Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

In a large bowl, combine the berries, sugar, cornstarch, and lemon juice. Gently toss to combine.

Divide the berry mixture evenly among the muffin cups.

In a separate bowl, combine the flour, sugar, and salt for the crumble topping.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Sprinkle the crumble topping evenly over the berry filling in each muffin cup.

Bake for 25-30 minutes, or until the topping is golden brown and the berry filling is bubbly.

Let the cobbler cups cool slightly before serving.