Berry Cobbler
This Berry Cobbler recipe will be on repeat all spring and summer long because it’s incredibly, easy, versatile, and above all, DELICIOUS! Lush sweet berries laced with cinnamon, nutmeg and splashes of vanilla and lemon juice are blanketed in a pillowy soft cake-like biscuit topping with a golden crisp crust. Add some cold vanilla ice cream and dig into heaven. This Berry Cobbler can be made with any of your favorite mixed berries or swap in frozen berries when they’re out of season – because you’re going to want to dive in all year round!
Servings 8 -10 servings
Ingredients
BERRY FILLING
- 1 tablespoon softened butter for greasing the pan
- 2 pounds (32 ounces) mixed berries (see notes)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
BISCUIT TOPPING
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cubed small
- 1/2 cup buttermilk (see DIY in Notes)
- 1 teaspoon vanilla extract
ADD LATER FOR TOPPING
- 1 tablespoon RAW or coarse sugar (may sub granulated sugar)
- 1 tablespoon buttermilk (optional for browning)
- 1/4 teaspoon ground cinnamon
For serving
- vanilla ice cream
Instructions
BERRY FILLING
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with softened butter.
- Add the berries, lemon juice, lemon zest and vanilla to the pan and stir to combine. Add the sugar, cornstarch, cinnamon, nutmeg and salt, stir to combine, then spread filling into an even layer; set aside.
TOPPING
- Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
- Using a liquid measuring glass, whisk the vanilla into the buttermilk then pour into the feed tube while pusling. Pulse a few times to moisten (don’t overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together but don’t overwork the dough.
ADD TOPPING
- Drop the dough by small spoonfuls all over the berries, leaving a few gaps so the filling can steam. Brush the top of the biscuit dough with 1 Tablespoon of buttermilk to help it brown (optional). Sprinkle the topping with raw sugar and ground cinnamon.
BAKE
- Bake uncovered at 350 degrees F for 45-55 minutes, or until the filling is thick and bubbling and a toothpick inserted into the topping comes out clean. Let the cobbler cool on a wire rack for 10 minutes to set before serving. Serve warm with vanilla ice cream and extra fresh berries if desired.
Video
Notes
- Berries: I recommend a mixture of fresh berries for this recipe. The more berry varieties, the deeper, more complex the berry flavor. I typically like to use 1/3 blueberries (12 ounces) and divide the rest between blackberries, strawberries and raspberries, but any ratio of mixed berries will be delicious. If you use all blackberries or blueberries, reduce the cornstarch to 2 tablespoons because they won’t release as much juice.
- Frozen berries: Frozen berries are also delicious and an affordable, pantry friendly option. Do not thaw the berries before using and increase the cornstarch to 3 tablespoons.
- Make ahead: I do not recommend make this recipe ahead of time. If you combine the berries with sugar they will start to macerate and the filling will be runny. The topping should also be baked as soon as it’s made or it won’t rise as much. You can, however, chop the strawberries, and juice and zest the lemon.
- To store: Let the dessert cool completely at room temperature, cover and refrigerated for up to 4 days.
- To freeze: Baked Berry Cobbler freezes well but the topping does become softer and chewier and loses some of its crispiness – still totally delicious – just more cake-like. I do not recommend freezing unbaked cobbler. To freeze, let the baked cobbler cool completely then double wrap in plastic wrap followed by foil. Freeze for up to 6 months. When ready to use, thaw overnight in the refrigerator then warm in the oven at 350 degrees F for 20 minutes or until heated through.
- To reheat in the microwave: The microwave is convenient for smaller portions but the topping won’t get as crispy as the oven – just full disclosure – but still delish. To microwave, transfer a portion to a microwave safe plate. Microwave for 30 second intervals until warmed through.
- To reheat in the oven: Reheat the baking dish at 350 degrees F for 15-20 minutes or until heated though. You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.