Description
This Mixed Berry Cobbler is a delightful dessert that combines a medley of fresh berries with a sweet, tender biscuit topping, baked to golden perfection. Bursting with the natural flavors of blueberries, raspberries, blackberries, and strawberries, it’s enhanced by a touch of lemon zest and vanilla. Perfect for summer gatherings or a cozy family treat, this cobbler offers a balance of tart fruit filling and a soft, buttery topping finished with a sprinkle of decorator’s sugar for added crunch.
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
- Prepare the Berry Filling: In a large mixing bowl, gently combine the blueberries, raspberries, blackberries, and sliced strawberries. Add ½ cup granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Toss everything together until the berries are evenly coated. Set aside to allow the flavors to meld while you prepare the topping.
- Make the Biscuit Topping: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, lemon zest, baking powder, baking soda, and fine sea salt. Cut the cold unsalted butter into small cubes and incorporate it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter bits.
- Add the Buttermilk: Pour â…“ cup of cold buttermilk into the dry mixture and stir gently with a fork or wooden spoon until the dough just comes together. Avoid overmixing to keep the topping tender.
- Assemble the Cobbler: Preheat your oven to 375°F (190°C). Transfer the berry filling into a 9×13 inch baking dish, spreading it out evenly. Drop spoonfuls of the biscuit dough over the berries, spacing them evenly but leaving some gaps so the fruit can bubble through.
- Final Touch and Bake: Lightly brush the biscuit topping with the remaining 1 tablespoon of buttermilk and sprinkle with decorator’s sugar if using. Place the dish in the oven and bake for about 50 minutes, or until the topping is golden brown and the filling is bubbling up around the edges.
- Cool and Serve: Remove the cobbler from the oven and let it cool for at least 15 minutes before serving. This resting period allows the filling to thicken. Serve warm, optionally with vanilla ice cream or whipped cream for an extra indulgence.
Notes
- For best results, use fresh, ripe berries of good quality.
- If you prefer a sweeter filling, you can increase the sugar slightly, but keep in mind the tartness balances the dish.
- Cold butter is essential for a crumbly, tender biscuit topping.
- Do not overmix the biscuit dough to avoid tough biscuits.
- The decorator’s sugar is optional but adds a pleasant crunch and enhanced appearance.
- Leftovers can be refrigerated and gently reheated before serving.
