Pre-heat oven 375°F. Grease 6 small pie plates or 6-8oz. ramekins.

Combine berries in a large bowl. Set aside.

In a small bowl stir together sugar, cornstarch, cinnamon, nutmeg and salt.

Add dry ingredients to mixed berries and gently stir until coated.

Add lemon zest and vanilla extract to mixed berries, gently stirring again. Then let the berry mixture sit for about 10 minutes to allow the berries to release their juices.

Meanwhile place slices or cubes of butter in the six pie dishes, dividing evenly.

Remove pie crusts from the fridge and unroll onto a piece of parchment paper. Using a cookie cutter quickly cut out enough cookie shapes for each cobbler while dough is cold. For a traditional looking cobbler cut dough into strips to make a lattice pattern.

Spoon mixed berries into pie dishes with slices or cubes of butter.

Arrange dough cutouts on top of berries. Place pie dishes on a full sheet pan covered in foil just incase they bubble over (especially when using ramekins).

Brush tops of dough cutouts with heavy cream and sprinkle with granulated sugar.

Bake for 45 to 50 minutes. Serve warm.