Description
This Mixed Berry Cobbler recipe combines a medley of fresh berries with a lightly sweetened, golden biscuit topping, baked to perfection for a warm, comforting dessert. Bursting with the natural sweetness of blueberries, raspberries, blackberries, and strawberries, this cobbler is elevated with hints of lemon zest and vanilla, making it a perfect treat for any season.
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 lemon juice, fresh squeezed
- 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
- â…“ cup + 1 tablespoon cold buttermilk, divided
- 1 tablespoon decorator’s sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the cobbler.
- Prepare the Berry Filling: In a large mixing bowl, gently combine the blueberries, raspberries, blackberries, and sliced strawberries. Sprinkle the ½ cup of granulated sugar and 2 ½ tablespoons of cornstarch over the berries. Add the lemon zest, fresh lemon juice, and vanilla extract. Stir carefully to coat all the berries evenly without breaking them up. Set aside to let the flavors meld while you prepare the topping.
- Make the Biscuit Dough: In another bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, lemon zest, baking powder, baking soda, and fine sea salt. Using a pastry cutter or your fingers, cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Buttermilk: Pour in â…“ cup of the cold buttermilk and gently stir with a fork until the dough just starts to come together. If the dough seems too dry, add the remaining 1 tablespoon of buttermilk but avoid overmixing to keep the biscuits tender.
- Assemble the Cobbler: Transfer the berry filling into a buttered 9×13 inch baking dish or similarly sized oven-safe dish. Drop spoonfuls of the biscuit dough evenly over the berry mixture, covering as much surface as possible but leaving some gaps for steam to escape.
- Optional Sugar Topping: If desired, sprinkle the decorator’s sugar over the biscuit topping to add a subtle crunch and shine after baking.
- Bake: Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the biscuit topping is golden brown and a toothpick inserted into the biscuit part comes out clean, and the berry filling is bubbling around the edges.
- Cool and Serve: Remove from the oven and let the cobbler cool for about 15 minutes before serving. This allows the filling to thicken slightly and makes it easier to scoop.
Notes
- To keep the berries intact and prevent them from turning mushy, stir gently when mixing with sugar and cornstarch.
- Cold butter and buttermilk are key to achieving light, fluffy biscuits.
- The decorator’s sugar is optional but adds a beautiful sparkle and light crunch to the topping.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
- Can be stored covered in the refrigerator for up to 3 days; reheat before serving.
