Berry Cobbler
This delicious berry cobbler is filled with blueberries, blackberries, raspberries and strawberries underneath a soft buttermilk biscuit topping.
Ingredients
Berry filling:
- 4-5 cups (560-700 grams) Mixed berries , like blueberries, blackberries, raspberries and strawberries (see Notes)
- ⅓ cup (66 grams) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Cobbler topping:
- 1 cup (125 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons (56 grams) cold butter , cubed
- ½ cup (113 grams) cold buttermilk
For serving:
- Vanilla ice cream or vanilla whipped cream
Equipment
Instructions
- Preheat oven to 350°F and grease 9-inch round baking dish, such as a pie pan (at least 1 ½ quart capacity).
- Slice berries as needed so everything is roughly the same size, then add to large bowl and toss with sugar, cornstarch and lemon juice. Dump into prepared dish.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add the buttermilk and mix just until dough comes together. Drop by the spoonful on top of the berry filling.
- Bake until topping is golden brown and the filling is bubbling through the center, about 35-45 minutes. It must be bubbling in the center for the cornstarch to activate and thicken the filling. If the topping browns too quickly, cover with foil for the remainder of the baking time.
- Let cool at least 10 minutes before serving so the filling has time to set up. But serve within about 2 hours for best results.
- Top servings with whipped cream or ice cream, as desired. Store leftovers in the fridge.
Notes
- Berries: The amount of berries needed is slightly flexible, which is why I give a range. I used a combination of blueberries, blackberries, raspberries and strawberries, but you can use any combination of berries, or even just one berry. If you want to use frozen berries, use straight from the freezer, don't thaw first.
- Fruit variations: Sliced peaches, nectarines, plums and even cherries would all be fabulous in combination with, or instead of, fresh berries. Just stick to 4-5 cups total fruit.
- Double it for a crowd: Yes! Double both the filling and the topping and bake in a 9×13-inch dish (at least 3 quart capacity) for 45-55 minutes.
- Make-ahead instructions: Cobbler is best served the day it’s baked, as the cobbler topping will actually absorb the liquid from the berries and discolor. If you want to do some work ahead of time to make bake time easier, wash and slice berries and store in the fridge, and mix dry ingredients together. Then mix and bake before serving.
Calories: 296kcal, Carbohydrates: 52g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 369mg, Potassium: 177mg, Fiber: 3g, Sugar: 29g, Vitamin A: 314IU, Vitamin C: 3mg, Calcium: 66mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
