Preheat oven to 425 degrees.

Combine the filling ingredients in a saucepan and bring to a boil, stirring until thickened.

Divide filling evenly between 4 oven-safe 6-oz ramekins.

Use a glass roughly the same diameter of the ramekins to cut the pie crust to top each ramekin.

In a separate bowl, combine sugar and cinnamon.

Brush crusts with butter, then sprinkle cinnamon and sugar mixture over each crust.

Bake for 28 - 30 minutes on a cookie sheet. It will bubble over.

Let cool before serving; top with vanilla ice cream. Store any leftover cobbler in an airtight container.