On a whim I adapted this peach cobbler into a mini strawberry version to celebrate strawberry season and Valentine’s Day — the result is irresistible. Whether you share these mini cobblers or keep them all to yourself, they deliver love at first bite. The strawberries are only lightly sweetened so their bright, fresh flavor shines, while the topping is both tender and crisp. A drizzle of cream or a scoop of vanilla ice cream is a lovely addition, but honestly these are exceptional on their own.
With a few simple swaps — using white sugar instead of brown, for example — the strawberries become jammy and juicy, thickened slightly with a bit of cornflour. As the cobblers bake, the juices bubble up around the topping; once out of the oven they settle back down and thicken, creating pretty, glossy fruit pockets that complement the golden topping.
The strawberries are chopped into bite-sized pieces so they retain texture after baking. The topping bakes to a golden-brown, flaky finish that contrasts beautifully with the soft fruit. This is a quick and easy dessert you can assemble whenever a sweet craving hits.
Mini cobblers are best served warm and fresh, though they’re still delicious at room temperature after refrigerating. A drizzle of fresh cream is a lovely finishing touch, but they’re perfectly satisfying without it.
Let’s make cobbler!
Mini Strawberry Cobbler
Ingredients
For the strawberries
- 400 gms fresh strawberries
- 2 tsps caster sugar
- 1 tsp cornflour/cornstarch
For the cobbler topping
- 1/3 cup all-purpose flour (40 gms)
- 1/4 tsp baking powder
- 2 tbsps caster sugar
- Pinch of salt if using unsalted butter
- 1 tbsp chilled butter, cut into pieces (15 gms)
- 1 tbsp chilled cream
- To finish: 1 tbsp cream + 2 tsps granulated sugar
Instructions
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Preheat the oven to 175 C. Have three ramekins ready (about 3.5 inches wide and 2 inches high); do not grease them. If you only have larger ramekins you can use them — you may end up with two cobblers instead of three. A 5 or 6 inch round baking dish will also work; adjust baking time as needed.
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Rinse the strawberries, remove stems and chop into bite-sized pieces. Toss them in a bowl with the caster sugar and cornflour until evenly coated, then divide the mixture among the three ramekins. They should be about two-thirds full to leave space for the topping and bubbling juices. Set aside while you prepare the topping.
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In a separate bowl combine the flour, baking powder, sugar and salt. Add the chilled butter pieces and rub them into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the chilled cream and bring the mixture together into a soft dough — not overly wet. If it seems too dry, add a little more cream.
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Pinch off bits of dough, lightly flatten them, and place evenly over the strawberries so each ramekin is covered. Aim for even distribution so the dough cooks through; exact shapes and sizes aren’t critical.
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Brush the tops with the remaining 1 tbsp cream and sprinkle with granulated sugar to encourage browning and add a touch of crunch.
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Place the ramekins on a baking tray and bake for 20 minutes at 175 C until the topping starts to brown. Increase the oven temperature to 190 C and bake for another 15–20 minutes until the fruit juices are bubbling and the topping is golden. Let the cobblers rest at room temperature for about 20 minutes — the juices will thicken as they cool. Serve slightly warm with cream or vanilla ice cream if you like.
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These are best enjoyed fresh but can be refrigerated for 3–4 days. Bring to room temperature or gently reheat before serving. Happy baking!
Notes