-45 minutes. When done, the top of the cobbler should be nice and golden brown, and filling should be bubbly around the edges of the dish. Carefully remove cobbler from oven, and transfer pan to a wire rack, to let it cool slightly before serving. It's easier to dish it up warm (and not totally hot). Serve with vanilla ice cream, and enjoy!

Nutrition Facts

Fresh Peach Cobbler

Amount Per Serving (1 g)

Calories 336 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 26mg9%

Sodium 151mg7%

Potassium 369mg11%

Carbohydrates 62g21%

Fiber 2g8%

Sugar 50g56%

Protein 3g6%

Vitamin A 672IU13%

Vitamin C 8mg10%

Calcium 94mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Blackberry Crisp is an easy, old-fashioned dessert you’ll love! Fresh blackberries, topped with a crumb streusel, baked and served a la mode.

We have blackberry vines growing over our back fence from a forest park behind our home. The vines grow like ravenous beasts in the Spring and early Summer here in Oregon, and it is all I can do to NOT hack at them with the clippers to tame them. HOWEVER… if I’m “nice” and let them grow unhindered, even though they’re a nuisance, we harvest several quarts of fresh wild blackberries each summer.

I pick as many berries as I can (and I have red stains on my fingers and battle scars from the thorns to prove it). Then we take the trimmers to the vines, and cut the vines as far back over the other side of the fence as possible. We keep them clipped back until the following year, and then we battle them and pick blackberries all over again! It’s a LOVE-HATE relationship!

We love to make cobblers, bars, jam, muffins, scones and pies using our “FREE” blackberries each year. This recipe I am sharing today is a super easy way to incorporate fresh blackberries into an easy to make, classic dessert.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Blackberry Crisp

Lightly grease a 2 quart baking dish OR 9″ square pan with non-stick baking spray. Add the fresh blackberries to the baking dish, and very gently toss with flour and granulated sugar. This mixture will help absorb some of the juices as the berries bake, and will just slightly sweeten the blackberries.

Prepare The Crumb Topping

In a large bowl, combine packed brown sugar, old-fashioned oats, flour, and cinnamon. Gently mix these ingredients with a fork or whisk until combined.

Cut in COLD butter with a pastry blender or two forks until the topping mixture is crumbly and the butter is cut to “about” the size of peas. This is the crumb topping for your blackberry crisp!

Time To Bake The Blackberry Crisp

Evenly distribute the crumb topping over the blackberries, using all the topping to cover the berries completely. Place the berry crisp into a preheated 375°F oven on the middle rack.

TIP: I usually place a sheet of aluminum foil on the rack UNDER the baking dish, just in case the blackberry juice bubbles up and out of the dish. It is rare when that happens, but if it does, it sure makes cleanup much easier!

Bake the blackberry crisp for 40 minutes. Once done, it should be bubbly around the edges, and the topping should be nicely browned. You can see (in the 2nd photo below), how the crisp reduces in volume (from the top of the baking dish to much lower than the rim).

Ready To Eat!

When the blackberry crisp is done cooking, transfer it from the oven to a wire rack, to cool down about 10 minutes or so before serving. This also helps the juices to stabilize a bit before you scoop out the portions.

Serve the cobbler warm, with a nice, big ol’ scoop of vanilla ice cream. I whipped up a batch of homemade vanilla ice cream to have with this delicious dessert! A little scoop of ice cream is the absolute perfect way to top off and enjoy this dessert.

I hope you enjoy this yummy dessert like we do. For me it’s wonderful to be able to enjoy the fresh summer blackberries from our very own backyard. Such a nice treat… I almost don’t mind the thorns sticking me as I grab more and more off the vines!

Have a great day, and thank you so much for stopping by for a visit. I hope you have the opportunity to come back soon. Take care.

Looking For More COBBLER or CRISP Recipes?

You can find all of my recipes for cobblers or crisps in the Recipe Index, which is located at the top of the page. I have some yummy recipes, including:

• Old-Fashioned Peach Crisp
• Strawberry Cobbler
• Mini Apple Crisps
• Berry Cobbler, Traeger Grill Style

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “The New Pillsbury Family Cookbook”, published by the Pillsbury Co., 1973, page 131

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Blackberry Crisp

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Blackberry Crisp is an easy, old-fashioned dessert you will love! Fresh blackberries, topped with butter-crumb streusel, baked, and served a la mode.

Category: Dessert

Cuisine: American

Keyword: blackberry crisp

Servings: 6

Calories Per Serving: 437 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups fresh blackberries
• ¼ cup all purpose flour
• ¼ cup granulated sugar

For Crumb Topping:

• ½ cup old-fashioned oats
• ¾ cup brown sugar (packed)
• ¾ cup all purpose flour
• 1 teaspoon ground cinnamon
• ½ cup COLD butter

US Customary - Metric

Instructions

1. Preheat oven to 375°F. Lightly grease a 2 quart baking dish OR 9" square pan with non-stick baking spray.

2. Place blackberries in prepared baking dish; add flour and granulated sugar. Toss gently to lightly coat berries.

3. Make Crumb Topping: In a large bowl, combine packed brown sugar, oats, flour, and cinnamon. Gently mix with a fork or whisk until combined. Cut in COLD butter with a pastry blender or two forks until topping is crumbly and butter is cut to "about" the size of peas. Evenly distribute topping over blackberries, using all the topping to cover completely.

4. BEFORE BAKING TIP: Place a sheet of aluminum foil on the rack UNDER the baking dish before baking, in case blackberry juice bubbles up and out of the dish. It sure makes cleanup much easier! Place blackberry crisp on the middle rack of oven. Bake at 375°F. for 40 minutes. When done, it should be bubbly around the edges, and the topping should be nicely browned.

5. When done, transfer dish to wire rack. Let cool for about 10 minutes. Serve crisp warm, with a scoop of vanilla ice cream (optional, but totally recommend). enjoy!

Nutrition Facts

Blackberry Crisp

Amount Per Serving (1 g)

Calories 437 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 41mg14%

Sodium 145mg6%

Potassium 311mg9%

Carbohydrates 70g23%

Fiber 9g38%

Sugar 42g47%

Protein 5g10%

Vitamin A 781IU16%

Vitamin C 30mg36%

Calcium 78mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!

Do you like blueberries? We sure do… in cereal, muffins, pies, crisps, scones, cakes, salads and eaten right off the blueberry bushes in our backyard! If you enjoy them like we do, then you will really enjoy this blueberry crumble!

Our two sons are grown men now, so these days my husband and I can easily enjoy meals made for two. My grocery bill is extremely thankful, too! Maybe you’re in the same boat, wanting to make a delicious dessert, but don’t need a HUGE dessert hanging around the house for days and days. Perhaps you only need to cook for one or two… then this yummy recipe is for YOU!

That’s where this easy blueberry crumble for two comes in handy! Two individual sized desserts in 12 ounce ramekins! You can also make this dessert for two in a small baking dish (8.5 x 5.5 inches), if you don’t have access to individual sized ramekins!

Prepare Your Baking Dishes For Filling

Cover a baking sheet (with rimmed edges) with aluminum foil. The foil is there to catch any blueberry filling that bakes OUT of the ramekins. Doing this one step really helps with cleanup (and you’ll be thankful you did this later!).

Spray each of the ramekins (or the baking dish) lightly with non-stick baking spray on the bottom and sides, and place on top of the aluminum foil. Preheat your oven to 375° F. and adjust an oven rack to a lower-middle position.

Prepare The Blueberries

Place the blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl, and gently stir to combine. If you think the blueberries you’re using are too tart, you can easily add a couple more teaspoons of sugar, if desired.

The blueberries will end up being coated with the sugar/cornstarch mixture, which is exactly what you want!

Evenly divide the sugared blueberries between the two prepared ramekins (or baking dish, if using).

Make The Streusel Topping For The Blueberry Crumble

It’s very easy to make the streusel topping for the blueberry crumble. Place oats, flour, brown sugar, cinnamon and very cold small chunks of butter in a medium bowl.

Using a pastry blender, two forks, or your fingers, combine these ingredients until the butter becomes about the size of a dime. You can also “pinch” the butter into the ingredients, so you are able to make the powdery ingredients adhere to the butter, forming clumps.

Top The Blueberries With Streusel Topping

Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up what you can and dump it back on top!

Make sure to use all the topping! The streusel will be piled pretty high on top of the blueberries, but will decrease in size once baked.

Baking The Blueberry Crumble

Place the desserts in a preheated 375° F. oven, and bake for approximately 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time.

When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Remember that aluminum foil under the dishes? Told you that you would be thankful you added that little step! (When done, just throw away the foil… easy cleanup!)

Transfer the finished blueberry crumble to a wire rack, and let the dessert cool for about 15 minutes before serving. They are very hot!

Once the blueberry crumble has cooled a bit, it is ready to serve. Yes… I TOTALLY recommend serving this yummy dessert with a scoop of vanilla ice cream! It adds extra calories, but sometimes ya just gotta go with it! YUMMO!

Thanks for stopping by today. I truly hope you will consider trying this decadent, yet simple blueberry crumble recipe. Pretty sure you will love it!

All of my recipes can be found in the Recipe Index, located at the top of the page. Be sure to check out my recipes for individual sized strawberry cobbler, old-fashioned peach crisp, or mini apple crisps! Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: One of my cookbooks called “The Complete Cooking For Two Cookbook”, published 2014 by The Editors at America’s Test Kitchen, pages 367-368

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Blueberry Crumble For Two

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!

Category: Desssert

Cuisine: American

Keyword: blueberry crumble

Servings: 2

Calories Per Serving: 658 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ¼ cup granulated sugar
• 1½ teaspoons cornstarch (acts to thicken fruit without cooking)
• 1 pinch salt
• 2 cups blueberries
• ½ cup all purpose flour
• ¼ cup packed brown sugar
• ⅓ cup old-fashioned rolled oats (do not use instant or quick cooking)
• ¼ teaspoon ground cinnamon
• 4 Tablespoons unsalted butter , cut into chunks and very cold

US Customary - Metric

Instructions

1. Cover a baking sheet (with rimmed edges) with aluminum foil. Spray two (12 oz.) ramekins (or an 8.5 x 5.5" baking dish) lightly with non-stick baking spray on bottom and sides; place on top of the aluminum foil. Preheat oven to 375° F. and adjust an oven rack to a lower-middle position.

2. Place blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl; gently stir to combine. If you think the blueberries you're using are too tart, you can easily add a couple more teaspoons of sugar, if desired. Blueberries should be coated when done. Evenly divide the sugared blueberries between the two prepared ramekins or baking dish.

3. Make streusel topping: Place oats, flour, brown sugar, cinnamon and very cold, small chunks of butter in a medium bowl. Using a pastry blender, two forks, or fingers, combine these ingredients until butter becomes about the size of a dime. You can also "pinch" butter into the ingredients, so you are able to make the powdery ingredients adhere to butter, forming small clumps. Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up and dump it back on top! Use all the topping!

4. Bake at 375° F. for approx. 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time. When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Transfer the ramekins to a wire rack, and let cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream... and enjoy!

Nutrition Facts

Blueberry Crumble For Two

Amount Per Serving (1 g)

Calories 658 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 15g94%

Cholesterol 60mg20%

Sodium 33mg1%

Potassium 233mg7%

Carbohydrates 108g36%

Fiber 6g25%

Sugar 67g74%

Protein 6g12%

Vitamin A 780IU16%

Vitamin C 14.4mg17%

Calcium 45mg5%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!

If you’re looking for an EASY dessert that can be made quickly, may I suggest  this simple recipe for Karen’s Delicious Apple Cobbler? You only need 4 ingredients and 30 minutes to make this amazing dessert! It’s REALLY quite tasty!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why This Apple Cobbler Is Named After My Friend, Karen

When I was a newlywed 40 years ago, my husband and I moved from Southern California to a small town in Southern Oregon. I was privileged to meet a woman named Karen at the church where my husband was the Music Pastor.

Karen sang in our choir, had an amazing voice, and an even sweeter personality and infectious laugh. She graciously invited us over for meals, became a dear friend, and even let me do our laundry at her home several times… THAT was also a huge gift because it meant I didn’t have to hang out at the local laundromat for hours.

Karen made this apple cobbler for us once (40 years ago), and I loved it.  Being a newlywed, and loving to cook, I asked her if she would share her recipe with me. She laughed and told me how incredibly easy it was to make (a big plus!), and gave it to me.

I named the recipe after her and wrote it on the recipe card, so I wouldn’t ever forget who gave it to me. I’ve made this recipe many times over the years, and finally decided to add it to my blog.  Karen passed away quite suddenly in 2014, but her sweet spirit, love, zest for life, and memories live on in every person she poured herself into, including ME!

How EASY Is This Apple Cobbler To Make?

Here’s how to make this… it’s so very EASY!  Preheat oven to 350° F. Lightly grease a 13×9 pan (or two smaller sized pans) with non-stick spray.  Spread fruit pie filling evenly in pan.

In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly.

Sprinkle this dry mixture evenly over the apple pie filling. The cobbler is usually made in a 9×13 pan, but this time I made it in a square pan (8×8) and a 9 inch cake pan, so I could give one away to a friend recovering from surgery, yet still have one for our family.

Bake at 350° F. for approximately 30 minutes, or until bubbly and crumb mixture is light golden brown on top. Remove pan to a wire rack and let cool down slightly before serving.

Once cobbler has cooled down a bit, serve up individual portions.  This cobbler tastes best served slightly warm, with a big ol’ scoop of vanilla ice cream on top!

This cobbler is so very easy to make, and truly is quite scrumptious!

Do You Enjoy Cobblers And Crisps?

Speaking of cobblers, if you enjoy this type of dessert you might be interested in other cobbler and crisp recipes on this blog. I have quite a few cobbler recipes. Some of them are Strawberry Cobbler, Blackberry Cobbler, or Old-Fashioned Peach Crisp. You might also enjoy learning about the history of cobblers, crisps, pandowdy, etc.

It’s wonderful to have a recipe card for an apple cobbler that is yummy and soooo simple to make, permanently stored in my recipe box (and now on my blog)!  With every bite, I am reminded of the sweet friend who gave it to me, and miss her very much! Have a great day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Karen Cobb Nelson

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Karen's Delicious Apple Cobbler

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!

Category: Dessert

Cuisine: American

Keyword: apple cobbler

Servings: 12 servings

Calories Per Serving: 342 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 can apple pie filling (21 ounces)
• 1 cube butter , at room temperature
• 1 yellow cake mix
• 1 cup walnuts or pecans , chopped
• Non-stick spray

US Customary - Metric

Instructions

1. Preheat oven to 350° F. Lightly grease a 13x9 pan (or two smaller sized pans) with non-stick spray.
2. Spread fruit pie filling evenly in pan.
3. In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly. Sprinkle this dry mixture evenly over the apple pie filling.
4. Bake at 350° F. for approximately 30 minutes, or until bubbly and crumb mixture is light golden brown on top. Remove pan to a wire rack and let cool down slightly before serving. This cobbler tastes best served slightly warm, with a big ol' scoop of vanilla ice cream on top!

Nutrition Facts

Karen's Delicious Apple Cobbler

Amount Per Serving (1 serving)

Calories 342

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!