Mini Cherry Cobblers

Nothing beats a lightly sweet biscuit-topped cobbler. I want plenty of juicy fruit, sure, but there had better be enough topping that I get some in every bite. For me, individual cobblers are the way to go -- that way, people don't have to share their biscuits.
Save Recipe
  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
Share This Recipe


Drop Biscuits:

241 grams (2 cups) all-purpose flour

71 grams (1/3 cup) packed light brown sugar

6 grams (1 1/2 teaspoons) baking powder

3 grams (1/2 teaspoon) baking soda

2 grams (1/2 teaspoon) fine sea salt

85 grams (3 ounces) (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

121 grams (1/2 cup) buttermilk

57 grams (1 large) egg

5 grams (1 teaspoon) vanilla extract

Mini Cherry Cobblers:

66 grams (1/3 cup) granulated sugar

30 grams (1/4 cup) all-purpose flour

907 grams (2 pounds) (about 6 heaping cups) cherries, thawed if frozen, halved and pitted

10 grams (2 teaspoons) freshly squeezed lemon juice

Egg wash: 57 grams (1 large) egg, beaten with 15 grams (1 tablespoon) water and a small pinch of fine sea salt

Turbinado or coarse sugar, for sprinkling


  1. Preheat the oven to 375 degrees F (190 degrees C), with a rack in the middle. Line a baking sheet with parchment paper and place eight 6-ounce round or oval baking dishes on it.
  2. For the drop biscuits: In a food processor, pulse together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter and pulse until it's well incorporated -- the mixture should look like coarse meal.
  3. In a container with a spout (such as a 2-cup liquid measuring cup), whisk together the buttermilk, egg, and vanilla. Pour the mixture into the food processor and pulse just until the dough comes together.
  4. For the mini cherry cobblers: In a small bowl, whisk together the granulated sugar and flour. In a large bowl, toss the cherries with the lemon juice, then add the sugar mixture and toss to coat the fruit. Divide the cherries evenly among the baking dishes.
  5. Divide the biscuit dough into 8 equal pieces. Crumble a piece of dough evenly over the surface of each dish of fruit. Brush the topping with the egg wash and sprinkle with turbinado sugar.
  6. Bake the cobblers until the topping is golden brown (the fruit may bubble up around the edges a bit), 30 to 35 minutes. Cool for 5 to 10 minutes before serving.

Cook’s Note

Make Ahead and Storage: The cobbler is best the day it's baked, preferably still warm from the oven. Store leftovers tightly covered in the fridge -- or try blending them into a milk shake! Why It Works: This is a great example of repurposing a favorite recipe for another use. The dough is crumbled over the fruit to provide even coverage, instead of being scooped or rolled out and cut into shapes. Bonus: This is much easier too! You can also use other biscuit doughs here. Pro Tip: If you want to make a single large cobbler, use a 9-by-13-inch baking pan and increase the baking time to 45 to 50 minutes.

Stone Fruit Cobbler
36m Easy 99%
Berry Cobbler
Nancy Fuller

Berry Cobbler

6m Easy 100%
Strawberry Cobbler with Cornmeal Sugar Cookie Crust
15m Intermediate 100%
No-Bake Coconut Cream Pie with Strawberries and Pineapple
26m Easy 98%

Erin Jeanne McDowell

Mini Cherry Cobblers

22m Easy 99%
Sarah Holden

Peach Cobbler

36m Easy 97%