Recipe courtesy of Erin Jeanne McDowell

Mini Cherry Cobblers

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
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.


Drop Biscuits:

Mini Cherry Cobblers:


  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.