1. Preheat oven to 350°.

Muffin tops

1. In a small mixing bowl, combine all the dry ingredients and mix with a fork.
2. Pour in the melted butter and mix until the melted butter is evenly distributed and the mixture has a crumbly texture

Jammy Cherries

1. Combine all the ingredients in a medium sauce pan.
2. Stir occasionally on medium heat for 5 minutes until the mixture starts to thicken and bubble.
3. After the mixture starts bubbling, turn the heat to low and continue to stir occasionally for 5-7 minutes. Set aside.
4. Combine sugar and maple syrup. Slowly mix in melted butter until incorporated.

Muffin Tops

1. Combine sugar and maple syrup. Slowly mix in melted butter until incorporated.
2. Next, add the greek yogurt, milk, egg, and vanilla and mix until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients into the wet and mix until just combined. Set aside.

Assembling the cobblers

1. Spoon in about ⅓ of a cup of the cherry mixture into each ramekin.
2. Next, top the cherry mixture in each ramekin with about ¼ cup of the muffin mixture. Use a knife or offset spatula to smooth out the muffin batter. Since ramekin size varies, I found that using slightly more cherry mixture than muffin mixture was a good ratio. You want the muffin batter to sit just below the rim of whatever you’re using.
3. Next, add the cinnamon crumble on top of the muffin batter. I was able to get a couple tablespoons of crumble on each cobbler.
4. Put the ramekins on a baking sheet and baking at 350° for 20-22 minutes. Let cool for at least 15 minutes before enjoying.