Serve these individual cobblers with a multi-berry filling warm from the oven and topped with a generous dollop of whipped cream.




  • Heat oven to 375 degrees F.


Berry Filling:

  • Mix together the berries, lemon rind, lemon juice, sugar and tapioca in large bowl until well combined. Let stand for 15 minutes. Spoon a scant 1 cup of the mixture into each of six 1-cup ramekins. Place ramekins on baking sheet.

  • Bake in 375 degree F oven for 20 minutes or until bubbly.

Biscuit Topping:

  • Stir together the flour, wheat germ, baking powder and salt in a medium-size bowl. Cut in the butter with pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the milk until the dough comes together (the dough will be sticky).

  • Remove the baking sheet with the ramekins from the oven. Gently stir the filling in each ramekin. Drop a scant 1/4 cup of dough over the filling in each ramekin. Brush the dough with the egg white; sprinkle evenly with the sugar.

  • Return the baking sheet with the ramekins to 375 degree F oven and bake for 20 minutes or until the biscuit topping is golden. Transfer the ramekins to a wire rack and let cool slightly. Serve the cobblers ramekins warm. Top with whipped cream, if desired. Makes 6 servings.

Nutrition Facts

366 calories; 9 g total fat; 24 mg cholesterol; 215 mg sodium. 68 g carbohydrates; 5 g protein;