Mixed berry cobbler is a fruit dessert similar to pie but with much less work! Serve with whipped cream or a scoop of ice cream.
I knew I wanted to make something with berries for Farmers Market Week. The local markets always have a big, beautiful selection of berries because of our proximity to New Jersey, one of the leading growers of berries in the United States.
It was then that I realized that I’ve never actually made a cobbler. I’ve always thought they looked delicious. I’m a sucker for fruit covered in buttery crumble topping. And they seemed pretty easy!
I’m pretty sure I will turn to cobbler 9 times out of 10 from now on! While a nice flaky pie crust is good, this biscuit topping is even better! And yes, it IS easier! Honestly, you could probably just put a plate of the biscuit topping on front of me and I would eat it. You could slather it on an old shoe, and I’d probably eat it! LOL
The berry filling is simple. Combine berries. Toss with sugar, lemon juice and vanilla. Pour in pan. It took longer to quarter the strawberries than anything else. Probably because my son was “helping” by eating some of the strawberries, and I had to run out and buy more.
I used two cups of each kind of berry, but you can use any configuration you like. Omit the blueberries, use more blackberries, whatever. You could probably even increase the filling to 10 cups of berries. Using 8 cups only barely covered the bottom of the baking pan.
I use the same method for the biscuits that I use for my pie dough: a food processor. Pulse to combine the dry, then pulse to cut in the butter. Add in the buttermilk and pulse until large clumps form.
Then the messy fun begins! Just grab golf-ball sized clumps of dough, flatten them out, and lay them across the filling. Don’t try to make them perfectly round, or fit them together perfectly. Cobbler is a rustic dessert, after all!
For the cobbler
- 2 cups fresh strawberries, hulled and quartered
- 2 cups fresh raspberries
- 2 cups fresh blackberries, halved
- 2 cups fresh blueberries
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice (freshly squeezed)
- Seeds from one vanilla bean (or 1 tsp vanilla extract)
For the topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup cold buttermilk (plus more for brushing)
- Preheat oven to 350 degrees F and generously grease a 9x13 baking pan with butter.
- In a large bowl, gently toss together the berries, sugar, cornstarch, lemon juice, and vanilla bean seeds (or extract) together until the berries are evenly dispersed and coated. Spread filling in an even layer in the prepared pan.
- Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse a few times to combine.
- Add the cold cubed butter and pulse a few more times until the mixture resembles coarse crumbs. Add the buttermilk and pulse until the mixture starts to form large clumps.
- Remove the dough to a bowl. Take small handfuls and flatten them out between your palms, then lay them atop the berry filling. It won't cover the whole pan, which is fine. The more rustic-looking, the better.
- Bake for 50 minutes, or until golden brown and biscuit topping is cooked through. Pierce one of the center biscuit pieces with a thin knife; if it comes out clean, the biscuit topping is cooked through and the cobbler can be removed from the oven.
- Set the baking pan on a wire rack to cool for 5 minutes before serving.
- Serve with vanilla ice cream, whipped cream and/or a sprig of mint.
Craving this cobbler out of season? Substitute 8 cups of frozen berries—no need to thaw!
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 10 servings Serving Size: 1
Amount Per Serving: Calories: 295 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 248mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 5g Sugar: 23g Sugar Alcohols: 0g Protein: 4g
Wednesday Farmer’s Market Week Recipes
- Basil Pesto Salad Dressing by The Spiffy Cookie
- Charred Endive Salad by Culinary Adventures with Camilla
- Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
- Fresh Cherry Crisp by The Freshman Cook
- Garlic Broccoli Slaw by Cindy’s Recipes and Writings
- Hawaiian Chicken Kabobs by A Kitchen Hoor’s Adventures
- Lemon Meltaway Cookies by Family Around the Table
- Mixed Berry Cobbler by The Redhead Baker
- Old Fashioned Fruit Cobbler by Tip Garden
- Pink Peony Jelly by Daily Dish Recipes
- Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n’ Cooks
- Summer Vegetable Pasta Bake by Kate’s Recipe Box
- Tequila Salsa by Our Good Life
- Watermelon and Tomato Gazpacho by Cookaholic Wife