These individual desserts are nearly bubbling over with the taste of fresh blackberries. Surprisingly, the rich, crumblytopping gets its crispness from crushed store-bought sugar cookies.

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Recipe Summary

prep:
15 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.

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  • Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

  • Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.

Reviews (2)

55 Ratings
  • 5 star values: 11
  • 4 star values: 19
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
11/24/2011
I use a vanilla/almond low fat granola to top this cobbler with! And it works great- just a variation to try! ;)
Rating: Unrated
07/31/2011
Incredible fast dessert, I made this some years ago, it was in the Living magazine, and it is delicious. Glad I found it again.