Description
This Mixed Berry Cobbler is a delightful dessert featuring a medley of fresh blueberries, raspberries, blackberries, and strawberries baked under a tender, buttery biscuit topping. Enhanced with hints of lemon zest and vanilla, it’s a perfect balance of sweet and tart flavors, ideal for summer gatherings or cozy nights in.
Ingredients
Berry Mixture
- 2 ½ cups blueberries
- 2 ½ cups raspberries
- 1 ½ cups blackberries
- 1 ½ cups sliced strawberries
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- Zest of half a lemon
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
Biscuit Topping
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- Zest of half a lemon
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 6 tablespoons unsalted butter, cold
- ⅓ cup + 1 tablespoon cold buttermilk, divided
- 1 tablespoon decorator’s sugar (optional)
Instructions
- Prepare the Berry Filling: In a large mixing bowl, combine the blueberries, raspberries, blackberries, and sliced strawberries. Sprinkle in ½ cup granulated sugar and 2 ½ tablespoons cornstarch, then add the lemon zest, lemon juice, and vanilla extract. Gently toss the berries to evenly coat them with the sugar and cornstarch mixture. Set aside to allow the flavors to meld while prepping the topping.
- Make the Biscuit Dough: In a separate bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, light brown sugar, lemon zest, baking powder, baking soda, and fine sea salt. Cut the cold unsalted butter into small cubes and use a pastry cutter or your fingers to blend it into the dry ingredients until the mixture resembles coarse crumbs. Pour in ⅓ cup cold buttermilk and gently stir until just combined, being careful not to overmix.
- Assemble the Cobbler: Preheat your oven to 375°F (190°C). Pour the berry filling into a 9×13 inch baking dish, spreading it evenly. For the biscuit topping, drop the dough by spoonfuls over the berries, creating an even layer but leaving some gaps for steam to escape. Optionally, brush the dough with the remaining 1 tablespoon of buttermilk and sprinkle decorator’s sugar on top for extra sweetness and crunch.
- Bake the Cobbler: Place the baking dish in the oven and bake for 50 minutes, or until the top is golden brown and the berry filling is bubbling around the edges. To prevent over-browning, you may tent the cobbler loosely with foil if needed during the last 10 minutes.
- Cool and Serve: Remove the cobbler from the oven and allow it to cool for 15-20 minutes to let the filling thicken. Serve warm, optionally with whipped cream or vanilla ice cream for a delicious treat.
Notes
- You can substitute fresh berries with frozen ones, but be sure to thaw and drain excess liquid before using.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Adjust sugar quantities based on berry sweetness and personal preference.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
- Decorator’s sugar is optional but adds a nice crunchy texture to the topping.
