Mixed Berry Cobbler

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Indulge in this classic mixed berry cobbler's delightful combination of juicy sweet berries and a buttery-rich biscuit topping. This easy dessert recipe is made with strawberries, blueberries, and raspberries, then topped with an easy-to-make cobbler topping!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

6 cups berries blueberries, raspberries and strawberries
⅓ cup sugar
1 tablespoon cornstarch
2 tablespoon lemon juice (1 small lemon)
zest from 1 small lemon
⅛ teaspoon salt

Cobbler Topping

1½ cup all purpose flour
½ cup white sugar
½ teaspoon salt
1 teaspoon baking powder
6 tablespoons unsalted butter cold
1 teaspoon vanilla extract
¾ cup buttermilk

Instructions

Preheat the oven to 350 degrees F.
Wash all of the berries and chop the strawberries into into 1/2 inch chunks.
Add the berries to a 9x13 baking dish.
Sprinkle with sugar, cornstarch, and salt. Add in the lemon zest and juice. Stir to combine. Set aside while preparing the topping.
In a medium size mixing bowl stir together the flour, sugar, salt and baking powder.
Cut up the butter into small cubes and using a pastry cutter or a food processor cut the butter into the dry ingredients until coarse meal texture.
Pour in the buttermilk and vanilla extract. Stir to combine.
Using a spoon scoop up the batter and place on top of the berries. Don’t spread it around, it should have a “cobbled” appearance.
Bake for 45-50 minutes until the topping is golden brown and cooked through.
Remove from the oven and let cool briefly before serving.
Top with vanilla ice cream or whipped cream.

Notes

Buttermilk: to make your own buttermilk, measure out the amount needed in milk, remove 1 teaspoon of the milk and add in 1 teaspoon of vinegar. Allow this to sit for a couple minutes then use in the recipe.

Storage Information

Make Ahead Instructions: Prep both the berries and the biscuit dough and store them in separate sealed containers. Add the berries to the baking dish and spoon the biscuit dough on top just before baking.

Leftovers: any leftovers can be stored at room temperature for up to 2 days. Storing covered or in a sealed container in the refrigerator will prolong the storage time to 4-5 days.

Freezer: cool the cobbler completely to room temperature. Then wrap in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw by removing to the refrigerator overnight.

Nutrition