Servings: 8 to 10
A little fragrant lemon zest is the perfect complement to ripe blueberries in this cobbler. To make mini cobblers, as shown, see the tip below.
Individual-size cobblers are a great option. Here’s how to make them:
Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.
Divide the biscuits into 8 to 10 equal portions, and top each dish with one.
Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.