Whenever I need help picking berries, I promise to make cobbler afterwards. That always gets me plenty of volunteers. I used that trick earlier this week when I wanted help picking mulberries. But instead of making my normal cobbler, I decided to try something different: I made little, individual cobblers in half-pint jars. It’s something I’d been meaning to try for a while, and this seemed like the perfect opportunity.
I spent some time trying to figure out how to pack all of the things that I love about cobbler into tiny jars. Then, I headed to the kitchen for a test run. And? My culinary experiment was a definite success. The berry filling was thick, not soupy. The buttermilk biscuit tops were cooked to perfection, with none of that doughy underside that you sometimes end up with. And the cobbler didn’t overflow the jars, either. Woo hoo! I love it when things come out right the first time.
Now, I don’t know about you, but when I bake, I like to bake BIG, so I can enjoy tasty things for several days. And so, this recipe makes 12 servings. That’s three day’s worth of desserts for my family of four, or enough for a party.
Since these cobblers are in jars, they’re easy to transport, too. Just screw the lid on, and you can throw them in a lunchbox or take them on a picnic. And if you make them in freezer jars, you could even toss them in the freezer, and pull a couple out whenever your sweet tooth strikes.
Ready to give my recipe a whirl? Here it is.
Berry Cobbler in a Jar
A dozen half-pint jars
6 cups of berries (blackberries, blueberries, strawberries, mulberries, etc.)
1 cup sugar
2 Tbsp instant tapioca
1 Tbsp lemon juice
1/2 tsp salt
One batch of biscuit dough Here’s my biscuit mix recipe
What You Do:
Make up a batch of your favorite biscuit dough (it can be homemade or store-bought), and set it aside. I used a buttermilk biscuit recipe from Martha Stewart’s Baking Handbook.
Toss your berries with sugar.
Then, add the instant tapioca, lemon juice and salt, and toss again. If you don’t have tapioca, cornstarch will also work. The filling won’t come out quite as thick and glossy, but it’ll do the job.
Divide the berries between the jars. I used tall half-pints, but the short, wide-mouth half pints will work just as well.
Divide the biscuit dough between the jars. Be sure to leave at least an inch of headspace, so your jars don’t overflow when they’re baking.
Bake at 375 degrees (with the lids off) for 20-25 minutes, or until the biscuits are fully cooked and golden (it usually takes a little longer in my oven).
Note: I stuck the jars on a cookie sheet to make them easier to slide in and out of the oven and to catch any overflow (there wasn’t any).
Serve while they’re still warm to win extra points with your family. There’s even enough room at the top of the jars for a scoop of ice cream. Just sayin’
Want to Make a Bigger or Smaller Batch?
Just halve or double (or triple) the recipe to land on the right number of servings for you.Print
- 6 cups of berries (blackberries, blueberries, strawberries, raspberries, etc.)
- 1 cup sugar
- 2 Tbsp instant tapioca
- 1 Tbsp lemon juice
- 1/2 tsp salt
- (1) batch of biscuit dough
- Make up a batch of your favorite biscuit dough, and set it aside.
- Toss the berries with sugar. Then, add the instant tapioca, lemon juice and salt, and toss again.
- Divide the berries between the jars.
- Then, top with biscuit dough. Be sure to leave at least an inch of headspace, so your jars don’t overflow when they’re baking.
- Transfer jars to a cookie sheet, and bake at 375 degrees (with the lids off) for 20-25 minutes, or until the biscuits are fully cooked and golden.
- There should be enough space in the jars to add a scoop of ice cream.