Description
This Berry Cobbler recipe features a juicy mix of berries topped with a golden, crunchy biscuit topping, making it a deliciously irresistible dessert perfect for any occasion.
Ingredients
Units
Scale
For the Berry Filling
- 8 cups (approx. 1kg) mixed berries (e.g., 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups raspberries, and 1 and 1/2 cups chopped strawberries)
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
For the Biscuit Topping
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/3 cup (65g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold
- For topping before baking: 1 Tablespoon buttermilk and coarse sugar (optional)
Instructions
- Prepare the Oven: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan to prevent sticking.
- Make the Filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until well combined. Spread the mixture evenly into the prepared pan.
- Prepare the Biscuit Topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter, two forks, or a food processor, cut the cold and cubed butter into the dry mixture until it resembles coarse, pea-sized crumbs. Gradually drizzle in the cold buttermilk while stirring, then mix until just combined. Take handfuls of the dough, flatten it gently, and place it in sections over the berry filling to cover it as much as possible.
- Add Optional Toppings: Brush the top of the biscuit dough with 1 Tablespoon of buttermilk and sprinkle with coarse sugar for a shiny, crunchy, golden brown crust.
- Bake the Cobbler: Bake the cobbler in the preheated oven for 45-55 minutes or until the biscuit topping is golden brown and cooked through. To check doneness, insert a toothpick into the biscuit topping; if it comes out clean, it’s done.
- Cool and Serve: Take the pan out of the oven and allow the cobbler to cool for 5 minutes on a wire rack. Serve warm, optionally topped with vanilla ice cream or whipped cream.
- Store Leftovers: Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: The biscuit topping won’t rise as well if prepared ahead of time and frozen. However, you can freeze the berry filling for up to 3 months. Thaw in the refrigerator before baking, though the mixture may be juicier. Alternatively, freeze the baked cobbler up to 3 months and reheat at 350°F (177°C) for 20 minutes or until warmed.
- Buttermilk Substitute: Make a DIY buttermilk by combining 1 teaspoon of white vinegar or lemon juice with enough cold whole milk to reach 1/2 cup. Let sit for 5 minutes before using.
- Additional Biscuit Topping: If you prefer a thicker biscuit topping, use the measurements from the peach cobbler recipe, which includes baking soda.
- Individual Serving Option: Divide the layers into ramekins for individual cobblers. Bake time will vary based on size, but berries should bubble, and the biscuit topping should turn golden brown. Alternatively, bake the cobbler as a whole and serve in ramekins or parfait glasses.
- Berry Tips: You can use fresh or frozen berries (no need to thaw frozen berries). Note that juicier fruits (e.g., strawberries and raspberries) will make the filling more liquidy.
Nutrition
- Serving Size: 1 serving
- Calories: 307
- Sugar: 36g
- Sodium: 129mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg
