Description
This Mixed Berry Cobbler recipe is a delightful and colorful dessert that combines the vibrant flavors of fresh blueberries, raspberries, blackberries, and strawberries under a golden, buttery biscuit topping. Perfect for summer gatherings or a cozy treat, it balances a sweet-tart berry filling with a tender, lightly sweetened crust spiced with lemon zest and vanilla.
Ingredients
Scale
Berry Filling
- 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 squeezed lemon juice
- 1 teaspoon vanilla extract
Topping
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons packed light brown sugar
- Zest of half a lemon
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter
- â…“ cup + 1 tablespoon cold buttermilk
- 1 tablespoon decorator’s sugar (optional)
Instructions
- Prepare the Berry Filling: In a large mixing bowl, combine the blueberries, raspberries, blackberries, and sliced strawberries with ½ cup granulated sugar, 2 ½ tablespoons cornstarch, lemon zest, lemon juice, and vanilla extract. Toss gently to mix all the ingredients thoroughly, ensuring the berries are evenly coated.
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the topping and assemble the cobbler.
- Make the Topping Dough: In a separate bowl, whisk together the flour, ¼ cup granulated sugar, light brown sugar, lemon zest, baking powder, baking soda, and fine sea salt. Using a pastry cutter or your fingertips, cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Add ⅓ cup cold buttermilk and mix just until the dough comes together; do not overwork.
- Assemble the Cobbler: Transfer the berry mixture into a baking dish, spreading it out evenly. Drop spoonfuls of the biscuit topping over the berries. Sprinkle the remaining 1 tablespoon of buttermilk over the dough, and optionally sprinkle decorator’s sugar on top to enhance sweetness and add a delicate crunch.
- Bake: Place the dish in the preheated oven and bake for about 50 minutes or until the topping is golden brown and the berry filling is bubbling around the edges.
- Cool and Serve: Remove from the oven and let the cobbler cool for at least 15 minutes before serving. This resting time allows the filling to thicken and the flavors to meld perfectly.
Notes
- For a gluten-free option, substitute with a gluten-free all-purpose flour blend.
- Make sure the butter is cold to create a crumbly, tender biscuit topping.
- If the berries are very juicy, you can add an extra ½ tablespoon of cornstarch to prevent a soggy filling.
- Serve warm with vanilla ice cream or whipped cream for a classic dessert experience.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
