Description
This Berry Cobbler recipe combines a luscious, juicy mixed berry filling with a tender, buttery biscuit topping, baked to golden perfection. Perfect for a comforting dessert, it offers a delightful balance of sweet and tart flavors with a scrumptiously crisp crust.
Ingredients
Scale
Berry Filling
- 8 cups (approx. 1kg) mixed berries (fresh or frozen; do not thaw frozen berries)
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
Biscuits 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
- 1 Tablespoon buttermilk (for brushing)
- Coarse sugar (optional for added crunch)
Instructions
- Prepare the filling: In a large mixing bowl, gently toss the mixed berries with 1/2 cup granulated sugar, cornstarch, lemon juice, and vanilla extract. The cornstarch will help thicken the juices released during baking. Set aside to let the flavors meld.
- Preheat the oven: Set your oven to 375°F (190°C) to allow it to reach the perfect temperature for baking the cobbler while you prepare the topping.
- Make the biscuit topping: In a separate bowl, whisk together the all-purpose flour, 1/3 cup granulated sugar, baking powder, and salt. Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add buttermilk: Pour in the cold buttermilk and stir gently until just combined, being careful not to overmix. The dough will be slightly sticky but manageable.
- Assemble the cobbler: Pour the berry mixture into a 9×13 inch baking dish, spreading evenly. Drop spoonfuls of the biscuit topping over the berries, covering as much surface as possible but leaving some gaps for juices to bubble through.
- Brush with buttermilk and add coarse sugar: Lightly brush the biscuit tops with the remaining tablespoon of buttermilk and sprinkle with coarse sugar if desired, to create a crunchy, golden crust.
- Bake: Place the cobbler in the preheated oven and bake for about 40-45 minutes or until the biscuit topping is golden brown and the berry filling is bubbling thickly.
- Cool and serve: Remove from the oven and let the cobbler cool for at least 15 minutes to allow the filling to set slightly. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
- Use a mix of berries such as strawberries, blueberries, raspberries, and blackberries for a vibrant flavor profile.
- Do not thaw frozen berries before mixing to prevent sogginess in the filling.
- The biscuit topping can be made vegan by substituting butter with a plant-based alternative and using a plant-based milk instead of buttermilk.
- If you prefer a less sweet dessert, reduce the sugar in the filling and biscuit topping accordingly.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
